Cardoncelli mushrooms

Cardoncelli mushrooms - description

KING MUSHROOMS
IN EXTRA VIRGIN OLIVE OIL
Pleurotus eryngii mushrooms 66%, extra virgin olive oil 11% (italy), oil
sunflower 11%, vinegar, salt, oregano, garlic.
Pleurotus eryngii mushrooms 66%, extra virgin olive oil 11% (Italy), sunflower oil 11%, vinegar, salt,
oregano, garlic.
Pleurotus eryngi, commonly known as cardoncello, a basidiomycete fungus
of the pleuroticiee family, edible and highly sought after and appreciated by the
Mediterranean basin. Taken from its culture medium and immediately blanched
in water and vinegar with salt, it is then squeezed and left to dry for
24h. After the drying phase, it is flavored with spices and fresh garlic
cut into wedges, jarred in glass jars and filled with seed oil and
Apulian extra virgin olive oil.
Pleurotus eryngi, commonly known as cardoncello, is a basidiomycete mushroom of the pleurotic
family, edible and highly sought after and appreciated in the Mediterranean basin. Taken from its
cultivation medium and immediately blanched in water and vinegar with salt, it is then wrung out and
left to dry for 24 hours. Once the drying phase has passed, it is flavored with spices and fresh garlic
cut into cloves, put into glass jars and filled with seed oil and Apulian extra virgin olive oil.
Ideal as a side dish for platters or mainly meat dishes,
Recommended for filling sandwiches, toasted bruschetta, canapés, savory pies
etc... perfect even savored intact.
Ideal as a side dish for platters or mainly meat dishes, it is recommended for filling sandwiches, toasted
bruschetta, hempÃs©, savory pies etc... perfect even when eaten whole.

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