An edible mushroom that originated in Western Europe and then spread out through Eastern Europe and South America. They grow under the dark and damp shade of conifer and hardwood forests where they bulk up their fat bottoms and spongy caps (which are porous instead of having gills like most mushrooms). The bolete grows chubby and large; so much so it is often considered the King of the Mushrooms. In fact, some boletes can grow to be 18 inches tall and more than a foot in diameter.
The taste of a bolete is hit or miss. Dried, the bolete reeks of dark soy sauce and Chinese black vinegar. That being the case we love to dust freshly made dishes of udon or ramen with this bolete powder. In addition, it makes a seriously addicting rub for beef ribs when mixed with salt, black pepper, and thyme.
|Ingredients||Dried bolete mushrooms.|
|Recommended Applications||Use Bolete Mushroom Powder as a rub for meats, in a wild rice pilaf, or casserole dishes. Other great applications include soups, sauces - in particular pasta sauces.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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