Mushroom – Porcini Dried Sliced ｜40g Packet
Regular price
$7.95
Sale price
Regular price
Shipping calculated at checkout.
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Description
- Calories: Approximately 350 kcal
- Protein: Around 35 g
- Fat: Approximately 5 g
- Carbohydrates: Roughly 60 g
- Dietary Fiber: Around 25 g
- Sugars: About 10 g
- Vitamins and Minerals: Dried porcini mushrooms are a good source of B vitamins, particularly B2 (riboflavin), B3 (niacin), and B5 (pantothenic acid), as well as minerals like potassium, phosphorus, and zinc.
- Protein: Dried porcini mushrooms provide a significant amount of protein, supporting muscle function and overall body maintenance.
- Dietary Fiber: The high dietary fiber content contributes to digestive health and helps maintain a feeling of fullness.
- Vitamins and Minerals: Porcini mushrooms offer various vitamins and minerals that play crucial roles in metabolic processes and overall well-being.
- Rehydration: Before using, dried porcini sliced mushrooms need to be rehydrated by soaking them in warm water. The soaking liquid, often called "porcini broth," is rich in flavor and can be used in cooking.
- Cooking: Rehydrated porcini mushrooms can be used in a variety of dishes, including risottos, pasta sauces, soups, and stews, to impart their distinctive umami flavor.
- Sautéing and Grilling: Sliced porcini mushrooms can be sautéed or grilled to enhance their flavor and used as a side dish or topping.
- Choose high-quality, properly packaged dried porcini sliced mushrooms from reputable sources.
- Store dried mushrooms in a cool, dry place away from direct sunlight. Properly stored, they can have a long shelf life.
The BiviHome Promise
Our mission is to deliver carefully curated groceries and trusted brands to discerning customers across Victoria. With our Fresh or Free Guarantee, we ensure that your fruit and vegetables arrive at their very best.
