Dried porcini mushrooms (Boletus edulis and rlated group) crumbs
The Brise or porcini mushrooms, category Briciole, despite being selected among the best fresh porcini mushrooms, are crumbled, in small pieces if not in dark brown powder. The crumbs are recommended to be used for risottos, sauces, etc., for those dishes where the visibility of the fungus is not so relevant, while the taste and the fragrance is.
These fragrant and precious forest fruits are still processed manually in Trentino. Indicative period: from mid-July to the end of September.
Some tips: to better use them, heat a little water and bring it to a boil, turn off the heat and immerse the mushrooms for a few minutes. Gently wash the mushrooms and use the soaking water to flavor risottos, meats and other delicacies. If you use soaking water, decant the residue, do not mix or shake the water, use only the superficial part. The presence of the residue is evidence of a craftsmanship, respectful of the naturalness of the product.
Store in a cool, dry place – moisture sensitive.