50 grams, (one portion is usually 5-7 grams)
Porcini mushrooms are utilized for their earthy, meaty flavour in recipes for Italian pasta and rice dishes, soups and sauces, and savoury specialties like risotto.
In Italy Porcini mushrooms grows only in late summer and autumn, this is why it was necessary to come up with a way to preserve this beautiful ingredient.
Dried porcini is the most convenient way to enjoy them in the southern hemisphere!
On top of that when you soak the mushroom for 30 minutes in water you can use the water to add flavour in your recipes, especially for sauces (for pasta and meat) risotto, soup and broth!
Another useful tip is that if you don't use all the porcini you can preserve them in your freezer. In this way, all the flavours will be sealed and they will stay fresh for at least a year!
Pliny the Elder (23-79 AD) testifies that already 2000 years ago, these mushrooms were appreciated in Rome.
Petrucci is a Roman company specialized in ''forest'' products, mushrooms, wild herbs and berries.