Description
Dried mushrooms, often mixed with plenty of porcini, have a highly concentrated woodland flavour. They are a pantry resource all year round.
Soak them in warm water for about half an hour, then squeeze and chop. The soaking water, strained to remove grit, is a tasty broth for sauces and braises.
Soak them in warm water for about half an hour, then squeeze and chop. The soaking water, strained to remove grit, is a tasty broth for sauces and braises.
