- Soak in lukewarm water for 15 minutes (alternatively in brandy or another drink for 30 minutes).
- Drain the water.
- Sauté for 1 to 2 minutes in olive oil or butter.
- Deglaze with dry white wine (alternatively with the drink used to soak the mushrooms).
- Serve with a little salt and pepper.
- You can add the sautéed mushrooms to soups, omelets, sauces, and casserole dishes.
Selected Store
Stock 20+ pieces