




- A taste and texture achieved thanks to the Haute-Loire terroir
- AOP, the diamond of Haute-Loire
- With an incomparable and recognized taste
The porcini Sabarot, like other mushrooms, are selected with the utmost care. The cèpe is often considered one of the best forest mushrooms: in a sauté, in sauce, or simply with some potatoes. For over 30 years, Sabarot has been creating supply chains around the world to ensure the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, at the heart of Auvergne. The primary goal of Sabarot remains the high-end production of local products, in accordance with the company's tradition and the gastronomic reputation of the region.
Porcini (Boletus edulis) dried.
Rehydrate the mushrooms in boiling water for about 30 minutes. Then cook them as fresh mushrooms.
Energy Value | (293 kcal) |
Fats of which saturated fatty acids |
3g 0.5g |
Carbohydrates of which sugars |
25g 11g |
Dietary Fiber | 23g |
Proteins | 30g |
Salt | 0.03g |
Find all the quality and expertise of SABAROT products on https://www.sabarot.com/actualites-et-recettes/en/news-recipes/recipes/
Specific References
Livraison et emballage au top!<br /> Excellent produit de France.<br /> Parfait.
Faciles à utiliser, ne pas hésiter à les cuire longuement ensuite pour qu’ils transmettent bien leur goût à la sauce.
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