Description
A good pizza ai funghi comes down to one detail: the mushrooms must not release water in the oven.
That is the problem with fresh mushrooms, and exactly what a mix preserved in oil solves. These arrive already marinated, tender, with a concentrated flavour that holds its own against mozzarella instead of disappearing under it.
They work alone, on a white base with garlic and a thread of olive oil. They work better with company: cooked or cured prosciutto, crumbled Italian sausage, marinated artichokes. The mix of varieties also gives a more interesting texture than a single mushroom.
The 1.06 L jar covers a lot of pizzas and keeps up to 24 months in the fridge once opened.
Specifications
How we use it
FAQ
Why not fresh mushrooms?
Should I drain them?
How long do they keep?
Another question?
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