Description

Taste and uses

Dried ceps, also known as Boletus edulis, are nicknamed the king of mushrooms. Their generous, woody fragrance elevates every recipe. Their aromatic intensity marries perfectly with meat, fish, pasta or vegetables. They also enrich risottos, omelettes and soups. In this way, you can transform simple dishes into gourmet creations.

Easy to prepare

Rehydrate your dried ceps in warm water for 15 minutes. Then drain and use directly. The fragrant water can also be used to season sauces and broths.

Ingredients and quality

Ingredients: 100% dried porcini mushrooms. Their dehydration concentrates flavors and preserves a pleasant texture. You benefit from a noble, authentic and tasty mushroom, available all year round.

Practical conservation

Store your sachet away from moisture and heat. After opening, close carefully. For best results, use an airtight jar. Best used within 3 to 6 months.

Frequently asked questions about dried ceps :

• How do I rehydrate dried porcini mushrooms?

Immerse in lukewarm water for 15 minutes. Drain, then cook immediately. Strain the water and use it to flavor your dishes.

• What’s the difference between dried and fresh ceps?

About 10 g dried ceps are equivalent to 100 g fresh ceps. Adjust according to your needs and desired intensity.

• Can I use the soaking water from dried porcini mushrooms?

Yes, this highly fragrant water enhances sauces, risottos and soups. Filter before use to remove any impurities.

• How to store dried ceps after opening?

Store in an airtight jar, away from light and moisture. Best used within 3 to 6 months.

• What recipes can dried ceps be used in?

They go perfectly with meat, fish, pasta, vegetables and cereals. They also enhance omelettes, soups and gratins.