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
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Leftover pieces from porcini mushrooms
- 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.
- As part of a composition with Jerusalem artichoke, mushroom, and truffle.
- As part of a composition with turbot, basil, and cheese.