Perretxiko
It can be confused with M. collinus Singer, which is thought to be toxic and grows in the same places. This one has a hollow and fragile stem, which breaks easily, and its flesh gives off an unpleasant odor, like garlic.
For its conservation, the trunk is separated from the hat, joining several hats with a thread and stretched out to dry. Thus dehydrated, it is stored for later consumption. The feet are usually discarded, although some people let them dry and grind them, using them as a condiment for meat or fish stews.
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They are a price saving compared to fresh mushrooms.they combine with any dish or stew.they provide great flavor with little quantity.they are a healthy and completely natural food.they are made without additives or preservatives.
The soaking broth, keep it, because it gives off all its fragrance in the warm water, and you will see in the bowl that leaves a brown broth, which you can use in the same recipe you are preparing. If necessary, because you see that it has traces of grass leaves or soil, you can strain it.
We are IFS FOOD means that we carry out good food safety and quality practices so that our products have the highest quality of fresh, wild and sustainable truffles and mushrooms.
Marasmius oreades
It can be confused with M. collinus Singer, which is thought to be toxic and grows in the same places. This one has a hollow and fragile stem, which breaks easily, and its flesh gives off an unpleasant odor, like garlic.
For its conservation, the trunk is separated from the hat, joining several hats with a thread and stretched out to dry. Thus dehydrated, it is stored for later consumption. The feet are usually discarded, although some people let them dry and grind them, using them as a condiment for meat or fish stews.
Morels
It can be confused with M. collinus Singer, which is thought to be toxic and grows in the same places. This one has a hollow and fragile stem, which breaks easily, and its flesh gives off an unpleasant odor, like garlic.
For its conservation, the trunk is separated from the hat, joining several hats with a thread and stretched out to dry. Thus dehydrated, it is stored for later consumption. The feet are usually discarded, although some people let them dry and grind them, using them as a condiment for meat or fish stews.