• To hydrate them, open the package and fill the jar with lukewarm water. The mushrooms should be fully covered with water. Alternatively, you can soak the mushrooms in broth, wine, or brandy to give them more flavor. Once they are hydrated and softened, remove them from the jar and squeeze them with your hands, gently pressing to remove as much liquid as possible.
• Sauté the mushrooms over high heat for 2-3 minutes and deglaze with 1/2 cup of dry wine. Add salt, pepper, and serve.
• Make a sauce by adding cream or tomato and simmer for 15 minutes.
• You can add the sautéed mushrooms to any dish about 15 minutes before the end of cooking.
• They pair perfectly with legumes and omelettes.

The mushroom cultivation unit is located at a safe distance of 7 km from the substrate production unit, ensuring conditions of high hygiene and reduced risk of contamination from pasteurization and spoilage. The location at the foothills of Mount Dirfys has been selected based on strict environmental criteria, surrounded by rich vegetation and an ideal topography that creates the suitable microclimate for mushroom growth. Remote from car and industrial pollution, the unit complies with all necessary specifications for producing pure products free from external pollutants.

The product is not certified gluten-free. It is not suitable for individuals with celiac disease.