Foresta Mixed Dried Wild Mushrooms 25g

Foresta Mixed Dried Wild Mushrooms 25g

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See other products from Foresta

Wild Mushrooms, Mixed and Dried.

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Our Price £2.84 (£11.36 per 100g)  
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More about Foresta Mixed Dried Wild Mushrooms

A mix of slippery jack, oyster and porcini mushrooms; the perfect blend of tastes, textures and aromas. Foresta's mixed dried wild mushrooms are the ideal addition to rice and pasta dishes.

Cooking Instructions

Rehydrate the mushrooms by soaking them in bowl of warm water for around 30mins. Lift the mushrooms out of the bowl, rinse thoroughly to under cold water to get rid of any small stones/grit and then squeeze dry.

Ingredients

Slippery Jack Mushrooms(40%), Oyster Mushrooms(40%), Porcini Mushrooms(20%)

Recipe

Mushroom & Parmesan Risotto
Serves 1

Ingredients:
15g of Dried Foresta Mixed Forest Mushrooms
750ml of vegetable or chicken stock
25g of butter
1 small onion, finely chopped
175g of Arborio rice
4 tablespoons of dry white wine
1 tablespoon of olive oil
50g of fresh large flat mushrooms, sliced
2 tablespoons of finely grated Parmesan, plus extra to serve
1 tablespoons of finely chopped parsley

Instructions:
1. Rehydrate the Dried Foresta Mixed Forest Mushrooms as instructed on the label.
2. In a saucepan, melt half the butter; add the chopped onion and cook, stirring regularly over a medium heat for about 6 minutes, until the onion is soft but not coloured.
3. Add the rice and stir for 2 minutes, coating with the butter and onions. Pour in the wine and stir until it has almost evaporated.
4. Add a ladleful of the stock to the saucepan, and keep stirring until it has all but disappeared. Continue stirring in ladlefuls of stock until the rice is almost cooked and most of the stock used up (about 15-16 minutes).
5.Meanwhile, heat the olive oil in a frying pan over a high heat and briskly fry the fresh sliced mushrooms until they are just golden. Turn off, remove the mushrooms from the pan and keep warm.
6.Take the rehydrated mushrooms from their bowl and roughly chop. Add the strained mushroom liquid and the chopped mushrooms to the rice, butter and onions in the saucepan, cook until the liquid is reduced and then add the remaining stock with half of the fried sliced mushrooms. By now, the rice should be cooked but not mushy.
7. Remove the pan from the heat, stir in the remaining butter and the Parmesan, cover and leave to rest for 2 minutes. 8.Serve in a warmed bowl, topped with the remaining fried mushrooms, a scattering of parsley and extra grated Parmesan.

Manufacturers Web Site

Produced by JAMPOL www.jampol.eu

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