Dry porcini mushrooms

Extra quality dried porcini mushrooms, checked by an expert mycologist: ready after 40 minutes of soaking

A handful of amber slices that, in warm water, give back to a risotto all the scent of the autumn forest

Dried Porcini Mushrooms from Cerqueto

I Dry porcini mushrooms selected by Cerqueto are of extra quality, the highest category for dried mushrooms: whole, fleshy slices, light and uniform in color, with very few fragments and an intense aroma of undergrowth, hazelnut, and damp earth. Before packaging, each batch is checked by an expert mycologist, Dr. Ersilia Riti, as required by the regulations for wild mushrooms: a guarantee of species identity and quality that the consumer finds written on the label.

Drying concentrates the flavour of the porcini mushroom in a way that the fresh mushroom does not know: a few grams are enough to flavour a risotto, a ragù or a soup, and thesoaking water, filtered, becomes a dark and aromatic broth that should never be thrown away. The preparation is simple: rinse the mushrooms to remove any soil, leave them to soak for about 40 minutes, cut them into pieces and cook them as desired. Packaged in Italy from Cerqueto to Acquapendente, with mushrooms of EU and non-EU origin.
 
 
 

The roots of these Porcini Mushrooms are deep in tradition

Drying mushrooms is one of Europe's oldest preservation techniques: even in the medieval countryside, excess porcini mushrooms were strung with needle and thread into long necklaces and hung under kitchen beams, near the fireplace, where the heat and smoke slowly dried them. In late autumn, mushroom "crowns" hung next to garlic braids and salami, and in winter, simply breaking off a few slices would give a bread soup a festive flavor.

In Italy, dried porcini mushrooms have become an ingredient in every region, even those without forests: in Emilia, they appear in tortellini and Sunday ragù, in Lombardy in risotto, in Tuscany and Tuscia in pappardelle and farro and legume soups. In Borgotaro, in the Apennines, the porcini mushroom earned the first European PGI (Protected Geographical Indication) for a wild mushroom. Dried porcini mushrooms are, after all, the woods in the pantry: a seasonal flavor available year-round.
 
 
 

Choosing Dried Porcini Mushrooms Means Taking Care of Yourself

Dried porcini mushrooms are surprisingly nutritious: 20 g of protein per 100 g of dry product and above all 33 g of fiber, an exceptional value, with only 1,8 g of fat and just 1,1 g of sugars. It contains Potassium, selenium, copper, zinc, B vitamins and a portion of vitamin D, and its umami flavor allows you to flavor dishes while reducing salt and fat.

The doses used are small, 10-20 g per person, so each portion provides a lot of flavor and few calories. As with all mushrooms, they should always be soaked and cooked before consumption, according to the instructions on the label.
 
 
 

How to Best Use: Dried Porcini Mushrooms

• PORCINI RISOTTO WITH SOAK WATER: Soak the porcini mushrooms, squeeze them and filter the water. Let them wilt Organic White Spring Onions, toast the , add the chopped mushrooms and cook alternating the broth and mushroom water. Stir in Buffalo Caciocavallo grated: the most fragrant autumn risotto.
• PAPPARDELLE WITH PORCINI MUSHROOMS AND HAM: brown the porcini mushrooms soaked in oil, garlic and diced tomatoes Raw mountain ham from Tuscia, blend with a ladle of soaking water and sauté the Organic Ancient Grain PappardelleFinish with chopped parsley leaves: a Sunday first course in fifteen minutes.
• STEWED CHICKEN BREAST WITH PORCINI MUSHROOMS AND POTATOES: brown the Free-range chicken breast into bite-sized pieces, add the soaked porcini mushrooms, the Organic Leonessa Potatoes into wedges and the filtered mushroom water, cover and cook for thirty minutes. Raw, a drizzle of Organic Leccino Extra Virgin Olive Oil: a simple second course that tastes of the woods.

The Producer: Cerqueto

In Alta Tuscia, mushroom season is as eagerly anticipated as the legume harvest, and Cerqueto brings it to its catalog with the same meticulous care: premium-quality porcini mushrooms, inspected by a mycologist before packaging in Acquapendente, and a transparent label detailing their origin. This is the same spirit with which the company has been bringing the flavors of the countryside to the table since 2001.
 
 
 

Ingredients

Dried porcini mushrooms, extra quality. Origin: EU and non-EU.

Checked by expert mycologist Ersilia Riti.

Made in Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of dry product)

• Energy: 1162 kJ / 278 kcal
• Fat: 1,8 g, of which saturated fatty acids 0,3 g
• Carbohydrates: 30 g, of which sugars 1,1 g
• Fiber: 33 gr
• Protein: 20 gr
• Sale: 0,02 gr

How to Use and Storage

How to use: Rinse the mushrooms to remove any soil and soak them for about 40 minutes. Chop them into small pieces and cook as desired. The soaking water, filtered through a fine sieve or cheesecloth, can be used to flavor risottos and sauces. Store in a cool, dry place, away from light and humidity. After opening, reseal the package tightly or store in an airtight container.
 
 
 

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