Boletus mushroom is known as a meaty mushroom with a rich taste and woodsy flavor. In the following article we will discuss about usage of dried boletus and easy, straightforward steps need to be done in order to prepare this golden culinary ingredient for your food creation.
Usually dried boletus are soaked for about 10-15 minutes in warm water. Once the mushrooms are soaked, strained, and chopped, even just a small amount will add enormous flavor to a dish. Some people believe that soaking boletus in room temperature water has its advantage. This method will soften the mushrooms but extract less of the flavor from them. Which means more flavor stay in the boletus, less in water. Chosen method depends solely on one’s preference and later plans about usage of soaking water. The above methods of preparing retains the considerable nutritional benefits that can be found in wild dried boletus mushrooms.
Some chefs prefer to sauté dried boletus in olive oil or butter before adding them to the dish they are preparing. In the end, don’t forget to add the remaining soaking liquid. Add it carefully by pouring off the concentrated essence, together with mushrooms on top of your food preparation, it escalates the aroma and the complexity of your dish.
Cooking with boletus, dried or fresh, results in memorable dishes, especially when stewed with pork and chicken. (1) Make sure to choose your favorite preparation style and let the fragrance of these exceptional ISTRA Truffle dried boletus spread everywhere.
Love the flavor of mushrooms but not the texture?
You can make yourself a boletus mushroom powder and use it in your meals. Simply blitz dried porcini in a food mill until a fine powder forms. Dissolve into thicker soups and sauces to deepen flavor. The powder can also be sprinkled on steaks before searing or blended with spices and salt to make a dry rub for meats or full-flavored fish.
Bon Appétit – Dobar Tek!
(1) Bertelsen, C., D. (2013). Mushroom A Global History. London, UK: Reaktion Books.