Morels mushrooms are perfect for soups, omelets, sauces and casseroles dishes.
Soak in warm water for 15' (alternatively in brandy or another drink for 30') and drain.
Sauté for 1-2 minutes in olive oil or butter.
Deglaze with dry white wine (alternatively with the liquor in which we soaked the mushrooms).
Serve with a little salt and pepper, or add them to the recipe of our choice.
TIP:
The liquid after draining makes a delicious broth for soups and sauces (strain with a strainer or a thin towel).
Grams: 50gr.
Greek dried mushrooms.
Ideal for risotto, sauces, soups, omelettes.
With incredible taste, rich in nutrients.
Includes pleurotus, porcini and lentinula (shii take) mushrooms.
Soak in lukewarm water for 15' or in wine. Sauté in olive oil and deglaze with dry wine or the wine you soaked the mushrooms in.
Serve with salt and pepper, or add them into the recipe of your choice.
Porcini mushrooms are generally not cultivated but harvested from their natural environment. They have a chewy texture and a strong sweet, fleshy nutty flavor and forest aroma. Dried porcini have more protein than most vegetables. They can be used to make wonderfully aromatic risottos, soups, sauces and tarts.
In the link below, you can see chef Georgia Koutsoukou invited to our store to enrich the risotto with pleurotus and porcini mushrooms.
https://www.youtube.com/watch?v=mm1Y8z7l7YI&t=331s
PREPARATION INSTRUCTIONS
1. Soak in warm water for 15'
2. Drain the water
3. Sauté for 1-2 minutes.
4. Deglaze with dry red wine.
5. Add tomato paste and let simmer for 15'.
Alternatively, add sautéed mushrooms to sauces, casseroles, omelets, soups or pulses.
