Mustard with olive oil, flavored with porcini

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Mustard preserved with olive oil, containing porcini slight pieces and flavored with natural flavoring in 175g jar.

 

Single format.

 

Price per 100ml, all tax included: 6€57.

 

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11,50 €

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Our mustard with olive oil and flavored with porcini is a mid strong one. It can be used as your usual mustard according to your taste: simply as an accompaniment to hot or cold meat, ham, or even cheese, but also to give a different taste to your salad dressing!

 

Feel free to add a tablespoon of our mustard flavored with porcini in our preparation for porcini soup (Velouté Bolets Cèpes): it will delight your taste buds!

 

See also our recipe: dark sausages with porcini flavored mustard sauce.

 

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).


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
FamilyCondiments & culinary preparations
UseNature, as an accompaniment to hot meats (white, red, game) or cold meats, cheese or seasoning in your gourmet dressing for salads forest.
PreparationSimply mix the content of the jar before using.

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 MUSTARD FLAVORED WITH PORCINI

 

Preparation of chicken (or duck) aiguillettes with porcini-flavored mustard (recipe for 4 people - preparation time: 10 min - cooking time: 5 min)

Cut your cutlets into thin aiguillettes, so that they can cook quickly. 

In a bowl, mix the crème fraîche with our porcini-flavored mustard and a hint of our salt with forest mushroom and herbs

In a frying pan, first brown your aiguillettes with a knob of butter, then coat them with this mixture. 

Heat for a few moments over low heat and serve with pasta, potatoes or rice. 

DOWNLOAD RECIPE SHEET

 

Blood sausage with porcini-flavored mustard (recipe for 4 people - preparation time: 10 min - cooking time: 5 min)

Cook the blood sausage over low heat in a non-stick pan. 

At the end of cooking, remove the blood sausage and keep it warm. 

In the cooking juices, add 2 tablespoons of our porcini-flavored mustard and 1 tablespoon of crème fraîche, and mix well.

Arrange the blood sausage on a plate, top it with the porcini-flavored mustard sauce, and for extra originality, serve it with mashed potatoes. 

DOWNLOAD RECIPE SHEET

 

Paris white mushroom flan with porcini-flavored mustard (recipe for 6 people - preparation time: 20 min - cooking time: 45 min)

Sweat your sliced ​​mushrooms beforehand in a frying pan with a little olive oil (for example, our condiment flavored with porcini mushroom with extra virgin olive oil in a large bottle or in a small bottle with spraying nose) or butter, so that they return their water well (about 15 min). 

Beat 4 eggs with 40cl of crème fraîche and 2 tablespoons of our porcini-flavored mustard

Adjust the seasoning with our salt with forest mushroom and herbs

Preheat your oven on thermostat 6 (180 ° C), while you butter and oil 6 ramekins. 

Fill your ramekins with mushrooms, and pour the creamy mixture over them. 

Place your ramekins in the oven in a bain-marie for 30 minutes and serve right out of the oven. 

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR MUSTARD WITH BLACK PEPPER FLAVORED WITH BLACK TRUFFLE

 

White sausages and sauce made with mustard with olive oil, black pepper and flavored with black truffle (recipe for 4 people - preparation time: 15 min - cooking time: 20 min)

Divide the white sausages in 2 lengthwise, place them in a dish and put them in a cold oven, to cook for 20 min at a 5/6 thermostat (150 ° C / 180 ° C). 

In a salad bowl, incorporate 1 nice teaspoon of our mustard with olive oil, black pepper and flavored with black truffle with 2 tablespoons of crème fraîche to make the sauce that you will coat on the white sausages when they come out of the oven. 

Sprinkle the whole with chopped fresh herbs and a few grains of our sea salt with black truffle

Leave the rest of the sauce available. 

If you want to serve them as an aperitif, cut the white sausages into slices and cook them for only 10 minutes: then make the sauce available for everyone to dip their slices in. 

This sauce can also be a delicious accompaniment to a potato salad. 

DOWNLOAD RECIPE SHEET

 

Scrambled eggs with mustard with olive oil, black pepper and flavored with black truffle (recipe for 4 people - preparation time: 10 min - cooking time: 5 min)

Mix in a bowl 3 tablespoons of crème fraîche and 2 tablespoons of our mustard with olive oil, black pepper and flavored with black truffle

Then break your 8 eggs into a bowl and beat them lightly with a fork to break up the yolk. 

Boil a large pot of water to use it as a double boiler by placing a smaller saucepan in which you will melt 50g of butter before adding the eggs. 

Stir constantly with a wooden spoon and when the eggs take on a creamy consistency, add the cream made with the mustard with olive oil, black pepper and flavored with black truffle without stopping stirring. 

As soon as the preparation has a frothy and creamy appearance, divide the scramble into individual ramekins and serve immediately, sprinkling them with a few grains of our sea salt with black truffle

Do not cook your scramble for too long, as this may lose the softness and aromatic intensity of the truffle. 

Try our recipe for your next brunch! 

You can also incorporate our sliced black winter truffles in brine into this scramble. 

DOWNLOAD RECIPE SHEET

 

OTHER RECIPES

Discover our other good recipes in our blog:

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: mustard (water, mustard seeds, spirit vinegar, sunflower oil, salt, thickener: xanthan gum), olive oil 3%, natural flavor 1,67%, dried porcini 0,54%.

 

 

May contain traces of nuts, sesame, gluten, peanuts, sulphites, lactose and soy.

 

Average energy and nutritional values per 100g :

Energy: 763 kJ – 183,7 kcal

Fat: 13,1g

of which saturated fatty acids: 1,1g

Carbohydrates: 11g

of which sugars: 5,8g

Proteins: 7,2g

Dietary fiber: 3,5g

Salt : 2,055g

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Mustard with olive oil, flavored with porcini

Mustard preserved with olive oil, containing porcini slight pieces and flavored with natural flavoring in 175g jar.

 

Single format.

 

Price per 100ml, all tax included: 6€57.

 

(More details below)

Write a review

 
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