Today, science offers a new technique for preserving porcini mushrooms with a host of great benefits: freeze-drying. Quite simply, this is the same preservation technique used for instant coffee or the famous instant mash that can be found in the supermarket. Freeze-drying consists in extracting the water contained in the fungus via sublimination. Through this process, water is vacuumed from the product, sending it from the liquid stage to the vapour stage to facilitate its extraction.
This technique extracts more water than traditional drying, while highly concentrating aromas. The mushroom is therefore very well preserved, without denaturing its flavours. Another advantage is that the mushroom rehydrates almost instantly, allowing for easier and immediate use.
Our freeze-dried porcini mushrooms are provided chopped and offer a taste in recipes that is closer to that of the fresh mushroom.
Tips: you can grate pieces of freeze-dried porcini mushroom onto pasta or rice without rehydration, or fry them in a little olive oil and add them to a frisée salad.
Freeze-dried porcini mushrooms are best kept in the pantry, always protected from light and humidity.