Dried mushrooms are a very useful ingredient for many recipes, to be used out of season, to flavor many dishes or to prepare an improvised dinner. Among the most common recipes we find the delicious risotto or the fettuccine, but also many seconds of meat or fish, such as scallops and omelettes. At home, you can store in bags or jars of glass, but also in a freezer. When using dried mushrooms, it is important to note that, being dehydrated, they have a different weight than the fresh ones: in principle, the ratio of fresh mushrooms and dried mushrooms is 10: 1, so even in small quantities they greatly add flavor to the foods .
INSTRUCTIONS FOR USE: Dip the dried mushrooms in a cold water pan. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. Use as a base of risottos or sauces with a base of oil and garlic, or a sauce, adding salt and parsley as desired.
Great porcini dried in the sun that preserve all the scent of the woods where they were harvested. The type of preservation allows it to be throughout the year. They are excellent with risotto and meat based dishes, and very easy to use.
Il miele di castagno ha sapore aromatico complesso e potenti proprietà antiossidanti e antimicrobiche.
The chestnut tree honey has aromatic and complex taste, it has powerful antioxidant and antimicrobic properties.
The wildflower honey soothes cough and has detox qualities for the liver. It sweetens and energizes. Its taste can change based on the blooming period and zone, and the color can reveal the flavour: if it is dark it is more intense, if it is clear it is delicate.