Mushroom domestic consumption: general care
- Eat mushrooms preferably at lunchtime.
- Consumption should be reduced at dinner for mushrooms are made of fibers that might cause indigestion.
- A moderate quantity is advised: +- 150g/person .
- For your safety before preparing the mushrooms boil them in water 2-4 minutes.
- In case you go into the wild to pick up mushrooms make sure you know the mushrooms you are actually looking for so that you won’t be mislead by other look-alike mushrooms.
Conditioning Advice for a Proper conditioning
Fresh
+3º Celsius temperature is required, in domestic freezing chambers over a 4 to 5 days period, in a ventilated compartment, so to keep all the original characteristics of the product.
Frozen
-20º Celsius temperatures, close-up packing for a better preservation and maintenance of the product’s flavors.
Recipes
- Laminated Boletus Pinicola, shrimps and vinaigrette sauce
- Boletus edulis and Oysters Creamy Rice
- Veal fillet, Duck Liver and Boletus edulis sauce
- Roasted Pinicola with Iberian presunto bacon and chicken broth
- Caramelized Boletus, smoked eels and grilled reinette apples
- Partridges with Mushrooms
- Cantharellus tubaeformis croquette with chestnuts
- Amanita caesarea and Salmon Tartar
- Truffled-Essence Trout
- Marasmius oreades Faked Scramble Eggs
- Lactarius deliciosus in tomatoes with codfish
- Calocybe gambosa simmered with lamb’s downpours
- Sirloin with Morchella conica
- Veal neck’s steak with cibarius sauce
- Salmon roll stuffed with hydnum repandum
- Codfish shell with cornucopioides and cibarius sauce
