To us, October means mushrooms. We suggest an original and elegant recipe: boletus salad with dill. Serve it as a starter with rye bread. Preparation is simple: just sliced fresh mushrooms with fresh dill, chives, extra virgin olive oil and salt, garnished with a few pomegranate grains. Another food that ripens in October is the winter
Replacing animal leather is possible. Muskin is an eco-friendly alternative entirely made from natural raw materials, including the cap of a special mushroom.
Champignon mushrooms stuffed with caprino cheese. Add some honey when they are ready and they will be more tasty and luscious.
Micotherapy uses many medicinal mushrooms to protect our body against many pathologies and to preserve our vital energy.
The most correct term to describe the action of medicinal mushrooms on the immunity response is “immunomodulation”. Depending on the dose, times of administration and the active ingredient contained, these foods can accelerate or slow down the immune defense. That’s why they are suitable in case of autoimmune diseases, hyperactivity of natural defenses or allergy.
Ingredients for about 16 arancini For the rice 300 g of whole grain rice a knob of butter 3 tablespoons of grated parmesan or pecorino cheese 1 egg black pepper for the sauce 200 g of seitan 10 g of dried mushrooms tablespoons of extra virgin olive oil 1 small onion 3 tablespoon
The Shiitake (Lentinus Edodes) is an edible mushroom native to the Far East which was consumed in Ancient China even before the spread of rice cultivation. It was also one of the main ingredients of Japanese cuisine for centuries. Its name is composed by the Japanese words Shii (oak tree) and Take (mushroom), because it
