Nespoli funghi
since 1943
Nespoli funghi
Via Silvio Spaventa, 76 Bergamo
VAT number 04060060169
DRIED PORCINI MUSHROOMS
RECIPES AND TIPS
Perhaps not everyone knows that to obtain a hectogram of dried porcini mushrooms, one needs a kilogram of fresh and clean porcini mushrooms. In fact, the mushroom is made up of 90% water, just like many other vegetables.
Why are dried mushrooms more flavorful??
🍽️ SERVING SIZE
To prepare a porcini mushroom risotto worth remembering and praising, we recommend using 10 grams of dried mushrooms per person.
🥣💧 SOAKING DRIED MUSHROOMS
A bowl of lukewarm water is all you need to soak dried mushrooms.
No baking soda, no disinfectants—just water.
10–15 minutes in warm water are enough because our mushrooms are packaged shortly before sale. If stored properly, rehydration time does not increase.
🚫💧 REHYDRATION WATER
Never use the soaking water from dried mushrooms, especially not from black trumpets, which release a grayish color, making it hard to spot dirt or debris.
What has changed over time is everything: the climate, pollution, and even the forest cleanliness—once a vital resource for families.
🧼 CLEANING
To clean dried black trumpet mushrooms, remove the base of the fruiting bodies and eliminate any remaining leaves or twigs.
This species grows among leaf litter, so it's common to find debris even inside the mushrooms.
⏱️ COOKING TIME
Cook the mushrooms for 10–15 minutes to fully enjoy their flavor.
🧊 STORAGE
Dried mushrooms, like all dried foods, are best stored in the freezer, which is the only place at home where humidity stays constant.
🍄 THE NAME
Boletus edulis is the scientific name of the famous porcini mushroom, one of the most appreciated worldwide for its flavor, texture, and versatility in cooking. In botany, the term “related group” refers to all closely related species within the same group of edible mushrooms that share similar morphological and organoleptic characteristics. This group also includes other prized varieties, such as Boletus aereus (the most flavorful and fragrant type), Boletus pinophilus (with white, sweeter flesh), and Boletus reticulatus (excellent when dried), all selected for their high quality.
🌲 ORIGIN
Please note that the origin of the product is always stated on our packaging. However, by law, when it comes to dried mushrooms, which are wild (and not cultivated), indicating the country of origin is not mandatory.
❗ WHY BE WARY OF VERY WHITE MUSHROOMS AND BAGS WITHOUT WINDOWS
The only truly white part of the porcini mushroom is the stem, which is also the toughest part.
An excessive presence of stems is not a sign of quality.
🥫 GLASS JARS AND/OR PEPPER DON'T PRESERVE MUSHROOMS
Not really, because the worst enemy of mushroom preservation is humidity—and the kitchen, where meals are prepared, is never short of it.
⚠️ WHY NOT OVEREAT MUSHROOMS?
Mushrooms, all mushrooms, are not recognized by the human body as food—they are technically fungi.
As such, the liver works twice as hard to process them. While a healthy adult can handle this, overindulging is never a good idea.
🧂 SALT IN COOKING – WHY USE COARSE SALT?
We always recommend using coarse salt during cooking. Compared to fine salt, it is less refined and better enhances the flavor and taste of our products.
This is especially true for vegetables with a high water content.
🍽️ DRIED MUSHROOMS IN FIRST COURSES
Dried mushrooms, being naturally water-free, have a much more intense flavor than fresh ones.
Family secrets never go out of style.
🍚 RISOTTO: THE RECIPE IN BRIEF
- Sauté with oil and garlic, or oil and onion, or butter and garlic or onion.
- Toast the rice.
- Add the previously rehydrated dried mushrooms.
- Add the broth.
- Cook until done and add parsley only at the end and raw.
We have been passionate about mushrooms and truffles for over 80 years
We have been selling mushrooms since 1943