The porcini Sabarot, like other mushrooms, are selected with the utmost care. The cèpe is very often considered one of the best mushrooms from the undergrowth! In a stir-fry, in sauce, or simply with some potatoes or on pasta, it is a real treat. Don't forget to keep the rehydration water to enhance the flavor even more! For over 30 years, Sabarot has been creating supply chains all over the world to ensure the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the department of Haute-Loire, in the heart of Auvergne. The primary objective of Sabarot remains the high-end production of local products, in accordance with the company's tradition and the gastronomic reputation of the region.
Ingredients
Porcini (Boletus edulis) dried.
Preparation Tips
Rehydrate the mushrooms in boiling water for about 20 minutes. Then cook as fresh mushrooms.
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