Dried horn of plenty
Horn of plenty adds an exceptional aroma to pasta and savory puff pastry shell.
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Give your cooking a unique taste from the woods ... use dried wild mushrooms. The drying process concentrates the taste, bringing a special flavour note to all types of recipe. To prepare dried mushrooms, soak them in lukewarm water for 15. Drain and put them in a pan of boiling water and simmer for 10 minutes. Drain and rinse the mushrooms thoroughly. Use them as you would fresh mushrooms.
These mushrooms are delicious cooked with cream, in an omelette, mixed into a dish of pasta or cooked in the Provençale style. Putting them to cook with your meat and poultry will give these dishes an added depth of flavour.
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