These Boletes are larger than regular Boletes, produce a potent walnut-stained broth, and have a lighter flavor. Where a regular Bolete mushroom produces a brash dark soy sauce aroma, these have more of light soy sauce flavor and less of a fermented nose. Prized for their lack of grit, subtler flavors, and spongy texture these are a mushroom connoisseur’s favorite.
These do not require as much washing as a regular Bolete and will have significantly less grit in them. The sponges are mush poofier and as such will absorb much more flavor making them perfect for soups or for soaking in marinades before adding to a dish.
|Ingredients||Dried chilean bolete mushrooms.|
|Recommended Applications||These Bolete Mushrooms from Chile pairs well with soups, wild rise pilafs, pasta sauces, casseroles, stuffing, or substituted in recipes that require a wild mushroom.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||One ounce of dry mushroom reconstitutes into 3-4 ounces of mushrooms. To do so, take the needed amount and place in to a bowl of hot water. Allow the mushrooms to soak for 20 or 30 minutes. If you wish to add the dry mushrooms directly to a recipe, make sure to rinse prior to adding and only do so if the recipe requires them to cook for at least 25 minutes.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Chilean, Chinese, European, French|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||Chile|
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