Introduction:
The porcini mushroom owes its name to its very firm flesh compared to other mushrooms. The tasty edible mushroom has a mild, slightly nutty and mushroom-typical flavour.
Use/Preparation:
The mushrooms taste best fried or steamed. They are enjoyed as a side dish with roast meat, pasta, rice, salad or omelettes. Mushrooms can also be made into a soup.
Health:
Porcini mushrooms provide B vitamins, vitamin D, potassium, magnesium and phosphorus as well as a lot of vegetable protein. They are also a good source of selenium, helping to strengthen the immune system.
Alternatives:
The meaty texture and spicy, nutty flavour of chanterelles, chestnut mushrooms and shiitake mushrooms make these mushrooms a suitable alternative. They are equally rich in nutrients such as vitamin D, iron and potassium
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 39/162 |
| Fat | 0,4 g |
| Healthy fatty acids | 0,09 g |
| Carbohydrates | 0,5 g |
| Sugar | 0,5 g |
| Protein | 5,4 g |
| Salt | 0 g |
