Mashrooms (Pleroutus Ostreatus) 60%
Sunflower oil
Sea salt
White vinegar
Garlic, chili pepper, parsley
Additional information
Oyster mushroom
| Source area | Latina/Treviso, Italy |
|---|---|
| Nutritional Intake | This mushroom has a high water content and is rich in potassium, sodium, manganese, zinc and selenium. The fresh mushroom is full of vitamins of group B (B1, B2, B3, and B9), C and E. It also contains unsaturated fats like linoleic acid, α-linolenic, oleic and palmitoleic acid as well as a high insoluble fiber percentage, mucilage and tannins. Good quantity of proteins like lavostatine and ostrolisine. Lastly, Pleurotus Ostreatus contains little quantities of nickel sulfate, a sensitizer to touch. |
| Period of transformation | From the second week of February to the second week of April. |
| Trivia | The name of this mushroom is composed by two words: Pleurotus, from greek pleurón = beside and oûs, otós = ear, that is to say “with its ear beside” because of its shape. Ostreatus, from latin ostrea =oyster, for its similarity to an oyster’s clam. |
