Net wt. 6.52 oz/185 g
Masseria Mirogallo’s Mushrooms in Extra Virgin Olive Oil are the perfetto addition to any antipasti spread before the meal. Pair with a variety of salumi, cheese and other marinated vegetables like artichoke hearts and broccoli rabe. And, don’t forget an Aperol or Campari spritz to whet your appetite!
The meatiness of these preserved mushrooms make them ideal for vegetarian dishes (sure to satisfy non-meat and meat eaters alike!). Add the mushrooms to salads, use as a topping for grain bowls, layer into sandwiches or roughly chop and toss with pasta. Or lightly drain the mushrooms and use them as a pizza topping—make sure to save the oil for umami-packed salad dressings!
Basilicata region in Italy.
Italy on the world map.
King Trumpet Mushrooms in Olive Oil from Basilicata, Italy. King trumpet mushrooms, also known as pleurotus eryngii, are known by a variety of names in the world of mushrooms, such as king oyster, cardoncelli, French horn, trumpet royale, and boletus of the steppes. As part of the oyster mushroom family, they are highly prized for their firm, meaty texture and delicate earthy flavor.
At Masseria Mirogallo, their preserved king trumpet mushrooms are created from mushrooms cultivated and harvested on their 70-acre estate in Basilicata, a southern Italian region. The process commences by halving the mushrooms and blanching them in a mixture of water, white wine, and wine vinegar, which lightly pickles them. Subsequently, the mushrooms are drained and packed in Italian extra virgin olive oil. The end result is preserved mushrooms with a nuanced umami flavor, a subtle pickled tang, and a hearty, meaty texture that is beautifully maintained.
How to use
Masseria Mirogallo’s Mushrooms in Extra Virgin Olive Oil are the perfetto addition to any antipasti spread before the meal. Pair with a variety of salumi, cheese and other marinated vegetables like artichoke hearts and broccoli rabe. And, don’t forget an Aperol or Campari spritz to whet your appetite!
The meatiness of these preserved mushrooms make them ideal for vegetarian dishes (sure to satisfy non-meat and meat eaters alike!). Add the mushrooms to salads, use as a topping for grain bowls, layer into sandwiches or roughly chop and toss with pasta. Or lightly drain the mushrooms and use them as a pizza topping—make sure to save the oil for umami-packed salad dressings!
About the producer
The Belfiore family farm, known as Masseria Mirogallo, sits on 70 acres of land in the southern Italian region of Basilicata. The family specializes in cultivating heirloom vegetables, from which they handcraft exceptional pantry preserves—bright tomato sauces, sun-dried tomatoes packed in extra virgin olive oil and hand-peeled artichoke hearts.
Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specialize in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high-quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting sun-ripe fruit and vegetables. Inside the old whitewashed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.
Basilicata is little known to most, but Matera is one of Italy’s main tourist destinations because it is home to the unique Sassi di Matera, a prehistoric settlement of stone houses built directly into caves. Today, the city is one of UNESCO’s World Heritage sites.
Net wt. 6.52 oz/185 g
Shipping calculated at checkout.
