Chef Gomba

Chef Mushroom Brown Champignon

Its cultivation technology is not as intensive as that of its white relative, so its cultivation takes longer, which is why it has a uniquely rich flavor, the intensity of aromas and flavors, which has made it a favorite of gourmets.

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

*The picture is an illustration.

Producer information

Mutsy Árpád founded the Bio-Fungi family business in 1992 with two partners, where they now grow BIO mushrooms on 20,000 square meters. Under the Chef mushroom brand name, you can find white and brown mushrooms, spicy brown and yellow oyster mushrooms, as well as the special Shii-Take.

Brown mushroom risotto

Ingredients for 4 people:

• for the stock: 2 red onions, 2 carrots, 2 celery stalks, 1.5 l water, olive oil
• 40 dkg arborio rice
• 30 dkg ChefGomba brown mushrooms
• 1 red onion
• 2 cloves of garlic
• 1.5 dl white wine
• salt
• freshly ground black pepper
• 5 dkg grated parmesan
• 1 tablespoon of butter

Preparation:

1. For the stock, peel and halve the red onion and carrots, cut off the woody base of the celery. Fry all in a little heated olive oil, when they have taken on some color, pour in the water. Simmer for 50-60 minutes, during which time the vegetables will give their flavor to the water, which will reduce to about 1 l. Strain the finished stock.
2. Clean the mushrooms and cut them into thin slices. Peel and chop the red and garlic onions. Heat a little olive oil in a pan and gently steam the two types of onion over a low heat. Add the rice and stir. Turn up the heat, add the wine and let the alcohol evaporate for 1-2 minutes. Continue cooking over a low heat, adding 1 ladle of stock. Wait until the rice has absorbed the liquid, then repeat this process twice more.
3. Season with salt and pepper and add the stock to the rice until there are 2 tablespoons left. Then add the mushrooms and continue adding the stock until it runs out. Remove from the heat and stir the butter and parmesan into the risotto, then let it rest for 10 minutes under a lid.

Producer information

Mutsy Árpád founded the Bio-Fungi family business in 1992, where they now grow various types of mushrooms 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 devil's cart oyster mushrooms and shiitake.”

Storage

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

Distributor

Bio-Fungi Kft.
H-2364 Ócsa, Külterület, Hrsz. 0175/9

---

Product information

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