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Mini Mushroom Salad

 

Lunch or starter for 4 people:

  • 150 grams mixed salad leaves
  • 300 grams mini mushrooms, drained
  • 4 vine tomatoes, cut into segments
  • ½ yellow paprika, cut into strips
  • 4 tablespoons olive oil
  • 1 tablespoon (sherry) vinegar
  • dab of mustard
  • salt and pepper

Divide the salad between 4 plates and arrange the mini mushrooms, tomato segments and paprika on top. Make the dressing by beating the olive oil, (sherry) vinegar, mustard, salt and pepper together and sprinkle over the salad.

Cheese omelette with mushrooms

 

Breakfast or lunch for 4 people:

  • 8 eggs
  • 1 bunch of chives, finely snipped
  • 4 tablespoons olive oil
  • 75 grams grated mature cheese
  • 300 grams whole mushrooms, drained
  • salt and pepper

Beat the eggs, stir in the chives and season with salt and pepper. Heat a tablespoon of olive oil in a frying pan and pour in ¼ of the egg mixture. Scatter ¼ of the cheese and ¼ of the mushrooms over the top. Cover the pan and let the eggs set over a moderate heat. Make the other 3 omelettes in the same way. Fold the omelettes and garnish with a sprinkle of chives. Serve with salad and a few slices of bread.

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Tagliatelle with creamy mushroom sauce

 

Main course for 4 people:

  • 300 grams tagliatelle
  • 25 grams butter
  • 25 grams flour
  • 250 ml cream
  • 1 vegetable stock cube, crumbled
  • 2 tablespoons olive oil
  • 75 grams bacon bits
  • 2 shallots, finely chopped
  • 400 grams sliced mushrooms, drained
  • 4 tablespoons finely chopped parsley
  • salt and pepper

Cook the tagliatelle in lightly salted water until al dente. Melt the butter in a small pan and stir in the flour. Cook the flour for a few moments and then add the cream all at once. Stir well with a balloon whisk and cook until the sauce thickens and is free of lumps. Stir in the stock cube and season with salt and pepper.

Cook the bacon bits in a frying pan until all the fat has been released, remove from the pan, reserving the fat, and drain on kitchen paper. Use the bacon fat to cook the shallots for 3-4 minutes. Remove the pan from the heat and stir in the bacon, mushrooms and parsley. Add to the cream sauce and stir well. Drain the tagliatelle and stir into the sauce. Divide the tagliatelle between 4 plates.

Stir-fry with noodles

 

Main course for 4 people:

  • 250 grams egg noodles
  • 2 tablespoons (sesame) oil
  • 1 tin of mini corn, drained and halved
  • ½ green paprika, in chunks
  • ½ yellow paprika, in chunks
  • ½ red paprika, in chunks
  • 100 grams bean sprouts
  • ½ chilli sliced
  • 300 grams whole mushrooms, drained
  • 100 ml sweet chilli sauce
  • salt and pepper

Cook the noodles according to the instructions on the packet. Heat the (sesame) oil in a wok and stir-fry the corn, paprika, bean sprouts and chilli for 4-5 minutes. Remove the pan from the heat and stir in the mushrooms and chilli sauce. Season with salt and pepper. Drain the noodles and stir into the vegetables. Divide the stir-fry between 4 plates.

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Spaghetti with tomato and mushroom sauce

 

Main course for 4 people:

  • 350 grams spaghetti
  • 1 kg ripe tomatoes, quartered
  • splash of vinegar
  • 1 bunch of basil, the leaves chopped coarsely
  • 1 bunch of oregano, the leaves chopped coarsely
  • 1 vegetable stock cube, crumbled
  • 300 grams sliced mushrooms, drained
  • 4 tablespoons grated parmesan
  • salt and pepper

Cook the spaghetti in lightly salted water until al dente. Cook the tomatoes with the vinegar, basil, oregano and stock cube for 15-20 minutes until the tomatoes are completely soft. Puree in the food processor or blender or with a hand blender. Stir in the mushrooms. Drain the spaghetti and divide between 4 plates. Spoon a generous amount of sauce onto the spaghetti and sprinkle with parmesan.

Grilled entrecote with mushroom sauce

 

Main course for 4 people:

  • 6 tablespoons olive oil
  • 1 sprig of rosemary, coarsely chopped
  • 1 sprig of thyme, coarsely chopped
  • 2 cloves of garlic, halved
  • 4 entrecotes each weighing 150 grams
  • 400 ml beef stock
  • 400 grams sliced mushrooms, drained
  • salt and pepper

Warm the olive oil with the rosemary, thyme and garlic and sweat gently for 10 minutes. Sieve the herb oil, reserving the herbs, brush onto both sides of the entrecotes and leave to marinate for a moment.

Bring the beef stock to the boil and add the rosemary, thyme and garlic you reserved.

 Reduce the stock to a nice, thick gravy. Sieve and stir in the mushrooms. Season the entrecotes with salt and pepper and brush with any remaining herb oil. Heat a grill pan until very hot and grill the entrecotes on both sides for 2-3 minutes. Divide the entrecotes between 4 plates and smother in mushroom sauce. Season with freshly ground pepper and serve with green beans and fried potatoes.

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Pizza

 

Main course for 4 people:

  • 500 grams flour, sieved
  • 10 grams salt
  • 260 ml wa­ter
  • 7 tablespoons olive oil
  • 7 grams in­stant yeast
  • 200 ml tomato sauce
  • 300 grams sliced mushrooms, drained
  • 4 artichoke hearts, quartered
  • 1 yellow paprika, cut into strips
  • 100 grams pitted black olives
  • 100 grams salami
  • 4 tablespoons dried Italian herbs

Mix the flour with the salt and add the water and olive oil. Add the yeast and kneed into a nice elastic ball of dough. Cover the dough and leave to rise for 1 hour. Kneed the dough again briefly and divide into four equal portions. Roll out each portion into a circle, place on a greased baking tray, cover and leave to rest for another 15-20 minutes. Divide the tomato sauce between the pizzas, garnish with mushrooms, artichoke, paprika, olives and salami and sprinkle with Italian herbs. Preheat the oven to 220˚C and bake for 15-20 mi­nu­tes until crispy.

Lutece
Lutèce
Our mushrooms are processed only a few hours after harvest. We do this, thanks to our years of experience and knowledge in a unique way, which optimally preserves the taste and quality of the mushroom. So that our customers really taste the pure nature when they use the mushrooms in their dishes.