With a plethora of imaginative names in different languages, the Italian – and most common – name, ‘porcini’ means ‘piglets’ in English. When dried, the flavour of these much relished funghi intensifies to a meaty, creamy & nutty palate; the aroma is reminiscent of sourdough. Reconstitute with hot water for addition to sauces, risotto, pasta, soups and stews; both mushrooms & liquid can be used.
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