Chef Gomba

Leaf mushroom

Thanks to its special composition, oyster mushroom is easier to digest than other mushroom varieties. Its light, veal-like flavor is accompanied by a hint of peppery, aniseed, spicy aroma.

We grow our oyster mushrooms from 2 spores, there is no difference in the nutritional content of the mushrooms, but this affects their appearance and color variations. Therefore, shades of color from white, through gray to light brown may occur.

Its flavor is light, veal-like, with a hint of peppery, aniseed, spicy character. It goes very well with roasted meats, pasta, pizzas, but it can also be used to make soup, stew, meatballs, breaded mushrooms. Its carefully pre-cut leaves make preparation easier. 

 

https://www.kifli.hu/targy/chef-gomba

*The picture is an illustration.

 

 

Oyster mushroom with homemade fusilli

Ingredients for 4 people:

For the pasta:

• 25 dkg durum flour
• 3 M eggs
• also: skewer

For the ragu:

• 60 dkg ChefGomba oyster mushroom
• 1 red onion
• 2 cloves of garlic
• 2 carrots
• 2 celery stalks
• a little oil
• 5–6 sage leaves
• 2 thyme sprigs
• 2 rosemary sprigs
• 1 dl red wine
• 2 chopped tomato preserves (2×40 dkg)
• salt
• freshly ground black pepper

Preparation:

1. Pile the durum flour on a board. Make a hollow in the middle, beat the egg into it. First, work the egg together with a fork, then gradually stir in the flour. When the egg has absorbed all the flour, start kneading and continue until you get a smooth, elastic dough. If necessary, add a little more flour during kneading so that the dough is not sticky. Form a thin sausage from it, then cut it into 6-8 cm pieces. Roll the first strip in a little flour, then wrap it around a skewer. Carefully, so that it retains its spiral shape, pull it off the stick. Proceed in this way with each piece. Cook the pasta in slightly salted, boiling water for a few minutes, drain, drain.
2. Clean the mushroom with a brush, cut into strips. Chop the two types of onions, cut the carrots and celery into smaller cubes. Heat the oil in a saucepan, sauté the red and garlic in it. Add the other vegetables and the mushroom, fry together for 5-6 minutes. Pour in the red wine, wait until the alcohol content evaporates. Pour in the tomato, season with the chopped green herbs, salt, pepper, and pour in enough water to cover. Cook over low heat, half-covered for 2-3 hours. When done, stir in the pasta and serve warm.

Cleaning: under running water. Consume after heat treatment.

 

Producer information

Mutsy Árpád founded the Bio-Fungi family business in 1992, where various types of mushrooms are now grown on 40,000 square meters in modern, surface houses. Under the ChefGomba brand name, you can find white and brown mushrooms, oyster mushrooms, as well as exotic mushroom varieties such as oyster mushrooms and shiitake.”

Storage

Store in a dry, cool place, between 2-5°C.

Distributor

Biofungi kft.
H-2364 Ócsa, Külterület, Hrsz. 0175/9

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Product information

The information provided here on the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.