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Boletus edulis, known in Spanish gastronomy as ‘ceps’, ‘mushrooms pumpkin’ or ‘porcini’, are one of the most appreciated mushrooms for their intense flavour and meaty texture. As they are dehydrated, they retain all their aroma and can be stored for a longer period of time. They are perfect for enriching risottos, stews, sauces and pasta dishes, adding a gourmet touch to every bite.
Marasmius oreades, also known as moixernons or senderuelas, are small wild mushrooms with a surprisingly intense flavour. When dehydrated, they retain their characteristic earthy aroma and can be stored for a long time, ready to add a special touch to stews, rice dishes and sauces. Their firm texture and concentrated flavour make them a highly appreciated ingredient in traditional Spanish cuisine.
Boletus edulis are a treasure of Mediterranean cuisine for their deep flavour and unique texture. These dried mushrooms retain all their aroma and flavour, making them a versatile and long-lasting ingredient in the pantry. Once rehydrated, they provide a unique umami intensity, ideal for enhancing rice dishes, risottos, stews or sauces.
This dehydrated format allows you to have boletus available all year round, ready to use in your favourite recipes. Their ability to enrich any dish with their earthy flavour and meaty texture makes them an essential ingredient in professional and home cooking. Since Ceps / Boletus Edulis is a dehydrated product, it is essential to store it in a dry environment. A jar with a lid and away from heat sources. You can hydrate the dried mushrooms by boiling them in water for 1 minute or leaving them to soak for 1 hour. Once hydrated, they can be used as if they were fresh mushrooms, and their size will increase approximately 10 times (10g of dehydrated Boletus Edulis / Ceps mushrooms are equivalent to 100g of fresh mushrooms).
Marasmius oreades, also known as moixernons or senderuelas, are small wild mushrooms with a surprisingly intense flavour. When dehydrated, they retain their characteristic earthy aroma and can be stored for a long time, ready to add a special touch to stews, rice dishes and sauces. Their firm texture and concentrated flavour make them a highly appreciated ingredient in traditional Spanish cuisine.
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