Velvety of Shitake mushrooms with chestnut and crispy “linguiça”, a spicy pork sausage

C3 TerriuS: Susana Martins

  • 15g package of TerriuS dehydrated Shitake mushrooms
  • 1 250g package of TerriuS dehydrated Chestnut
  • Water
  • Salt and Pepper, to taste
  • 1 200ml package of cream
  • Fresh parsley
  • “Linguiça” sausage, cut into cubes and fried in olive oil
  1. Hydrate the mushrooms for 15 minutes in warm water and cook the previously hydrated (10 – 12 hours) chestnuts.
  2. Reduce the chestnuts and mushrooms to puree.
  3. Season the puree with salt and pepper and add the cream, stirring well.
  4. Heat the mixture until the cream is well mixed.
  5. Remove from the heat and add the crispy sausage.
  6. Garnish with parsley and serve.

Ceps Porcini Mushroom Soup

TerriuS staff (based on the recipe from

  • 15g package of TerriuS Ceps Porcini mushrooms
  • 50g of bacon in strips
  • 1 liter of water
  • 75g of butter/margarine
  • 2 tablespoons of TerriuS Ceps Porcini flour
  • 2 tablespoons of wheat flour
  • 150ml of cream (soy, if you prefer)
  • 4 garlic cloves
  • Salt and pepper, to taste
  1. Hydrate the mushrooms in water for 15 minutes (pour the water through a fine strainer and reserve).
  2. Place the olive oil in a pan, add the garlic and 2/3 of hydrated mushrooms and sauté for about 5 minutes. Add the Ceps Porcini flour and the normal flour and stir well in order to form a paste. Add mushroom’s hydration water, stir well and let it cook for about 10-15 minutes.
  3. In a hot frying pan, place the bacon pieces and stir. Leave it for a minute and add the rest of the mushrooms, stirring the pan. Let it cook for 3 minutes and remove from the heat to an absorbent paper.
  4. Blend the mixture with a hand blender, add the cream, check the salt and pepper seasoning and boil for more 5 minutes.

TerriuS mushroom and cauliflower cream

C3 TERRIUS: Patricia Rodrigues

  • 30g package of TerriuS Ceps Porcini
  • 2 tablespoons of TerriuS Ceps Porcini flour
  • 1 small cauliflower
  • 1 cup of milk
  • 1 medium onion
  • 1 bunch of coriander
  • Garlic
  • Olive Oil
  • Salt, to taste
  1. Hydrate mushrooms in warm water for 15 minutes.
  2. Chop the onion, garlic and coriander. Add the mushrooms and let it braise well in olive oil.
  3. Add a cup of milk and two tablespoons of Ceps Porcini flour and the water of the mushrooms hydration.
  4. Add the cauliflower and let it cook.
  5. When everything is well cooked remove from the heat and use the hand blender.
  6. Season with salt and check the thickness (should be creamy).

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