RISOTTO with MUSHROOMS – 250 g
Contains wild Mushrooms
Ready to cook
Traditional Product Certification
The wild mushrooms
The wide family of wild mushrooms includes very tasty and beneficial species. When eating mushrooms you add to your diet high biological value proteins, while suppling your organism with precious metals and minerals.
Mushrooms are considered as an excellent food, as they contain very small amounts of fat and sugar, but significant amounts of fiber. They have enough amount of proteins. So they are ideal for vegetarians. They are the ideal choice for those who want to lose weight, since they contain few calories (13 calories per 100 gr). The minimum Sodium that we find in them, make them particularly valuable to those who are required to follow low salt diet. They are delicious since they contain fragrances and flavors.
You can fill content and full just by eating a small amount of mushrooms.
Fotis has been collecting mushrooms in the mountains of northern Greece since 25 years ago. The occupation, in which he was initially engaged as a hobby, has evolved during the past years into a professional activity.
Together with many other experienced harvesters, they collect wild mushrooms from the mountain Pindos taking always precautions not to exhaust the self-sown crops of this natural nutritional treasure. It is estimated that there are about 150 species of edible mushrooms in Greece.
The mushrooms are then transported to the processing and standardization plant where there are sorted into categories depending on the type and size. The plant produces pasta, soups and ready meals containing the wild mushrooms (either whole or ground as an ingredient).
The MythicGaea mushroom products are the result of revive traditional recipes with fresh ingredients. They contain no preservatives.
250 gr of rice with mushrooms
1 ½ liter beef or chicken broth or water
¼ cup extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons cream
3 tablespoons chopped dill
Heat the oil in a saucepan and add the garlic to saute. Once golden brown, add the rice with mushrooms and dill.
Αdd the broth or water. Add salt and pepper and let it boil over medium heat, stirring constantly to prevent sticking.
Just before all liquid is absorbed, add the cream. Stir for two minutes and remove from heat and serve with grated Parmesan.
Risotto with mushrooms and chicken
2 chicken fillets
250 g rice with mushrooms
1 clove garlic
6 tablespoons cream
6 tablespoons butter
1 cup vegetable broth boiled
freshly ground pepper
For the garnish:
wild mint sprigs
In a pot of salted water cook the chicken fillets for about 20-25 minutes until white.
After boil, remove them and place them on a platter. Keep one cup from the broth in which they were boiled. As soon as they slightly cool, cut them into pieces, put them on a platter and cover with foil to keep warm.
Meanwhile clean the onion and garlic and mash in a blender.
In a saucepan melt half of the butter, sauté the onion and garlic until they become golden. Then add the rice with mushrooms, stirring constantly with a wooden spoon. Add a little water and simmer. Then add salt, and little by little the broth from the chicken and the vegetable broth, stirring constantly until absorbed by rice. Remove the saucepan from the heat.
Then add the cream, remaining butter and pieces of chicken in the pot with the rice, and stir.
Serve sprinkled with freshly ground pepper.
Garnish with sprigs of wild mint.