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Preparation for omelette with porcini 10g:

Preparation for porcini omelette: sliced dried porcini, shallots and parsley. Dried porcini, from Spain (Catalan Pyrenees).

Pour the contents of the tube into a bowl and cover it with water, or better milk and/or fresh cream to rehydrate the preparation with sliced porcini - shallots - parsley for at least 10 minutes. A longer soaking time will give a softer texture to the small pieces of porcini mushrooms.

Meanwhile, beat 4 eggs in another bowl. Season with our salt with forest mushrooms and herbs.

Once rehydrated, reduce your preparation with rehydrated porcini in a pan with its juice to concentrate its flavor (hence the importance of not having an excess of water/milk/fresh cream to rehydrate).

Before it remains little liquid, add the fat to fry your preparation (the contents of the whole jar is provided for 8 to 10 eggs) under high heat for 1 to 2 minutes with olive oil (for example, our condiment flavored with porcini and with extra virgin olive oil in large bottle or with spray), butter, sour cream or fat goose or duck (to taste).

We recommend trying the butter mixture - olive oil that gives a unique flavor to your porcini!

Pour your eggs and cook to your liking. Treat yourself !

You can also serve this tasty accompaniment to meat preparation or incorporate it into potatoes, pasta or in a risotto. 

If you want to find bigger porcini pieces in your omelette, try our extra dry porcini 1st choice or our extra porcini in brine.
 
On the opposite, if you like to find only the porcini scent in omelets or sauces, without pieces, try our porcini powder.
 

 

Our semolina-based Butterflies "Harlequin" pasta with natural extracts are a perfect accompaniment for white meat.

Their rich taste means they can be served as a single dish. If you want to add a touch of originality, add only some liquid fresh cream to enhance their flavor. Use for example our quick preparation for porcini sauce.

You will be able to show off your culinary talent to your family, friends, or even neighbors !

The colors of pasta are made of natural extracts: spinach, tomato, beetroot, paprika, turmeric and black squid ink.

 

Ready porcini sauce 20g:

Our ready porcini sauce with cheese and herbs is to be mixed in a little water and cooked about 10 minutes.

Our ready porcini sauce is to be mixed in a little water and cooked about 10 minutes. 

It is fabulously fragrant: it contains cream cheese and herbs in addition to porcini mushrooms. 

Coat it simply on your pasta al dente or grilled meat and enjoy!

 

Pheasant terrine with chanterelles 180g:

Our pheasant terrine with chanterelles is tasty, very soft and delicately scented: a true delight for mushroom lovers or simple gourmets!

Our pheasant terrine with chanterelles is nice spread on a piece of fresh French baguette, at any time of the day. For a more sophisticated use, use our pheasant terrine with chanterelles on small toasts of rye bread or country bread, and your guests will be pleasantly surprised and delighted. 

Our pheasant terrine with chanterelles is tasty, very soft and delicately scented: a true delight for mushroom lovers or simple gourmets!

Pork that goes into the composition of our pheasant terrine with chanterelles comes from Lacaune in Aveyron (France), region well-known for its charcuterie tradition, as well as from neighboring departments.

The Aveyron has always evoked the great outdoors, rurality and the peasantry. In the past, each farm had a pig, and during the long winter months, all the family met to participate in the pig killing. This is why the pig has always been the basis of meat preparations in Aveyron.

For poultry, the origin is the Great West of France.

 

Guinea fowl terrine with porcini 180g:

Our guinea fowl terrine with porcini is nice spread on a piece of fresh French baguette, at any time of the day. For a more sophisticated use, use our guinea fowl terrine with porcini on small toasts of rye bread or country bread, and your guests will be pleasantly surprised and delighted. 

Our guinea fowl terrine with porcini is very tasty, well fruity and slightly spicy: a true delight for truffle lovers or simple gourmets!

Pork that goes into the composition of our guinea fowl terrine with porcini comes from Lacaune in Aveyron (France), region well-known for its charcuterie tradition, as well as from neighboring departments.

The Aveyron has always evoked the great outdoors, rurality and the peasantry. In the past, each farm had a pig, and during the long winter months, all the family met to participate in the pig killing. This is why the pig has always been the basis of meat preparations in Aveyron.

For poultry, the origin is the Great West of France.

 

Discover our other mushroom products:

- Mushroom powders,

- Dried mushrooms,

- Pickled mushrooms,

- Mushrooms in brine,

- Truffles in brine,

- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),

- Quick preparations (soups, sauces, pasta, rice, savory cake, meat terrines),

- Gourmet baskets (gift ideas).


And let yourself be surprised by our selection of nice objects:

- Mushroom knives,

- Books (mushroom identification, cooking mushrooms, beautiful mushroom pictures),

- Stuffed mushroom toys,

- Carved wooden mushrooms,

- Humorous mushrooms ceramic figurines (mushrooms in love).

 
Ingredients & average energy and nutritional values

     - For the preparation for omelette with porcini 10g :

Ingredients : Sliced porcini mushrooms, shallots, parsley.

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

 

     - For the pasta Butterflies "Harlequin" 250g :

Ingredients in varying proportions Semolina,beetroot 3%,spinach 3%,turmeric 3%, paprika 3%, tomato 3%, black squid ink 3%.

Average energy and nutritional values ​​per 100g:

Energy:1563 kJ - 368 Kcal
Fat:1,4g
of which saturated fatty acids:0,3g
Carbohydrates:75g
of which sugars:3,7g
Protein:12g
Dietary fiber:2,7g
Salt:0,03g

     

     - For the ready porcini sauce 20g :

Ingredients: Porcini (Boletus edulis et son groupe) 50%, oinion, Parmesan cheese base,  Gorgonzola cheese base, eggplant, garlic, parsley

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

 

     - For the pheasant terrine with chanterelles 180g :

Ingredients : pheasant meat 25%, pork fat, pork throat, pork liver, chicken liver, eggs, dried rehydrated chanterelles 4%, salt, pepper.

Average energy and nutritional values per 100g :

Energy:1401 kJ – 340 kcal
Fat:31g
of which saturated fatty acids:11g
Carbohydrates:0,7g
of which sugars:<0,5g
Proteins:15g
Salt:1,6g

 

     - For the Guinea fowl terrine with porcini 180g :

Ingredients : guinea fowl meat 25%, pork fat, pork liver, chicken liver, eggs, dried rehydrated porcini 4%, salt, pepper.

Average energy and nutritional values per 100g :

Energy:1394 kJ – 338 kcal
Fat:31g
of which saturated fatty acids:11g
Carbohydrates:1,4g
of which sugars:<0,5g
Proteins:14g
Salt:1,6g

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