Eryngii

We provide ‘Eryngii’ in sizes Mini, Small, Medium, Medium-Large and Large. Please make a selection and order your desired products. Want to choose all options? Please add them both to your shopping cart.

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Description

 

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Eryngii – King Oyster

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Nutritional values per 100 gram:

 

Eryngii
Energy176 kJ / 42 kcal
Fats0,53 g
Of which saturated fatty acids0,0 g
Carbohydrates7,72 g
Of which sugars1,33 g
Fiber2,9 g
Protein4,01 g
Salt0,0 g

Additional information

1000 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.

Product quality

  • No bacterial spots or signs of fungus
  • 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: South-Korea

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:

  • <7°C

 

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

Chicken, Mushrooms & Chile with Garlic Cream

Category: Mushrooms
Product: Oyster Mushroom/ Eryngii
Prep: 10 minutes
Makes: 4-6  servings
Cook: 50 minutes
Vegetarian: No
Ready in: 60 minutes
Cuisine: Mexican

 

Ingredients

  • 1 lb. chicken breast strips
  • 1 lb. button mushrooms, sliced (see notes)
  • 1 oz. oyster mushroom powder
  • 3 Poblano chile peppers
  • 1 medium yellow onion, chopped
  • 3 T. olive oil
  • 4-8 large garlic cloves, minced
  • 1 t. ground coriander
  • 1 t. Mexican oregano
  • 3/4 C. Mexican Crema (heavy whipping cream)
  • Salt & fresh ground pepper
  • (Chicken stock)

Directions

Preparation

  1. Griddle or grill the peppers until the skin blisters and turns black. Remove peppers from heat and place in a plastic bag, allowing them to sweat for 5 minutes. Remove & let cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the top, seeds and veins. Slice into 1/4″ strips. Set aside.
  2. Lightly season the chicken with salt and pepper.
  3. Heat a large skillet or wok over high heat. Add oil, then mushrooms. Stir fry 2-3 minutes until lightly browned.
  4. Add onions and stir fry another 30 seconds.
  5. Turn heat down to medium high, add garlic and spices, stir fry another 30 seconds.
  6. Add chicken. Cook 5 minutes, stirring frequently.
  7. By this time the chicken & mushrooms should have generated ~1 cup of liquid. If not, add some chicken stock.
  8. Add the crema and chile strips, cover, and simmer 5 more minutes, stirring a couple of times.
  9. Lower heat to low and stir in the mushroom powder.
  10. Cover and simmer another 5 minutes. Sauce should be very thick – stir to prevent scorching. Add a little stock if needed.
  11. Adjust seasonings.

Note

N.A.

 

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

 

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