Maison Borde offers a wide range of freeze-dried mushrooms.
Freeze-drying consists in removing water from the product by a sublimation process. The product goes from a frozen state to a dried state, without going through a liquid state. Water is eliminated in the form of steam in a vacuum environment.
What are the benefits of freeze-drying?
- Strong taste and intense flavour
- An alternative to fresh mushrooms: available all year round
- Natural product, free from additives and preservatives
What are the benefits of freeze-dried mushrooms?
- Ready to use, instant rehydration
- Lightweight product, more than 95% of water is extracted
- Long shelf life
- Optimal preservation of organoleptic qualities
- Mushrooms in their purest form
What is the difference between freeze-dried and dried mushrooms?
- 100 g dried porcini: rehydrate for 30 minutes / 20 portions
- 100 g freeze-dried porcini: rehydrate for a few seconds / 30 portions
How do you rehydrate freeze-dried mushrooms?
Dip the desired amount of Freeze-Dried Mushrooms in lukewarm milk or water. Leave them for 30 seconds,no more. Press them to remove the excess water. Brown them for a few minutes in a pan to help eliminate water. They are then ready to be cooked according to the chosen recipe.
Tip: you can put the freeze-dried mushrooms directly in a pan with sour cream or in a soup. It is not necessary to rehydrate them beforehand.
How do you cook freeze-dried mushrooms?
Sautéed in a pan with olive oil, a little garlic and herbs. To incorporate in a vegetable pot or an omelet. Ideal for preparing sauces: with liquid cream to coat pasta, for basmatti rice or with poultry.
Others suggestions: to make a mushroom risotto.
