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Intro


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Intro


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Dried mushrooms from the Northern Wilderness

 
 
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PORCINI

( boletus edulis )
Porcini is one of the greatest edible mushrooms. Its smell and aroma are strong, and it’s no surprise that many organism types compete for it.

 


TUBE CHANTERELLE

( cantharellus tubaeformis )
Tube chanterelle is a high-yielding late autumn mushroom. It is present in groups and often as a large group. Our product is a mixture of Cantharellus tubaeformis and Cantharellus lutescens.

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CHANTERELLE

( cantharellus cibarius )
The fragrant chanterelle is a high-yielding mushroom, which is present in our forests already during mid-summer. The golden-yellow mushroom only gets better in the drier, the colour and aroma deepen.


BLACK TRUMPET

( craterellus cornucopioides )
A fine strong-aroma mushroom, which is extremely difficult to find, the mushroom blends well in to the environment. You may often only notice a group of horn of plenty mushrooms, once you have been treading around for a while.

 
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Recipes


 

 

Recipes


 

 

PORCINI RISOTTO

Difficulty level:                ★ ★ ★
Portion size:                    For four people
Preparation time:            40 minutes

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INGREDIENTS

  • 0.3 dl canola oil
  • 30 g salted butter
  • 1 shallot
  • 40 g cold-smoked reindeer (roast slice)
  • 10 g Kaavi Porcini dried porcini + 3dl for soaking
  • 200 g arborio/carnaroli risotto rice
  • 1 dl dry white wine
  • 5 dl chicken broth
  • 3 dl porcini soaking broth
  • 40 g grated parmesan
  • 0.3 dl good olive oil
  • 30 g salted butter
  • Freshly ground black pepper and, if necessary, a pinch of salt

INSTRUCTIONS

  1. Finely chop a shallot and cold-smoked reindeer in to cubes.
  2. Soak the porcinis for about 10 minutes. Squeeze dry and finely chop.
  3. Measure the chicken broth and the porcini soaking broth in to a saucepan and heat until it is almost boiling.
  4. Warm up the canola oil in a broad-based saucepan, and add the chopped shallot. Sauté for a moment and add the rice, reindeer, butter and porcini. Let it sauté for a while and then add the white wine.
  5. When the rice has absorbed all the white wine, begin to add the hot broth one ladle at a time. Keep mixing with a wooden ladle. The rice takes about 16-18 min to cook.
  6. When the rice seems ready, turn off the hob and add the butter, parmesan cheese and olive oil. Let it set for a moment and check the flavour.
  7. Add seasoning and serve. A good risotto should be quite loose and moist.
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Distribution


Distribution


Fresh flavours of the forest available to you all year around:
Anton&Anton stores, Stockmanns around the country, Eat&Joy Maatilatori, as well as many K-Citymarkets and K-Supermarkets.

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ABOUT US


 

 

ABOUT US


 

 

We have realised that Finnish forests hold a national treasure within them. At Kaavi Porcini, we have taken on as our mission to make this treasure available to everyone, to every kitchen.

 
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