Ristorante Al Borgo

mushroom weeks

Our Highlights in the mushroom weeks

additional to our a la Carte dishes

Tartara di manzo con funghi saltai e gel di ananas e soja
Beef tartare with sauteed mushrooms and pineapple soy gel
EUR 14,50
F O
Uovo morbido su crema di carciofi con terra di funghi
Soft egg on artichoke cream with mushroom crumbs
EUR 10,60
C O
Ravioli ai funghi con crema di formaggio e tartufata
Mushroom ravioli with a truffled cream cheese sauce
EUR 12,70
A G L O
Tagliatelle con vongole e porcini
Tagliatelle with clams and porcini mushrooms
EUR 13,80
A C O R
Gamberi in crosta di pane alle erbe, cipollotto grigliato, funghi orecchioni e salsa di peperoni
Prawns in herb bread crust, grilled spring onions, Oyster mushrooms and paprika sauce
EUR 21,90
A B O
Filetto di manzo, salsa di funghi e porto con fonduta di taleggio e millefoglie di patate
Fillet of beef, mushroom port wine sauce with Taleggio cheese fondue and potato mille feuille
EUR 29,00
G O

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