Dried orange-cap boletus
Slices of orange-cap boletus dried until brittle, with a concentrated mushroom taste for soups and sauces.
Dried orange-cap boletus are slices of a noble tube mushroom with an orange-brown cap, dried until brittle, darkening as they dry, with a concentrated forest mushroom taste and a deep umami. They are soaked and added to soups, sauces, roasts, risotto, fillings and gravies, and the aromatic soaking liquid is used as mushroom stock.
Calories, proteins, fats and carbohydrates per 100 g of product
Dried orange-cap boletus, Raw: Calories 331.4 kcal, Proteins 35.4 grams, Fats 5.4 grams, Carbohydrates 33.2 grams per 100 g of product.
Recipes with this ingredient
Potato with cream and soil from aspen mushrooms is a harmony of earthy and rich flavors. The dish draws inspiration from European gastronomy, where aspen mushrooms with their deep woody aroma become a key element. Baked potato with a delicate creamy filling is complemented by crumbly 'soil' made from bread, nuts, and coffee, creating a play of textures. A light acidity from lemon zest and the freshness of dill provide balance to the dish, while the spiciness of pickles and onions adds brightness. This is an exquisite and refined recipe that combines the simplicity of rustic ingredients with the elegance of restaurant presentations. Perfect for culinary experimenters looking to discover new dimensions of taste.
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Potato soufflé casserole with mushrooms and onions is a wonderful dish of Italian cuisine that combines airy tenderness with the rich aroma of forest mushrooms. Inspired by traditional recipes from northern Italy, where mushrooms and potatoes are often used in rustic gastronomy, this casserole impresses with its lightness. Potatoes transformed into a velvety soufflé with whipped cream acquire a refined taste, while sautéed shallots and aspen mushrooms add savory notes. The subtle aroma of nutmeg completes the picture, and baking under a golden crust of parmesan makes the dish truly unforgettable. Potato soufflé casserole is perfect as a standalone dish or as an elegant side to meat and fish, especially on cozy evenings with a glass of white wine.
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