Here we bring some recipes made with season mushrooms & fungi very easy and original, these are nutritious and with our premium olive oils provide delicious flavors and aromas to your food.
Yesterday we shared with you some delicious carpaccio made of different mushrooms and today we propose a serie of salads elaborated with the same ingredients and our AOVE Castillo de Canena . Enjoy them !
- Fairy Ring Champignon (Marasmius Oreades) with basil dressing , crispy leeks and Family Reserve Arbequina EVOO . For the crispy leeks , cut into very small pieces this and go through the pan in olive oil extra virgin Family Reserve Arbequina. Once all the ingredients are mixed , we dress it with the same oil.
- King Oyster Mushroom (Pleurotus eryngii ) sauteed with garlic and elvers on a bed of lettuce and our smoked olive oil , Castillo de Canena Oak Smoked Arbequina. We recommend skipping the oyster mushrooms together with the elvers and a couple of garlic in Family Reserve Arbequina EVOO and finish our salad with Oak Smoked Arbequina extra virgin.
Lactarius deliciosus. sauteed with walnuts, Camembert cheese and our Castillo de Canena Biodynamic EVOO Picual . To sauté the chanterelles we make it with our Biodynamic extra virgin olive oil. Which also is used to dress the salad at the end.
Oyster Cardo mushrooms salad, with green sprouts, crunchy Iberian ham, Castillo de Canena Oak Smoked Arbequina & Modena Cream. For the crunchy ham , chop this very small and wipe the skillet Family Reserve Arbequina or Picual EVOO. We finish dressing the salad with our Oak Smoked Arbequina extra virgin olive oil.