Horse Mushrooms

Category:

Description

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Horse Mushrooms

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Nutritional values per 100 gram:

 

Horse Mushrooms
Energy45 kJ / 1 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

  • 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: 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

Horse Mushrooms stuffed with Sweet Cicely

Category: Mushrooms
Product: Horse Mort
Prep: 5 minutes
Makes: 2 servings
Cook: 10 minutes
Vegetarian: No
Ready in: – minutes
Cuisine: European

 

Ingredients

  • 2 large horse mushrooms, still rounded with pale gills and firm caps
  • 2 shallots – finely diced
  • A handful of sweet cicely leaves
  • 2 tablespoons of cream cheese
  • Wild or garden herbs and flowers
  • 2 slices of sourdough

Directions

Preparation

  1. Carefully remove the  stipes from the horse mushrooms without damaging the caps and chop them finely.
  2. Fry gently with the shallots in a little butter for 4 minutes.
  3. Finely shred the sweet cicely (reserving a few fronds for garnishing) then mix with the stems/shallots and cream cheese.
  4. Season the mix. Stuff the resulting mix into the horse mushroom caps.
  5. Place on a baking tray, sprinkle with salt and pepper, drizzle with a little olive oil and bake in a medium oven for 10 minutes. Toast your sourdough and sauté any other fungi while it cooks.
  6. Place the toast on a plate, then any large mushroom (slice of puffball or large cap) and top with the stuffed cap.
  7. Dress with smaller fungi and the herbs and flowers.

 

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