Mushrooms are living organisms with an extremely fine tuned ability to interact with the soil. That’s why it is really important for them to be grown in a clean environment, where the quality of the soil can bring out the best in them.
The porcini is called the queen of mushrooms for a reason. With its unmistakable deep earthy flavour, foodies place it second only to the almighty truffle. Indeed, wild porcini are among the tastiest mushrooms you can find. With tender lamb, alongside a veal roast or chicken, with veggies or just the classic porcini sauteed in plenty of butter – its rich aroma makes it the star of any dish.
What's in it
Wild porcini mushrooms from the forest
How it's made
We dry the mushrooms in a drying chamber at 60 C, to preserve their nutrients, all the minerals and vitamins as best we can.
|Energy||1508 kJ/335 kcal|
|Total fat||2.11 g|
|of which saturates||0.64 g|
|of which sugar||0.93 g|
- 25 g