- Your Superbox
We picked everything the bears didn't eat.
Ceps or Porcini mushrooms (Boletus edulis) are collected in Caucasus oak (June), beech (July-August), and black pine (September-October) forests. We picked whatever the bears didn’t eat.
Cut into thick slices before drying, they are particularly well suited to pastas, risotto, and sauces.
They can be eaten as they are, or rehydrated directly in the pan with a little oil (or butter) and a little stock (or pasta water).
Keep at room temperature (max 25 °C) away from both light and moisture in a sealed container (jar, sealed bag…)
- 100% organic dried cep mushrooms.