Hollow-footed bolete

The hollow-stemmed bolete is a mild-tasting mushroom with firm, yellowish flesh that is ideal in brown and spaghetti sauces, creams, pasta, pizzas…

Preparation :

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

 Warning: Never eat raw wild mushrooms. It is important to cook dried, rehydrated mushrooms.