Porcini mushrooms are quite high in vitamin C and beta-carotene as well as iron. They are high in potassium.
Colombian coffee farmers cultivate Tropical Wholefoods Oyster and shiitake mushrooms on the waste matter left over from coffee production. The mushroom sales supplement their income from coffee. So enjoy these delicious mushrooms knowing they are good for you, the environment and the communities that produce them. Did you know that porcinis and ceps are the same thing? In English, it's also known as a penny bun, and is the king of the bolete family.
Once you've soaked them for five minutes, you can use them like ordinary mushrooms. The stems can be pretty tough, so you may want to remove them after soaking.
Try adding them to a raw, warm, soup before blending. Pop them into a "fried mushroom" mix of fresh chopped mushrooms, garlic Himalayan salt and olive oil, that you then dehydrate in a dehydrator for an hour or two.
Hydrated, then coated in ground flax, paprika and black pepper, they can be dehydrated into Mush Nuggets, little crispy bites of fun!
Add to casseroles, stews, pies and anywhere else you'd use normal mushrooms. Use the remaining soak water as a stock for soups and gravies. Soak in warm water for 5 minutes to soften: then thoroughly rinse ceps free from forest earth. Then soak a further 45 minutes, keeping the soaking liquid as stock. Cook as ordinary mushrooms.