Porcini powder

This component is a perfect example of waste to taste. Use the parts that remain after cleaning and slicing the porcini.

Creation by Dick Middelweerd, De Treeswijkhoeve** restaurant, Waalre, the Netherlands 

Porcini powder

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Leftover pieces from porcini mushrooms

Preparation method

  • Dry the leftover bits of porcini mushrooms (what is left over from the slices) in the oven at 80°C for four hours.
  • Grind to a fine powder.

Serving suggestions

  • As part of a composition with Jerusalem artichoke, mushroom, and truffle.
  • As part of a composition with turbot, basil, and cheese.

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