Dried chanterelle mushrooms, Extra — 50 g

Dried porcini mushrooms of the Extra grade, hand-sorted by the producer. Boletus edulis has a mild, nutty flavour that becomes fuller after drying.

Let the slices soak in lukewarm water for half an hour, then rinse them thoroughly. Fry them in olive oil with garlic and parsley alongside meat or poultry, or use them in a risotto or cream sauce. Strain the soaking liquid through a coffee filter and use it in the sauce.

When soaked, dried mushrooms weigh approximately 3.5 times as much. Store the jar closed, in a cool, dry place. Read more in storing and using truffles and dried mushrooms.