Nameko Mushroom

Category:

Description

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Nameko Mushroom

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Nutritional values per 100 gram

 

EnergyUnknown
FatsUnknown
Of which saturated fatty acidsUnknown
CarbohydratesUnknown
Of which sugarsUnknown
FiberUnknown
ProteinUnknown
SaltUnknown

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:

< 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

Nameko and Lobster Mushroom Soup

Category: Mushrooms
Product: Nameko
Prep: 12 minutes
Makes: 4 servings
Cook: – minutes
Vegetarian: No
Ready in: 1 hour and 15 minutes
Cuisine: European

Ingredients

· 5 cups water

· 1 (3 x 6-inch) piece kombu (dried seaweed), rinsed

· 4 ounces uncooked bacon

· 3 cups nameko mushrooms (about 6 ounces)

· 1 cup chopped lobster mushrooms (about 1 ounce)

· 1 cup thinly sliced baby bok choy

· 1 tablespoon lower-sodium soy sauce

· 1 tablespoon rice wine vinegar

· Cilantro leaves (optional)

Directions

 

I.        Combine 5 cups water and kombu in a medium saucepan; bring to a boil. Remove from heat; let stand 20 minutes. Discard kombu. Add bacon to broth; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a cheesecloth-lined sieve into a bowl. Skim any fat from the surface; discard fat.

II.        Return broth to saucepan; bring to a boil. Add mushrooms; reduce heat, and simmer 3 minutes. Stir in bok choy, soy sauce, and vinegar. Garnish with cilantro, if desired. Serve immediately.

Note

N.A.

Nutritional facts

Energy 213,11 kJ / 51 kcal
Fats 3,4 g
Of which saturated fatty acids 1,1 g
Carbohydrates 3,0 g
Of which sugars N.A.
Fiber 1,1 g
Protein 3,0 g
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