Porcini powder

This component is a perfect example of Waste to Taste. Use the parts that remain after cleaning and slicing the porcini (cepes).

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

Makes 100g.

Porcini powder

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1  kg


Preparation method

  • Dry the leftover bits of porcini in the oven at 80°C for four hours.
  • Grind to a fine powder with a blender.

Serving suggestions

  • As part of a composition with Jerusalem artichoke, mushroom, and truffle.
  • As part of a composition with turbot, basil, and cheese.
  • Delicious in a dessert with chocolat, peach, and merengue.

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