Dried local porcini mushrooms

Dried king boletes (porcini): large mushrooms with a tawny or reddish-brown cap that usually grow near spruce trees, first in early summer and again in the fall. Their woody flavour, reminiscent of hazelnuts, and their firm texture make them a natural choice for risotto, sauces or alongside meat.

Gourmet Sauvage, based in Mont-Blanc (formerly Saint-Faustin) in the Laurentides region, offers them hand-picked in the forest, then carefully dried. They are vegan, gluten-free and GMO-free, according to the member.

Format: 40 g bag.

Ingredients: dried king boletes.

Serving suggestion: rehydrate the mushrooms in a liquid (water, broth, milk or wine) until they are plump; the time depends on whether the liquid is hot or cold. Strain and keep the soaking liquid, which carries the mushroom flavour. If your recipe already contains liquid, add them directly. Use them whole, in pieces or ground into a powder in a food processor.

Storage: in an airtight container, away from moisture.

Origin: mushrooms hand-picked in the forest; Gourmet Sauvage is based in Mont-Blanc, in the Laurentides region.