




- Let yourself be tempted by the combination of porcini mushrooms and pink garlic from Billom
- Discover the subtle taste of spreads
- Open, spread, enjoy
- Delicious as an appetizer
The porcini Sabarot, like other mushrooms, are selected with the utmost care. The cèpe is often considered one of the best mushrooms from the undergrowth: sautéed, in sauce, or simply with some potatoes. For over 30 years, Sabarot has been creating supply chains worldwide 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 goal of Sabarot remains the premium 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 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
Indulge yourself with a selection of fine Sabarot products and enjoy:
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