El boletus deshidratado se presenta en forma de láminas con un color marrón y blanco.
PREPARACIÓN: Sumergir en agua tibia durante 45 minutos, utilizando 12 partes de agua por cada una de producto. El peso final del producto re-hidratado debe ser diez veces mayor que el inicial. Debe ser cocinado completamente antes de su consumo
| Origen | Europa |
|---|---|
| Alérgenos | puede contener trazas de gluten |
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