RAC0001 - Mushrooms - Dehydrated boletus
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Description
Description
Dehydrated boletus mushrooms
15 g container
Boletus can accompany spicy and spicy dishes, as well as pasta dishes with cream, and even game in sauce. It is especially recommended in a mushroom risotto.
To rehydrate the boletus, immerse them in a hot liquid (broth, cream, wine, beer, water) until they regain a tender texture - approximately 15 to 20 minutes. Then remove them, cut them as desired and incorporate them into your recipe.
Save the rehydration liquid to make homemade sauces or stocks - it's bursting with flavor! Note that dehydrated mushrooms can also be ground into powder, then used as a seasoning - yum!
Boreal roots
Boletus, like all wild mushrooms, must absolutely be cooked before being consumed in order to avoid the risk of gastric discomfort, which varies from one individual to another.
Charlevoix
Dehydrated boletes keep very well as long as you keep them away from humidity and light - in your pantry, for example. We still advise you to taste them within 12 months of their purchase to enjoy their most intense flavors.
With its firm flesh with a pronounced taste and powerful aromas, the boletus is one of the excellent edible mushrooms of Quebec. The different varieties of bolete are in season from late June until early winter. Boletus has a woody flavor with aromas of nuts, brown butter and even, in the background, soy sauce.
