Shiimeji Brown / White

We provide Shimeji Brown and White from China and South Korea. Please make a selection and order your desired products. Want to choose all options? Please add them both to you shopping cart.

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Description

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Shimeji Brown Beech Mushroom

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Nutritional values per 100 gram

 

Energy155 kJ / 37 kcal
Fats0,2 g
Of which saturated fatty acids0,0 g
Carbohydrates5,5 g
Of which sugars3,0 g
Fiber2,5 g
Protein2,0 g
Salt0,0 g

Additional information

Country of origin

China, South Korea

Color

Brown, White

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

  • Intact – minimum damage to the caps
  • 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

Chicken and Mushrooms in a Garlic White Wine Sauce

Category: Mushrooms
Product: White/Brown Mushroom
Prep: 10 minutes
Makes: 2 servings
Cook: – minutes
Vegetarian: No
Ready in: 30 minutes
Cuisine: European

Ingredients

· 8 chicken tenderloins, 16 oz total

· 2 teaspoon butter

· 2 teaspoon olive oil

· 1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30)

· 3 cloves garlic, minced

· 12 oz sliced mushrooms

· 1/4 cup white wine (omit for w30, paleo and add more broth) 1/3 cup fat free chicken broth

· salt and fresh pepper to taste

· 1/4 cup chopped fresh parsley

Directions

I. Preheat oven to 200°F. Season chicken with salt and pepper. Lightly dredge in flour.

II. Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon olive oil.

III. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

IV. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

V. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Note
N.A.

Nutritional facts

Energy 908, 71 kJ / 217 kcal
Fats 7,5 g
Of which saturated fatty acids 2,0 g
Carbohydrates 6,0 g
Of which sugars 2,0 g
Fiber 1,5 g
Protein 29,5 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