Special Pasta (Konjac) with TerriuS Pepper and Mushrooms  

 

INGREDIENTS 
  • 1 bottle of mushrooms Terrius
  • 6 peppers Terrius
  • 100g of frozen green beans
  • 200g of pasta (Konjac)
  • 2 garlic cloves
  • 3 of olive oil
  • Lemon thyme Terrius q.s.
  • Salt and chili q.s.
  • 1 teaspoon of curry
  • 1 spoon of sesame seeds
PREPARATION
  1. Put the olive oil to heat with garlic, when it is golden add the mushrooms previously drained.
  2. Cook the green beans and add to mushrooms.
  3. Let it cook and season with salt, pepper and lemon thyme.
  4. Cook the pasta according to package instructions, drain and add it to the prepared mushrooms.
  5. Add the peppers cuted into strips, also add the sesame seeds and curry. Wrap it up, and let it cook a few minutes over low heat and is ready to serve.

Dried tomato and Shitake Ravioli

TerriuS Staff

INGREDIENTS 

  • 4 halves of TerriuS dried tomato in olive oil
  • 15g of TerriuS dried shitake
  • 200g of spinach ravioli
  • 2 garlic cloves
  • 1 fresh mozzarella cheese
  • 100g of ham
  • 1 natural yogurt
  • Salt and pepper, to taste
  • Oregano
PREPARATION
  1. Hydrate the Shitake in warm water for about 15 minutes.
  2. Boil the ravioli in water and salt for about 15 minutes and reserve.
  3. Cut the dried tomato into strips and place it in a frying pan with a portion of olive oil from the preserve.
  4. Add the chopped garlic, let it brown and add the hydrated shitake.
  5. Add the ham cut into strips and let it thicken for a few minutes.
  6. Mix a natural yogurt, season with salt and pepper and let it cook, stirring well.
  7. Place a ravioli in a container and mix the preparation.
  8. Cut the fresh mozzarella cheese into small pieces, place it on top and sprinkle with oregano.

Fried rice with TerriuS Ceps Porcini and dried fruits

TerriuS Staff

INGREDIENTS (4 pax.)

  • 15g package of TerriuS Ceps Porcini Mushrooms
  • 1 average mug of rice
  • 4 tablespoons of olive oil
  • 1 small onion
  • 2 garlic cloves
  • 1 handful of nuts (almonds, cashews, hazelnuts, raisins, etc.)
  • Salt and pepper, to taste
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. Heat the oil and add the chopped onion. Leave to brown.
  3. Add the mushrooms and cook on low heat until the water evaporates. Add salt and pepper to taste.
  4. Separately, mix the cream with the egg yolk and the curry. Pour it in the pan and stir gently to thicken.
  5. Cook the rice with the hydration water of the mushrooms. Add the sultanas and the pineapple.

Suggestion: serve the rice immediately with mushrooms in curry sauce.

Tuna tagliatele with shitake and olives

TerriuS Staff

INGREDIENTS 
  • 1 package of Tagliatelle pasta
  • 2 Tablespoons of Olive Oil
  • 15g package of TerriuS dehydrated Shitake
  • 1 Tuna Can
  • 1 Small glass of olives
  • 1 Small glass of mayonnaise
  • 3 tablespoons of ketchup
PREPARATION
  1. Cook the pasta and let it cool.
  2. Hydrate the mushrooms in warm water for 15 minutes.
  3. Place the mushrooms in olive oil and let it braise. Slowly add the hydration water of the mushrooms and let it cool.
  4. Add the ketchup to the mayonnaise and stir for five minutes.
  5. Drain the tuna oil and add it to the olives, then add the mushrooms and mix everything with the pasta, as well as the mixture of mayonnaise.

Suggestion: Serve with TerriuS roasted peppers.

Leek Lasagna with TerriuS Mushrooms

 

INGREDIENTS 
  • 15g ShitakeTerrius
  • 15g Black Trumpet Terrius
  • 2 leeks 
  • Pasta lasagna
  • 1 Teaspoon of Black Trumpet flour Terrius
  • 300ml of Béchamel sauce
  • 100g grated mozzarella cheese
  • Aromatic herbs 
  • Garlic powder qs
  • Olive oil qs
PREPARATION
  1. Put the mushrooms in a bowl with warm water for 20 minutes to hydrate.
  2. Wash the leeks and cut them into thin slices. Cook it with a bit of olive oil about 15 minutes.
  3. Add a bit of water of the mushrooms hydration and stir.
  4. When the leeks are cooked, reserve them in a bowl for baking.
  5. In the same pan put a bit of olive oil and the hydrated mushrooms. Cook it about 5-10 minutes.
  6. Add the Béchamel sauce, aromatic herbs, garlic powder, Black Trumpet flour and salt. Stir well and set aside.
  7. Above the leek put a layer of lasagna pasta, then put the mushrooms prepared and so on until the filling is complete
  8. On top spread the mozzarella cheese and sprinkle with oregano or other aromatic herb.

TerriuS Piquillo Pepper Mustard Pizza

TerriuS Staff

INGREDIENTS 

  • 1 pizza dough
  • 80g of TerriuS pepper mustard
  • 1 green pepper
  • 150g of sweet corn
  • 1 fresh tomato
  • 4 halves of TerriuS dried tomato
  • 100g of ham
  • 100g of grated mozzarella cheese
  • 100g of goat cheese
  • Oregano, to taste
PREPARATION
  1. Hydrate the dried tomato for 2 hours in hot water.
  2. Stretch the pizza dough in an appropriate container. On top, place the pepper mustard, so that it becomes homogeneous. 
  3. Cut the fresh tomato and the pepper into cubes of small dimensions and place it on top of the pizza base.
  4. Cut the goat cheese into cubes and add to the preparation.
  5. Drain the dried tomato after hydration and cut it into small pieces to add to the pizza.
  6. Then, add the sweet corn and the ham cut into strips.
  7. Finally, place the grated cheese and oregano on top.
  8. Place it in the preheated oven at 180ºC for about 20 minutes.

Shitake and Spinach Wraps

TerriuS Staff

INGREDIENTS 

  • 1 30g package of TerriuS dried shitake
  • 4 wheat wraps
  • 200g of spinach leaves
  • 200g of peeled shrimp
  • 200ml of béchamel sauce
  • Olive oil, to taste
  • 1 garlic clove
  • Grated mozzarella cheese, to taste
  • Salt and pepper
PREPARATION
  1. Hydrate the shitake mushrooms in warm water for about 15 minutes.
  2. Pour a drizzle of olive oil in a frying pan with a garlic clove and let it brown. You can add coriander leaves or parsley, to taste.
  3. Add the mushrooms after they are hydrated and a little of their hydration water, let it cook and season with salt and pepper.
  4. Remove the mushrooms and place them on top of each wrap. Roll the wraps and place them in an appropriate oven container and reserve. 
  5. In the same frying pan, place the spinach and season with salt.
  6. Let it cook for about 5 minutes.
  7. If you wish you can add peeled shrimp, crab sticks and/or sunflower and pumpkin seeds.
  8. Add the béchamel sauce, stir well and place in the oven at 180ºC to brown.

Suggestion: Serve with a lettuce, rocket and TerriuS dried tomato salad.

Chicken Penne Pasta with Shitake Chutney

TerriuS Staff

INGREDIENTS 

  • 4 portions of penne pasta
  • 100g of TerriuS Shitake Chutney
  • 4 chicken tenderloins
  • 100g of spinach
  • ½ onion
  • 2 garlic cloves
  • Olive oil, to taste
  • Salt and pepper, to taste
  • Oregano, to taste
PREPARATION
  1. Cook the pasta and reserve.
  2. Boil the chicken tenderloins, previously seasoned with a pinch of salt and lemon. 
  3. In a frying pan, place the onion and the chopped garlic with a drizzle of olive oil and let it brown.
  4. Then, add the chicken previously shredded and the spinach and let it sauté.
  5. Season with salt, pepper and oregano.
  6. Add this preparation to the pasta and then add the TerriuS shitake chutney.

Fusili pasta with spinach and TerriuS Shitake

TerriuS Staff

INGREDIENTS 

  • 100g of fusilli pasta
  • Olive oil
  • 2 garlic cloves
  • 15g package of TerriuS dehydrated Shitake mushrooms
  • 50g of already cooked spinach
  • Raisins and pine nuts, to taste
  • Balsamic vinegar
PREPARATION
  1. Hydrate the mushrooms for 15 minutes.
  2. Drain the mushrooms without squeezing them.
  3. Boil the pasta with the hydration water of the mushrooms, a thread of olive oil and salt.
  4. In a frying pan, heat the olive oil and sauté the garlic cut into slices. Add the mushrooms and minutes later the spinach, the salt, the pepper, the raisins and the pine nuts. Let it sauté for 5 minutes.
  5. Place the pasta on a platter and then place the mixture of mushrooms with spinach. And stir very well.
  6. Finally, drizzle with balsamic vinegar.

Terrius Mushroom Risotto

C3 TerriuS Winner: Sara Malta

INGREDIENTES (4 pax.)

  • 200g Arborio rice for risotto
  • 1 vegetable broth
  • 1 onion
  • 2 garlic cloves
  • 1 30g package of Terrius Shitake mushrooms
  • 1 30g package of Terrius Ceps Porcini mushrooms
  • 1 teaspoon of Terrius Ceps Porcini flour
  • Olive Oil
  • 2 tablespoons of white wine
  • Grated Parmesan cheese, to taste
  • Salt and Pepper, to taste
  • 1 butter tablespoon
  • Parsley, to taste
PREPARAÇÃO
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. In a pan with oil, garlic and onion place the rice and let it brown slightly.
  3. Add the white wine and let the alcohol evaporate.
  4. Add the mushrooms and the Ceps Porcini flour.
  5. Place the broth and simmer. When evaporated, add some more to evaporate again. Repeat until the broth is finished.
  6. At the end, add the butter and wrap very well.
  7. Add the cheese and the pepper and place salsa on top.

Dried Tomato and Ceps Porcini stew

TerriuS Staff

INGREDIENTS (4 pax.)

  • 15g of TerriuS dried Boletus edulis
  • 30g of TerriuS dried tomato
  • 200g of frozen peas
  • 100g of chinese pasta
  • Olive oil, to taste
  • 1 garlic clove
  • Soy sauce, to taste
  • Salt and pepper, to taste
PREPARATION
  1. Hydrate the tomato for 2 hours in warm water, and the mushrooms for 15 minutes in separated containers.
  2. Defrost the peas in hot water, boil the pasta and reserve.
  3. Pour a drizzle of olive oil in a wok or frying pan along with a chopped garlic clove and let it brown.
  4. Add the hydrated mushrooms and a portion of the hydration water.
  5. Add the peas, season with salt and pepper to taste and let it cook in low heat for about 10 minutes and keep stirring.
  6. Add the dried tomato, previously cut into thin strips.
  7. Finally, add the pasta, previously cooked, mix everything and season with soy sauce to taste.

Black Trumpet Mushrooms Tortellini

TerriuS Staff

INGREDIENTES (4 pax.)

  • 30g package of Terrius Black Trumpet Mushrooms
  • 1 package of ricotta and spinach tortellini
  • 2 200ml packages of béchamel sauce
  • Olive Oil
  • Salt and pepper
  • Oregano and grated cheese
PREPARAÇÃO
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. Place the tortellini in a pot with water, salt and a bit of olive oil and le it cook.
  3. Place the mushrooms in a pan to sauté in olive oil. Season with salt and pepper to taste.
  4. Add the béchamel sauce to the mushrooms and cook for about 10 minutes.
  5. Drain the tortellini and add the mushrooms mixture.
  6. Sprinkle with grated cheese and oregano.

 Tip: serve immediately with a salad of fresh tomatoes and olives, seasoned with olive oil, oregano and balsamic vinegar.

Linguini with TerriuS mushrooms

TerriuS Staff

INGREDIENTS (4 pax.)

  • 15g package of TerriuS Dehydrated Scotch Bonnet mushrooms
  • 15g package of 15g of TerriuS Dehydrated Shitake mushrooms
  • 1 package of linguini pasta
  • Olive oil
  • 2 garlic cloves
  • 3 teaspoons of Terrius Ceps Porcini flour
  • 1 package of béchamel sauce
  • Milk
  • Salt and pepper
  • Breadcrumbs, oregano and grated cheese
PREPARATION
  1. Boil the pasta in salted water and reserve.
  2. Hydrate the mushrooms in water for 15 minutes.
  3. Drain the mushrooms and place them in a saucepan with a thread of olive oil and garlic, cook for about 10 minutes on low heat and stir regularly. Pour a little milk and sprinkle with Ceps Porcini flour and black pepper, and stir well.
  4. Add the mixture to the pasta in an ovenproof platter.
  5. Place the béchamel sauce over the mixture and mix.
  6. Sprinkle with breadcrumbs, grated cheese and oregano, and place in the oven at 180ºC and bake to melt the cheese.

Terrius Mushroom Risotto

C3 TERRIUS: Isabel Soares

INGREDIENTS (4 pax.)

  • 200g Arborio rice for risotto
  • 1 vegetable broth
  • 1 onion
  • 2 garlic cloves
  • 1 30g package of Terrius Shitake mushrooms
  • 1 30g package of Terrius Ceps Porcini mushrooms
  • 1 teaspoon of Terrius Ceps Porcini flour
  • Olive Oil
  • 2 tablespoons of white wine
  • Grated Parmesan cheese, to taste
  • Salt and Pepper, to taste
  • 1 butter tablespoon
  • Parsley, to taste
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. In a pan with oil, garlic and onion place the rice and let it brown slightly.
  3. Add the white wine and let the alcohol evaporate.
  4. Add the mushrooms and the Ceps Porcini flour.
  5. Place the broth and simmer. When evaporated, add some more to evaporate again. Repeat until the broth is finished.
  6. At the end, add the butter and wrap very well.
  7. Add the cheese and the pepper and place salsa on top.

TerriuS Shitake Curry

TerriuS Staff

INGREDIENTS (4 pax.)

  • 2 30g packages of TerriuS dehydrated Shitake
  • 1 tablespoon of olive oil
  • 1 chopped onion
  • 1 curry powder teaspoon
  • 2dl of cream
  • 1 egg yolk
  • Sultana raisins and diced pineapple
  • Salt and pepper, to taste
  • Rice
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. Heat the oil and add the chopped onion. Leave to brown.
  3. Add the mushrooms and cook on low heat until the water evaporates. Add salt and pepper to taste.
  4. Separately, mix the cream with the egg yolk and the curry. Pour it in the pan and stir gently to thicken.
  5. Cook the rice with the hydration water of the mushrooms. Add the sultanas and the pineapple.

Suggestion: serve the rice immediately with mushrooms in curry sauce.

Spinach and Shitake Lasagna

TerriuS Staff

INGREDIENTS (4 pax.)

  • 200ml of béchamel sauce
  • Lasagna pasta
  • 1 package of washed fresh spinach
  • 1 30g package of Terrius dehydrated Shitake
  • 100g of ham
  • Coriander, to taste
  • Grated cheese for grating
  • Oregano, to taste
  • Salt and pepper, to taste
  • 1 garlic clove
  • Olive oil
  • Nutmeg
PREPARATION
  1. Hydrate the mushrooms in warm water for 15 minutes.
  2. Place the béchamel sauce in a bowl with a bit of salt and pepper, coriander, nutmeg and chopped garlic. Mix and add the ham cut into thin strips.
  3. In a frying pan, with olive oil place the spinach and season with salt and pepper, add the mushrooms and a bit of its hydration water, and cook for a few minutes until the spinaches are cooked and the mushrooms soft.
  4. In a baking tray, place some of the sauce and then a layer of the lasagna pasta. Place the prepared spinach and mushrooms over the pasta and then the sauce. And so on, until you finish the filling and the sauce.
  5. Finally, sprinkle the surface with grated cheese and oregano.
  6. Place in the oven at about 150ºC and bake the pasta and gratin the cheese for approximately 30 minutes.

TerriuS Black Trumpet Lasagna

TerriuS Staff

INGREDIENTS (4 pax.)

  • 30g Terrius dehydrated Black Trumpet
  • 15g Terrius dehydrated  Shitake
  • 50g of processed cheese
  • Lasagna pasta
  • 1 package of béchamel sauce
  • Olive Oil, to taste
  • Salt and Pepper, to taste
  • Coriander or parsley, to taste
  • Milk, to taste
  • Grated mozzarella cheese, to taste
  • Oregano, to taste
PREPARATION
  1. Hydrate the shitake and the black trumpet mushrooms separately in warm water for 15 minutes.
  2. Sauté the garlic in olive oil and add the coriander or parsley to taste.
  3. After hydrated, add the mushrooms to the stew.
  4. Add the melted cheese and season with salt and pepper. Cook for a few minutes and keep stirring.
  5. Add a bit of the hydration water of the mushrooms and a bit of milk.
  6. In a baking tray, place a layer of the béchamel sauce and then a layer of the lasagna pasta.
  7. Place the prepared mushrooms on top of the pasta and keep making layers until the end of the filling. The last layer should be of béchamel sauce.
  8. Finally, put some grated cheese on top and oregano.
  9. Place it in the oven at 180ºC for about half an hour, and keep watching it.

 

Selling Locations

Our products at your reach

Our Products

Natural countryside flavours at your choosing