Ingredient list

Mushroom seasoning is an aromatic spice blend based on dried and ground mushrooms, most often porcini or a mix of wild forest varieties. Its intensely umami flavour makes it ideal for soups, sauces, risotto, goulash or marinades. It is also added to dumpling fillings, pasta dishes or as a seasoning for meat. Compared to dried mushrooms, it is more convenient, it seasons the dish immediately without rehydration. A quality version is made solely from dried mushrooms without added salt or glutamate. It is a popular choice for those who want a bold mushroom flavour without working with fresh mushrooms.

Mushroom stock is an aromatic liquid obtained by simmering or steeping mushrooms in water. It has an intense, earthy flavour with pronounced umami and is used as a base for soups, sauces, risottos or braised dishes. It is most commonly made from dried mushrooms, porcini, shiitake or a mix of wild varieties, which are soaked in water and then simmered or steeped. The resulting liquid is dark, fragrant and full of flavour. Mushroom stock is a popular vegetarian and vegan alternative to chicken or beef stock. The soaking liquid from dried mushrooms can be used directly as stock, though it is best strained through a fine sieve first.

Houbami se rozumí oblíbená a výživná surovina používaná v kuchyních po celém světě. Patří sem divoké lesní odrůdy, hříbky, lišky, šafránové mléčné hřiby, stejně jako pěstované typy, jako jsou žampiony, hlíva ústřičná a shiitake. Charakteristická zemitá chuť s výrazným umami dodává pokrmům hloubku a bohatost. Příprava zahrnuje smažení, dušení, grilování nebo sušení. Sušené houby mají mnohem koncentrovanější chuť. Skvěle doplňují pokrmy jako polévky, omáčky, risotta, těstoviny, náplně nebo jako příloha.

Mussels are saltwater bivalve molluscs with a distinctive dark blue to black shell, and they rank among the most popular seafood in the world. Their meat is tender, slightly sweet and pleasantly briny. In the kitchen they are most often steamed with wine, garlic and herbs, or cooked in tomato- or cream-based sauces. They are the centrepiece of the classic Belgian dish moules-frites. They work wonderfully in pasta, risotto, soups or as a standalone starter. Mussels are nutritionally rich, they are high in protein, iron, zinc and B vitamins. Fresh mussels should be alive and tightly closed before cooking.

Mustard is a popular condiment paste made from crushed mustard seeds, vinegar, water and salt, sometimes with additional ingredients. It comes in many varieties, from mild and sweet to spicy and sharp. It is used as an ingredient in sauces, dressings, marinades, soups and dips, and also as a direct accompaniment to cold cuts, meats or cheeses. In the kitchen it acts as an emulsifier when making dressings. Mustard seeds come from the Sinapis or Brassica plant. It is one of the oldest spices in the world and an indispensable part of both European and Asian cuisine.

Mustard powder is a finely ground dried form of mustard seeds, most commonly yellow ones. It has a distinctly pungent, sharply aromatic flavour and serves as a convenient spice that eliminates the need to grind whole seeds. In the kitchen it is added to sauces, dressings, marinades, pastry doughs, or cheese dishes such as mac and cheese. Mixed with water, vinegar and other ingredients, it forms the base of homemade mustard. Unlike whole seeds, its aroma is released immediately and blends evenly into the dish. The powder is popular in British and American cooking, where it often substitutes prepared mustard in recipes.

Mustard seed is a small but flavour-packed spice derived from plants of the Sinapis or Brassica genus. There are three main varieties, yellow (white) seeds with a mild taste, brown seeds with medium heat, and black seeds, the most pungent of all. In the kitchen they are used whole or ground. Whole seeds are added to marinades, pickling brines, curry blends, or toasted in oil as a base for Indian dishes. The ground version is the foundation of prepared mustard. The seeds contain an essential oil that is released only upon contact with liquid, producing their characteristic sharpness.

Mutton is meat from mature sheep and is known for its strong, distinctive flavour and aroma, which is more intense than lamb. It has a higher fat content, which is the main carrier of its characteristic taste. It is best suited to slow cooking methods such as braising, stewing and roasting, which allow the tough muscle fibres to soften and the flavour to fully develop. It is a staple of Mediterranean, Central Asian and Middle Eastern cuisines, where it is used in stews, kebabs, tagines and pilafs. Its bold flavour can be mellowed by marinating in spices, garlic oil or yoghurt.