




- The taste of mushroom mixed with acidity
- Open, skewer, enjoy!
- Ideal for skewering as an appetizer
The porcini from Sabarot, like other mushrooms, are selected with the greatest care. The cèpe is often considered one of the best mushrooms from the undergrowth: in a sauté, in a sauce, or simply with some potatoes. For over 30 years, Sabarot has been creating supply chains worldwide to ensure the quality and origin 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 line with the company's tradition and the gastronomic reputation of the region.
Dried Porcini (Boletus edulis).
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
Champignons délicieux.
Très satisfait
Très bon produit
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