Kashotto with dried forest bay boletes | The Green Woodpecker Trill

Kashotto with dried forest bay boletes

Kashotto with dried forest bay boletes The Green Woodpecker Trill

Kashotto with dried forest bay boletes

Size 230 g

8,99 zł

Product Data Sheet

Kashotto with dried forest bay boletes

Net weight: 230 g

Ingredients: 89% white buckwheat, 5.2% bay boletes, 5.8% dried vegetables (carrot, onion ,leek, garlic, parsley), and may contain celery.

Nutrition information per 100 g of product before preparation:

Energy value 1412 kJ / 334 kcal
Fat 3,0 g
- including saturated fats 0,7 g
Carbohydrates 60 g
- including sugars 2,0 g
Fiber 6,6 g
Protein 14 g
Salt 0,09 g

 

Made in Poland.

Product description

IT’S NOT AN INSTANT OR MICROWAVE READY DISH!

Kashotto with dried forest bay boletes is a great idea for a quick and healthy meal. Its preparation won’t take more than 25 minutes.
Its natural composition is unique, as our Kashotto contains no flavour enhancers and preservatives, but instead you will find quite a high content of mushrooms, as much as 5.2%.
In our product you won't find ready mushroom mixtures.
Manufacturer - Jantex is a quality supplier of mushrooms who have had 20 years of experience in the market place. Thanks to this experience we are proud to say that the contents will be the most carefully selected unique mushrooms.
White buckwheat, one of the most expensive and valued groats is used for this product.

With a heavy weight of 220 g, one package is enough for up to 2-3 people.

Kashotto with dried forest bay boletes will serve as a full meal as well as an addition to a main dish, salad, soup, stuffing or one pot meal.

The way of preparation

You should prepare:

  • 6 tablespoons of frying oil
  • 100 ml white wine (optional)
  • 1000 - 1200 ml vegetable broth
  • 100 g of parmesan cheese
  • 100 g of butter
  • a pinch of salt and pepper

Step 1. In the pan heat up the oil. Add the ready-mix and fry on low heat for about 2 minutes.

Step 2. Then add white wine and stir until the liquid is completely absorbed. Then add the vegetable broth to the mixture -  glass after glass consecutively - continue reducing until this liquid is also absorbed.

Step 3. Finally add the freshly grounded parmesan and butter. Season with salt and pepper.

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