Porcini Mushroom: Intense Umami for Gourmet Dishes

The porcini mushroom, which is the same species as boletus edulis, especially refers to the dried variety. When fresh, it has a brown cap and a thick, sturdy stem; after drying, its color deepens, and its aroma becomes more intense. Native to Europe, North America, and Yunnan in China, the porcini mushroom is rich in proteins, minerals, and umami - enhancing substances. The dried porcini needs to be rehydrated before use and is ideal for making stews, risottos (such as Italian risotto), sauces, and broths. DETAN Mushroom's ONE - TOUCH standard in the supply chain, along with its strategic distribution centers across multiple regions in China, could potentially ensure the supply of high - quality porcini mushrooms, maintaining their flavor and quality through strict production and cold - chain logistics processes, reaching customers globally.