It might still be cold in Belgium. But Fresh Mushroom Europe (FME) is already preparing for the spring. "The first morel mushrooms have arrived from China. This is the prelude to European wild morel mushrooms. We get these in spring," say Luc van den Aker and Matthijs Verburg of FME.
"China is the only county that cultivates morels. The season starts now. It continues until the wild morel mushrooms come back on the market. We're very satisfied with this currently unique product's quality. We're the first to add this variety to the assortment again."
"Morels are characterized by a pointed cap and honeycomb structure," the men explain. "They have cream-colored flesh and must be cooked. They can't be eaten raw. This mushroom has a subtle spicy flavor. That adds more flavor to a wide range of dishes."
"Morels pair well with (white and red) meat dishes, but also with game. Their aromatic flavor is also well retained in ragouts and sauces. Of course, the morel is also a perfect addition to a vegetarian risotto ai Funghi. In short, restaurants can use morel mushrooms to make beautiful, tasty takeaway dishes," Luc and Matthijs conclude.
For more information:
Luc van den Aker
Matthijs Verburg
Fresh Mushroom Europe
39-41 Riyadh Street
B-2321, Meer (Transport Zone), Belgium
Tel: +32 (0) 331 718 19
Email: Luc.vandenaker@fme-nv.com
Email: matthijs.verburg@fme-nv.com
Website: www.fme-nv.com