DRIED PORCINI MUSHROOMS 40G

DRIED PORCINI MUSHROOMS 40G

Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures. At maturity, the cap is three to ten inches broad and has a slightly sticky feel. The cap’s underside contains tubes, rather than gills. Its flavour is nutty and slightly meaty, with a smooth, creamy texture. This mushroom emits a yeasty aroma reminiscent of sourdough. It has a noticeably higher water content than other edible mushrooms.

The Porcini mushroom, Boletus edibus, is known as Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun. It is classified as mychorrhizal fungi, which are an important component of soil life and soil chemistry as they form a mutual symbiotic relationship with the roots of living trees. As with other strictly mycorrhizal fungi, the Porcini has eluded attempts for cultivation.

NUTRITIONAL VALUE

When dried, Boletus edulis has more protein than all other commonly consumed vegetables apart from soybeans.

Porcini mushrooms have a distinctly strong and unique flavour. Their meaty texture holds up to roasting, sauteeing and braising. Add to fresh pasta, rice and meat stews. Pair with dried fruits, fresh herbs, fresh cow and sheep’s milk cheeses and cured meats. Porcini freeze well but should be used within a week when fresh.

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DISCLAIMER

While we work to ensure that product information on our website is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our website. All information about the products on our website is provided for information purposes only. We recommend that you do not solely rely on the information presented on our website. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Kikinben.com accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. This does not affect your statutory rights.

Description

DRIED PORCINI MUSHROOMS 40G

Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures. At maturity, the cap is three to ten inches broad and has a slightly sticky feel. The cap’s underside contains tubes, rather than gills. Its flavour is nutty and slightly meaty, with a smooth, creamy texture. This mushroom emits a yeasty aroma reminiscent of sourdough. It has a noticeably higher water content than other edible mushrooms.

The Porcini mushroom, Boletus edibus, is known as Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun. It is classified as mychorrhizal fungi, which are an important component of soil life and soil chemistry as they form a mutual symbiotic relationship with the roots of living trees. As with other strictly mycorrhizal fungi, the Porcini has eluded attempts for cultivation.

NUTRITIONAL VALUE

When dried, Boletus edulis has more protein than all other commonly consumed vegetables apart from soybeans.

Porcini mushrooms have a distinctly strong and unique flavour. Their meaty texture holds up to roasting, sauteeing and braising. Add to fresh pasta, rice and meat stews. Pair with dried fruits, fresh herbs, fresh cow and sheep’s milk cheeses and cured meats. Porcini freeze well but should be used within a week when fresh.

LEGAL DISCLAIMER  

While we work to ensure that product information on our website

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