Kashotto with dried forest chanterelles | The Green Woodpecker Trill

Kashotto with dried forest chanterelles

Kashotto with dried forest chanterelles The Green Woodpecker Trill

Kashotto with dried forest chanterelles

Size 230 g

8,99 zł

Product Data Sheet

Kashotto with dried forest chanterelles

Masa netto: 230 g

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

Nutrition information per 100 g of product before preparation:

Energy value 1440 kJ / 340 kcal
Fat 3,3 g
- including saturated fats 0,6 g
Carbohydrates 61 g
- including sugars 2,4 g
Fiber 5,8 g
Protein 13 g
Salt 0,09 g


Made in Poland.

Product description


Kashotto with dried forest chanterelles is a tasty and extraordinary meal, perfect for your lunch or dinner. For its preparation you need no more than 25 minutes.
The uniqueness of this product lays in its natural composition (zero flavour enhancers and preservatives) - very rarely found in similar products in the market place.
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 their experience we can be proud that the content is of the most carefully selected and best quality chanterelles.
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 chanterelles will satisfy your needs 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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