{"id":350759,"date":"2017-09-18T08:15:57","date_gmt":"2017-09-18T07:15:57","guid":{"rendered":"http:\/\/www.intouchrugby.com\/magazine\/?p=350759"},"modified":"2017-09-18T14:43:43","modified_gmt":"2017-09-18T13:43:43","slug":"mushrooms","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/mushrooms\/","title":{"rendered":"CARLUCCIO\u2019S MAD ABOUT MUSHROOMS www.carluccios.com Be inspired in the Carluccio\u2019s online shop with a whole host of ingredients to cook your very own mushroom masterpiece."},"content":{"rendered":"

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CARLUCCIO\u2019S MAD ABOUT MUSHROOMS\u00a0www.carluccios.com<\/a><\/h3>\n

Be inspired in the Carluccio\u2019s online shop with a whole host of ingredients to cook your very own mushroom masterpiece.<\/h3>\n

FACEBOOK<\/a> | INSTAGRAM<\/a> | TWITTER<\/a><\/p>\n

CARLUCCIO\u2019S MAD ABOUT MUSHROOMS<\/p>\n

SHOP<\/p>\n

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Standout products include\u2026<\/h3>\n

– Dried porcini (20g, \u00a34.95) – Specially selected, dried porcini mushroom slices. Every funghi fan worth their salt has dried porcini in their pantry.<\/p>\n

– Carnaroli rice (1kg, \u00a35.95) – This medium-grain risotto rice is grown in the Po Valley. High in starch, it can absorb liquids for a long time while remaining \u201cal dente\u201d and makes a rich, creamy risotto. Enjoy with dried porcini.<\/p>\n

– Truffle oil (55ml, \u00a37.95) – Olive oil infused with white truffle, delicious on risotto, pasta or grilled vegetables.<\/p>\n

– Porcini oil (100ml, \u00a35.95) – Antonio\u2019s favourite. Extra virgin olive oil blended with porcini mushroom, the ideal addition to risottos and meat dishes.<\/p>\n

– Pappardelle egg pasta (250g, \u00a33.95) – Made with a bronze dye which gives a desirable rough finish for sauces to cling to.<\/p>\n

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– Porcini stock cubes (60g, \u00a31.95) – A key ingredient for a flavoursome mushroom risotto.<\/p>\n

– Porcini sauce (180g, \u00a34.95) – Porcini mushroom and tomato sauce, ready to use on pappardelle pasta or polenta. Our pappardelle egg pasta (250g, \u00a33.95) is made with a bronze dye which gives a desirable rough finish for the sauce to cling to.<\/p>\n

– Porcini and truffle risotto bag (300g, \u00a35.95) – Bring the taste of Italy home with this easy-to-prepare tasty truffle and porcini risotto.<\/p>\n

MUSHROOM MARKETS<\/h3>\n

Carluccio\u2019s mushroom markets are touring the country this autumn, offering a comprehensive collection of wild, dried, cultivated mushrooms and truffles. Visitors can learn from the Carluccio\u2019s experts, including Antonio Carluccio, how to experiment with different varieties whilst tucking into freshly prepared, flavour-packed, seasonal mushroom dishes including mushroom arancini, freshly baked mushroom focaccia, mushroom strudel and wild mushroom risotto all made to Antonio Carluccio\u2019s own recipes. For that added touch of decadence, try freshly grated truffle or porcini oil on your dish of choice.<\/p>\n

Mushroom Market Dates<\/p>\n

– Berkhamsted Food Festival (Sunday 3rd September) \u2013 Ashlyns Hall, Chesham Road, Berkhamsted HP4 2ST<\/p>\n

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– Royal Leamington Spa Food and Drink Festival (Saturday 9th September & Sunday 10th September) – Pump Room Gardens, Leamington Spa, CV32 5AA – ANTONIO CARLUCCIO ATTENDING ON THE 9th September from 11am \u2013 1pm<\/p>\n

– Carluccio\u2019s Stratford-upon-Avon (Saturday 23rd & Sunday 24th September) – Bridge Street, Stratford Town Centre, CV37 6BA<\/p>\n

– Canterbury Food and Drink Festival (Friday 22nd \u2013 Sunday 24th September) – Dane John Gardens, Canterbury, CT1 1YW – ANTONIO CARLUCCIO ATTENDING ON THE 22nd September from 11am \u2013 1pm<\/p>\n

– Carluccio\u2019s Windsor (Saturday 30th September & Sunday 1st October) – Windsor Royal Station, Windsor, SL4 1PJ – ANTONIO CARLUCCIO ATTENDING ON THE 30th October from 11am \u2013 1pm<\/p>\n

– Carluccio\u2019s Hampstead (Saturday 7th October) – 32 Rosslyn Hill, London, NW3 1NH<\/p>\n

RESTAURANT SPECIALS<\/strong><\/p>\n

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Alternatively, ditch the cooking and head to your local Carluccio\u2019s where a variety of mushroom specials are on offer. Must tries include fonduta e funghi \u2013 a Piemontese classic featuring mushrooms, melted Taleggio cheese sauce and crisp pane carasau, or fettucce di funghi \u2013 fettucce pasta coated in a butter and truffle sauce, topped with a curated mix of mushrooms. Pair with a glass of Gavi or Barbera.<\/p>\n

Visit your local Carluccio\u2019s or shop for selected lines at carluccios.com<\/p>\n

196 High Street, Berkhamsted, HP4 3BA | T: 01442 877807<\/p>\n

@carluccios<\/p>\n

www.facebook.com\/carluccios<\/a><\/p>\n

MUSHROOM COLLECTION \u00a330<\/h3>\n

See more at :-\u00a0carluccios.com\/shop-online\/gift-boxes-hampers<\/a><\/p>\n

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PORCINI BALSAMIC GLAZE 150ML<\/h3>\n

See more at :-\u00a0carluccios.com\/shop-online\/oils-vinegars<\/a><\/p>\n

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WHITE TRUFFLE OIL 55ML<\/h3>\n

See more at :-\u00a0carluccios.com\/shop-online\/oils-vinegars\/white-truffle-oil<\/a><\/p>\n

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<\/h3>\n","protected":false},"excerpt":{"rendered":"

CARLUCCIO\u2019S MAD ABOUT MUSHROOMS\u00a0www.carluccios.com Be inspired in the Carluccio\u2019s online shop with a whole host of ingredients to cook your very own mushroom masterpiece. FACEBOOK | INSTAGRAM | TWITTER CARLUCCIO\u2019S MAD ABOUT MUSHROOMS SHOP Standout products include\u2026 – Dried porcini (20g, \u00a34.95) – Specially selected, dried porcini mushroom slices. Every funghi fan worth their salt […]<\/p>\n","protected":false},"author":5,"featured_media":350763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-350759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/350759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=350759"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/350759\/revisions"}],"predecessor-version":[{"id":350769,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/350759\/revisions\/350769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/350763"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=350759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=350759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=350759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}