Porcini Mushrooms from Meteora, dehydrated, 25gr, "Mushrooms Museum"

Boletus (porcini) mushrooms

Porcini are well known edible mushrooms of exceptional aroma and taste. Porcini are called Steinpilz in Germany, Varganya in Hungary, Borowik Szlachetny in Poland and Cepes in France. 

This kind of mushroom is not cultivated, but can only be collected in regions where fir and chestnut trees grow. 

In Greece, we have two collection seasons, during spring and autumn.

To restore them to their original form, soak them in lightly salted hot water for 20 minutes or in a mixture of water and wine.

Cook using also the broth, to get all the flavor and aroma.

If you use them in a sauce, soak them in lesser water, in order to make the sauce to make it more fragrant and tasty

Dried mushrooms are ideal to spice soups, sauces, and even to replace meat.

Note that 25gr dried mushrooms correspond to about 250gr of fresh.