Cucumber Canapés with TerriuS Piquillo Pepper Mustard

INGREDIENTS
  • 1 cucumber
  • TerriuS Pepper Mustard
  • Nisa Cheese
  • Walnut kernels
PREPARATION
  1. Cut the cucumber into slices.
  2. Place a portion of pepper mustard on top of the cucumber.
  3. Cut the cheese into cubes and place it on top of the mustard.
  4. Finally, place a piece of walnut on top and the canapés are ready to be served.

Terrius Mushrooms Sauté With any variety of Terrius mushrooms

Terrius Team

INGREDIENTS
  • 15g package of TerriuS mushrooms
  • 2 dl of olive oil
  • 4 garlic cloves
  • 1 bay leaf
  • Salt and cumin, to taste
PREPARATION
  1. Hydrate mushrooms in warm water for 15 minutes.
  2. Once peeled, cut the garlic into slices and fry in a pan with olive oil.
  3. Add the mushrooms, the bay leaf and the salt. Cover the pan and simmer on low heat.
  4. Finally add the cumin and check the seasonings.

TerriuS Shitake Mushrooms in the Oven

Terrius Team

INGREDIENTS

  • TerriuS Fresh Shitake Mushrooms
  • Olive Oil
  • Chopped garlic and coriander
  • Salt and black pepper, to taste
PREPARATION
  1. Prepare and wash the mushrooms by removing the stalks and cutting the larger ones into smaller pieces.
  2. Spread the mushrooms in a special container for baking.
  3. Season with salt and pepper and drizzle with olive oil. Then put a bit of ground garlic and coriander on top.
  4. Cook on low heat for about half an hour.

Suggestion: Serve with white rice or toasted Alentejo bread.

Morel Mushroom toasts (4pax)

Terrius Team

INGREDIENTS
  • 30g package of TerriuS Morel mushrooms
  • 50g of butter
  • ½ bunch of parsley
  • ½ of chervil 
  • Salt and Pepper
  • 1 egg yolk
  • 2 tablespoons of sweet cream
  • 4 slices of loaf bread
  • Herbs butter
PREPARATION
  1. Hydrate the morel mushrooms in warm water for 15 minutes.
  2. After hydration, cut the larger morel mushrooms.
  3. Heat the butter in a pan and add the mushrooms for sautéing for 15 minutes with the pan covered.
  4. Wash the aromatic herbs and add to the sautéed, as well as the salt and pepper.
  5. Mix the cream with the egg yolks and then add to the mixture, removing from the heat.
  6. Toast the slices of bread and then place the mixture on top of the bread.
  7. Place a knob of herbs butter on top and serve immediately.

Mushroom Paste 

(4pax)

INGREDIENTS

  • 1 30g package of TerriuS dehydrated mushrooms
  • 4 tablespoons of olive oil
  • 3 garlic cloves
  • Salt and Pepper, to taste
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. Place the olive oil in a pan, add the minced garlic, sauté and then add the mushrooms (pour the water through a fine strainer and reserve).
  3. Season with salt and pepper, let it stew on low heat (for about 20 minutes) and slowly add water as needed.
  4. Use a hand blender to blend the stew until you get a homogeneous cream.
  5. Check the seasoning and serve cold.

Terrius Dehydrated Tomato Paste with olive oil and oregano

Terrius Team

INGREDIENTS
  • 1 60g package of TerriuS dehydrated Tomato
  • 4 tablespoons of olive oil
  • Oregano, to taste
  • 1 garlic clove
PREPARATION
  1. Place the Terrius dehydrated tomato in water for 4 hours
  2. Add the tomato, the olive oil and the oregano and chop everything in a grinding machine to form a homogeneous paste. If you enjoy a more intense flavor, you can add 1 minced garlic clove.

Suggestion: Serve barred on toasts or toasted sandwiches! Try adding a slice of cheese or ham or even mixing quark cheese in the tomato paste.

One tip for the rush days: use warm water and you will have ready to eat tomatoes in an hour.

Acorn Bread with TerriuS flour

TerriuS Team

INGREDIENTS

  • 100 ml of olive oil
  • 750 ml of warm water
  • 500 g of TerriuS Acorn Flour
  • 1000g of rye flour
  • 60 g of bread yeast
  • Salt, to taste
  • Honey, to taste
PREPARATION
  1. Mix the acorn flour and the rye flour in a bowl.
  2. Add 3 or 4 honey spoons, the yeast and the water.
  3. Knead and add the olive oil, knead well again until the dough becomes homogeneous.
  4. Let it leaven overnight, for about 8 hours.
  5. Leave it to stand for about 40 minutes and place it in a tray to be cooked in the oven.
  6. Make a cut in the shape of a cross over the dough and let it cook for about an hour at about 120ºC.
  7. Place it in the oven at 200ºC and let it cook for more 40 minutes.

TerriuS Peppers Stuffed with Tuna

TerriuS Team

INGREDIENTS
  • 225g TerriuS Roasted Peppers can
  • 1 natural tuna can
  • Mayonnaise
  • 3 lettuce leaves
  • 1 boiled egg
  • Parsley
  • Pepper, to taste
PREPARATION
  1. Mix the tuna with the mayonnaise, in order to make a paste.
  2. Chop the lettuce and the boiled egg and add the tuna paste.
  3. Season with chopped parsley and pepper and add mayonnaise, if necessary.
  4. Remove the peppers from the can and open each one carefully, place the filling and close it again.

“Revueltos” with asparagus and dehydrated tomato flavored by Boletus

TerriuS Team

INGREDIENTS (3 pax.)
  • 6 eggs
  • 3 garlic cloves
  • ½ 60g package of TerriuS dehydrated Tomato
  • 160g jar of TerriuS “trigueiros” asparagus
  • 1 teaspoon of TerriuS Ceps Porcini mushroom flour
  • Olive oil, salt and pepper, to taste
PREPARATION
  1. Hydrate the tomato for 2 to 4 hours.
  2. Beat the eggs with salt and pepper and Ceps Porcini flour. You can add a cup of milk for the eggs to become softer.
  3. In a skillet, heat the olive oil and sauté the garlic slices. Add the “trigueiros” asparagus and the already hydrated and cut into strips tomato.
  4. Beat and season the eggs, add and let it cook for about 5 minutes. Keep stirring for them to become “revueltos”.

TerriuS Peppers Stuffed With Guacamole 

 

INGREDIENTS 
  • 225g can of TerriuS Roasted Peppers
  • 4 ripe avocados
  • ½ chopped onion
  • Chopped coriander, to taste
  • 2 limes
  • 4 small tomatoes
  • Salt and pepper, to taste
PREPARATION

1. Remove the peel of the avocados and mash them.

2. Add the limes juice and the chopped tomato to the avocado’s puree and season with salt and pepper, to taste.

3. Add the well chopped onion and the coriander and mix it.

4. Stuff the peppers with this preparation.

Suggestion: serve with mexican nachos.

Chèvre Filo Bundle with TerriuS Chutney

 

INGREDIENTS 
  • 3 squares of filo pastry (10x10cm)
  • 25g of chèvre cheese
  • 1 strip of leek (green part)
  • 10g of butter with salt
  • Dried Tomato Chutney or Shitake Mushroom Chutney
PREPARATION

1. Cook the strip of leek in boiling water and salt. Then, rinse it quickly with cold water and reserve.

2. Cut the chèvre cheese into cubes.

3. Melt the butter and brush the filo pastry with it. Overlap the three cubes of pastry and place the cheese in the center. Close it in the shape of a bundle with the strip of leek.

4. Cook it in the oven preheated to 180ºC for about 20 minutes.

5. Serve the bundle on top of a portion of one of TerriuS Chutneys: Dried Tomato or Shitake Mushroom

Stuffed Sweet Potato with TerriuS mushrooms and peppers

 

INGREDIENTS (4 pax.)

Ingredients (4 pax):

  • 2 big sweet potatoes
  • 15g of TerriuS dehydrated Shitake mushroom
  • 6 TerriuS Piquillo Peppers
  • 1 small onion
  • 2 tablespoons of olive oil
  • ½ leek
  • 100g of chinese cabbage
  • TerriuS Lemon Thyme, to taste
  • Nutmeg q.b.
  • Salt and black pepper, to taste
  • 100g of grated mozzarella cheese
PREPARATION
  1. Wash the potatoes, cut them into halves and boil them with water and salt for about 30 minutes. Let it cool.
  2. Heat the olive oil and add the chopped onion and the previously washed and laminated leek. Let it cook.
  3. Add the previously hydrated (15 minutes) Shitake mushrooms and the chinese cabbage cut into julienne.
  4. Season with the nutmeg, salt and black pepper.
  5. Stir and let it cook in low heat, when the vegetables are tender add the peppers cut into thin strips and remove from the heat.
  6. Scoop the potatoes and smash the filling with a fork. Add the preparation, mix and season with Lemon Thyme.
  7. Stuff the potato halves with the preparation and sprinkle with the grated cheese.

TerriuS Alentejo Toast

 C3 TerriuS: Fernando Martins

INGREDIENTS (4 pax.)

INGREDIENTS (4 PAX.)

  • 30g package of TerriuS Ceps Porcini mushroom
  • Sliced Bacon
  • Garlic and Olive Oil
  • Alentejo bread
PREPARATION
  1. Pour the olive oil and the minced garlic in a pan and leave on low heat.
  2. Cut the bacon into small pieces and add to the olive oil.
  3. Hydrate the mushrooms in water for 15 minutes.
  4. Add the mushrooms to the olive oil and reserve the water.
  5. Let the mushrooms and bacon fry for 5 minutes on low heat.
  6. At the end, add the hydration water of the mushrooms and cook to taste. Season with salt and pepper, to taste.
  7. Toast Alentejo bread slices and drizzle with a thread of olive oil. Place the mushrooms mixture and bacon on top.

“Miolada” Mushrooms With any variety of TerriuS mushrooms

TerriuS Team

INGREDIENTS (4 pax.)
  • 1 15g package of TerriuS mushrooms
  • 500g of stale bread crumbs
  • 2 dl of olive oil
  • 4 garlic cloves
  • 5 eggs
  • 1 bay leaf
  • Salt and Pepper, to taste
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. Once peeled, cut the garlic into slices and fry them in a pan with olive oil.
  3. Add the mushrooms, the bay leaf, the salt and the pepper and let it cook.
  4. When the mushrooms are very tender, add the bread crumbs and stir everything. Then add the previously beaten eggs and cook while stirring constantly.

TerriuS Shitake and Bacon Puff Pastries

C3 TerriuS: Paula Carvalhais

INGREDIENTS (4 pax.)

(4 pax.)

  • 30g package of TerriuS Shitake mushrooms
  • Puff pastry
  • Olive oil 
  • Bacon, to taste
  • 5 garlic cloves
  • Soy Sauce
  • 1 glass of white wine
  • 1 egg yolk
  • Salt and Black Pepper, to taste
PREPARATION
  1. Let the mushrooms hydrate for 15 minutes in warm water.
  2. Mince the garlic cloves and sauté them in a skillet on low heat with two tablespoons of olive oil.
  3. Add the bacon and sauté for 10 minutes.
  4. Prepare the puff pastry. Cut into circles of a slightly larger diameter than the forms to be used. Cut other circles of a slightly smaller diameter to serve as a cover.
  5. In a skillet, add the mushrooms, season with soy sauce, salt and pepper and let them sweat. Add a glass of white wine and wait for 10 minutes, stirring occasionally and involving well.
  6. Preheat the oven to 180ºC.
  7. Grease the forms with the puff pastry. Fill them with the preparation and close them. Brush with beaten egg yolk and bake for 15 minutes.

Roast peppers with broccoli and fresh cheese 

TerriuS Team

INGREDIENTS (4 pax.)
  • 1 can of TerriuS Roasted Peppers
  • 3 tablespoons of olive oil
  • 3 minced garlic cloves
  • 1 fresh cheese
  • 3 cups of cooked broccoli florets
  • 2 chopped onions
  • Coriander, to taste
  • 1 cup of rice
PREPARATION
  1. In a frying pan, heat the olive oil and sauté the onion and the garlic.
  2. Add the broccoli and season with salt and pepper to taste.
  3. Add this sautéed to the previously cooked white rice and the fresh cheese cut into squares.
  4. Sprinkle with coriander and a thread of olive oil.
  5. Heat the oven to 180ºC and, meanwhile, open the peppers and fill them with the mixture.
  6. Close the peppers using a toothpick and bake for 5 minutes.

Morel Mushroom “à la crème”

TerriuS Team (based on the book: “Cozinhar com cogumelos, delícias do prado e da floresta”)

INGREDIENTS (4 pax.)
  • 30g package of TerriuS Morel mushrooms
  • 60g of butter
  • Salt and ground pepper
  • ½ lemon juice
  • 200g of “crème fraiche”
  • 2 tablespoons of cognac
  • 4 puff pastry pies to fill
PREPARATION
  1. Preheat the oven to 200ºC.
  2. Hydrate the morel mushrooms in water for 15 minutes.
  3. Cut the bigger morel mushrooms in half.
  4. In a saucepan, melt the butter and add the mushrooms to sauté for about 5 minutes.
  5. Season with salt and pepper, stir in the lemon juice and let it braise for 10 minutes on low heat. Stir from time to time.
  6. Add the “crème fraiche” and cognac and stir well. Leave it to boil until you get a creamy sauce.
  7. Place the pies in the preheated oven and bake for 5 minutes.
  8. Pour the morel mushrooms along with the sauce inside the pies and serve.

TerriuS Bruschettas

www.chocolateeespeciarias.blogspot.com

INGREDIENTS (4 pax.)
  • Sliced bread
  • Olive oil
  • 2 garlic cloves
  • 60g package of TerriuS dehydrated Tomato
  • 1 ripe tomato
  • 2 teaspoons of TerriuS Ceps Porcini Mushroom flour
  • Ham and “presunto” (smoked ham) into strips
  • Grated cheese and oregano, to taste
PREPARATION
  1. Place the dehydrated tomato in water for 1 to 4 hours.
  2. Slice the bread and cut the ham and the “presunto” into strips.
  3. Remove the tomato seeds and cut it into cubes.
  4. Cut the dehydrated tomato into strips.
  5. Preheat the oven to 160ºC.
  6. In a bowl, mix the Ceps Porcini flour with olive oil and the minced garlic. Brush the slices of bread with this mixture and place it on a baking tray.
  7. Add the tomato, the grated cheese, the ham and the “presunto” into strips and the dehydrated tomato.
  8. Place more cheese and oregano on top and bake for about 10-15 minutes. Serve immediately.

TerriuS Asparagus or Cardoons omelette

TerriuS Staff

INGREDIENTS (3 pax.)
  • 1 jar of TerriuS Asparagus or Cardoons
  • 4 garlic cloves
  • 2dl of olive oil
  • 6 eggs
  • Salt and breadcrumbs, to taste
PREPARATION
  1. Once peeled, cut the garlic into slices and fry it in olive oil.
  2. After drained, add the asparagus and cardoons and cook on low heat.
  3. When they are tender add the breadcrumbs, the salt and the beaten eggs and stir everything well.
  4. Let it rest, on low heat, and when it slides in the pan turn them around.

Black trumpet with cream

TerriuS Staff

INGREDIENTS (4 pax.)
  • 30g package of TerriuS Black Trumpet mushrooms
  • 1 teaspoon of TerriuS Black Trumpet flour (optional)
  • 250 ml of fresh cream
  • 1 onion
  • Olive oil
  • Salt and pepper, to taste
PREPARATION
  1. Pour the olive oil in a pan, add the onion cut into slices and let it sauté.
  2. Add the mushrooms, previously hydrated in warm water for 15 minutes.
  3. Let it cook for 10 minutes on medium heat.
  4. Add the cream, a portion of water from the mushrooms hydration and flour, if desired, and bring to boil.

Suggestion: Serve immediately with white rice and vegetables.

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