A rare and slightly more obscure relative of the beloved porcini mushroom, Butter Bolete (Butyriboletus regius) is a good option for someone of taste who has “tried it all before.” This firm, nutty bolete is a native of Northern California, and can be used with faithful results in any recipe that calls for porcini. Delicious paired with root vegetables, braised in red wine, or paired with roasted meats.
Far West Fungi creates this line of dried mushrooms by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.