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Dried Morels, harvested on the Italian Alps - 1er Pack (1 x 20 g)

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Availability: In stock

€18.90
- Origin: Piedmont, Italy
- Nutritional characteristics: contains mineral salts such as potassium and phosphorus, magnesium, iron and vitamin C
- Seasonality: Spring Mushrooms, they are typically found from April to June
- Preparation: The flesh has a delicate flavor and a delicious smell. Ideal for making purees or sauces, goes very well with the cream.

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It is during spring, usually from April to June, the time of year when the Morels make their fleeting appearance: sophisticated, delicious, there are those who swear even more tasty then porcini mushrooms. The flesh of the morels has a delicate taste and tasty fragrance. Ideal for preparing purées or sauces, goes very well with the cream. The flesh of morels is considered very valuable, especially in France, where they are used to prepare some great sauces used for seasoning veetables and venison. With the common term "morel", one refers to the fungi of the genus Morchella, about 15 species, all edibile. Because they contain acid elvellico, it is necessary and important to boil or dry them before eating at the table to destroy the poisonous toxin. The morel is quite rich even from the nutritional point of view and contains minerals, such as potassium and phosphorus, magnesium, iron and vitamin C.

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