Dried porcini mushrooms – Grade “Extra”

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Did you know that to make 1 kg of dried porcini mushrooms you need 10 kg of fresh porcini mushrooms?
This explains why the amount of porcini to use in sauces, creams or other dishes is very limited. Only a few grams are needed to give an intense flavour and aroma to any preparation.
The harvested mushrooms are cleaned, sliced and placed on nets in a ventilated oven. Drying takes place through the evaporation of water due to the hot air circulating in the drying environment. Dehydration must be slow and constant, the slices well-spaced apart and turned frequently. The drying process continues until the residual moisture content of the mushroom reaches 12%. Dried mushrooms should contain a balanced percentage of 60-65% stalks and 30-35% caps.
Dried mushrooms can be cooked in many ways: on pizzas, to make croutons and sauces, as a filling for crepes or even combined with a meat sauce. A classic combination is with polenta: before using them, soak them for at least 10 minutes in hot water .
  • Dried Porcini mushrooms (Boletus edulis and group)

Nutritional information per 100 g of drained product:

  • Energy 450 kJ (109 kcal)
  • Fat 3,5 g (including saturated fat 0,0 g)
  • Carbohydrates 5,0 g (of which sugars 5,0)
  • Proteins, 8,0 g
  • Salt 0,7 g

Method of conservation

Keep in a cold and dry place


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