Dried porcini mushrooms “extra quality”

Recipe suggestion: Risotto con Funghi Porcini (Risotto with Porcini Mushrooms). Rehydrate the dried porcini mushrooms in lukewarm water for at least 20 minutes. In the meantime, finely slice an onion and fry it. For a tastier version, substitute the onion with a sauté of garlic, parsley and extra-virgin olive oil. Add the drained porcini, let them cook for a few minutes, then pour the rice into the pan. When warm, deglaze with a glass of white wine and leave to simmer. Cook the rice on a low heat by adding first the water you soaked the porcini mushrooms in (carefully sieved) and then, little at a time, some hot stock. When the risotto is ready, remove it from the heat and add a knob of butter and some grated Parmigiano Reggiano. Stir until creamy, then add some freshly chopped parsley.

As a substitute for Fresh Mushrooms, dried mushrooms are certainly a good and fast alternative. A few tips:

• Soak the dried mushrooms in warm water for 20 minutes before use. Then rinse them under running water and squeeze them out.
• Store the remaining liquid for use in cooking.
• Use 10–15 g of dried mushrooms per serving.

INGREDIENTS
Dried porcini mushrooms (Boletus edulis and allied species). Origin EU / NON – EU.

NUTRITIONAL FACTS
Average per 100g: energy 1273kj / 304kcal, fat 4.2g of which saturates 0.7g, carbohydrates 17.5g of which sugars 8.8g, fiber 25.1g, protein 36.4g, salt 0.06g.