Dried champignon mushrooms

Champignons SUN FOODS®
Dried champignon mushrooms

Specifically cultivated mushrooms of southern Ukraine.

intense aroma and taste of mushrooms.

Dried champignon mushrooms
An ingredient for the side dishes, sauces and any of the culinary wish.
Dried champignon mushrooms

Dried at low temperatures, leaving all the natural benefits and flavor even after drying. No taste boosters, flavoring agents, preservatives, or artificial colors.

Many micro and macroelements, essential amino acids, vitamins A, B (B1, B2, B3, B6, B9), C, D and H. Protein content is higher than in meat or eggs, and the amount of phosphorus and calcium is contained as in fish.

A wonderful low-calorie diet food for controlling blood cholesterol and for prevention of atherosclerosis, for vegetarianism and raw food diet.

Dishes with dried mushrooms

Tips from the Chef Vyacheslav
Tips from the Chef Vyacheslav

Cooking: mushroom hodgepodge, soup with bacon and mushrooms, mushroom soup with meatballs, mushroom sauces, dumplings with mushrooms and meat, home-cooked potatoes with mushrooms. In all the recipes wherein indicated the amount of fresh mushrooms, reduce it by 6-8 times when using dried mushrooms.

Potato gnocchi with mushroom sauce Recipe from SUN FOODS ®

Potato gnocchi with mushroom sauce

Those fashionable Italian gnocchi - are the most usual Ukrainian potato dumplings. May serve as an independent dish (with different sauces - mushroom, tomato, cheese, meat, etc.) as well as a side dish.

Ingredients: potatoes - 0.5 kg; egg - 1 item; grated Parmesan cheese - 4 tbsp + for presentation; flour - 250 g. Dried mushrooms - 50 g; onions dried "Aroma"; garlic - 1 clove; dried parsley "Exclusive"; white wine - 100 ml; cream 22% - 100 ml; butter - 30 g; salt, pepper. Stew for 5 minutes to evaporate the alcohol. Pour in the cream, add some salt and stew until the bubbles appear. Turn off and cover with a lid.

Sauce: on a large deep frying pan melt the butter, and while stirring a couple of minutes sauté the garlic. Add the dried mushrooms and dried onions, stir and stew at a low heat for 2-3 minutes, the mushrooms should get soft and change the color - become darker. Add some salt, parsley and white wine.

In the cooked hot mashed potatoes break the eggs, add the cheese and mash, add the flour and knead the dough, so it comes out quite sticky.

Out of the dough form 4 balls (you may grease the hands with cooking oil for the dough won't stick). Each ball roll into the sausage and cut into dumplings.

Put gnocchi into a boiling salted water and cook over the medium heat until the emersion, pull out with a skimmer to a plate, pour with the sauce, sprinkle with Parmesan cheese - and eat faster. Simple and original.

Recipe from SUNFOODS® Recipe from SUN FOODS ®

Recipe from SUNFOODS®

To be continued

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