Morels in brine

312-01

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Morels in brine processed and preserved from fresh mushrooms (Morchella conica)

Net 90g: single format.

 

Price per 100g, all tax included: 28€83

 

Product available only in our store in Eguisheim for now.

 

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25,95 €

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Our morels in brine have been processed and canned from fresh mushrooms.

Our morels in brine are perfect accompaniment to any meat, but especially the most delicate poultry. More simply, try our morels in brine with tagliatelle and fresh cream!

Our morels in brine have the advantage of being ready quickly. No need to anticipate rehydrating them, only drain and rinse our morels in brine.

Then fry them with the fat of your convenience: 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), butter or fresh cream.

We recommend to you the butter - olive oil mixture that gives a unique flavor to your mushrooms! Season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), add some fresh cream and they are ready to be served as an accompaniment to chicken or in fresh pasta!

See also our recipes:  laminated crust with morels, soufflé with morels and roast turkey stew with mushrooms.

See our recipes with our dried morels as well: laminated crust with sweetbread and morels, crust with morels, chicken with morels and yellow wine and monkfish with morels.

 

See also our other mushrooms in brine:

- Porcini in brine,

- Chanterelles in brine,

- Mixed mushrooms in brine.

 

See our different kinds of truffles in brine as well:

- Whole black winter truffle,

- Sliced black winter truffles,

- Summer truffle carpaccio,

- Summer truffle,

- Black winter truffle juice.

 

Discover our other mushroom products:
- Dried mushrooms powders,
- Dried mushrooms,
- Pickled mushrooms,
- 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
FamilyMushrooms in brine
UseWith fish or meat, especially poultry. On top of pasta.
PreparationUse as fresh morels after having drained them.
 
Recipes

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

-       Recipes with our mushroom mix in brine

-       Recipes with our chanterelles in brine

-       Recipes with our morels in brine

-       Recipes with our porcini in brine

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 MUSHROOMS IN BRINE

 

Pancakes with forest lining

 
Beef skewers with mushrooms and honey sauce

 

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 CHANTERELLES IN BRINE

 

Salmon trout quiche with chanterelles

 
Thin pies with salmon and chanterelles

 
Spaetzle pasta gratin with chanterelles and ham

 

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 MORELS IN BRINE

 

Laminated crust with morels

 

Soufflé with morels

 

Roasted turkey blanquette with morels

 

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 PORCINI IN BRINE

 

Porcini omelette (Recipe for 4 people - Preparation time: 5 min - Maturation time: minimum 1 hour - Cooking time: 3 min):

Drain our porcini in brine (cèpes extra au naturel) and save the drained water in a pan (without fat for the moment).

Then cut the porcini into strips, add them in the same pan and evaporate porcini juice at high heat, and stir quite often.

Meanwhile, prepare 8 scrambled eggs in another bowl.

When the porcini juice of enough concentrated, pour the contents of the pan into the eggs and let infuse alltogether for at least 1 hour by placing the mixture in the refrigerator.

Season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), then cook your omelette at high heat in butter or 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).

Sprinkle our porcini powder (poudre de cèpes) on top of it and serve with a green salad.

 

Chicken with porcini (Recipe for 4 people - Preparation time: 30 min - Cooking time: 1 hour):

Cut a 1.8 kg chicken into pieces, let them cook quickly in 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).

Sprinkle our porcini powder (poudre de cèpes) at high heat, then cover and cook for 40 minutes at medium heat.

Meanwhile, chop 3 shallots: cook half of them in a saucepan with 10cl white wine, reduce by half, then add 50g butter and let it melt.

Drain and rinse the contents of 2 jars (300g) of our porcini in brine (cèpes extra au naturel).

Cut them into vertical slices (foot + hat together), then fry them in a pan with the reduced shallots, and add the remaining chopped shallots on the porcini a few minutes before the end of cooking, then season our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Place the hot chicken on a serving dish and arrange the porcini / shallots mixture around the chicken.

Top with our best mushroom sauce (meilleure sauce aux cèpes) that you could also prepared while cooking the chicken, and serve hot.

 

Guinea fowl with porcini (Recipe for 6 people - Preparation time: 30 min - Cooking time: 1 hour):

Heat 30g butter in a pan, add twenty small baby onions, then add 2 guinea fowls (emptied and clamped) and start to fry them on all sides.

Meanwhile, drain and rinse the contents of 2 jars (300g) of our porcini in brine (cèpes extra au naturel), and simply cut them into 2 or 4 pieces each depending on their size.

Add them to the pot with some extra butter (30g).

Cover and cook gently for 30 minutes.

Meanwhile, blanch 600g Brussels sprouts 10 minutes in boiling water, then drain them and save.

Then in a frying pan, melt 40g butter and cook 2 sliced shallots and 100g bacon in it.

When they are golden brown, add the Brussels sprouts and stir, pour 10cl white wine, then cook at low heat until liquid gets evaporated.

Cut the guinea fowls, put them on a serving dish and arrange the sprouts around the pieces: top them with porcini and onions, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes),  and serve hot.

 

Sautéed prawns with porcini (Recipe for 4 people - Preparation time: 30 min - Cooking time: 10 min):

Husk 20 prawns (you can also use lobsters for this receipe).

Drain and rinse the contents of 6 jars (900g) of porcini our natural (cèpes extra au naturel).

Cut them into vertical slices (foot + hat together), then fry them in a pan with 30g butter.

Let the porcini take a nice golden brown color.

In another pan, melt 20g butter with 1 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) at high heat.

Then add the prawns and let them 1 to 2 minutes on each side, depending on their size.

Place the porcini on plates and add the prawns.

Sprinkle on top of them some chopped parsley and 6 almonds (crushed by using a rolling pin or the bottom of a glass).

Sprinkle with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), and serve hot.

 

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.

 

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 : Morels (Morchella conica), water, salt.

 

Average energy and nutritional values ​​per 100g:

Energy: kJ - kcal

Fat: g

of which saturated fatty acids: g

Carbohydrates: g

of which sugars: g

Protein: g

Dietary fiber: g

Salt: g

 

Values being determined

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Morels in brine

Morels in brine processed and preserved from fresh mushrooms (Morchella conica)

Net 90g: single format.

 

Price per 100g, all tax included: 28€83

 

Product available only in our store in Eguisheim for now.

 

(More details below)

Write a review

 
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