Images are illustrative; packaging may vary by batch.
About this product
Sliced, dried porcini. A handful is enough for a pot of risotto, and the soaking liquid is worth as much as the mushroom.
We don't grow this one ourselves; we buy it from traceable, documented suppliers and pack it under our own label. Batch, origin and best-before date are given when we confirm your order.
Keep the lid tight, in a cool, dry cupboard. Soak in warm water for 20–30 minutes before use; strain the soaking liquid and add it to soups or rice.
Taste and texture: Nutty, earthy, rich like a stock.
- Species
- Boletus edulis
- Maker
- Poros
- Size
- 100 g
- Delivery
- Confirmed by email
How to use it
- How much?
- A handful does a whole pot of risotto.
- When?
- Soak in warm water for 20–30 minutes, then add at the start of cooking.
- Goes with
- Risotto, pasta sauce, stock, pilaf.
- Storage
- Lid tight, in a cool, dry cupboard.
- Soaking water
- As valuable as the mushrooms; strain it into the risotto.
What to cook with it
Frequently asked questions
How do you prepare dried porcini?
Soak for 20–30 minutes in warm water, lift out, chop if needed and add at the start of cooking.
What is porcini called in Turkish?
Çörek mantarı. The Latin name is in the Boletus edulis group.
Should I throw away the soaking water?
No. Strain it through a fine sieve and add it to risotto or sauce; much of the aroma is there.
Where does it come from?
We don't grow this mushroom ourselves; we buy it from traceable, documented suppliers. Batch, origin and best-before date are in the order confirmation.
Can it be eaten raw?
No. Always cook dried mushrooms after soaking.
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Day 0
Day 14
Corporate gift kit
This year, give your team a good experience
A closed box today, a small forest bursting from the desk two weeks later. It teaches something and ends as a good memory at the table.
- Box, ribbon and card with Poros and your logo
- Day 0 → first harvest in about 2 weeks
- Care card in Turkish and English
1.000 ₺ per person