Description
🚚 The Fastest Delivery Time : 隔日送。
🐝 Supplier / Place Of Origin：進口蔬果系列 / France
🌱 About the Producer / Supplier：
Champiland started its activity in 1986. Its operation is located in Herm, in Aquitaine.
Know-how recognized for more than 30 years.
Through its knowledge of mushroom cultivation, Champiland has been able to develop a total integration of knowledge encompassing the problems of quality of mycelia, seeding, incubation and finally fruiting.
Thanks to this in-house production, the oyster mushroom constitutes the permanent basic framework of the cultivated mushroom offer.
Champiland is positioned today as the multi-technology specialist - culture, fresh, frozen, dried wild and cultivated mushrooms.
🌱 Supplier Products：
🛍 Product Information：
Sautéed Mushrooms with onions, garlic and fresh parsley Istrian Recipe
Enjoy the classic, mild flavour of our French Button Mushrooms with Parsley (Frozen), a versatile ingredient that adds a light, earthy taste and tender texture to a variety of dishes. These mushrooms are carefully selected and paired with fresh parsley, enhancing their natural flavour and aroma.
Whether used in sauces, sautéed as a side dish, or added to your favourite recipes, these mushrooms bring a subtle, yet satisfying taste to your cooking. Their delicate texture and fresh herbal notes make them a perfect addition to both everyday meals and special occasions.
Sautéed mushrooms in olive oil with onions, garlic and fresh parsley is super delicious in its simplicity, it is vegetarian and vegan friendly, and one of the most versatile dishes.
The Slovenian coast, where I come from, this is the most traditional way of eating sautéed mushrooms. It can be served on a bed of soft cooked or grilled polenta or with scrambled eggs and some rustic crunchy bread to go with it.
This nourishing delicacy with its intense flavour is a fantastic side dish alongside roasted chicken, pan fried chicken breast, steaks or other grilled meats.
Mushrooms, in terms of flavour and texture, are a great substitute and alternative to a meat dish and therefore make a very satisfying main course served with mashed potatoes or cooked rice, on toasted bread or bruschetta, as topping on a pizza, as a base for a risotto, a soup, a stew, or a sauce, used in a sandwich, and is a great topping for a canapé.
🥘 Recipe：
This dish would be traditionally cooked with wild mushrooms picked by the locals in the late summer and in early autumn in the fields and in the shadows of the dense woods and forests.
Most commonly picked mushrooms would be porcini, chanterelles and parasols, the latter being a real treat when coated in breadcrumbs and shallow fried. Wild mushrooms would also be preserved in olive oil, dried and frozen to be enjoyed during the months when they are no longer in season and impossible to forage.
Slovenians are a very keen and passionate mushroom hunters and local authorities impose increasingly strict limitations about the quantity of the mushrooms allowed to be foraged.
Ingredients
Serves 4-6
- 800-900g mixed mushrooms of your choice (I used a combination of chestnut mushrooms, baby button mushrooms, Oyster, Shiitake, King Oyster and Portobello mushrooms), cleaned and sliced
- 3 Tbsp extra virgin olive oil
- onion (about 90g), peeled and finely chopped
- 1 clove of garlic, peeled and crushed
- fresh flat leaf parsley (about a handful), finely chopped
- sea salt
- black pepper
Method
Put olive oil in a fairly large shallow cast iron dish or frying pan, add finely chopped onions, crushed garlic, a pinch of sea salt and cook for a few minutes on a gentle heat until the onions become soft and translucent, stirring occasionally.
Add sliced mushrooms and stir in with the onions and garlic. Add sea salt and black pepper.
Cook the mushrooms on a medium heat, for about 20 minutes, stirring frequently, or until all the liquid evaporates and the mushrooms are fully cooked, but still firm (al dente).
Taste and adjust the seasoning with sea salt and black pepper.
Turn the heat off and sprinkle with finely chopped fresh flat leaf parsley.
Serve hot or at room temperature on a bed of soft cooked or grilled polenta, mashed potatoes, on a toasted bread or bruschetta, as topping on a pizza, as a base for a risotto, a soup or a sauce, and excellent with scrambled eggs and some rustic crunchy bread.
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
