Oyster Pink

Category:

Description

 

Here you can add the long description.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique

 

Oyster Pink

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc et luctus ante. In hac habitasse platea dictumst. Nunc molestie orci augue. Fusce tristique

 

Nutritional values per 100 gram:

 

Oyster Pink
Energy17 kJ / 4 kcal
Fats0,0 g
Of which saturated fatty acids0,0 g
Carbohydrates3,3 g
Of which sugars0,0 g
Fiber0,0 g
Protein4,4 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.

Intact – minimum damage to the caps

 

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: 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

Pink Oyster Mushroom Sauté

Category: Mushrooms
Product: Pink Oyster
Prep: 5 minutes
Makes: 2 servings
Cook: 10 minutes
Vegetarian: yes
Ready in: 15 minutes
Cuisine: European

 

Ingredients

  • 1 bouquet Hot Pink Oyster Mushrooms
  • Dash Sesame oil
  • 2 Spring onions sliced into thin cross-sections
  • 1 Clove Fresh ginger finely sliced
  • 1 Garlic Clove finely sliced
  • 1 Handful parsley (or coriander) roughly chopped
  • Squeeze lemon juice
  • Salt and freshly ground black pepper

 Directions

Preparation

  1. To prepare the mushrooms, firstly remove the firmer and whiter part of the stem. Keep the small ones whole, but you may need to tear any larger ones in half.
  2. In a mixing bowl, place you garlic, ginger and mushrooms. Then add a generous dash of sesame oil. Mix all the ingredients together so that the mushrooms have a light coating of oil.
  3. Heat your frying pan and then throw in the pink mushrooms mix; keep this moving around the pan. You’ll notice they change colour quickly as they cook, losing their pinkness and turning a shade of orange.
  4. After 2-3 minutes the mushrooms should almost be cooked. Add in the spring onions and herbs. Season to taste and add a squeeze of lemon juice.
  5. Give all your ingredients a final mix to ensure that they heat through and you’re ready to serve. If accompanying a stir fry, you can also add soy sauce to taste.

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