Dehydrated chanterelles

Dried chanterelles (Lactarius deliciosus)

These mushrooms start at the end of summer and can be found until mid-Christmas in pine and fir forests, being the most productive in black pine forests.

Due to its strong flavor it is used in small quantities, it is indicated to give flavor to stews and creams.

CHARACTERISTICS DEHYDRATED NISCALUS

• Ingredients: mushrooms milk caps (lactarius delicosus)
• Other names: nízcalo, rovellones, rebollon, nizkaloa
• Extra category
• Dehydrated product

DEHYDRATED Mushrooms LA CASA DE LAS SETAS

Our dehydrated mushrooms are harvested by expert hands that choose only and exclusively the best specimens of each spice to be dried.

The product is totally natural in all its processes, from the manual harvesting by expert hands, through the drying or dehydration that is done by natural processes, to the final product, the dehydrated mushrooms, which do not contain any type of preservative or additive.

Once rehydrated, the mushrooms are ideal to accompany any type of dish you can think of, meat, fish, rice, creams, pasta, desserts, ...

Equivalence between dried mushrooms and fresh mushrooms:

1 kg of dried mushrooms is equivalent to 8/10 kg of fresh mushrooms.

INSTRUCTIONS FOR USE

For use in cooking, simply soak the dried mushrooms in a container with slightly warm water for 15 to 45 minutes. We recommend that you also take advantage of the water resulting from the rehydration as it will give your dishes even more flavor if possible. Depending on the recipe you have chosen, you can use water, broth, milk or beer.

They can also be added directly to stews during cooking.

Store in a cool, dry place away from odors.

Each of our varieties of dehydrated mushrooms comes in different formats and sizes. We also have larger sizes exclusively for the catering industry. If you are interested, please ask us.