Porcini Mushroom Paste

Porcini Mushroom Paste

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Our Porcini Mushroom Paste is available in 80g, 180g and 500g glass jars.

Cooking suggestions and tips: heat in a saucepan with extra-virgin olive oil or butter, depending on the recipe. It is best served warm, to enhance the flavour and aroma of the porcini mushrooms. It makes for a delicious condiment for first courses, crostini, bruschettas and meat dishes.

Storage: after opening top with olive oil and refrigerate.

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Our Porcini Mushroom Paste has an intense aroma and a refined flavour and is excellent for any preparation that catches your fancy: starters, pasta dishes, meat or dish dishes.

Suggestions and tips for using our Porcini Mushroom Paste: ready for use, the paste may be served either on its own (without adding any other ingredients), or mixed with extra-virgin olive oil, cream or butter, as you prefer or as required by the recipe. Simply warm the Porcini Mushroom paste in a saucepan, with or without other ingredients, and use as a condiment directly on the dish or as a filling for pasta or meat dishes. It is best served warm or added at the end of the cooking time, to enhance the flavour and aroma of the porcini mushrooms. It also makes for an excellent spread for bruschettas, warm crostini or sandwiches and is excellent as a condiment for fresh or dried pasta dishes or as a filling for ravioli, lasagne and meat dishes; it can also be served on filets, roasts, escalopes, fish dishes or as a condiment for flavoursome sauces. It is delicious as a condiment for pizzas, combined with other ingredients. The suggested dose is 20/25g per person.

How to store our Porcini Mushroom Paste: before opening store in a cool dry place, away from direct heat. After opening top up with extra-virgin olive oil and refrigerate.

Ingredients: Porcini mushrooms 80% (Boletus Edulis), cultivated mushrooms 10% (Agaricus), olive oil, water, breadcrumbs, salt, monosodium glutamate preparation for stock.

Suggested recipe: Potato ravioli with Porcini Mushroom Paste;

See other truffle recipes: Sulpizio Tartufi Recipe Book

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