Mushrooms

From a gastronomic and nutritional point of view, Porcini Mushrooms are one of the most esteemed species of mushrooms, especially after drying. The porcini mushroom can be combined with practically everything: risotto, egg pasta, meat, semolina pasta but also vegetables and eggs. It can also be grilled and eaten immediately or preserved in oil. It goes without saying that porcini mushrooms are also excellent fried or just sautéed with or without garlic.

From a gastronomic and nutritional point of view, Porcini Mushrooms are one of the most esteemed species of mushrooms, especially after drying. The porcini mushroom can be combined with practically everything: risotto, egg pasta, meat, semolina pasta but also vegetables and eggs. It can also be grilled and eaten immediately or preserved in oil. It goes without saying that porcini mushrooms are also excellent fried or just sautéed with or without garlic.

Mushrooms in oil are one of the main ways to preserve mushrooms. They can then be used as an appetizer or as a side dish, on a slice of toast or to accompany a second dish.
They are a purely autumn savory preserve, to be used all year round, even at the last minute, when we really don't know what to serve on the table.