These extra-large rich and creamy porcini mushrooms are hand selected in Tuscany, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.

Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.