- Compositions
- 100% Porcini mushrooms
- Récolte
- from june to december
- Origine du produit fini
- Bulgaria, Bosnia, Kosovo, Macedonia, Montenegro, Serbia, Romania, Asia, Russia, Turkey
- Nom latin
- Boletus edulis, pinophilus (Boletus pinicola), aestivalis (reticulatus)
- Mise en oeuvre
- The minimum time to rehydrate a porcini mushroom is 30 minutes. Nevertheless, the best is to put the product to soak the day before to cook them the following day.
Extra dried porcini mushrooms
The cep is in fact a variety of boletus, very famous in French gastronomy. It grows in coniferous forests between June and December.
The extra cep is selected for its quality and superior appearance.
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