Extra-grade dried porcini mushrooms belong to the highest category available for dried porcini.
At least 60 per cent of the product must consist of whole slices or complete sections of the cap and stem, with an internal colour ranging from white to cream.
Any crumbs present in the packet are merely small fragments that have broken away from the slices during handling and are not pieces added as processing waste.The limits for blackened parts and any natural marks present on the mushroom are also stricter than those for lower categories.
Place the mushrooms in a bowl, cover them with plenty of lukewarm water and leave them to soak for about 15–20 minutes.Once softened, drain them and add them to your dish.
The soaking water can also be strained through a very fine sieve and used during cooking to add more flavour to the dish.
Mushrooms must always be eaten cooked.
Boletus edulis, Pinicola, Aereus, Reticulatus.
EU origin.
To be eaten cooked.DO NOT FREEZE.
AVERAGE NUTRITIONAL VALUES PER 100 g OF PRODUCT:• Energy: 753 kJ / 180 kcal• Total fat: 2.0 gof which saturated fat: 1.1 g• Carbohydrates: 29 gof which sugars: 0.2 g• Protein: 29 g• Salt: 6 g