Ingredients
Boletus Mushroom (40%), Oyster Mushroom (30%), Shiitaké Mushroom (25%), Porcini Mushroom (5%).
Cooking & Handling
To rehydrate: soak mushrooms in boiling water, 1 litre of water per 100g mushrooms will make a balanced stock. After 30 minutes, remove the mushrooms with a slotted spoon and cook before eating. If using liquid as a stock, let it settle and pour off gently leaving any sediment behind.
Origin
China
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