Beans portentous

Beans portentous


Delicious beans with tricholoma portentosum, already cooked and ready to eat.


This dish has been prepared with white beans, sautéed with vegetables (garlic, onion, leek, carrots and a small amount of salt) and with a wild edible mushroom that grows in pine forests, the Capuchina or Carbonera (Tricholoma portentosum). It is a gelatinous, resistant mushroom that goes very well with legumes and can be used directly by heating the contents in a casserole or in a microwave dish. Depending on personal taste you can add: paprika, cumin, oregano, pepper, pickled chilli peppers, salt (low salt product)... If the Alubias Portentosas is accompanied with a piece of foie or some prawns we get a wonderful delicacy worthy of the best restaurant.

The wild mushrooms that arrive at the factory are checked by a biologist and mycologist to rule out possible misidentified specimens. They are then selected to eliminate defective specimens and all elements that may alter the quality of the product such as needles and other plant debris.

Instructions for use: Hot: Remove the lid and heat in the microwave for 2 minutes at maximum power. Let stand for two minutes and consume. You can also pour the contents into a saucepan and heat while stirring gently.cold:Drain and add to a salad bowl with a little oil, ingredients to taste and optionally the bittersweet yellow trumpet.

CHARACTERISTICS BEANS PORTENTOSASAS white beans stewed with vegetables (onion, leek, garlic and carrot), charcoal (tricholoma portentosum), water, virgin olive oil and salt.without preservatives or weight: 425 grams per jargross weight: 675 grams per jar.preferably consume before 12 is recommended to store in a cool and dark place.
2019-04-03 00:00:00
para cocinar en 3 minutos. Me ha gustado mucho
2019-04-02 00:00:00
Plato de cuchara con setas, calentar y listo. Bueno bueno

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