Porcini Juice

BORDE, specialist of wild mushrooms since 1920, has developed a range of cooking solutions to sublimate all your recipes. These innovative products have been created in collaboration with a Michelin-starred Chef, Philippe Brun, and are dedicated especially for Food Service professionals.  The range includes: Mushrooms Juices, Mushrooms Coulis and Porcini Duxelle.

Applications of fumets To be used as a base for soups, sauces (poultry, fish) or to wet Risottos. It is ideal for deglazing meats and used as a key ingredient in consommés, espumas or eggs dishes. It will enhance  both brown or white sauces and adds flavor to wok preparations as well as stews and ragouts.