Description
MAISON MASSE
🚚 The Fastest Delivery Time : 隔日送。
🐝 Supplier / Place Of Origin：進口蔬果系列 / France
🌱 About the Producer / Supplier：
自 1884 年以來，一直是鵝肝和美食產品的專家
Masse 品牌已經是一家家族企業，已經經歷了四代人的傳承，如今仍然是一家人性化的企業，透過 4 個區域和辦事處（包括 4 個實驗室）分銷自己的品牌。
我們的主要指南：「味道」！
在三大洲，我們品牌「MASSE la maison du Foie Gras」已經成為一個深受五星級酒店和高級餐廳所信賴的忠實經銷商代理品牌。
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Boletus edulis Bull ex. Fr.
Chinese Name：牛肝菌
Other Names：Cep | Bolete Mushroom
Product Description：Porcini mushrooms have a rich, earthy flavor that is often described as rich and nutty. Their flavor has a subtle umami essence, making them a prized ingredient in a variety of cuisines.
Porcini mushrooms, also known as porcini mushrooms, have a rich history, first recorded in the writings of the ancient Romans, who loved their delicate flavor. Today, porcini mushrooms are widely used in the culinary world and are often called the "King of Mushrooms"
Bordeaux mushrooms, scientific name Boletus edulis, or Cèpe de Bordeaux, have larger fruiting bodies. Cap 4-15cm, flat hemispherical or extended, yellowish brown or auburn, non-sticky, with blunt edge. The fungus flesh is white and thick, and does not change color after being injured. The bacterial tube grows straight or curved. The stipe is 5-12cm long, cylindrical, slightly larger at the base, yellowish brown, solid inside and reticulated outside. The spores are light yellow and spindle-shaped. The fruiting body is thick and fleshy, firm and tender, rich in nutrients and delicious. It forms mycorrhizae together with tree roots. It is produced in temperate regions of the northern hemisphere. In China, it is mainly produced in Sichuan, Yunnan and other places, and is also produced in forest areas in other places.
Ecological habits: Born in coniferous forests and mixed forests in summer and autumn, often forming ectomycorrhizae with oaks and pine trees. Born alone or in groups.
Nutritional content: Fruiting bodies contain polysaccharides, proteins, various amino acids and vitamins. In addition, there are alkaloids such as adenine, choline and β-phenyl-ethlamine.
In Italian they are collectively known as porcini (plural: porcini) and are prized together with chanterelles and truffles. Known as cèpe (de Bordeaux) in French and Steinpilz in German, the gourmet porcini mushroom, like its related species such as the Bordeaux porcini, is considered a prized food throughout Europe ingredients.
A thick stem bisects the mushroom halves.
Cross section showing white flesh, broad stem and spore tubes on the underside of the cap
Nature and flavor: Slightly sour taste, flat in nature. Morphological characteristics: The fruiting body is larger. Cap 4-15cm, flat hemispherical or extended, yellowish brown or auburn, non-sticky, with blunt edge. The fungus flesh is white and thick, and does not change color after being injured. The bacterial tube grows straight or curved. The stipe is 5-12cm long, cylindrical, slightly larger at the base, yellowish brown, solid inside and reticulated outside. The spores are light yellow and spindle-shaped. Ecological habits: Born in coniferous forests and mixed forests in summer and autumn, often forming ectomycorrhizae with oaks and pine trees. Born alone or in groups. Nutritional content: Fruiting bodies contain polysaccharides, proteins, various amino acids and vitamins. In addition, there are alkaloids such as adenine, choline and β-phenyl-ethlamine. Therapeutic value: This product has the effects of nourishing blood and neutralizing the heart, relaxing muscles and activating collaterals, tonifying deficiency and refreshing the mind. It can also treat waist and leg pain and twitching of limbs.
Boletus fruiting bodies contain a variety of phytochemicals, including 500 mg of ergosterol and ergothioneine per 100 g of dried mushrooms. The fruiting bodies contain large amounts of polyphenols, especially high levels of rosmarinic acid, and organic acids (such as oxalic, citric, malic, succinic, and fumaric acids), and alkaloids.
Widely distributed in temperate zones around the world. China is distributed in the southwest region.
Variety：There are dry goods and fresh goods. There are many varieties, such as the ivory-white stipe, the most fragrant and sweet species, as well as red bolete (brick-red stipe, a bit grassy smell), black bolete, yellow bolete, purple bolete, etc.
Several types of porcini are also edible, often confused with gourmet porcini:
Black boletus (Boletus aereus)
Boletus pinophilus, also called pine mushroom, grows especially in pine forests and has a fragrant aroma of pine resin.
Boletus reticulatus
Supply Season：It should be made from July to September for maximum supply. Porcini are sold fresh in European and Russian markets during the summer and autumn, dried or canned at other times of the year, and sold around the world to countries where porcini are not available.
Storage Method：Keep refrigerated and consume as soon as possible.
sun dried
Savory porcini is great for drying - its flavor is more intense, it's easy to reconstitute, and its texture is delightful. Reconstitute by soaking in hot but not boiling water for about twenty minutes; the water used will have the aroma of the mushrooms and can also be used in subsequent cooking.
#Should Be / Avoided：
*Edible Compatibility：
Porcini mushrooms can not only be used as a single ingredient in dishes, but can also be paired with meat and poultry to cook delicious dishes.
Suitable for matching
Suitable efficacy
Chicken brain-boosting puzzle
Broccoli boosts immunity
Pork liver replenishes qi
Cooking Skills：Preparation before cooking:
Place the mushrooms in the refrigerator. To regain all the flavor of porcini mushrooms, simply immerse the frozen mushrooms in salted boiling water. When it returns to a boil, cook for 5 minutes. Then, rinse them in cold water in a colander and place them on a cloth to drain. Reserve the cooking water to make the sauce.
For fresh products, you need to trim the bottom of the fungus stalk first, use a small brush to remove the floating mud on the fungus surface, trim it with a knife, and wipe it clean with slightly damp kitchen paper before use.
If it is dry food, you can first wash away the floating sediment with water, then pour hot water over the surface and soak it until the bacteria grow larger. The water for soaking bacteria is bacteria juice, which can be filtered and reserved for later use. The edible part is the fruiting body of the boletus.
Enjoy Ceps in many ways. You can add a little garlic to a hot pan and cook it briefly. They're also a great accompaniment to risotto and pasta. Pair them with meats like beef or poultry for a delicious meal. The meat of this fungus is thick and tender, sweet and delicious.
Notes：1. The water extract of the fruiting body contains peptides or proteins. There are reports that the extract can inhibit the growth of cancer cells. This product is also one of the ingredients of the Chinese patent medicine "Shujin Wan".
2. Use dried porcini mushroom powder, place it in a microwave oven, heat it over high heat for 20 seconds to remove the moisture, take it out and grind it into a coffee grinder until it becomes fine powder, store it in a glass bottle, and place it in an ice tray for easy use. use.
3. Boletus is the so-called Steinpiltz in Germany, porcini in Italy, and cepe in France.
4. Tasty porcini is considered one of the safest wild mushrooms to have on the table because few poisonous species closely resemble it, and those that do can be easily distinguished by careful inspection. [18] The most similar poisonous mushroom may be the devil's boletus (Rubroboletus satanas), which is similar in shape but has red stems that appear blue when bruised.
Dish：
Steamed chicken with porcini mushrooms and stir-fried porcini mushrooms.
They can be eaten raw, sautéed in butter, ground into pasta, soups and many other dishes.
In France, they are used in recipes such as Bordeaux cheese sauce, frittata and tomato sauce.
In Italy, porcini risotto is a traditional Italian autumn dish. Porcini mushrooms are a specialty of many cuisines, including Provence and Viennese. They are the main ingredient in the pasta sauce called carretiera.
In Thailand, they are used in soups and eaten blanched in salads. Porcini mushrooms can also be frozen - eaten raw or first cooked in butter.
Porcini mushroom and noodle soup served in a bread bowl in a Polish restaurant
Porcini mushroom sandwich in Stockholm, Sweden
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
🥗 Product Category (English)： Cep
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