Get Funghi dried wild mushrooms at mmm… and glug…

Come and meet Get Funghi at mmm… and glug… this Saturday (2 November).

Get Funghi’s Deb Hampson and Bengt Saxmark hand-pick the best quality Porcini, Winter Chanterelle and mixed forest mushrooms in West Sweden.

They sort, slice and dry them on the same day to preserve maximum flavour.

Drying not only enhances the flavour, but also increases the shelf-life.

There is no waste – rehydrate only what you need and keep in an airtight container for another occasion.

Get Funghi’s award-winning mushrooms are perfect for risottos, soups and stews and Deb and Bengt will be sharing some great recipe ideas at mmm… and glug…

The free Get Funghi tasting is from 1pm to 4pm this Saturday (2 November) at mmm…glug…, 129 Grainger Street, Newcastle, NE1 5AE.

What to drink with Get Funghi dried mushroom dishes?

We suggest Samuel Smith’s Nut Brown Ale.

This very popular Sam Smith’s bottle is a dry and richly flavoured ale, which nicely complements the earthiness of Get Funghi’s mushrooms.

Watch out for a non-alcoholic version of the brown ale coming very soon to mmm… and glug… too!

Enjoy great tasting food everyday with mmm… and glug…

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Day of the Dead (aka Dia de los Muertos) at mmm… and glug…

Dia de los Muertos is a colourful and joyous family celebration unique to Mexico and takes place on 1st to 2nd November.

Mexican ingredients at mmm and glugIt is believed that the souls of the dead awaken and return to the living world to feast, drink, dance and play music with their loved ones who in turn treat them as honoured guests at the festivities.

Food traditionally plays a big part in the celebrations and if you are planning to recreate your own Mexican feast then we have all the genuine ingredients you need.

From fresh corn tortillas, dried chillies (including Ancho, Chipotle, Guajillo), mole paste, and tinned tomatillos, to corn husks, Masa Harina flour, refried beans, chipotle en adobo, Mexican drinking chocolate and much more.

And, if you would like some Mexican inspiration, here are a couple of recipes to whet your appetite.

Good wines to drink with Mexican food …

The spicier the food, the colder and sweeter the wine should be.

Smoother tannins, higher acidity and lower alcohol also balance well, and full flavoured reds work well with smoky chipotle based dishes.

We have chosen two wines for you to try and we are sampling these in the shop this month.

Planeta Rosé IGT Sicilia – this is a light, dry Rosé with good acidity which balances well with the spice.

Great with tacos, tostados and tamales, fish, veg and chicken dishes.

Finca Flinchman Tanguero, Mendoza Malbec – for grilled meat dishes like Carnitas and al Pastor, or dishes made with smoky earthy chilli flavours from chipotle.

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