Pickled small mushrooms (Pholiota) in olive oil

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Pickled small mushrooms (pholiota) in olive oil bring a touch of freshness and originality as appetizers.

Net 180g, 290g and 520g jars with "mushroom" cap.

Net 180g jar with standard cap.

 

Price per 100g, all tax included (decorative mushroom cap):

180g jar: 7€20

290g jar: 5€84

520g jar: 4€80

180g jar (standard cap): 6€08

 

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

Our pickled small mushrooms allow for a creative touch when you serve them while having a drink with your guests.

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

Our pickled small mushrooms, preserved in vinegar and olive oil, have kept all their crunchiness and they taste delicious: you will surely be delighted!

See also our recipe of corn salad with our pickled little mushrooms in olive oil.

Depending on your taste, you can enjoy the same pickled little mushrooms with vinegar only (petits champignons apéritifs au vinaigre).

 

What differentiates our pickled little mushrooms from our pickled thick mushrooms in olive oil:

- Our pickled little mushrooms (Pholiota) are soft,

- Our pickled thick 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, liquor),
- Quick 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 ceramic mushroom figurines (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 oil for salad dressing. Replace uneaten mushrooms in oil 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 60%, olive oil 38%, wine vinegar, salt, natural flavors, acidifying as residue: citric acid, antioxidant as residue: ascorbic acid.

 

Average energy and nutritional values per 100g:

Energy382 kJ – 92 kcal
Fat:8,1g
which saturates:2g
Carbohydrates:1,7g
of which sugars:0,4g
Protein:3,3g
Salt:2,5g

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Pickled small mushrooms (Pholiota) in olive oil

Pickled small mushrooms (pholiota) in olive oil bring a touch of freshness and originality as appetizers.

Net 180g, 290g and 520g jars with "mushroom" cap.

Net 180g jar with standard cap.

 

Price per 100g, all tax included (decorative mushroom cap):

180g jar: 7€20

290g jar: 5€84

520g jar: 4€80

180g jar (standard cap): 6€08

 

(More details below)

Write a review

 
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