Ristorante Al Borgo

mushroom weeks

Our Highlights in the mushroom weeks

additional to our a la Carte dishes

Tartara di manzo su salsa leggera di pomodoro, peperoni in agrodolce e funghi croccanti
Beef tartare on a light tomato cream, sweet and sour bell peppers
EUR 14,50
Uovo morbido su crema di spinaci con funghi saltati e crumble di parmigiano
Soft egg on spinach cream with sautéed mushrooms and parmesan crumbs
EUR 10,60
Risotto con crema di funghi, lamelle di tartufo e spuma di pecorino
Risotto with mushroom sauce, truffle and pecorino cheese foam
EUR 12,90
Tagliatelle con funghi, carciofi e guanciale croccante
Tagliatelle with mushrooms, artichokes and crispy pieces of bacon
EUR 12,70
Filetto di rombo su crema di broccoli, funghi saltati e pak choi
Turbot fillet on broccoli sauce, sautéed mushrooms and pak choi
EUR 23,10
Filetto di manzo con funghi misti, fonduta di gorgonzola e melanzane grigliate
Beef fillet with mixed mushrooms, gorgonzola fondue and grilled eggplants
EUR 29,00

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant

about mushrooms

Al Borgo mushroom weeks Mushrooms are usually counted among the plants or vegetables. However, more and more scientists believe that the mushrooms are used actually closer to the animals.

Fungi are divided among others in dining, toxins and molds. Are known today almost 100,000 species. Many of the species of fungi are known and popular foods such as porcini, chanterelles, truffles, mushrooms, shiitake and oyster mushroom. But while collecting wild mushrooms greatest care must be taken in order not to risk by accidentally harvested toadstools a mushroom poisoning.

Chanterelle, porcini & Co attract many gourmets in the forest. Because with mushrooms can feast really, without having to pay attention to the line. These fruits of the forest are in fact very low in calories. Mushrooms can be prepared in many different ways: in soups, sauces, salads, combined with meat or in casseroles. Deliciously prepared and quickly are mushroom dishes a pleasure for every taste.

Edible mushrooms are growing in popularity and are in the early fall not only in restaurants often on the menu, but can be found in amateur cooks very well received. The best time of mushroom picking in Austria from August to October