LASAGNA WITH MUSHROOM PORCINI AND MUSHBACON BY CHEF NIKOS ZAFIRAKOPOULOS

PORTIONS 4-6 people
500g of milk
30g dried porcini mushroom
Salt Pepper
Some oil
A little nutmeg
500g frozen porcini
1-2 cloves of garlic
A little parsley
300 g pecorino cheese

EXECUTION - INSTRUCTIONS
-Sautéed frozen porcini
In a hot pan that we have put some oil and butter, saute the porcini until they take on color. Just before removing, add the chopped garlic (optional). Season accordingly and add some parsley. Remove and place them on paper so that there is no greasy substance.
-White sauce with bacon of wild dried mushrooms
Put the butter in a saucepan until it melts, add the flour and cook until incorporated, then add the warm milk little by little and mix until it becomes a cream. Add 50 g of the cheese and mushroom bacon and mix. Taste and add salt and pepper accordingly.
-Bacon dried mushrooms. Soak the dried mushrooms for 30+ minutes in warm water about 100g or wine. Squeeze and cut into small pieces. Sauté in oil and a little butter. When they start to change color, pour 20g of wine and their stock and cook until their liquid is gone. Add salt and pepper. Finish with a little butter.

Setting up
Pour a little white sauce into a small pan (holds about 4 lasagnas). Layer 4 lasagnas and place half the mushrooms, a little cheese and a little white sauce, then put another 4 lasagnas and put the rest of the mushrooms, a little cheese, and the rest of the white sauce. Finish with the remaining cheese. Bake for 30-40 minutes at 180 degrees. Leave for 5 minutes and serve.

Wild asparagus and eggplants in the oven with shiitake mushrooms and baby potatoes, a favorite spring recipe from chef Niko Zafeirakopoulo
Suggested vessel, a pan or pan that we will cover with parchment paper and aluminum foil.

for 4 people
700g of wild asparagus
300g of scalded ovries
500g baby potatoes (slightly boiled)
500gr shiitake mushrooms
Oil 100g
1-2 cloves of garlic mashed
Salt, pepper, thyme
250 g small tomatoes cut in half.
Optional: morels cut into 4 verticals.

After washing the wild asparagus and asparagus well, cut them in order to be about 15 cm. We don't drain them to keep their water. We put all the ingredients in our container. Mix the oil, salt, pepper, garlic and thyme and pour them in with the aim of going everywhere. Stir slightly and bake at 160-180 degrees for about 45 minutes.
Good appetite!!
To get your materials you can visit the e-shop here https://www.fungihellas.gr/el/e-shop or enter the free mobile application.

We made an amazing Porcini Pizza with our new Ooni oven from the psistis.gr store from chef Niko Zafeirakopoulo

Pizza dough
Suggest leaving the dough 12+ hours for the ripening process to take place.
700 grams of hard or 00 flour
1 sachet of dry yeast
20 grams of sugar
12 grams of fine salt
50 ml (4.5 tbsp) olive oil
400 ml warm water.
Put sugar and yeast in slightly warm water and oil. Put the flour and salt in a bowl. Once activated, combine with the flour. Κnead for 10 minutes.

Pizza ingredients
Tomato sauce: boil slightly mashed tomato with salt, pepper and basil leaves until the liquid evaporates. Pass through a sieve.
Mozzarella yellow, a little Parmesan
Bacon
Thinly sliced porcini mushrooms

Procedure
Roll out the dough in a round shape. Put some mozzarella cheese and parmesan around the perimeter. Cover the edges with the dough. Add the tomato, Parmesan and the porcini slices. Then cover with mozzarella and the bacon slices.
Bake for 12 minutes in a preheated oven at 250+ degrees in a common oven.
Our pizza was baked in the OONI 12΄KARU oven in 60 seconds!!!

Today we will make Alfredo of rye rigatoni with truffle butter! You will find the unique premium truffle butter in the Fungihellas eshop here >https://bit.ly/409bRid

Materials and execution
500 gr rye rigatoni
80 gr of truffle butter
20 gr of butter
300 gr pecorino cheese

Boil the rigatoni 2 minutes less time according to the instructions, strain them and keep 250g of the water they boiled.
Put the boiled water in a deep pan with the butter and the butter truffle it until they melt.
Add the rigatoni and mix until they absorb almost 70% of the liquid. Add 150g of pecorino cheese and mix until it melts and our sauce acquires a creamy texture.
Serve with freshly ground pepper, pecorino and optional chopped wild garlic.
We do not add salt because of the truffle butter.

Μιξ από άγρια και καλλιεργήσιμα μανιτάρια, ιδανικά για κάθε πιάτο!
Τιμή: 15,50 € / 1 Kg

Wild and cultivated mushroom mix, ideal for any dish!
Price: 15,50 € / 1 Kg

The first morel in Europe for 2023 is a fact!
@fungihellas @nektarios filippopoulos

First morel in Europe for 2023 ιs a fact
@fungihellas @nektarios filippopoulos

Όσοι παραγγείλετε μέσω εφαρμογής Fungihellas application, για παραγγελία 30 € και πάνω, μας στέλνετε τον μοναδικό αριθμό χρήστη  και κερδίζετε κουπόνι αξίας 20€ για να προσθέστε οποιοδήποτε προϊόν επιθυμείτε!

Ισχύει μέχρι 28 Φεβρουαρίου.