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The Paris brown mushroom is a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture. One of the few mushrooms that can ...
The Paris brown mushroom is a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture. One of the few mushrooms that can be eaten raw, it is fantastic thinly sliced and tossed into salads. Or simply marinate in olive oil, garlic, pepper, and a little chopped chilli (don't add salt because you don't want the mushroom juice to be leached), and serve as a meat platter accompaniment.
The Paris brown mushroom is a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture. One of the few mushrooms that can be eaten raw, it is fantastic thinly sliced and tossed into salads. Or simply marinate in olive oil, garlic, pepper, and a little chopped chilli (don't add salt because you don't want the mushroom juice to be leached), and serve as a meat platter accompaniment.
https://www.finefoodspecialist.co.uk/paris-brown-3kg?___store=default488Paris Brown, Fresh, 3kghttps://www.finefoodspecialist.co.uk/pub/media/catalog/product/p/a/paris_brown_mushrooms_.jpg19.7519.75GBPInStock/Mushrooms/Mushrooms/Fresh Mushrooms/In Season<p><span style="font-size: medium;">The Paris brown mushroom is a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture. One of the few mushrooms that can be eaten raw, it is fantastic thinly sliced and tossed into salads. Or simply marinate in <span style="text-decoration: underline;"><a href="http://www.finefoodspecialist.co.uk/shop/specialist-oils/olive-oil/" target="_blank">olive oil,</a></span> garlic, pepper, and a little chopped chilli (don't add salt because you don't want the mushroom juice to be leached), and serve as a meat platter accompaniment.</span></p> <p><span style="font-size: medium;">The Paris brown mushroom is a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture. One of the few mushrooms that can be eaten raw, it is fantastic thinly sliced and tossed into salads. Or simply marinate in <a href="http://www.finefoodspecialist.co.uk/shop/specialist-oils/olive-oil/" target="_blank">olive oil,</a> garlic, pepper, and a little chopped chilli (don't add salt because you don't want the mushroom juice to be leached), and serve as a meat platter accompaniment.</span></p>00add-to-cart
