Pickled little mushrooms (Pholiota) in vinegar

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Our pickled little mushrooms (Pholiota) in vinegar bring a touch of freshness and originality as appetizers, alongside olives and sausage with tomato mozzarella for example, or with cold meat or a salad.

Net 300g jar (180g once drained): single format.

 

Price per 100g, all tax included: 4€97.

 

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Our pickled little mushrooms in vinegar bring a touch of freshness and originality as appetizers, alongside olives and sausage with tomato mozzarella for example, or with cold meat or a salad.

With our pickled little mushrooms, let your imagination to be creative when you serve them to your guests when you have a drink with them.

You can also offer our pickled little mushrooms with meats or cheese: they are delicious served with a « raclette ». You can use our pickled little mushrooms in all the same opportunities as olives and pickles.

Our pickled little mushrooms, preserved in vinegar only, have kept all their crunchy and they taste deliciously: you will surely be delighted!

Depending on your taste, you can enjoy the same pickled little mushrooms with olive oil (petits champignons apéritifs à l’huile d’olive).

 

What differentiates our little pickled mushrooms from our thick pickled mushrooms in vinegar:

- Our little pickled mushrooms (Pholiota) are soft,

- Our thick pickled mushrooms (Volvaria) are fleshy.

 

See also our other pickled mushrooms:

- Pickled mixed mushrooms in vinegar,

- Pickled chanterelles in vinegar,

- Pickled cut porcini in olive,

- Pickled little whole porcini in olive oil.

 

Discover our other mushroom products:
- Dried mushrooms in powder,
- Dried 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
FamilyPickled mushrooms
UseOnce drained as appetizers, served with small wooden sticks; in salads; with meats or cheese as pickles (raclette for example).
PreparationDrain and keep the vinegar for salad dressing. Replace uneaten mushrooms in vinegar and store in a cool place (cellar, refrigerator).
 
Recipe

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 PICKLED LITTLE MUSHROOMS IN OLIVE OIL (PHOLIOTA)

 

Corn salad with our pickled little mushrooms in olive oil (Recipe for 3 people - Preparation time: 5 min - Cooking time: 10 min):

In a pan, fry 2 finely chopped shallots in butter.

Pour the contents of a soft corn jar (about 285g), add a glass of white wine, a tablespoon of chopped parsley, and season to taste with our salt with forest mushrooms and fine herbs.

Off the heat, add butter and Parmesan cheese, then add 2 handfuls of salad.

Cover and let stand for 2 min.

Arrange on a plate and sprinkle on the corn our pickled little mushrooms after having drained the oil.

Introduce this drained oil from the pickled little mushrooms as complement vinaigrette sauce.

 

RECIPES WITH OUR PICKLED THICK MUSHROOMS IN OLIVE OIL (VOLVARIA)

 

Corn salad with our thick pickled mushrooms in olive oil (Recipe for 3 people - Preparation time: 5 min - Cooking time: 10 min):

In a pan, fry 2 finely chopped shallots in butter.

Pour the contents of a soft corn jar (about 285g), add a glass of white wine, a tablespoon of chopped parsley, and season to taste with our salt with forest mushrooms and fine herbs.

Off the heat, add butter and Parmesan cheese, then add 2 handfuls of salad.

Cover and let stand for 2 min.

Arrange on a plate and sprinkle on the corn our pickled thick mushrooms after having drained the oil.

Introduce this drained oil from the pickled thick mushrooms as complement vinaigrette sauce.

 

The content of this section will be enriched progressively (with recipes with our pickled mushrooms in vinegar) as our site is being created. 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: Pholiota mutabilis mushrooms, vinegar, aromatic plants, 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

Proteins: g

Dietary fiber: g

Salt: g

 

Values being determined

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Pickled little mushrooms (Pholiota) in vinegar

Our pickled little mushrooms (Pholiota) in vinegar bring a touch of freshness and originality as appetizers, alongside olives and sausage with tomato mozzarella for example, or with cold meat or a salad.

Net 300g jar (180g once drained): single format.

 

Price per 100g, all tax included: 4€97.

 

(More details below)

Write a review

 
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