MUSHROOMS – Garden Frutta

Enokitake (Enoki)

Enoki mushrooms are characterized by a whitish colour and long and very thin stems.
Their flavour is delicate and slightly sweet. It is important to remember they are pleasantly crunchy in the mouth.
Ideal for preparing tasty soups, enoki mushrooms are health concentrates as they have antiviral and antibacterial properties.
Furthermore, it should be remembered their preventive efficacy on the most serious senile diseases such as Alzheimer's, thanks to the presence of beta-d-glucan, an antigen typical of different types of fungi.

Lentinula Edodes (Shiitake)

GARDEN ESOTIKA, MUSHROOMS

Among the Asian varieties of mushrooms, one of the most popular is shiitake.
Originally from Japan, it is excellent raw in salads with thyme, pink salt, linseed oil, and soy sauce, while stewed remains a tasty side dish.
A precaution: it is good to use a pan with a lid because they dehydrate easily. We recommend gentle steam cooking.

Pleurotus Eryngii (Cardoncello)

GARDEN FRUTTA, MUSHROOMS

Cardoncello is one of the finest mushrooms among those belonging to the Italian tradition.
The consistency is firm and the mushroom is very fleshy, the smell is pleasant, sometimes aromatic, and the flavour is, on the other hand, sweet but at the same full.
Cardoncello also stands out for its nutritional characteristics. It is characterized by a protein intake. It contains many essential amino acids that are good for the body and support the function of many organs. The same goes for vitamins, which are quite abundant.
It is excellent baked in the oven, perhaps together with potatoes, lamb, and sausage. If cleaned well, it can even be eaten raw in salads.

Amanita Caesarea (Ovulo)

GARDEN FRUTTA, MUSHROOMS

Amanita Caesarea, more commonly called Ovulo or King's mushrooms, are among the best mushrooms on the planet and have a delicate and extraordinary flavour.
They are inviting and tasty in lots of recipes. They can be used fresh in salads, cut into strips, and served with rocket, parmesan, and extra virgin olive oil.
If you prefer them cooked, you can prepare excellent pappardelle or cook them in the oven or you can sauté them in a pan with polenta and pecorino cheese.

Morchella (Spugnola)

GARDEN FRUTTA, MUSHROOMS

Morel mushrooms are beautiful mushrooms good to bring to the table following the correct cooking to enjoy them to the fullest.
They are known for their flavour and texture. Even people who are not fans of mushrooms can discover the pleasure of tasting them.
Morels have a unique flavour, almost like meat, with a consistency similar to tender meat, with a natural sweetish taste between hazelnut and herbaceous hints.

Craterellus Cornucopioides (Trombetta da Morto)

GARDEN FRUTTA, MUSHROOMS

“Trombette dei morti” are particularly sought-after mushrooms.
The appearance is not that great. The common name does not encourage consumption and yet it is a mushroom that should not be underestimated because, in many parts of Italy, it is known as the "truffle of the poor".
They have an aromatic taste similar to that of the Scorzone truffle, which goes well with other more delicate ingredients. They can be boiled or cooked in a pan with garlic and extra virgin olive oil to prepare excellent sauces.
In any case, these mushrooms give their best once dried and used in powder or pieces to season first courses.

Agrocybe Aegerita (Pioppino)

GARDEN FRUTTA, MUSHROOMS

It's one of the best known and loved mushrooms by Italians since ancient Rome.
The Pioppini, even after harvesting, can last a long time if stored in the refrigerator, keeping their organoleptic qualities unaltered.
As most sliced mushrooms, these lend themselves well to being cooked in combination with egg.
Alternatively, if they’re young and still tightly closed, they are excellent for preserving in oil.

Armillaria Mellea (Chiodino)

GARDEN FRUTTA, MUSHROOMS

These are sponge-free mushrooms, therefore usable in all their parts of which nothing should be thrown away.
They are used for meat dishes, but also for the preparation of rice and pasta, due to their fibrous and dry consistency which creates a perfect match.
These mushrooms are very rich in water, mineral salts and dietary fiber compared to a truly negligible amount of sodium. Even the iron content is not irrelevant, especially if, as anticipated, you want to use them as a side dish for a nice slice of roast.

Cantharellus Lutescens (Finferla)

GARDEN FRUTTA, MUSHROOMS

It is an excellent edible mushroom, with a tendentially yellow-gold-orange colour, known by the name of Finferla or Fiammiferino.
Thanks to its intense aromatic-fruity smell, it is very suitable for the preparation of excellent omelettes or “Pasqualina” cakes with a mix of mushrooms. It's also good for compotes or moist mixed mushrooms.
Its intense flavour is preserved during drying and, once dried, you can eat it either when it's dry or pulverized, or by letting it be slightly tempered with warm water.

Enokitake (Enoki)

Enokitake (Enoki)

Lentinula Edodes (Shiitake)

Lentinula Edodes (Shiitake)

Pleurotus Eryngii (Cardoncello)

Pleurotus Eryngii (Cardoncello)

Amanita Caesarea (Ovulo)

Amanita Caesarea (Ovulo)

Morchella (Spugnola)

Morchella (Spugnola)

Craterellus Cornucopioides (Trombetta da Morto)

Craterellus Cornucopioides (Trombetta da Morto)

Agrocybe Aegerita (Pioppino)

Agrocybe Aegerita (Pioppino)

Armillaria Mellea (Chiodino)

Armillaria Mellea (Chiodino)

Cantharellus Lutescens (Finferla)

Cantharellus Lutescens (Finferla)

CONTACT US

FOLLOW US:

PRODUCTS

ADDRESS

TELEPHONE NUMBER

EMAIL