You know that from 1 November 2021 until 26 February 2022 by purchasing Sapori del Mio Orto products with the YELLOW BOLLIN you will make a great gesture to the MARATONA ALZHEIMER FOUNDATION, because SIPO will donate part of the proceeds from the sale of a selection of 10 products that make up Cubed Pumpkin and slices Sapori del Mio Orto, mushrooms, aromatic herbs, chillies, healthy sprouts, purple carrots, courgette flowers, bruxelless sprouts, artichoke hearts and Jerusalem artichokes. Every week we will suggest you a recipe to enjoy with Sipo products with the YELLOW BOLLIN, “Goodness helps the mind”.
There are 14 references in the SIPO price list
Nutritious, light, tasty and very versatile in the kitchen!
The Sapori del mio Orto line of packaged Fresh Mushrooms is made up of 14 references of single-ingredient mushrooms (Cardoncello, whole and sliced white Champignon, Whole Cream Mushrooms, Mushroom Steak, Portobello, Pleurotus and Shitake) and recipes (stuffed Champignon, Ragù of Mushrooms, Trifolare Mix, Mixed Mushrooms, Mushroom and Vegetable Salad and Oven Mushrooms), ready to cook.
MONO INGREDIENTS
Cardoncello
The scientific name is Pleurotus eryngii, it is a delicious mushroom, very fleshy, firm and particularly tasty; although little known, in ancient times the cardoncello was highly appreciated and considered aphrodisiac.
This mushroom is characterized by a very large white stem, with a thick brown cap.
From a nutritional point of view, the cardoncello is composed almost entirely of water, low sugars (4-5%), proteins and very few fats (0.4-0.7%), with just 28 calories per 100 grams.
Champignon
Champignon mushrooms are low in calories; the energy is mainly supplied by nitrogenous compounds, followed by carbohydrates and to a lesser extent by lipids. Proteins have a low biological value, carbohydrates tend to be simple. Among the fatty acids, there is a prevalence of polyunsaturated ones and a minority of saturated ones; monounsaturated are absent. The fibers, present in abundant quantities, are fundamentally insoluble; they are accompanied by other molecules of the prebiotic type. Champignon mushrooms do not contain cholesterol; they are also totally free of lactose and gluten, while the concentration of histamine is still to be clarified. They contain a fair concentration of vitamins of groups B and D. With regard to mineral salts, the levels of zinc, potassium and phosphorus are appreciated.
Pleurotus
Known and easily cultivated, Pleurotus ostreatus is also called ‘big ear’ or ‘oyster mushroom’ due to its characteristic oyster or fan shape. Strong smell of rose or fresh flour, it has a sweet, pleasant taste. Due to a white and consistent meat, which remains fragrant and crunchy, it is suitable in a pan, roasted and sautéed.
Portobello
Portobello mushrooms are of the Agaricus bisporus species and belong to the Agaricaceae family.
The term bisporus means with two spores, due to the basidia which have only two spores instead of four.
The main feature of Portobello is their consistency, they are in fact more meaty than other mushrooms, which makes them perfect to replace meat in any recipe.
Like their younger brothers, Portobello’s provide us with the daily amount of B vitamins, they are also rich in amino acids and fiber, as well as mineral salts, including copper, selenium, phosphorus and potassium. They are also very low in calories and low in sodium.
Portobello mushrooms are also rich in vitamin C and contain a particular antioxidant substance, ergothioneine.
They have more potassium than bananas and do not contain sugars, so they are also suitable for diabetics.
Shitake
Grown and consumed mainly in Asian countries, these mushrooms are currently expanding also in the West, thanks to the spread of Chinese, Japanese and Korean cuisine. Shitake Mushrooms in some forms of traditional medicine are considered medicinal mushrooms.
They can give rise to a specific allergic reaction called shitake dermatitis. They are low-calorie mushrooms; raw provide 34 kcal / 100 g and contain about 90% water, 7% carbohydrates, 2% protein and less than 1% fat. Most of the carbohydrates are of the polysaccharide type, the peptides do not have a high biological value (medium or low) and the nature of the fatty acids is unknown. Fibers have good prebiotic power.
Shitake provide up to and over 20% of the daily requirement for some B vitamins (especially B5, PP and B6) and provide moderate levels of some minerals; fair percentages of zinc and manganese. Like all mushrooms, shitakes contain vitamin D2, derived from ergosterol, as a result of exposure to UVB rays from sunlight or broadband UVB neon.
Shitake mushrooms are suitable for most diets; allergic people are obviously an exception and – especially as regards raw food – pregnant women. They have no contraindications in the diet for obesity and metabolic pathologies. Being free of lactose, histamine and gluten, they can be included in the nutritional regimen of the celiac and intolerant to milk sugar or histamine. They lend themselves to vegetarian, vegan and religious diets of various kinds. The average portion of raw shitake mushrooms is 100-150 g (about 35-50 kcal).
RECIPES
Stuffed champignon
For a healthy meal, low in calories and a source of protein!
Baked mushrooms
For lovers of good food, the recipe is a tasty source of protein.
Mushroom Salad
A fresh side dish ready in less than a minute.
Mix to be sautéed
Among the most versatile dishes of Italian cuisine, perfect to accompany meat dishes
Mixed Mushrooms
A fragrant mix of mushrooms of the best quality embellished with parsley
Season with vegetables
Typical Piedmontese dish enriched with vegetables
