£2.81
Perfect for adding to casseroles, pasta bakes, or sautéing with garlic and herbs, Ocado Organic White Closed Cup Mushrooms are a versatile ingredient. These mushrooms are grown in the UK to Soil Association organic standards, ensuring no unnatural pesticides are used.
- Features a mild, earthy flavour that enhances a variety of dishes from soups to risottos.
- Certified by the Soil Association as organic, avoiding unnatural pesticides and fertilisers.
- Best stored in a fridge and should be washed before use for optimal freshness.
- Packaged in a plastic tray and film, with the tray being recyclable at home.
- £2.81
- £2.81
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Description
xOcado Organic White Closed Cup Mushrooms. Known as a versatile all-rounder because of its mild, earthy flavour, these are perfect for adding into family favourites such as casseroles, pasta bakes, soups, pies and sauces. For a quick and delicious supper, slice and sauté with garlic, herbs and butter and serve on sourdough toast.
Our organic mushrooms are grown to Soil Association organic standard farming methods, and avoid the use of unnatural pesticides and fertilisers.
From baby button to portobello, family packs to organic, we've got the perfect mushrooms for you, simply search ' Ocado mushrooms'.
Certification body - Soil Association Certification number - XI-ORG-05 UK/Non-UK Agriculture
Country of origin: UK
Storage: Best stored in a fridge.
Preparation and Usage: Wash before use.
Package type: Plastic Tray & Film
Recycling information: Tray Recycle, Film Don't recycle at home Recycle at Recycling point
Brand: Ocado
Manufacturer: Produced and packed for: Ocado Retail Ltd., Hatfield, Herts, AL10 9NE UK www.ocado.com
Country of Packing: UK
Recipes: Baked Mushroom and Sage Risotto Prep time: 10 mins Cook time: 1 hr Serves: 4 This baked risotto is easy enough to make for a mid week meal, although it's just as suited to entertaining. Ingredients: 25g Bertolli spread 500g mushrooms, cleaned 6 large fresh sage leaves 2 garlic cloves, finely chopped 150ml white wine 300g risotto rice 2 cubes vegetable stock (700ml) 50g Parmesan, freshly grated, plus extra for serving Method Step 1 Preheat the oven to 200C, Gas 6. Grease a large ovenproof dish generously with Bertolli spread. Cut any large mushrooms into bite-sized pieces and finely chop the sage. Step 2 Place the mushrooms and half of the stage into the dish with the garlic and white wine. Season generously with salt and pepper. Roast in the oven for 20 minutes, stirring once during cooking. Step 3 Add the rice and mix well to coat in the liquid. Add the stock. Cover with a tight fitting lid or foil and turn to the oven. Place into the oven and reduce the heat to 180C/Gas 4. Cook without stirring for 40-45 minutes or until much of the liquid is absorbed and the rice is just tender. Step 4 Remove the risotto from the oven and leave to rest for 5 minutes, then stir in the Parmesan for about 1-2 minutes or until the rice is creamy. Add the remaining sage and some seasoning to taste. Top with extra crispy fried sage, if you like. Great with a dressed green salad. Top Tip! If you're catering for carnivores, try adding diced pancetta or chicken breast with the mushrooms in step 2, making sure that it's cooked through at the end of cooking.
