Dutch shiitake

Category:

Description

 

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Nutritional values per 100 gram:

 

Dutch Shiitake
Energy143 kJ / 34 kcal
Fats0,5 g
Of which saturated fatty acids0,0 g
Carbohydrates5,0 g
Of which sugars2,4 g
Fiber2,5 g
Protein2,2 g
Salt0,02 g

Additional information

1500 g Inloggen

Product specifications

Prescriptions presentations/ product quality

The content of the packaging must be uniform concerning:

Uniformity

  • Origin
  • Quality
  • Size

Representative

The visible part of the content of each packing unit should be representative.

Size

N.A.

Intact – minimum damage to the caps

Minimum discoloration and dehydration

No bacterial spots or signs of fungusProduct quality

  • Free of abnormal external humidity
  • Free of parasites
  • Packing material should be correct, intact and clean
  • No foreign substances in the packing unit, low residue of forest land.

GMO

MF guarantees that the product is not genetically modified.

 

Product prescriptions

Origin: Variable

Class: Class I

Official control mark: N.A.

Use by / best before: Client Specific

 

Packing

Identification: Pallet label / label

Packing possibilities: Client specific

Traceability: Intern at Mitrofresh

Temperature of delivery:

  • A
  • 0
  • 0

 

Microbiological properties at delivery

Pathogens

E.coli: max. 100 CFU/g

Salmonella: absent in 25g

Coag. Pos. Staphylococcus < 100 CFU/g

Listeria monocytogenes < 100 CFU/g

Recipes

Pasta Carbonara with “Shiitake Bacon”

Category: Mushrooms
Product: Dutch Shiitake
Prep: 10 minutes
Makes: 4-6 servings
Cook: 50 minutes
Vegetarian: No
Ready in: 60 minutes
Cuisine: European/Asian

 

Ingredients

For the Dutch shiitake bacon:

  • 1 pound  Dutch shiitake mushrooms, trimmed and thinly
  • sliced (about ¼ inch thick)
  • 1/4 cup olive oil
  • 1¼ teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper’

For the pasta carbonara:

  • 1 pound long pasta (spaghetti, linguine, fettuccine or  gluten-free pasta)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 14 ounces soft tofu
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 1/2 teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Parmesan topping (optional)

  • 1/2 cup blanched almonds
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 teaspoon maple syrup

Directions

Preparation

  1.  For the Shiitake Bacon: Preheat the oven to 375°F. On a large rimmed baking sheet, toss mushrooms with oil, salt and pepper. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
  2. For the pasta carbonara: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly.
  3. Top with Shiitake Bacon and parsley and serve.
  4. For the Parmesan topping (optional): In a food processor, combine almonds, nutritional yeast, and salt, and process until a fine meal forms. Drizzle in maple syrup, and pulse until incorporated. Top pasta with Parmesan topping if using.

 

Note
Use this as a topping on pastas and pizzas, just as you would with Parmesan cheese. Store in the freezer up to 6 months and use as desired.

 

Nutritional facts

Energy N.A
Fats N.A
Of which saturated fatty acids N.A
Carbohydrates N.A
Of which sugars N.A
Fiber N.A
Protein N.A
Salt N.A

 

 

Pictures
 

☆Rating 0/5

 

Allergen Information

Legal allergens:

ComponentPresent
1GlutenNo
2CrustaceansNo
3EggsNo
4FishNo
5PeanutsNo
6SoybeansNo
7MilkNo
8AlmondsNo
9CeleryNo
10MustardNo
11Sesame seedsNo
12Sulphur dioxide and sulphitesNo
13LupinNo
14MolluscsNo

 

Additional allergens:

ComponentPresent
15LactoseNo
16CocoaNo
17GlutamateNo
18Chicken meatNo
19CorianderNo
20MaizeNo
21LegumeNo
22BeefNo
23PorkNo
24CarrotNo

 

  • Regulation (EG) 852/2004 concerning food hygiene
  • Regulation (EG) 2073/2005 concerning microbiological criteria
  • Regulation (EG) 396/2005 concerning pesticiden
  • Regulation (EG) 1881/2006 concerning specific contaminants
  • Regulation (EG) 1935/2004 concerning materials destined to make contact with food
  • Regulation (EG) 2218/89 concerning maximum levels for certain contaminants in foodstuffs