Boletus Edulis with Beef - Heat and Serve
Prepared dish of Boletus Edulis with beef from the Aliste region. This region is known for its beef and mycological wealth, with countless mushrooms flooding our forests in autumn and spring.
We have combined these two jewels of Aliste to create an exquisite dish, Boletus Edulis with beef slow-cooked, thus merging tradition and innovation.
Ingredients of Boletus Edulis with Beef
The ingredients have undergone careful selection and a meticulous preparation process resulting in high quality.
Ingredients: Edulis Edulis, beef, olive oil, salt, spices, and white wine (may contain sulfites).
Nutritional information: Per 100g
| Energy value | 97 Kcal / 403 Kj |
| Fats | 5.5 g |
| of which saturated | 0.9 g |
| Carbohydrates | 3.4 g |
| of which sugars | 1.0 g |
| Dietary fiber | 0.73 g |
| Proteins | 8.0 g |
| Salt | 0.79 g |
Allergens: Sulfites
Characteristics of Boletus Edulis
Boletus Edulis (Mushroom, Cep, Sureny, Funghi Porcini) is the king of our forests, with an intense aroma and flavor that perfectly complements all types of dishes.
- Habitat: Chestnut, oak, pine, and rockrose forests
- Season: Spring and Autumn
- Flesh: The flesh of these specimens is tender, unchanging, and white. Firmer and harder in young specimens, it becomes spongy in adult specimens. The pleasant hazelnut aroma of this species is another of its characteristics.
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Faundez Gourmet
FAÚNDEZ Gourmet is an artisanal company located in the heart of Aliste, a privileged natural enclave formed by a large forest mass, surrounded by mountains, valleys, and places of incalculable ecological value, fortunate for its extraordinary mycological wealth. It began its journey successfully back in 1982 with María Blanco and Manuel Faúndez, pioneers in the sector in the province of Zamora.
In this incomparable setting, it started its activity exporting fresh products to various EU countries. It immediately expanded its activity with different processing methods such as flash freezing, dehydration, and artisanal preserves.
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