Mixed mushrooms in brine

New product

Mixed mushrooms in brine processed and preserved from pre-brined mushrooms

In 340g jar (200g once drained) and 640g (400g once drained).

 

Price per 100g, all tax included: 

340g jar: 2€04 (out of stock)

640g jar: 1€71

 

(More details below)

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6,95 €

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Our mixed mushrooms in brine

 

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

Then fry them 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 spraying nose).

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 garlic and parsley and that’s it!

They are deliciously crunchy and tasty : our mushrooms in brine enhance the flavor of any dish, and moreoveraccompany perfectly all meats, as well risotto or fresh pasta.

See also our recipes: our pancakes with mixed mushrooms filling, and our beef yakitoris skewers with mixed mushrooms in brine and honey sauce.

See our recipes with our dried mushrooms mix as well: our mixed mushrooms creamy soup with Amanita Caesarea mushrooms powder, our mixed mushrooms cappuccino topped with salty whipped cream and Amanita Caesarea mushrooms powder and served with small gingerbread croutons, our mixed mushrooms creamy soup with shiitake powder, our mixed mushrooms cappuccino, topped with salty whipped cream and shiitake powder and served with small gingerbread croutons, our forest quicheour pan-fried mushroomsour mixed mushrooms in breadcrumbsour mussels with mixed mushrooms and our toast with mixed mushrooms duxelle.

  

See also our other mushrooms in brine:

- Our porcini in brine,

Our little chanterelles in brine,

Our chanterelles in brine,

Our morels in brine.

 

See our different kinds of truffles in brine as well:

Our whole black winter truffle,

Our sliced black winter truffles,

Our summer truffle carpaccio,

Our summer truffle,

Our black winter truffle juice.

  

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).

 
Data sheet
FamilyMushrooms in brine
UseWith meat, omelettes, potatoes, pasta or risotto.
PreparationUse as fresh mushrooms after having them drained.
 
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.

These recipes are 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 mixed mushrooms in brine (recipe for 4 people - preparation time: 40 min - standing time: 1 h - cooking time: 30 min):

Incorporate in 100g of flour to prepare the pancake batter: 2 tablespoons of grated Parmesan, 3 whole eggs, 2 tablespoons of oil (for example, our  condiment with extra virgin olive oil flavored with porcini in a large size bottle or in a small size bottle with spraying nose) and 1/4 teaspoon of our salt with forest mushrooms and herbs

Add 15 cl of milk and the same amount of water. 

Then mix with a hand blender, cover and let stand 1 hour. 

Then cook this paste into 8 pancakes in an oiled pan (you can use our condiment with condiment with extra virgin olive oil flavored with porcini in a large size bottle or in a small size bottle with spraying nose), 1 min per side over medium heat. 

Pour the contents of a 340g jar (200g drained) of our mixed mushrooms in brine, including the water from the jar, into another frying pan (without fat). 

Reduce over high heat, stirring very regularly. 

When the juice is about to evaporate completely, add about 25g of butter (you may for example use our white truffle flavored butter) and continue to fry our mixed mushrooms in brine in the natural pan over medium heat for about 5 min, then drain and let cool. 

Add 1 teaspoon of chopped fresh parsley, 1 teaspoon of chopped fresh tarragon and 15 cl of crème fraîche. 

Cook 5 min, stirring to thicken slightly. 

Off the heat, add 225g of leftover cooked and minced chicken meat, as well as 75g of Parmesan. 

Put back on the heat. 

Divide the stuffing between the pancakes, roll them up and place them in a buttered baking dish (about 20g - you may for example use our white truffle flavored butter). 

Brush the pancakes with melted butter (for example you may use our white truffle flavored butter). 

Cover with 15 cl of liquid cream and 50g of Parmesan. 

Bake at 210 ° (th. 6) for 15 to 20 min.

DOWNLOAD RECIPE SHEET

 
Beef yakitoris skewers with mixed mushrooms in brine and honey sauce (recipe for 4 people - preparation time: 20 min - marinating time: 1 h - cooking time: 15 min): 

Prepare the honey sauce: in a small saucepan, bring 2 tablespoons of liquid honey, 6 tablespoons of Japanese soy sauce, 2 tablespoons of mirin (Japanese rice wine) to a boil, then reduce for 5 minutes while stirring.

Cut 500g of beef to pan (entrecote, sirloin, rump steak, tenderloin or pear) into 48 small regular pieces.

Drain the contents of a 680g jar (400g drained) of our mixed mushrooms in brine

Assemble 16 skewers by inserting 3 pieces of beef and 3 pieces of our mixed mushrooms in brine per wooden spike. 

Put the skewers to marinate for 1 hour in the honey sauce. 

Light the barbecue or preheat the oven grill. 

Cook the skewers for 5 minutes on each side on the barbecue, or under the oven grill, brushing them with honey sauce, to caramelize them well. 

Enjoy the warm yakitori with white rice and the rest of the honey sauce.

DOWNLOAD RECIPE SHEET

  

Mixed mushrooms in brine cannelloni with ricotta (recipe for 4 to 6 people - preparation time: 30 min - cooking time: 1 h): 

Mash 500g of ricotta with a fork with 70g of grated Parmesan and 2 eggs. 

Season with our salt with forest mushrooms and herbs, and set aside. 

Peel and crush 4 garlic cloves. 

Peel and slice 3 green onions. 

In a sauté pan, heat 6 cl of olive oil (for example, our condiment with extra virgin olive oil flavored with porcini in a large size bottle or in a small size bottle with spraying nose) then add 6 sage leaves as well as the crushed garlic, stir. 

Drain the contents of a 680g jar (400g drained) of our mixed mushrooms in brine

Add the sliced ​​onions and our mixed mushrooms in brine

Sauté for about 10 minutes so that our mixed mushrooms in brine naturally return their vegetation water. 

Let cool slightly. 

If you don't have cannelloni, pre-cook 500g of lasagna sheets for 2 minutes in boiling salted water (using our salt with forest mushrooms and herbs) to soften them and drain them. 

Mix our mixed mushrooms in brine with 500g of ricotta and stuff the cannelloni (or lasagna by rolling them up on themselves). 

Prepare the béchamel sauce by making a roux in a saucepan: melt 100 g of butter (for example you may use our white truffle flavored butter) and pour 50 g of flour when it crackles. 

Mix this paste well. 

When it begins to color, gradually pour 50 cl of milk over it, so as to dilute the preparation progressively. 

Continue to whisk until you run out of milk. 

Season well (using our salt with forest mushrooms and herbs) and add 20g of grated Parmesan. 

Cover the cannelloni with this bechamel sauce and sprinkle with 30g of grated Parmesan. 

Bake at 180 ° C for 30 to 40 minutes until the pasta is cooked through and the top is golden brown. 

Serve these cannelloni with a salad of baby leaves.

DOWNLOAD RECIPE SHEET

  

We suggest that you adapt our recipes based on our dry mushroom mix, and conversely to adapt the above recipes to the use of our dry mushroom mix.

 

RECIPES WITH OUR CHANTERELLES IN BRINE

 

Salmon trout quiche with chanterelles (recipe for 6 people - preparation time: 50 min - cooking time: 30 min):

Cut a leek into large whistles about 3cm long, wash them well in lukewarm water and cook them in boiling and salted water (using our salt with forest mushrooms and herbs), drain and set aside.

Pour all the contents of 3 jars of our little chanterelles in brine (100g format) or 2 jars of our chanterelles in brine (150g drained format) in a frying pan and cook them in their juice for about 10 min.

When the juice is about to evaporate completely, add more butter (about 35g - you may for example use our white truffle flavored butter) and continue to fry the chanterelles in a pan over high heat, then drain and leave to cool.

Take a 300g piece of salmon trout already cut into a fillet or steak, poach it in salted water (using our salt with forest mushrooms and herbs) and flavored with thyme, bay leaf and a hint chilli. 

Cook for about 5 min (check doneness, it should be just cooked without excess). 

In a bowl, mix 30g of crème fraîche, 5 eggs, a little grated nutmeg, and season with our salt with forest mushrooms and herbs.

Roll out 500g of shortcrust pastry 5mm thick and place it in a 6 person tart mold or 6 small individual molds. 

Pre-cook the shortcrust pastry in a preheated oven for 5 min then fold in the chanterelles, leeks, trout then pour the crème fraîche mixture on top, sprinkle with 100g of grated cantal and place in the hot oven for 30 min at thermostat 6 at 7 (180 °). 

DOWNLOAD RECIPE SHEET

   
Thin pies with salmon and chanterelles (recipe for 4 people - preparation time: 35 min - cooking time: 25 min): 

Preheat your oven to thermostat 6 (180 ° C). 

Spread on your floured work surface a pure butter puff pastry to a thickness of 2 mm. 

Detail 4 rectangles that you place on a baking sheet covered with baking paper. 

Brush each with a brush with 1 beaten egg, then prick the pastry bases with a fork. 

Develop the dough in the oven for about 5-7 minutes, then cover the rectangles with a sheet of baking paper, then with another baking sheet. 

Continue cooking for another 5 minutes while watching. 

Put 1 very thick slab of salmon without skin or bones in a dish with a pinch of sea salt (with porcini, chanterelles or morels), pepper and add 1/2 lemon cut into slices.

Cook for 5 minutes, keeping the salmon half-cooked. It is preferable not to overcook the salmon, this will preserve all its softness and you will only appreciate its flavor. 

Then thin the paving stone into strips. 

Pour all the contents of 2 jars of our little chanterelles in brine (100g format) or 1 jar of our chanterelles in brine (150g drained format) in a pan and cook them in their juice for about 10 min. 

When the juice is about to evaporate completely, add more butter (about 35g - you may for example use our white truffle flavored butter) and continue to fry the chanterelles in a pan over high heat, season with help of our salt with forest mushrooms and herbs, add 1 handful of crushed hazelnuts and a few sprigs of chopped chives, then drain and let cool. 

Place each hot thin pie on the plates. 

Place the pan-fried chanterelles, a few strips of semi-cooked salmon, a few pieces of dried tomatoes, 3 arugula leaves and decorate with a sprig of chives placed lengthwise. 

Spread our Modena balsamic vinegar flavored with black truffle on the plate on either side of the thin tart.

Serve warm !

DOWNLOAD RECIPE SHEET

  

Spaetzle pasta gratin with chanterelles and ham (recipe for 4 people - preparation time: 30 min - cooking time: 35 min): 

Cook 350g of fresh spätzle in boiling salted water (using our salt with forest mushrooms and herbs) for 15 min. 

Drain them, then drizzle them with a little olive oil (for example, our condiment with extra virgin olive oil flavored with porcini in a large size bottle or in a small size bottle with spraying nose) and let cool. 

Before placing the spätzle in the gratin dish, fry them in a little butter (for example you may use our white truffle flavored butter) over low heat. 

Pour all the contents of 2 jars of our little chanterelles in brine (100g format) or 1 jar of our chanterelles in brine (150g drained format) in a pan and cook them in their juice for about 10 min. 

When the juice is about to evaporate completely, add more butter (about 35g - you may for example use our white truffle flavored butter) and continue to fry the chanterelles in a pan over high heat, then drain and leave to cool.

Chop 6 shallots, sweat them in butter (you may for example use our white truffle flavored butter), add the chanterelles

Leave to cook and add 9 dl of chicken broth. 

Cook for a few minutes, drain the chanterelles and add 0.6 l of crème fraîche. 

Arrange the spätzle, chanterelles in sauce and 400g of ham on the bone in thick slices, diced in a dish. 

Sprinkle with 150g of Gruyere. 

Fry over low heat.

DOWNLOAD RECIPE SHEET

 

We suggest that you adapt as well our recipes based on dried chanterelles, and conversely to adapt the above recipes to the use of dried chanterelles.

 

RECIPES WITH OUR MORELS IN BRINE

 

Laminated crust with morels in brine (Recipe for 4 people – Preparation: 30 min – Cooking time: 30 min):

Pour all the contents of 3 jars of our morels in brine in a pan and cook them in their juice for about 10 minutes.

If you prefer to use our dried morels, rehydrate in advance in a bowl 1 bag of 40g of our dried morels, covered with milk (2 and a half glasses) for at least 3 hours, then gently wring out the morels after hydration and cook them.

Cover them for 10 min in the hydration milk, with 20g of butter (you can use our white truffle flavored butter).

Prepare a bechamel sauce with 50g of flour, 50g of butter (you can use our white truffle flavored butter) and 2 and a half glasses of milk (reuse the hydration milk if you preferred to rehydrate dried morels), as well as the remainder of natural cooking juice from the morels.

Cut 4 quenelles and 3 slices of ham into small pieces, and cut the larger morels in half.

Preheat the oven for 10 minutes at thermostat 6-7.

Spread 300g of puff pastry on a floured work surface.

Then put it in a pie dish and darken the mold.

Pre-cook the dough for about 10 minutes.

When the dough is precooked, add the mixture of morels and béchamel sauce.

Cover everything with a second puff pastry and pierce it with a fork.

Leave to cook for 25 to 30 minutes.

DOWNLOAD RECIPE SHEET

  

Soufflé with morels in brine (Recipe for 4 people – Preparation: 30 min – Cooking time: 35 min):

Pour the entire contents of 2 jars of our morels in brine into a pan and cook them in their juice for about 10 minutes. 

If you prefer to use our dried morels, rehydrate in advance in a bowl 1 bag of 40g of our dried morels, covered with milk (2 and a half glasses) for at least 3 hours, then gently wring out the morels after hydration and cook them. 

Cover them for 10 min in the hydration milk, with 20g of butter (you can use our white truffle flavored butter). 

Prepare a bechamel sauce with 50g of flour, 50g of butter (you can use our white truffle flavored butter) and 2 and a half glasses of milk (reuse the hydration milk if you preferred to rehydrate dried morels), as well as the remainder of natural cooking juice from the morels

Hold this thick béchamel and add the morels to it with a 1/4 liter of white wine (be sure to consume in moderation because alcohol abuse is dangerous for your health). 

Then add 4 egg yolks one after the other. 

Season with our salt with forest mushrooms and herbs and flavor with a little grated nutmeg. 

Beat the egg whites until stiff, and fold them gently into the preparation, lifting the dough. 

Generously butter a soufflé dish (you can use our white truffle flavored butter). 

Pour the dough and bake in a medium oven for 35 minutes. 

DOWNLOAD RECIPE SHEET

 

Roasted turkey blanquette with morels in brine (Recipe for 4 people – Preparation: 15 min – Cooking time: 50 min):

Pour the entire contents of 2 jars of our morels in brine into a pan and cook them in their juice for about 10 minutes. 

If you prefer to use our dried morels, rehydrate in advance in a bowl 1 bag of 40g of our dried morels, covered with water for at least 3 hours, then gently wring out the morels after hydration and cook them, covered, for 10 min in their hydration water, with 20g of butter (you can use our white truffle flavored butter). 

Reserve the morels

Cut 800g of roasted turkey cut into small pieces that you reserve. 

Peel then slice 2 shallots. 

Heat 3 tablespoons of olive oil in a casserole dish (for example, our condiment with extra virgin olive oil flavored with porcini in a large size bottle or in a small size bottle with spraying nose), then sweat the chopped shallots in it. stirring constantly. 

Then add the pieces of turkey meat and leave to fry for 5 minutes, stirring constantly. 

Then add 15 cl of dry white wine to the casserole dish, stir and boil over medium heat for another 5 minutes. 

Finally add 75 cl of chicken stock and the cooking juice from the morels to the casserole dish. 

Season with our salt with forest mushrooms and herbs, mix well, cover the casserole dish and let the preparation simmer over medium heat for 25 minutes. 

Meanwhile, heat 12 mini-patties for about 8 to 10 minutes in a large volume of lightly salted boiling water with our salt with forest mushrooms and herbs

Drain and keep warm at the end of cooking. 

After 25 minutes of cooking in a casserole dish, remove the pieces of meat from it and add the morels, 3 tablespoons of liquid crème fraîche and 50g of butter (you can use our white truffle flavored butter) detailed in small parts. 

Bring to the boil, whisking the sauce lightly for 10 minutes, over high heat. 

Then remove the casserole dish from the heat, put the turkey pieces back in and keep warm until ready to serve. 

Divide the fricassee between preheated soup plates and decorate each portion with a few sage leaves. 

Adjust the seasoning with our salt with forest mushrooms and herbs

Serve quickly, accompanied by the mini patties. 

In the absence of mini-patties, you can replace them with 3 or 4 potatoes detailed in large slices, steamed or hash browns. 

DOWNLOAD RECIPE SHEET

 

We suggest that you adapt as well our recipes based on dried morels, and conversely to adapt the above recipes to the use of dried morels.

 

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 beaten eggs in another bowl. 

When the porcini juice is concentrated enough, pour the contents of the pan into the eggs and let infuse altogether 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 (you may use our white truffle flavored 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 spraying nose). 

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

DOWNLOAD RECIPE SHEET

 

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

Cut a 1.8 kg chicken into pieces, 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 spraying nose). 

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 (you may use our white truffle flavored 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 (cap + stem 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 prepare while cooking the chicken, and serve hot.

DOWNLOAD RECIPE SHEET

 

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

Heat 30g butter (you may use our white truffle flavored 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 - you may use our white truffle flavored butter). 

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 (you may use our white truffle flavored 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.

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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 in brine (cèpes extra au naturel).

Cut them into vertical slices (stem + cap together), then fry them in a pan with 30g butter (you may use our white truffle flavored butter). 

Let the porcini take on a nice golden brown color. 

In another pan, melt 20g butter (you may use our white truffle flavored 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 spraying nose) at high heat.

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

Place the porcini on plates and add the prawns. 

Sprinkle with 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.

DOWNLOAD RECIPE SHEET

 

Suggestion of a good pairing of wine with porcini dishes:

Obviously, the pairings 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 (nuttiness, earthiness...), their elegant and persistent flavors, and especially their soft texture, will be preserved, and 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 most suitable. 

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

If the porcini accompanies white meat (veal, poultry) by nature much more delicate, instead favor Saint-Estèphe especially the Château Le Crock. 

Remember to drink in moderation because excessive alcohol consumption is harmful to your health.

 

OTHER RECIPES

Discover our other good recipes in our blog:

Good recipes with our pickled mushrooms,

Good recipes with our mushrooms powders,

Good recipes with our dried porcini,

Good recipes with our porcini in brine,

Good recipes with our dried morels,

Good recipes with our morels in brine,

Good recipes with our dried chanterelles,

Good recipes with our chanterelles in brine,

Good recipes with our dried horn of plenty mushrooms,

Good recipes with our dried little mushrooms,

Good recipes with our dried mixed mushrooms,

Good recipes with our mushrooms mix in brine,

Good recipes with our whole winter black truffles in brine,

Good recipes with our sliced winter black truffles in brine,

Good recipes with our winter black truffle juice in brine,

Good recipes with our whole summer truffles in brine,

Good recipes with our sliced summer truffles in brine,

Good recipes with our black truffle salt,

Good recipes with our mustards with mushrooms,

Good recipes with our oils flavored with mushrooms,

Good recipes with our mushrooms spreads and creams,

Good recipes with our porcini pasta,

Good recipes with our mushrooms risottos,

Good recipes with porcini cream soup,

Good recipes with preparations for omelettes with mushrooms,

Good recipes with meat pates with mushrooms.

 

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.

 

DISCOVER OUR VARIOUS BLOG POSTS:

About Eguisheim,

Eguisheim Mushroom Festival,

Mycelium

Mushroom picking, 

Mushroom drying

Poisoning by mushrooms

The largest living being on earth is a mushroom

Ticks and Lyme disease

Mushroom radioactivity.

 
Ingredients & average energy and nutritional values

Ingredients : milk mushrooms (Lactarius deliciosus), oyster mushrooms (Pleorotus ostreatus), stropharia (Stropharia rugoso-annulata), pholiota nameko (Pholiota mutabilis), shi-itake (Lentinus edodes), salt, citric acid.

 

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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Mixed mushrooms in brine

Mixed mushrooms in brine processed and preserved from pre-brined mushrooms

In 340g jar (200g once drained) and 640g (400g once drained).

 

Price per 100g, all tax included: 

340g jar: 2€04 (out of stock)

640g jar: 1€71

 

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