Almost like picking them yourself.
For our high-quality Waldkauz mushroom preserves, we use hand-picked wild mushrooms. Whether chanterelles or porcini mushrooms - they are freshly harvested in their natural environment and immediately filled into jars and cans with our modern processing machines. The careful handling of these sensitive natural products is reflected in the quality and taste of our Waldkauz mushroom preserves.
So simple, so good.
Risotto al Funghi - Mushroom Risotto
Drain the Waldkauz gourmet mushrooms. For the risotto, sauté finely diced onions in butter until they start to brown. Add the mushrooms, rice, and 2 bay leaves, and let them cook for a few minutes while stirring constantly. Deglaze with dry white wine and let it evaporate completely. Gradually add hot meat broth, so that the rice is always just covered with liquid, and let it simmer gently on low heat for 15 to 20 minutes in an open pot while stirring occasionally. The rice should be slightly sticky but not too soft and still have a bit of a "bite".
Now remove the pot from the heat and stir in cold pieces of butter and grated Parmesan cheese to taste. Cover and let it sit for a few more minutes.
Serve with freshly ground pepper and chives.
Asian noodle soup with shiitake mushrooms
Cook Japanese ramen or Chinese mie noodles according to instructions. Drain the Waldkauz Shiitake mushrooms in a sieve, saving the mushroom broth. Cut spring onions diagonally into approximately 1 cm long pieces.
For each portion, mix about 250 ml vegetable broth, 150 ml mushroom broth, 1 teaspoon light miso paste (alternatively soy sauce or a good fish sauce made from anchovies) and a little Mirin together with a whisk to make miso broth and bring to a boil.
Add spring onions, Shiitake and the noodles to the broth, season with salt and spicy chili oil to taste.
Pappardelle with Chanterelles
Cook the pasta according to the instructions on the package.
Saute Waldkauz chanterelle mushrooms with onion and bacon cubes in oil or clarified butter for about 4 minutes, season with salt and pepper, add fresh cream and some parsley.
Mix with the cooked Pappardelle and sprinkle with grated Parmesan cheese as desired.
Enjoy your meal!
Pork medallions with creamy chanterelles
Drain the Waldkauz Pfifferlinge in a sieve. Cut the pork tenderloin into medallions (about 3 cm thick) and season with salt and pepper on both sides. Heat some clarified butter in a pan and sear the medallions on both sides over high heat. Remove them from the pan and keep them warm.
Reduce the heat, add finely diced onions to the pan and let them take on color in the remaining fat. Add the Pfifferlinge and deglaze with fresh cream. Return the medallions to the pan along with any juices that have accumulated, and let them cook for about 8 minutes until done.
Season with salt and pepper to taste, sprinkle with parsley and serve with Spätzle or potato croquettes as a side dish.