Dear friends, autumn offers thousands of food and wine delicacies that make us proud of our cuisine.
But how can we make them available all year round? And what is the best way to preserve them with their range of nutritional and organoleptic properties?
Drying is an amazing method to preserve one of the yummiest autumnal ingredients: mushrooms.
Fresh or dried mushrooms have amazing nutritional properties. Dried mushrooms should be rehydrated in water – for example in boiling water – and only later added to the main dish, such as a risotto, during the cooking process.
You can dry or freeze mushrooms, that’s why this ingredient is available throughout the year and you can benefit from its properties in any season.
Mushrooms play an important role for our immune system.
Some people think that mushrooms do not contain many nutrients. In fact, it has been discovered that they’re rich in selenium, whose nutritional properties prevent both infectious diseases and tumours. Moreover, they’re a source of vitamin B3, that improves the nervous system and the oxygenation of blood. Mushrooms also contain vitamin B2 which stimulates the production of red blood cells and the metabolism of proteins, lipids and carbohydrates.
The most delicious variety of mushrooms: porcini mushrooms!
Why are Porcini mushrooms called like that? There are many hypotheses about the origin of this name. The ancient Romans used to call it Suillus, which means “pork”, that is the root of the word “porcino”. Some believe that the name is linked to the stocky shape of porcini mushrooms, while others relate the name to the diet of pigs. According to some people, pigs apparently like truffles and porcini mushrooms, as well.
Dried or rehydrated, porcini mushrooms are the undisputed king of the Italian cuisine in Autumn!
Here’s the TOSCANA Firenze Menu! Inside the box you will find dried porcini mushrooms to prepare the best risotto ever!