Descrizione
The dried mushrooms of Fantasia Napoletana are absolutely natural because they are not cultivated but grow spontaneously in the woods. Wonderful, lush and uncontaminated places, where time seems to stand still and right there are our mushrooms that are collected following the natural alternation of the seasons. After the harvest, the mushrooms arrive at our laboratories for careful selection and analysis and then dried. Drying is a very ancient process for the conservation of mushrooms because it is always very safe, simple and reliable and could be used since ancient times through direct exposure to the sun. In all the phases following the harvest such as cutting, drying and packaging, the dried mushrooms of Fantasia Napoletana are followed by highly qualified personnel with the constant support of our mycologist. The preparation of the packages is still done manually in a meticulous manner by our operators who check and package every single piece or leaf of mushroom.
As many know, the porcini mushroom from our Italian Apennines is recognized as a world-class product, for all its organoleptic qualities and for its aroma and flavor, an almost unique product, but as often happens, nature is not always so abundant as to be able to satisfy all the demand and then it is necessary to go and look for mushrooms in other woods. But it is important to know that only the products that grow in European woods guarantee the same quality and for this reason, when we at Fantasia Napoletana need to source from abroad, we only use products grown and harvested in Europe. Specifically, we go to the woods of Eastern European countries, in those areas that have allowed the development of woodland environments very similar to ours, lush and uncontaminated, in which mushrooms grow that are completely similar to those of our mountains.
Fantasia Napoletana dried porcini mushrooms are chosen every day by numerous housewives and restaurateurs who decide to enrich their dishes only with quality ingredients, rich in vitamin D and particularly useful in vegetarian and vegan diets.
How to cook them
Before using them, dried mushrooms should always be softened in warm water for 15 minutes. It is recommended not to throw away the soaking water, but to filter it and use it to add a touch of extra flavour to recipes such as: Simple first courses with butter and mushrooms (risotto, tagliatelle and pappardelle) Pennette alla boscaiola Pappardelle with speck and porcini mushrooms Scaloppine with porcini mushrooms, Mushroom rolls stuffed with sausage and provolone
Dried Porcini Mushrooms Special Quality Mushrooms of the genus Boletus edulis and related group (B.Aereus, B. Pinicola, B.Reticulatus)
Net Weight: 20 g