Mushroom Season at Carluccio’s

September signals the start of the mushroom season and visitors to selected Carluccio’s caffès will be able to browse a huge selection of fresh and dried, wild and cultivated mushrooms in the bustling open air market outside the following caffès* from 11am – 5.30pm:

* Stratford – 25th and 26th September 2010 – 13 Waterside, Stratford Upon Avon, CV37 6BA
* Windsor – 2nd and 3rd October 2010 – 28 Windsor Royal Station, Windsor, SL4 1PJ

MORE MUSHROOMS AT CARLUCCIO’S
Whilst shopping, why not tie in your visit with a delicious lunch at Carluccio’s and look out for the delicious weekly changing seasonal mushroom dishes. In addition, for fresh funghi on the go, choose from deli specials including caponata di funghi (spicy, sweet and sour aubergine and mushroom salad), delicious zuppa di funghi con pancetta (mushroom soup with pancetta) and arancini di riso ai funghi (deep fried rice balls with mixed mushroom).

For food lovers wanting to create an authentic Italian feast at home or looking for gifts for friends, Carluccio’s foodshop will be filled with a selection of delicious, seasonal mushroom and truffle grocery products throughout autumn. All products will also be available to buy online at www.carluccios.com.

* Risotto Con Tartufi e Porcini, 300g, £5.95 – NEW
Risotto with truffle and porcini mushrooms is a classic Italian dish. This new risotto mix is perfect for autumn. To create this delicious dish at home, heat five tablespoons of oil in a large saucepan, empty the contents of the bag into the pan and coat the rice in the oil for a couple of minutes. Cover the rice with approx one litre of hot water and cook on a low heat for 20 minutes, stirring occasionally and adding more water if needed. When the rice is cooked, stir in a generous knob of butter and sprinkle grated Parmesan to serve.
* Bricioloni Di Porcini, £6.95
Dried porcini are an indispensable item for any store cupboard. They can be used with fresh mushrooms to give an intense flavour and texture to risottos, sauces or stews. To use, soak in warm water for 20 minutes and then drain the mushrooms. Keep the water as it is full of flavour, but make sure you strain it to remove any impurities before using it in stocks and sauces
* Bavette ai Funghi Porcini, 500g, £3.95
This delicious durum wheat pasta from Puglia is made with porcini mushrooms. It is best served with a tomato or porcini sauce, or on its own with butter.
* Mushroom Knife, £17.75
The essential item for any mushroom hunter. The stainless steel blade allows you to cut the mushroom at the base of the stem, so as not to disturb the roots. The back of the blade is designed so it can be used to clean the stem of the mushroom. The brush is made from real bristle which is perfect for cleaning the mushroom.
* Fontanafredda Pradalupo, 50cl, £9.95
From a prime wine producing area in the heart of the Langhe region, Fontanafredda Pradalupo is a white wine with an intense straw like colour and a bouquet reminiscent of exotic fruits and honey. Great with food but also excellent as an aperitif, this wine has a sweet velvety texture with a long aftertaste. Plus, the bottle is made from 85% recycled glass.

For even more information on cooking and choosing mushrooms, buy Antonio Carluccio’s ‘Complete Mushroom Book
– The Quiet Hunt’, on sale at Carluccio’s for £14.99.


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