Dried St George's Mushrooms
The St George's Mushrooms is the ideal accompaniment of the omelettes
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The St George's Mushrooms is very present in Lozère and they are very welcome!! Indeed, the big greens and wet Lozère grasslands are convenient for this variety and furnish a high quality product. They are collected, cleaned and arranged in a dryer. This is handmade and they take good care of these mushrooms.
It guarantees very flavourful mushrooms in mouth. The St George's Mushrooms are less known than the Chanterelles and have a natural and wild taste which will without a doubt sublimate your omelettes and your sauces.
Cooking tips :
As for all dry mushrooms, we recommend that you rehydrate your ceps in some water or some warm milk. And so during at least 2 hours or if you can a night.
Keep it cool or keep it dry but shielded from light.
Recipe idea: Turkey breast in St George's Mushrooms :
Ingredients (3 people) :
- 3 beautiful turkey breasts
- 100g of dried St George's mushroom Lozère
- 1 Shallot
- 10cl of single cream
- Olive oil
- Crushed hazelnuts
- A point of cinnamon
- Rehydrate your mushroom as previously indicated, then wash them
- Chop your shallot, put it in your stove in some olive oil and add St George's Mushroom. Then, salt, pepper and add the cinnamon. Stir 2 at 3 minutes until the shallot is gilded.
- Add the cream and let simmer 5 minutes.
- Cook in another oiled frying pan turkey breasts by seizing them on each side.
- Serve on a hot plate with a St George's mushrooms sauce.
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