Pickled thick mushrooms (Volvaria) in olive oil

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Pickled thick mushrooms (Volvaria - rice straw mushrooms) in olive oil bring a touch of freshness and originality as appetizers.

Net 180g, 290g and 520g jars with "mushroom" cap.

Net 180g jar with standard cap.

 

Price per 100g, all tax included (decorative mushroom cap):

180g jar: 7€20

290g jar: 5€84

520g jar: 4€80

180g jar (standard cap): 6€08

 

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Our pickled thick mushrooms in olive oil bring a touch of freshness and originality as appetizers, alongside olives and sausage with tomato mozzarella for example, or with cold meat or a salad.

With our pickled thick mushrooms, let your imagination to be creative when you serve them to your guests when you have a drink with them.

You can also offer our pickled thick mushrooms with meats or cheese: they are delicious served with a « raclette ». You can use our pickled thick mushrooms in all the same opportunities as olives and pickles.

Our pickled thick mushrooms, preserved in vinegar and olive oil, have kept all their crunchy and they taste deliciously: you will surely be delighted!

See also our recipe of corn salad with our pickled thick mushrooms in olive oil.

Depending on your taste, you can enjoy the same pickled thick mushrooms with vinegar only (champignons croquants apéritifs au vinaigre).

 

What differentiates our pickled thick mushrooms from our pickled little mushrooms in olive oil:

- Our pickled thick mushrooms (Volvaria) are fleshy,

- Our pickled little mushrooms (Pholiota) are soft.

 

See also our other pickled mushrooms:

Pickled little mushrooms in vinegar,

Pickled mixed mushrooms in vinegar,

Pickled chanterelles in vinegar,

Pickled little whole porcini in olive oil,

Pickled cut porcini in olive oil.

 

 
Data sheet
FamilyPickled mushrooms
UseOnce drained as appetizers, served with small wooden sticks; in salads; with meats or cheese as pickles (raclette for example).
PreparationDrain and keep the oil for salad dressing. Replace uneaten mushrooms in oil and store in a cool place (cellar, refrigerator).
 
Recipe

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 PICKLED LITTLE MUSHROOMS IN OLIVE OIL (PHOLIOTA)

 

Corn salad with our pickled little mushrooms in olive oil (Recipe for 3 people - Preparation time: 5 min - Cooking time: 10 min):

In a pan, fry 2 finely chopped shallots in butter.

Pour the contents of a soft corn jar (about 285g), add a glass of white wine, a tablespoon of chopped parsley, and season to taste with our salt with forest mushrooms and fine herbs.

Off the heat, add butter and Parmesan cheese, then add 2 handfuls of salad.

Cover and let stand for 2 min.

Arrange on a plate and sprinkle on the corn our pickled little mushrooms after having drained the oil.

Introduce this drained oil from the pickled little mushrooms as complement vinaigrette sauce.

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR PICKLED THICK MUSHROOMS IN OLIVE OIL (VOLVARIA)

 

Corn salad with our thick pickled mushrooms in olive oil (Recipe for 3 people - Preparation time: 5 min - Cooking time: 10 min):

In a pan, fry 2 finely chopped shallots in butter.

Pour the contents of a soft corn jar (about 285g), add a glass of white wine, a tablespoon of chopped parsley, and season to taste with our salt with forest mushrooms and fine herbs.

Off the heat, add butter and Parmesan cheese, then add 2 handfuls of salad.

Cover and let stand for 2 min.

Arrange on a plate and sprinkle on the corn our pickled thick mushrooms after having drained the oil.

Introduce this drained oil from the pickled thick mushrooms as complement vinaigrette sauce.

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: Volvaria volvacea mushrooms 60%, olive oil 38%, wine vinegar, salt, natural flavors, acidifying as residue: citric acid, antioxidant as residue: ascorbic acid.

 

Average energy and nutritional values per 100g:

Energy446 kJ – 107 kcal
Fat:9,9g
which saturates:1,5g
Carbohydrates:1,2g
of which sugars:0,5g
Protein:3,5g
Salt:1,6g

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Pickled thick mushrooms (Volvaria) in olive oil

Pickled thick mushrooms (Volvaria - rice straw mushrooms) in olive oil bring a touch of freshness and originality as appetizers.

Net 180g, 290g and 520g jars with "mushroom" cap.

Net 180g jar with standard cap.

 

Price per 100g, all tax included (decorative mushroom cap):

180g jar: 7€20

290g jar: 5€84

520g jar: 4€80

180g jar (standard cap): 6€08

 

(More details below)

Write a review

 
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