CONSERVA DOLCE - Mushroom Cream with Orange Peel 180g, organic

CONSERVA DOLCE by Funghi Valentina - Mushroom Cream with Orange Peel

Funghi Valentina's CONSERVA DOLCE is made of organic, finely chopped mushrooms (Agaricus bisporus) that have been cooked. The peels of organic orange and lemon are first candied, then the mushrooms are added. What results is a coarse cream, which can easily be spread like a jam.

Organic mushroom preparation, sweet as a jam

The organic mushroom preparation is packed in a glass jar and can be kept for months. Once opened, keep the jar preferably cooled and consume the content within a few days. CONSERVA DOLCE is very suitable for cheeses, with cooked meat and as an alternative to mustard! An exciting combination of sweet, slightly bitter and salty flavours.

Recipe Semi-sweet tarts with Conserva Dolce

INGREDIENTS (for 6 tarts)

75 g wholemeal flour
75 g flour 00
75 g sugar
75 g butter
1 whole egg
a pinch of vanilla yeast
a pinch of salt

FILLING

180 g cow ricotta cheese
100 g Conserva Dolce from Funghi Valentina
3 teaspoons coconut blossom sugar
vegetable milk

Start with the preparation of the crust dough. In a bowl, mix all the ingredients quickly by hand until a homogeneous mixture is obtained. Do not work too hard, to prevent the butter from overheating. Alternatively, you can use a planetary mixer. Cover the dough with cling film and leave it to rest in the fridge for at least half an hour.

Meanwhile, prepare the filling by mixing the ricotta, coconut blossom sugar and organic Conserva Dolce. Add vegetable milk until the mixture is creamy. Brush the tartlet moulds with a little melted butter. Roll out the pastry with a rolling pin on a sheet of baking paper, overlap the mould and cut out the pastry in a circular motion. Prick the bottom of the tartelettes with a fork and fill them with beans so that the dough does not rise. Bake at 180 °C for about 30 minutes. Remove from the oven, remove the beans, fill with the cream and bake again for about 5 minutes. Remove from the moulds, garnish with orange peel and leave to rest for a few hours.