Condiment flavored with porcini (with pieces) with extra virgin olive oil

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Food preparation with extra virgin olive oil flavored with porcini (with pieces) in 250 ml glass bottle.

 

Single format.

 

Price per 100ml, all tax included: 6€76

Promotional price per 100ml, all tax included: 3€78

 

(More details below)

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16,90 €

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Our condiment flavored with porcini and with extra virgin olive oil is very useful for all your culinary preparations: a few drops on tagliatelle pasta, risotto, mashed potatoes, salad, meat or poultry, carpaccio and even a pizza, or simply add it to your eggs (scrambled, omelette, fried eggs) or to a sauce with crème fraîche.

An easy and quick way to get porcini notes on hand throughout the year to bring finesse and intensity to your dishes. The aromatic notes of porcini goes very well with the sweetness of the olive oil.

Our condiment flavored with porcini and with extra virgin olive oil is a must for porcini lovers in cooking, bringing an extra and so special touch to each dish: subtle, fragrant, framed, forest. Use our condiment flavored with porcini and with extra virgin olive oil in place of porcini itself or in addition to further enhance the taste of your preparations. In particular, we advise you to use our condiment flavored with porcini and with extra virgin olive oil in our rice with porcini (riz aux cèpes).

See also our recipes that you can adapt with our condiment flavored with porcini and with extra virgin olive oil: our butternut and Jerusalem artichokes soup with our condiment flavored with white truffle and with extra virgin olive oilour coconut bean and foie gras cappuccino with our condiment flavored with white truffle and with extra virgin olive oil.

  

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
FamilyCondiments & culinary preparations
UseA few drops on pasta, risotto, mashed potatoes, salad, meat or poultry, carpaccio and even a pizza, or simply eggs.
PreparationSimply shake the bottle before use.

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.

 

Scallops with olive oil flavored with black truffle (recipe for 2 people - preparation time: 8 min - cooking time: 7 min):

In olive oil (for example, our condiment with extra virgin olive oil flavored with black truffle in a large size bottle or in a small size bottle with spraying nose), pan-fry the scallops on each side until they are golden brown. 

Arrange on the plates and place on each nut a few grains of our sea salt with black truffle, then lightly pan-fried Bayonne ham shavings. 

Serve your dish with a lamb's lettuce salad, with a vinaigrette prepared with our Modena balsamic vinegar flavored with black truffle in a large size bottle or in a small size bottle with spraying nose, and garnished with 2 finely chopped shallots. 

DOWNLOAD RECIPE SHEET

 

Lobster salad in olive oil flavored with black truffle (recipe for 4 people - preparation time: 15 min - cooking time: 30 min):

Take a lobster of about 400g. 

Prepare a court bouillon by incorporating a bouquet garni, then once the court bouillon has reached boiling temperature, immerse the lobster in it for 20 to 30 min. 

Let the lobster cool, then remove the claws that you break using a nutcracker for example. 

Remove the pulp from the tongs and set aside. 

Remove the carcass and remove the meat from the lobster (without forgetting to remove the intestine) that you slice into medallions. 

On each of the 4 plates, place a salad of mesclun on which you place three medallions of lobster meat. 

In a small ramekin, squeeze the juice of a lemon to which you add a teaspoon of olive oil flavored with black truffle (for example, our condiment with extra virgin olive oil flavored with black truffle in a large size bottle or in a small size bottle with spraying nose), a pinch of our sea salt with black truffle and finally a pinch of Sichuan pepper.

DOWNLOAD RECIPE SHEET

 

Butternut and Jerusalem artichoke soup in olive oil flavored with white truffle (recipe for 4 people - preparation time: 15 min - cooking time: 25 min):

Peel a butternut (using a peeler), 4 Jerusalem artichokes and 1 carrot. 

Cut these vegetables into cubes, put them in the basket of your steamer with 4 glasses of water in the bottom and cook over medium heat 25 min (15 min in a pressure cooker). 

Mix 1 vegetable stock cube in half of the cooking water (keep the other half) and add the vegetables to it, as well as a good spoonful of whole heavy cream. 

Mix everything with a hand blender or blender and add some or all of the remaining broth to achieve the desired thickness. 

Before serving, add a turn of the pepper mill, a small pinch of our sea salt with black truffle and a teaspoon of olive oil flavored with white truffle (for example, our condiment with extra virgin olive oil flavored with white truffle) per serving.

DOWNLOAD RECIPE SHEET

Coconut bean and foie gras cappuccino in olive oil flavored with white truffle (recipe for 6 people - preparation time: 25 min - cooking time: 20 min): 

Peel a carrot and an onion and cut them into small cubes. 

Sweat the vegetables with 30g of butter (for example our butter flavored with white truffle) and a pinch of our salt with forest mushrooms and herbs

Add 250g of coconut beans, 50cl of water and a sprig of thyme, then simmer gently for 20 min. 

Once the beans are cooked, drain them and mix them finely with the cooking broth and incorporating 10 cl of liquid crème fraîche until you obtain a fine and fluid cream. 

Then adjust the seasoning with our sea salt with black truffle and let cool before placing it in the refrigerator. 

Then prepare a foie gras mousse flavored with white truffle by first cutting 180g of semi-cooked duck foie gras into small pieces. 

Heat 10 cl of liquid crème fraîche with the foie gras until it partially melts. 

Mix and filter the preparation. 

Season with our salt with forest mushrooms and herbs

Whip 10 cl of liquid crème fraîche into whipped cream using a mixer, then incorporate it into the foie gras mixture. 

Finish by adding 1 tablespoon of our condiment with extra virgin olive oil flavored with white truffle and mix gently. 

Pour the mixture into a pastry bag and refrigerate for at least 15 min. 

Pour the coconut cream into small verrines and add the foie gras mousse on top. 

Decorate with chervil leaves (plan 2 branches).

DOWNLOAD RECIPE SHEET

  

White truffle flavored butter (preparation time: 10 min):

You can make a white truffle flavored butter yourself using our condiment with extra virgin olive oil flavored with white truffle: soften your butter so that it can be kneaded, add a spoon of our condiment with extra virgin olive oil flavored with white truffle and mix. 

Put it back in the fridge to firm it up, then use it by simply melting it on hot potatoes, just out of the oven, or on fresh pasta to discover this special flavor of white truffle. 

The scent of white truffle is always magnified with the simplest dishes: spread thin slices of lightly toasted country bread and you will savor the whole aromatic palette of the white truffle! 

You can also use our ready-made butter flavored with white truffle.

DOWNLOAD RECIPE SHEET

 

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: Extra virgin olive oil (produced in UE), porcini (Boletus edulis).

 

Average energy and nutritional values being determined.

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Condiment flavored with porcini (with pieces) with extra virgin olive oil

Food preparation with extra virgin olive oil flavored with porcini (with pieces) in 250 ml glass bottle.

 

Single format.

 

Price per 100ml, all tax included: 6€76

Promotional price per 100ml, all tax included: 3€78

 

(More details below)

Write a review

 
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