The Dried Boletus Edulis is our best seller in dried mushrooms, and it's easy to see why: by losing water, it concentrates its aroma and flavor to turn any stew into a festive dish. We dry it ourselves in La Rioja so you can have the king of the forests available all year round.
Ingredients
One single ingredient, and all the spotlight on it: Boletus Edulis. Nothing more.
Nutritional information per 100 g:
- Energy value: 1,287 kJ / 308 kcal
- Fats: 3 g (of which saturated: 0.5 g)
- Carbohydrates: 34.9 g (of which sugars: 4.2 g)
- Dietary fiber: 13.69 g
- Proteins: 23.6 g
- Salt: 0.01 g
Product Features
The Boletus Edulis —also known as mushroom, cep, sureny, or Porcini— is considered the king of the forests. When dehydrated, its aroma intensifies and its flavor becomes deeper and more concentrated, and it is precisely this concentration that makes it pair so well with all kinds of dishes.
It grows naturally in forests of chestnuts, oaks, pines, and rockroses, during spring and autumn. When dehydrated, however, you have it on hand all year round: it takes up very little space in the pantry, lasts a long time, and is very productive, because a small handful adds great intensity to any preparation.
How to Enjoy or Use It
Rehydrating it is very simple. Soak the boletus in warm or hot water for about 45 minutes. Then, rinse well, drain, and it's ready to cook. If you like, you can reserve the soaking water, well strained, to enhance the flavor of your broths and sauces.
From there, the limit is set by you: it looks spectacular in rice dishes, stews, sauces, and creams, and adds a gourmet touch to meats, pasta, or scrambled eggs. Due to its intensity, it is also perfect for bringing your star mushroom dishes to life even out of season, when fresh ones are not available.
About the Producer
At El Colmado de Ezcaray, in the heart of Rioja, we have mushrooms in our DNA. We do not just sell dried boletus: we dry it ourselves in ovens prepared for this process, controlling the temperature so that the mushroom loses water without losing the qualities it has when fresh. That care in drying is what makes the difference between an ordinary boletus and one that truly transforms your dishes. If you are looking for dried mushrooms with criteria and origin, you are in the right place.
https://youtu.be/VlGUnRJnOCU?si=IUsErfsaIHwf_COc&t=27
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El Colmado de Ezcaray
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