Flats Mushrooms

Category:

Description

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Flats Mushrooms

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Nutritional values per 100 gram:

 

Flats Mushrooms
Energy45 kJ / 11 kcal
Fats0,0 g
Of which saturated fatty acids0,0 g
Carbohydrates0,4 g
Of which sugars0,0 g
Fiber1,5 g
Protein2,3 g
Salt0,0 g

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

  • Minimum discoloration and dehydration
  • No bacterial spots or signs of fungus
  • 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: Holland

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

Baked Stuffed Flat Mushrooms Topped with a Poached Egg and Cheese

Category: Mushrooms
Product: Flated mushroom
Prep: 10 minutes
Makes: 1-2 servings
Cook: 20 minutes
Vegetarian: No
Ready in: 30 minutes
Cuisine: European

 

Ingredients

  • 4 Quality Assured Eggs .
  • 1 clove garlic, finely chopped
  • 4 pieces of bacon finely chopped
  • 1 oz butter
  • 10 oz homemade breadcrumbs
  • Salt and freshly ground black pepper
  • 4 flat mushrooms
  • 4 oz Gruyere cheese

Directions

Preparation

  1. Gently cook the garlic and bacon in some olive oil and butter.
  2. Add a little more butter.- ½ to 1 oz to the pan
  3. Add the breadcrumbs and allow them to soak up the butter.
  4. Season well with salt and pepper. Freshly ground if possible. You could add some fresh thyme or sage at this stage if available
  5. Wash and dry the mushrooms.
  6. Fill the mushrooms with the bread and bacon mixture and sprinkle the cheese on top
  7. Place in a hot oven and cook for 8-10 minutes. In the meantime poach the eggs.
  8. When the mushrooms are ready, remove from the oven and top with an egg.
  9. Season again then pour over a little warm olive oil.
  10. Serve with some crusty bread and crispy salad.

 

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

 

 

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