Dried horn of plenty mushrooms (Craterellus cornucopioides)

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Dried horn of plenty mushrooms, from Spain (Catalan Pyrenees)

Net 40g and 90g plastic bags.

 

Price per 100g, all tax included:

40g bag: 27€38

90g bag: 25€50

 

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10,95 €

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Our dried horn of plenty mushrooms have been harvested in Catalan region, preserved natural areas on the Spanish side of the Pyrenees. Our Boutique du Champignon has been created indeed in the Pyrenees, in Font-Romeu in 1998.

They are wild forest mushrooms, that have not been grown: they have undergone no chemical treatment before harvest. After harvesting, these mushrooms have been through a high temperature process to sterilize and prevent contamination by insects (such as moths). Also see our blog articles about mushroom picking and mushroom drying.

It is generally accepted that 10g dried porcini correspond to about 50g of rehydrated horn of plenty mushrooms.

After having them rehydrated in a bowl with warm water or broth, drain our horn of plenty mushrooms and cook them in a pan, preferably with olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), but also with butter, sour cream, goose fat or duck fat (according to your taste) to enhance their flavors.

The longer you let your horn of plenty mushrooms rehydrate the more they will soak up water, and the softer their texture will be. We recommend 2 to 3 hours of rehydration, but you can easily soak overnight.

Make sure your mushrooms are always covered with liquid, but without excess when you rehydrate them. Do not throw away the mushroom rehydration juice, as it is rich in aromatic substances: filter it to eliminate any remaining sand or earth traces, then use it as a base for your sauce.

If you do not have to prepare a sauce, pour the mushroom rehydration juice with the mushrooms themselves in a pan and cook them at low heat to evaporate water in order to concentrate their flavors (hence the importance of not having too much liquid during rehydration process). When there is hardly no more liquid, add the fat (according to your taste: olive oil, butter, sour cream, goose fat or duck fat) and cook over high heat. You can also reuse the mushroom rehydration juice to cook pasta or rice, or vegetable for a soup.

Dried horn of plenty mushrooms are very aromatic and some chefs prefer to cook with them instead of fresh ones. As mushrooms contain on average from 80% to 90% water, drying them removes the water, resulting in a taste concentration.

Once rehydrated, our horn of plenty mushrooms highlight the taste of your simmered meats, game, fish (both white and pink flesh), as well as in terrines and omelets. 

See also our recipes: potato crisp with horn of plenty mushrooms, roast duck magret stuffed with horn of plenty mushrooms and fried quince, and stuffed Munster cheese with horn of plenty mushrooms.

 

See also our other dried mushrooms: 

- Dried porcini extra 1st choice - 40g, 90g & 250g,

- Dried morels - 20g, 40g, 70g (big  morels only) & 80g,

- Dried chanterelles - 40g & 90g,

- Dried small mushrooms - 40g,

- Dried mixed mushrooms - 40g & 90g.

 

Discover our other mushroom products:
- Dried mushrooms in powder,
- Pickled mushrooms,
- Mushrooms and truffles in brine,
- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur)
- Quick and preparations (soups, sauces, pasta, rice, savory cake, meat terrines).

And let yourself be surprised by our selection of nice objects:
- Mushroom knives,
- Books (mushroom determination, cooking mushrooms, beautiful mushrooms pictures),
- Stuffed mushroom toys,
- Carved wooden mushrooms,
- And humorous mushrooms figurines in ceramic (mushrooms in love).

 
Data sheet
FamilyDried mushrooms
UseAfter rehydration, with simmered meat, game, fish (both white and pink flesh), as well as in terrines and omelettes.
PreparationFirst rehydrate in a bowl of warm water or broth between 2 to 3 hours.
 
Recipes

In this section, our recipes are grouped by type of mushroom and ranked in the following order:

-       Recipes with our dried porcini

-       Recipes with our dried morels

-       Recipes with our dried chanterelles

-       Recipes with our dried horn of plenty mushroom

-       Recipes with our dried small mushrooms

-       Recipes with our dried mushrooms mix

In the coming weeks, we will have these recipes available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.

  

RECIPES WITH OUR DRIED PORCINI

 

Risotto with porcini mushrooms (Recipe for 2 people - Preparation time: 30 min - Cooking time: 30 min):

First prepare a vegetable broth from a cube crumbled in 750ml of water, then rehydrate one 40g sachet of our dry porcini (cèpes secs) in the hot broth for 20 minutes.

During this time, cut the chicken breast into 4 thin parts, and fry them in a pan with olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), then cut them into small pieces.

In a pan, fry 2 peeled and chopped shallots with a tablespoon of olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray).

Add 130g Arborio rice and stir for a few minutes.

Pour 10cl of dry white wine and wait until the rice has absorbed it.

Add a ladle of broth (after having the rehydrated porcini drained) and let the rice absorb it.

Do this until all the broth is used, stirring regularly.

Add a little water if necessary.

The cooking must be done on low heat and last about 20-25 minutes.

Once rice is cooked, then add the rehydrated porcini, chicken pieces and 5 dried tomatoes in oil, previously cut into small pieces.

Sprinkle with parmesan cheese, stir and serve immediately.

See also our preparations for rice with porcini (riz aux cèpes) and for risotto with porcini (préparation pour risotto champignons : cèpes et bolets).

 

Creamy soup with porcini (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30): 

Peel 8 medium sized potatoes, wash them and cut them into cubes.

Add sliced leek, shallot and cover with water or vegetable / chicken broth, according to your taste.

Put one 90g sachet of our dried porcini (cèpes secs) and 2 teaspoons of our porcini powder (poudre de cèpes).

Cover and cook at low heat about 1:30, taking care that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), add 10 cl thick cream (1 good big tablespoon) and blend the soup until it is well creamy, and serve with whipping cream.

You can also use our dehydrated preparation for porcini mushrooms soup (préparation pour velouté bolets cèpes) which allows you to get this creamy soup very quickly: dilute our preparation in water or in a milk / cream, take it to a boil and maintain for 5 minutes cooking at low heat to thicken.

  

Porcini cappuccino, topped with salty whipped cream and porcini powder and served with small gingerbread croutons (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30):

Use the creamy porcini soup prepared in the previous recipe, or our dehydrated fast preparation for porcini mushrooms soup (préparation pour velouté bolets cèpes) and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of our salt with forest mushrooms and herbs) and sprinkle some of our porcini powder (poudre de cèpes). 

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter. 

You can also achieve the same recipe using :

- our dry chanterelles (girolles sèches) with our chanterelles powder (poudre de girolles),

- or our dry horn of plenty mushrooms (trompettes sèches) with our horn of plenty mushroom powder (poudre de trompettes),

- or our dry morels (morilles sèches) with our morel powder (poudre de morilles),

- or dry little mushrooms (petits mousserons) with our little mushroom powder (poudre de petits mousserons),

- or our dried forest mushrooms blend  (mélange forestier) either with our shi-itake powder (poudre de champignons pour belle-mère), or our Caesars amanita powder (poudre d'oronge).

 

Scrambled eggs with shrimp, zucchini and porcini (Recipe for 4 people - Hydration time: 20 min - Preparation time: 20 min - Cooking time: 10 min): 

Rehydrate ½ 40g sachet of our dried porcini (cèpes secs) in hot water for 20 minutes.

Meanwhile, cut 2 medium zucchini into pieces and fry them in a large pan with olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray) until they have reduced.

Pour the porcini rehydration juice with the mushrooms themselves in a pan and cook them at low heat to evaporate water in order to concentrate their flavors, then when there is hardly no more liquid, add olive oil, 2 sliced garlic heads and 400g of peeled shrimp, and go on cooking.

When the mixture has reduced, pour the zucchini and stir, then adjust the seasoning with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Lower the heat and add 8 scrambled eggs: stir until cooked, and serve them directly, topped with a pinch of our porcini powder (poudre de cèpes) and with toast slices.

 

Porcini and potatoes gratin (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 25 min - Cooking time: 45 min): 

Rehydrate in advance one 90g sachet of our dried porcini (cèpes secs) in meat broth for at least 2 hours.

Meanwhile, peel 500g potatoes and cut them into thin slices.

Prepare a baking dish with 50g butter.

Place a potato layer in this dish, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes) without excess, then add a little grated Gruyère cheese (about 100g will be needed to prepare the dish), and place a layer of rehydrated porcini.

Continue alternating layers with potatoes, salt, and cheese.

Pour 30cl meat broth (used for porcini rehydration) and display about 50g of butter on top of the dish before baking into preheated oven (oven mark 7 - 210° C).

Right out of the oven, sprinkle our porcini powder (poudre de cèpes) on the entire surface and serve hot with a green salad.

 

Fondue with porcini (Recipe for 4 people - Hydratation time: 2 hours - Preparation time: 30 min - Cooking time: 30 min): 

Rehydrate in advance one 90g sachet of our dried porcini (cèpes secs) in cool liquid cream for at least 2 hours.

Prepare a baking dish with 40g butter: place a porcini layer of rehydrated slices, then add grated cheese slices (about 400g of 3 different cheese blended together will be needed to prepare the dish to choose according to your taste among: Comté, Beaufort, Emmenthal, Tomme de Savoie, Reblochon, Gruyère, Port-Salut), season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes) without excess, then start alternating layers porcini / cheeses.

Bake in oven at low temperature mark for the cheese to melt without hardening.

Halfway through cooking, pour on the preparation the cream used for porcini rehydration.

When the top is golden brown, remove from oven, sprinkle our porcini powder (poudre de cèpes) on the entire surface and serve immediately.

 

Sliced ​​veal liver with porcini (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 10 min - Cooking time: 15 min):

Rehydrate in advance one 40g sachet of our dried porcini (cèpes secs) in water for at least 2 hours.

Pour the porcini rehydration juice with the mushrooms themselves in a pan and cook them at low heat to evaporate water in order to concentrate their flavors, then when there is hardly no more liquid, add 3 tablespoons of olive (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray) and fry at high heat for 10 minutes, stir quite often.

Add 600g sliced veal liver, cook for 3 minutes, then season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes) and sprinkle a hint of powdered ginger.

 

Stew veal with porcini (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 15 min - Cooking time: 35 min): 

Rehydrate in advance one 90g sachet of our dried porcini (cèpes secs) in a meat broth for at least 2 hours.

Cook 2 heads of sliced garlic in a pan with ½ cup oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), then remove them and replace them with 500g veal pieces.

Cook at high heat, and stir quite often.

Add some chopped parsley, add 1 glass of white wine and let reduce.

Then add 4 peeled and seeded sliced tomatoes, the rehydrated porcini slices, and cover with the broth used for porcini rehydration: cook slowly under cover.

If the preparation become too dry while cooking, add a little more broth.

At the end of cooking, adjust seasoning our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

 

Porcini in shallots sauce (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 10 min - Cooking time: 1 hour): 

Rehydrate in advance one 90g sachet of our dried porcini (cèpes secs) in water for at least 2 hours, and then use them as fresh mushrooms, detailing them in thick pieces.

Pour the porcini rehydration juice with the mushrooms themselves in a frying pan and cook them at low heat to evaporate water in order to concentrate their flavors, then when there is hardly no more liquid, add 20cl oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), with 4 hashed onions, a head of garlic, a little parsley and chives.

Add a handful of bacon or ham cubes: cook first at high heat for a few minutes, stir quite often, then cook for 1 hour at low heat.

If the preparation become too dry while cooking, add some broth (vegetable or chicken, depending on your taste).

Chop the remaining four shallots to mix with porcini in the last five minutes of cooking, and adjust seasoning with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Add some lemon juice and serve with thick slices of fried ham.

 

Stuffed capon with porcini served with potato / porcini millefeuille (Recipe for 6 people - Rehydratation time: 3 hours - Preparation time: 2 h - Cooking time: 1 hour 15 minutes): 

Rehydrate in advance one 90g sachet of our dried porcini (cèpes secs) in water for at least 3 hours.

In a pan warm up some butter, in order to fry a finely chopped shallot with half the amount of rehydrated porcini, then keep this mixture apart.

Then filter and pour the porcini rehydration juice (save 20cl for the sauce to be prepared later) in a saucepan, add 50cl of liquid cream, some thyme and a finely chopped garlic head, a little grated nutmeg, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), and keep this mixture apart as well.

Now prepare the filling by mixing in a container 100g sliced pork throat (from your butcher), 100g chopped chicken livers with the one of the capon, 50 g fresh foie gras and the other half of rehydrated porcini.

Stuff it into the capon, sew up the opening, then brown the capon on all sides in a pan.

Put the capon in the preheated oven at 180 °C (oven mark 6-7).

Bake 1 hour 15 minutes, basting with the pan juices every 10 minutes.

Meanwhile, wash and chop 300g potatoes.

Prepare a baking dish with 40g butter and spread a layer of potatoes, place over porcini sautéed with shallots, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), without excess and repeat alternating layers of potatoes / porcini.

Then pour the porcini juice reduction with cream over the entire dish. Put in the oven at the same temperature for 30 min.

Check cooking the capon with the tip of a knife, let it rest in ambiant temperature after removal from the oven.

Remove fat rom cooking juice, pour it into a pan, add 1 glass of dry white wine and evaporate water almost completely.

Then add 20cl of remaining porcini rehydration juice, reduce by half and add a teaspoon of salted butter.

Cut the capon, put it on plates, top with sauce and serve with the potato / porcini millefeuille.

You can also add to the sauce the contents of a jar (150g) of our porcini in brine (cèpes au naturel), after having drained them, at the very end of cooking.

 

Suggestion of a good deal of wine with porcini dishes:

Obviously, the agreements will not be the same if the mushrooms will be served as an accompaniment to main dishes (veal, chicken, prawns, risotto or fresh pasta) or tasted for themselves, simply grilled or fried in olive oil and decorated with some herbs (thyme, marjoram ...).

Thus prepared, their aromatic complexity (hazelnut, wetland ...), their elegant and persistent flavors, and especially their soft texture, will be preserved, and they will then become a catalyst for the various expressions of the wine.

The choices are endless, but if one wishes to favor the election of porcini land called "Bordeaux", Medoc red will be suitable.

For example, if the mushrooms accompany a fried or grilled beef tenderloin choose a Château Rollan de By from North Medoc.

If the porcini accompany white meat (veal, poultry) by nature much more delicate, go rather to Saint-Estèphe especially the Château Le Crock.

Remember to drink in moderation because alcohol abuse is dangerous for health.

 

RECIPES WITH OUR DRIED MORELS

 

Laminated crust with sweetbread and morels (Recipe for 4 people - Hydratation time: 3 hours - Preparation time: 30 min - Cooking time: 30 min):

Rehydrate in advance in a bowl one 40g sachet of our dry morels (morilles sèches), covered with water for at least 3 hours.

Preheat oven to 180 ° C.

Cut a roll of puff pastry into squares of 7 cm square, brush them with egg yolk using a brush, then bake them for 10 minutes.

Meanwhile, blanch 600g sweetbread then peel them carefully, cut them into cutlets and flour them lightly.

Place them in the pan with butter and season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et aux fines herbes).

Squeeze the mushrooms gently after hydration and cut them into cubes.

Cover and cook them for 5 minutes in the remaining hydration water with a knob of butter.

Discover and cook for 10 minutes over low heat, stirring frequently until almost complete evaporation of the liquid.

Add 4 chopped shallots with 15cl of whole fresh cream and let reduce again.

Cut each crust in half, arrange the sweetbreads scallops in the center, coat with the morels sauce and cover with the pastry lid.

Sprinkle with our morels powder (poudre de morilles), some finely chopped parsley and serve very hot.

In accompaniment, enjoy a Pinot Gris and remember to drink in moderation because alcohol abuse is dangerous for health.

 

Laminated crust with morels (Recipe for 4 people - Hydration time: 3 hours - Preparation time: 5 min - Cooking time: 20 min):

Rehydrate in advance in a bowl one 40g sachet of our dry morels (morilles sèches), covered with water for at least 3 hours.

Squeeze the mushrooms gently after hydration and cut into 2 pieces for large ones.

Cover and cook them for 5 minutes in the remaining rehydration water, with 20g butter.

Discover and cook for 10 minutes over low heat, stirring frequently until almost complete evaporation of the liquid.

Meanwhile, fry 2 chopped shallots in 30g butter, then add 20cl of whole fresh cream and let reduce again.

Season the sauce with our salt with forest mushrooms and herbs (sel aux champignons forestiers et aux fines herbes).

Place in your hot oven 4 (salty) crusts that you bought all prepared from your baker.

Meanwhile, pour the sauce with shallots on morels, let heat to boiling and divide the mushrooms in hot crust, coat again with the remaining sauce, sprinkle our morels powder (poudre de morilles) on top, and serve immediately.

Otherwise crusts, you can serve this typical Franche-Comte specialty on slices of peasant bread cut into 2 parts in the direction of the diagonal and previously browned in a pan with some olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray): it is also a treat!

 

Chicken with morels and yellow wine (Recipe for 4 people - Rehydration time: 3 hours - Preparation time: 40 min - Cooking time: 30 min):

Rehydrate in advance in a bowl one 80g sachet of our dry morels (morilles sèches), covered with water for at least 3 hours.

Squeeze the mushrooms gently after hydration and cut into 2 pieces for large ones.

Cover and cook them for 5 minutes in the residual rehydration water, with 20g butter.

Discover and cook for 10 minutes over low heat, stirring frequently until almost complete evaporation of the liquid.

Have your farm chicken (about 1.3 kilo) cut in 6 pieces by your poulterer.

In a skillet, brown the chicken pieces in 30g butter.

Add 1 onion, cut into small pieces, and let them become brown.

Cook for 5 minutes the chicken pieces on the skin side.

Then turn them, add 2 cups of yellow Arbois wine and chicken stock (dried powder to be preparated in twice water quantity during morels rehydration time) or 8 tablespoons chicken broth and cook for 20 -25 min.

If necessary, adjust the seasoning with our salt with forest mushrooms and herbs (sel aux champignons forestiers et aux fines herbes).

Remove the chicken pieces and place them on a plate you keep warm.

Add 30cl of cream to the pan and whisk vigorously for 10 minutes.

Filter this sauce, then add the morels.

Pour this sauce over the chicken, sprinkle with our morels powder (poudre de morilles) and serve hot.

 

Monkfish with morels (Recipe for 4 people - Hydration time: 3 hours - Preparation time: 20 min - Cooking time: 40 min):

Rehydrate in advance in a bowl one 20g sachet of our dry morels (morilles sèches), covered with water for at least 3 hours.

Squeeze the mushrooms gently after rehydration, then chop them.

Cover and cook them for 5 minutes in the residual rehydration water, with 20g butter.

Discover and cook for 10 minutes over low heat, stirring frequently until almost complete evaporation of the liquid.

Add some olive oil (for example, our condiment flavors of ceps with extra virgin olive oil in large bottle or spray), and fry the chopped morels for 2-3 min.

In a saucepan, fry 1 large onion in 20g butter, then add 8 slices of monkfish and cook for 5 minutes.

Remove the fish and add 400ml dry white wine in the same pan, reduce until half, filter and save.

In another small saucepan, mix 2 tablespoons of flour with 20g butter, cook over low heat for 5 minutes, then add the wine, chopped mushrooms, monkfish slices and season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et aux fines herbes).

Cook for more 2 to 3 minutes, sprinkle with our morels powder (poudre de morilles) and serve hot.

 

Creamy soup with morels

  

Morels cappuccino, topped with salty whipped cream and morels powder and served with small gingerbread croutons

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR DRIED CHANTERELLES

 

Creamy soup with chanterelles 

 

Chanterelles cappuccino, topped with salty whipped cream and chanterelles powder and served with small gingerbread croutons

 

Schnitzel with cream and chanterelles

 

Guinea fowl ballotine with chanterelles

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR DRIED HORN OF PLENTY MUSHROOMS

 

Creamy soup with horn of plenty mushrooms 

 

Horn of plenty mushrooms cappuccino, topped with salty whipped cream and horn of plenty mushrooms powder and served with small gingerbread croutons

 

Potato crisp with horn of plenty mushrooms

 

Roast duck magret stuffed with horn of plenty mushrooms and fried quince

 

Stuffed Munster cheese with horn of plenty mushrooms

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR DRIED SMALL MUSHROOMS

 

Creamy soup with small mushrooms 

 

Small mushrooms cappuccino, topped with salty whipped cream and small mushrooms powder and served with small gingerbread croutons

 

Fennel with small mushrooms

 

Small mushrooms fricassee with Roquefort sauce

 

Spaghetti with chicken and small mushrooms.

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR DRIED MUSHROOMS MIX

 

Creamy soup with mixed mushrooms

  

Mixed mushrooms cappuccino, topped with salty whipped cream and Caesars amanita mushrooms powder and served with small gingerbread croutons

 

Forest quiche

 

Fried mushrooms

 

Mushrooms in breadcrumbs

 

Molds with mixed mushrooms

 

Toast with mixed mushrooms duxelle.

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

COMMENTS ON THE RECIPES

 

Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.

You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.

To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:

- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,

- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.

We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.

As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.

In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):

- Do regular physical activity at a rate of at least 30 minutes a day,

- Balance and vary your diet:

o Reduce the intake of sugars and fats in your diet,

o Eat 5 fruits and vegetables daily,

o Reduce your salt consumption.

 
Ingredients & average energy and nutritional values

Ingredients : Horn of plenty mushroom (Craterellus cornucopioides).

 

Average energy and nutritional values per 100g:

Energy:967 kJ – 231 kcal
Fat:3g
of which saturated fatty acids:0,8g
Carbohydrates:25g
of which sugars:17g
Proteins:25,8g
Dietary fibers:24,5g
Salt:0,3g

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Dried horn of plenty mushrooms (Craterellus cornucopioides)

Dried horn of plenty mushrooms, from Spain (Catalan Pyrenees)

Net 40g and 90g plastic bags.

 

Price per 100g, all tax included:

40g bag: 27€38

90g bag: 25€50

 

(More details below)

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