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 PASTA "CAMPANELLE" WITH EGGS AND PORCINI
Pasta "Campanelle" with eggs and porcini, and its cream sauce with porcini powder and bacon (Recipe for 4 to 5 people - Preparation time: 5 min - Cooking time: 5 min):
Heat up 125ml fresh cream, add 1 teaspoon of porcini powder and stir until you obtain a smooth cream.
Fry 200g bacon in a very hot pan.
Meanwhile, cook our pasta "Campanelle" for 4 minutes to be "al dente".
Drain the pasta after cooking, then mix in the porcini sauce and add bacon: fry at low heat in same pan as used for bacon in order to lightly get the pasta brown.
Adjust seasoning if necessary with our salt with forest mushrooms and fine herbs (sel aux champignons forestiers et fines herbes), taking into account the salt brought by the bacon.
Serve hot, with a few cherry tomatoes and radishes.
Serve with a light red wine to appreciate its flavor.
Enjoy in moderation because remember that alcohol abuse is dangerous for health.
The content of this section will be enriched progressively 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.
DISCOVER OUR VARIOUS BLOG POSTS:
- About Eguisheim,
- Eguisheim Mushroom Festival,
- Mushroom picking,
- Mushroom drying,
- Poisoning by mushrooms,
- The largest living being on earth is a mushroom,
- Ticks and Lyme disease,
- Mushroom radioactivity.