Dried Porcini (Boletus Edulis)
Characteristics
- Flavour enhancer
- 100% wild boletus edulis
- All natural
- Vegan product
- We are an IFS Food
- Made by Laumont: #1 in sales
Product description
The fresh porcini used for drying grows wild in the mountains. After the rain from late summer to late autumn, thousands of kilos of perfectly formed porcini begin to appear. We collect and dry them so that they’re available all year round.
Dried porcini quality is measured from the whitest and free of imperfections, to the darkest and most economical. You can buy dried boletus of different qualities and prices to add to your products.
We offer dried boletus in 4 different quality grades:
- Extra Quality. Premium quality, impeccable pieces of dried porcini, shiny white and olive-green flesh, with a fragrant aroma and a surprising meaty flavour. Recommended for top restaurants with Michelin stars or recommendations.
- Premium Quality. Excellent quality of dried porcini, with a delicious aroma and flavour equal to the extra quality grade. Although it has an elegant visual presence, the colour has a dark brownish hue, with its flesh turning beige and a dark olive green. Recommended for gourmet menus of Italian, French and Spanish cuisines, or for medium/high priced menu restaurants.
- 2nd Class Quality. Good quality of dried porcini with some imperfections. The colour of the slices acquires a dark and intense shade and the price is lower. Suggested for restaurants with more economical menus and for companies in the food industry.
- Industrial Quality
- 1st Class Industrial quality: hand-sliced and naturally dried boletus, which makes the flesh much darker than the machine-cut higher qualities.
- 2nd Class Industrial quality: selected boletus with imperfections in their texture compared to the first class industrial quality. Suggested for companies specialising in pizza, frozen food and rice with mushrooms.
How to use dried porcini
How to rehydrate dried mushrooms:
- Boil the mushrooms in water for one minute.
- Or soak in warm water (30°C and 40°C) for a few hours.
Once hydrated, they can be used as if they were fresh mushrooms. The water from hydration concentrates the flavour of the mushroom and can be used to enrich the taste of various dishes. Dried mushrooms can also be added directly to stews, creams and soups.
The best known recipe for using dried boletus is risotto:
- The first step is to hydrate the boletus. Then fry the garlic and onion, add the boletus and stir. Next, add the rice and brown everything together for about three minutes. Then add the stock little by little (with boletus flour), stir, and leave to cook. Cream, butter or parmesan can be added at the end. It needs 15 minutes of cooking time.
Product details
Ingredients:
Wild boletus edulis.
Shelf life and storage:
Store in a cool, dry place. Long shelf life of 36 months.
More information
We have the IFS FOOD certificate: this means we carry out good food safety and quality practices so that all products are of the highest quality possibility. They certify our fresh, wild and sustainable truffles and mushrooms.
Who trust in us:
HORECA. We send truffles and mushrooms to 35 countries to the best chefs in the United States, Japan, Chile and all over Europe.
RETAIL. We are the only operator in the network of wholesale markets in Spain to serve selected truffles and mushrooms and distribute them in supermarkets and food shops nationwide.
INDUSTRY. We distribute our products to the catering industry, ready to eat precooked dishes, frozen food, spice shops and meat and sausage companies.
