Nespoli funghi

since 1943

CONTACTS

Nespoli funghi

Via Silvio Spaventa, 76

Bergamo

VAT number 04060060169

035/247066

nespolifunghi@yahoo.it

RECIPES AND TIPS

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??

BEWARE OF WHITE MUSHROOMS AND BAGS WITHOUT A WINDOW

THE PORTION

THE PRESERVATION

Because the only exclusively white part of the porcino mushroom is the stem, the toughest part of the fungus. An excessive presence of stems is not a guarantee of quality

To achieve a mushroom risotto worthy of being remembered and praised, we recommend using 10 grams of dried mushrooms per person.

Dried mushrooms, like all dried products, are best stored in the freezer. This is because it is the only environment in the house where humidity is constant.

THE ORIGIN

WHY NOT OVEREAT MUSHROOMS?

RECONSTITUTION WATER SHOULD NOT BE USED

We specify that the origin of the product is always indicated on our bags, but for dried mushrooms, as they are wild specimens (therefore not cultivated), it is not necessary to do so.

Absolutely NO! Soil is considered everything that is visible to the human eye, and everything that is not. We should eat mushrooms that taste like mushrooms, not water that tastes like fungus. And then smog is everywhere, and they are microparticles.

Mushrooms, all mushrooms, are not recognized by the human body as food because they are actually molds. Therefore, the liver works twice as hard to process them. In a healthy adult, the body is accustomed to this effort, but it is never advisable to overdo it.

DRIED MUSHROOMS IN FIRST COURSES

DISCARD THE SOAKING WATER

HOT OR WARM WATER?

Dried mushrooms, being naturally water-free, tend to have a much more concentrated flavor compared to fresh mushrooms. Family secrets never go out of style.

Just a basin of warm water is enough to soak the dried mushrooms. No baking soda, no disinfectant, just water.

Because in 30/40 or fifty years everything has changed, the climate and pollution as well as the cleanliness of the forest itself which used to be a source of resources for families.

What should rinse water be like?

RISOTTO: THE RECIPE

GLASS JAR AND PEPPER, DOESN'T WORK

10/15 minutes in lukewarm water are enough because the mushrooms are packaged shortly after being sold. If correctly stored, the rehydration time does not increase.

1. Sauté with oil and garlic or oil and onion or butter and garlic or onion.

2. Toasting the rice.

3. Add the previously rehydrated dried mushrooms.

4. Add the broth.

5. Cook until done and add parsley only at the end and raw.

Actually, no, because the worst enemy of mushroom preservation is humidity. In the kitchen, it is always present since it is the room where we prepare lunches and dinners.

SALT

We always recommend using coarse salt in cooking. Compared to fine salt, it is a less refined product that enhances the flavor and taste of our products more. This applies to all vegetables with a high water content.

We have been passionate about mushrooms and truffles for over 80 years

We have been selling mushrooms since 1943