Recipes

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Cream of Chanterelle & Asparagus soup

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Ingredients

  • 25g of Foresta Dried Chanterelle Mushrooms.
  • 2 tablespoons of olive oil
  • 1 small onion finely chopped
  • 1 clove of garlic finely chopped
  • 200ml of dry white wine
  • 10 green asparagus spears chopped
  • 500ml of chicken or vegetable stock
  • 150ml of single cream
  • 1 tablespoon of chopped fresh chives
  • Sea salt and freshly ground black pepper to season.

Instructions

  1. Rehydrate the Dried Foresta Chanterelle Mushrooms as instructed on the label.
  2. Heat the olive oil in a saucepan and gently fry the chopped onion and garlic for 2 to 3 minutes.
  3. Add the white wine and simmer for 2 to 3 minutes then add the chopped asparagus and chanterelle mushrooms and cook for 3 to 4 minutes.
  4. Add the stock plus the strained mushroom liquid and simmer for about 5 minutes, until the asparagus stems are tender.
  5. Stir in the cream and season to taste with the salt and black pepper.
  6. Remove from the heat and, using a hand held blender, blend until smooth.
  7. Return to the heat and simmer gently for 1 to 2 minutes.
  8. Pour in to two bowls, sprinkle on the chopped chives and serve with warm crusty bread.

Chinese Stir Fried Chicken with Broccoli Spears

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Ingredients

  • 20g Foresta Dried Shiitake Mushrooms.
  • 2 skinned chicken breasts weighing approximately 170g each.
  • 110g of washed broccoli spears.
  • 1 tablespoon of corn flour
  • 1 tablespoon of soy sauce
  • 2 tablespoons of groundnut oil
  • 1 clove of garlic, peeled and chopped.
  • 1dessert spoon of grated ginger
  • ½ teaspoon of salt
  • 4 tablespoons of rice wine
  • 2 whole spring onions finely chopped

Instructions

  1. Rehydrate the Dried Foresta Shiitake Mushrooms as instructed on the label and cut in to thick slices.
  2. Cut chicken breasts in to 2.5cm x1cm pieces, place in a small bowl, sprinkle with the corn flower and hand mix until all the pieces are completely coated. Sprinkle the coated chicken pieces with the soy sauce, hand mix again, then cover bowl and leave in a cool place for approximately 30 minutes.
  3. Prepare the broccoli spears by removing outer leaves, separating the florets and cutting the stalks in to 2cm lengths.
  4. Heat 1 tablespoon of the groundnut oil in a wok over a high heat. When it is really hot add the chicken pieces and stir fry for 2 to 3 minutes, stirring continuously until all sides are golden brown. Then remove on to a plate and keep warm.
  5. Add the remaining oil to the pan and add the garlic and ginger. Cook for 30 seconds then add the broccoli stalks and florets, sliced shiitake mushrooms and salt. Continue stir frying over a high heat for another minute.
  6. Add the chicken pieces to the pan, turn the heat down to medium, pour in the rice wine plus 2 tablespoons of water and add half of the chopped spring onion. Cover the wok with a lid and cook for a further minute.
  7. Remove the wok from the heat.
  8. Plate the cooked ingredients and sprinkle with the remainder of the chopped spring onion.
  9. Serve immediately with either plain boiled or egg fried rice.

Baked Tagliatelle with Pancetta and Boletus Mushrooms

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Ingredients

  • 20g Foresta Dried Porcini + Mushrooms.
  • 400ml of fresh milk
  • 40g of lightly salted butter
  • 25g of plain flour
  • salt and freshly ground black pepper
  • 100g of fresh or dried tagliatelle
  • 50g of pancetta cut in to 2cm cubes.
  • 4-5 tablespoons of grated parmesan cheese,
  • Sea salt and freshly ground black pepper to season.

Instructions

  1. Rehydrate the Dried Foresta Porcini + Mushrooms as instructed on the label.
  2. Preheat the oven to 190C/375F/Gas5
  3. Warm milk in a saucepan, adding the strained mushroom liquid; simmer for 2-3 minutes without boiling.
  4. Heat the butter in a clean saucepan, add the flour and stir continuously over a low heat for 2 -3 minutes without colouring the roux.
  5. Pour in the Boletus flavoured milk and whisk vigorously until the sauce is smooth. Cook on a low heat for a further 10 minutes or until the sauce thickens and lightly season with the salt and black pepper.
  6. Bring a large saucepan of salted water to the boil, add the tagliatelle and cook until al dente. Drain thoroughly and return pasta back to the saucepan. Carefully stir in the sauce, Boletus mushrooms and pancetta until well mixed.
  7. Place the pasta mix into a buttered, oven proof dish.
  8. Smooth the surface of the mix until flat and add three tablespoons of the parmesan cheese.
  9. Bake in the over for approximately 35 minutes or until the sauce is bubbling and slightly brown.
  10. Sprinkle with the remaining parmesan cheese and serve immediately.

Mushroom & Parmesan Risotto

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Ingredients

  • 15g of Dried Foresta Mixed Forest Mushrooms
  • 750ml of vegetable or chicken stock
  • 25g of butter
  • 1 small onion, finely chopped
  • 175g of Arborio rice
  • 4 tablespoons of dry white wine
  • 1 tablespoon of olive oil
  • 50g of fresh large flat mushrooms, sliced
  • 2 tablespoons of finely grated Parmesan, plus extra to serve
  • 1 tablespoons of finely chopped parsley

Instructions

  1. Rehydrate the Dried Foresta Mixed Forest Mushrooms as instructed on the label.
  2. In a saucepan, melt half the butter; add the chopped onion and cook, stirring regularly over a medium heat for about 6 minutes, until the onion is soft but not coloured.
  3. Add the rice and stir for 2 minutes, coating with the butter and onions. Pour in the wine and stir until it has almost evaporated.
  4. Add a ladleful of the stock to the saucepan, and keep stirring until it has all but disappeared. Continue stirring in ladlefuls of stock until the rice is almost cooked and most of the stock used up (about 15-16 minutes).
  5. Meanwhile, heat the olive oil in a frying pan over a high heat and briskly fry the fresh sliced mushrooms until they are just golden. Turn off, remove the mushrooms from the pan and keep warm.
  6. Take the rehydrated mushrooms from their bowl and roughly chop. Add the strained mushroom liquid and the chopped mushrooms to the rice, butter and onions in the saucepan, cook until the liquid is reduced and then add the remaining stock with half of the fried sliced mushrooms. By now, the rice should be cooked but not mushy.
  7. Remove the pan from the heat, stir in the remaining butter and the Parmesan, cover and leave to rest for 2 minutes.
  8. Serve in a warmed bowl, topped with the remaining fried mushrooms, a scattering of parsley and extra grated Parmesan.

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