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Article: FOOD & DRINK
- Article from:
- The Independent (London, England)
- Article date:
- November 20, 1994
- Author:
CopyrightCopyright 1994 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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OUR OCCASIONAL series on things at the back of the store
cupboard looks at dried wild mushrooms. Don't be misled by the
inconspicuous packaging - usually no more than a cello-phane
envelope - given to feather-light dried fungi, this is an
ingredient that should not be overlooked. It is so packed full of
flavour it should be on every cook's kitchen shelf.
Although gourmet grocers and delis also sell dried grisettes,
horns of plenty or trompettes des morts, morels and shitake
mushrooms, the most widely available dried wild mushroom is boletus
edulis which are known in Italy as por-cini, in France as cepes and
in Britain as penny buns. This is one of the tastiest wild
mushrooms and its robust ...