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Urbani Dried Porcini Mushrooms Urbani Dried Porcini Mushrooms
Product Code: 1997
Net Weight: 1 oz
$6.99
Packed in an elegant bag with a clear window, you can first appreciate the size and quality of these mushrooms and later appreciate their unique flavor in cooking. The mushrooms should be rinsed and cleaned of any dirt clinging to them. To bring out the aroma of the porcini mushrooms, one need only soak them in a mixture of milk and warm water. Excellent for risotto or pan-fried fillets or soups. Product of Italy.  
  • $8.99
    Net Weight
    Product Code:1332
    The ever popular porcini with its strong flavor an...
    The ever popular porcini with its strong flavor and delicate undertones is an important ingredient in gourmet cooking. Its concentrated bouquet adds a mouth watering aroma to sauces, stews and soups.
     
  • $5.99
    Net Weight
    Product Code:1333
    Plantin mix of dry forest mushrooms carry the conc...
    Plantin mix of dry forest mushrooms carry the concentrated aroma of the wild forest. These mushrooms are excellent in stews and soups where their intensity adds a flavor that will surely be appreciated by a discriminating palate.
     
  • $39.99
    Net Weight
    Product Code:1334
    Belonging to the same fungus species as the truffl...
    Belonging to the same fungus species as the truffle, the morel has a smoky, earthy and nutty flavor. Dried morels have a more intense, smokier flavor than fresh ones. Morels are excellent with wine sauces and grilled meats.
     
  • $6.99
    Net Weight
    Product Code:1997
    Packed in an elegant bag with a clear window, you...
    Packed in an elegant bag with a clear window, you can first appreciate the size and quality of these mushrooms and later appreciate their unique flavor in cooking. The mushrooms should be rinsed and cleaned of any dirt clinging to them. To bring out the aroma of the porcini mushrooms, one need only soak them in a mixture of milk and warm water. Excellent for risotto or pan-fried fillets or soups. Product of Italy.
     
 
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