Foresta Porcini & Dried Wild Mushrooms 25g

Foresta Porcini & Dried Wild Mushrooms 25g

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See other products from Foresta

Hand picked porcini and dried mushrooms

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Our Price £3.14 (£12.56 per 100g)  
In Stock

More about Foresta Porcini & Dried Wild Mushrooms

A mix of Boletus Edulis (most commonly known as porcini) and Boletus Badius. The wonderful taste and appearance of these mushrooms contribute to their reputation for being the most sought after of the edible fungi.

Cooking Instructions

Rehydrate the mushrooms by soaking them in a bowl of warm water for around 30 minutes. Life the mushrooms out of the bowl, rinse thoroughly under cold water to remove any small stones/grit and squeeze dry. Sieve the mushroom liquid and use as stock. Add the mushrooms to your favourite dishes.

Ingredients

Porcini mushrooms (50%), bay boletus mushrooms (50%)

Other Information

Once opened, store in an airtight container in a a cool, dry place. Rehydrated mushrooms can be kept in the fridge for up to 48 hours.

Recipe

Boletus mushrooms are often associated with Italian cuisine. Baked Tagliatelle with Pancetta and Boletus Mushrooms
Serves 2.

Ingredients:
20g Foresta Dried Porcini + Mushrooms.
400ml of fresh milk
40g of lightly salted butter
25g of plain flour
salt and freshly ground black pepper
100g of fresh or dried tagliatelle
50g of pancetta cut in to 2cm cubes.
4-5 tablespoons of grated parmesan cheese,
Sea salt and freshly ground black pepper to season.

Instructions:
1. Rehydrate the Dried Foresta Porcini + Mushrooms as instructed on the label.
2. Preheat the oven to 190C/375F/Gas5 3.Warm milk in a saucepan, adding the strained mushroom liquid; simmer for 2-3 minutes without boiling.
4. Heat the butter in a clean saucepan, add the flour and stir continuously over a low heat for 2 -3 minutes without colouring the roux.
5. Pour in the Boletus flavoured milk and whisk vigorously until the sauce is smooth. Cook on a low heat for a further 10 minutes or until the sauce thickens and lightly season with the salt and black pepper.
6. Bring a large saucepan of salted water to the boil, add the tagliatelle and cook until al dente. Drain thoroughly and return pasta back to the saucepan. Carefully stir in the sauce, Boletus mushrooms and pancetta until well mixed.
7. Place the pasta mix into a buttered, oven proof dish.
8. Smooth the surface of the mix until flat and add three tablespoons of the Parmesan cheese.
9. Bake in the over for approximately 35 minutes or until the sauce is bubbling and slightly brown.
10. Sprinkle with the remaining parmesan cheese and serve immediately.

Manufacturers Web Site

Produced by JAMPOL www.jampol.eu

Customer reviews - Foresta Porcini & Dried Wild Mushrooms 25g

Reviews

Fresh and delicious - Sun 26th Feb 2017

These taste fresh picked and make for excellent side dishes or main courses.


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