Use Sabarot’s mixed forest mushrooms to give risottos and creamy sauces an earthy, autumnal flavour. Simply rinse in cold water, drain and then use them as you would fresh mushrooms. Carefully selected for their superior taste and texture, this mix of wild mushrooms is ideal for plant-based meals. You can use them in a quick pasta dish, a rich mushroom and lentil ragu or a slow-cooked vegetarian lasagne.
For a simple starter, pan-fry the mushrooms with butter and garlic and serve on chargrilled sourdough or creamy polenta. They also make a fantastic topping for pizza and flatbreads.
Ingredients: Oyster mushrooms (pleurotus ostreatus), yellow bolets (suillus luteus or granulatus), pholiotes (pholiota mutabilis), milk-caps (lactarius deliciosus), water, salt, acidifying agent: citric acid.
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