Not only porcini mushrooms… the woods are home to a universe of flavours!
Those who really love mushrooms know that there is a huge variety of edible mushrooms, some of which are considered real delicacies. The porcino has its own poetry but some mushrooms for example the red pine mushrooms (“cicalotti”) in oil are considered to be even better than porcini.
Which product should I choose?
The chanterelles (“galletti”) have a sweet taste, with a slight after taste of prunes and substantial “meats”
The honey fungus mushrooms have a slightly bitter flavour and have a very strong taste
The red pine mushrooms are considered to be the best for white “meats”, a mild taste with a flavour of flour and crispness.
How to use them in cooking
As for the porcini mushrooms, other mushrooms in oil make excellent starters or as part of a main course, in particular meat, cured meats and vegetable side dishes. They are the perfect ingredient for rice salads and vegetable salads. Chanterelles are traditionally used to make delicious sandwiches.
They cannot however be used to make pasta dishes or risotto.
Our selection of products:
Galletti ( Chantarellus Cibarius)
Cicalotti ( Tricholoma Portentosum)
Sanguin ( Lactarius Deliciosus)
Chiodini di bosco ( Armillaria mellea)
Misto bosco (Porcini, lactarius, chantarellus and tricholoma portentosum)
Mixed mushrooms (coltivati e di bosco)
Chiodini Nameco ( Pholiota Nameco)
Funghi di muschio ( Volvaria Volvacea)
To see the different formats and weights available download the catalogue.