Fermented plant meal from simple local ingredients
MATR has deep roots in Danish gastronomy, combined with a heavy insight into nutrition and microbes. Therefore, we are convinced that the way to success is through deliciousness and tastefulness, combined with a transparent health profile of the food. This has been the guiding principle in our work on taste and attributes.
That's why we developed our Fungi food with fermentation as the central process in production. The fungal fermentation gives our selected vegetables and legumes a juicy bite and deep umami flavour while concentrating the good plant nutrition; lots of protein and fibre without fat or chemicals.
That's why we developed our Fungi food with fermentation as the central process in production. The fungal fermentation gives our selected vegetables and legumes a juicy bite and deep umami flavour while concentrating the good plant nutrition; lots of protein and fibre without fat or chemicals.
Potatoes
Beetroot
Lupin
Ingrid peas
Oats
Fungi food is meant to be an ingredient you can turn into your favourite dish. You can fry, bake, simmer, grill, crumble, marinate... do it your way. We have three formats to start.
Everything is organic and local.
Everything is organic and local.
Fungi block
For strips, pieces, cubes, cold cuts - you decide.
Fry in a pan for 3-5 minutes. on each side with a little fat and a sprinkle of salt. Can also be baked, boiled or grilled.
Fry in a pan for 3-5 minutes. on each side with a little fat and a sprinkle of salt. Can also be baked, boiled or grilled.
Fungi steak
Juicy fermented vegetable steak for your burger or with gravy and potatoes.
Fry in a pan for 3-5 minutes. on each side with a little fat and a sprinkle of salt.
Fry in a pan for 3-5 minutes. on each side with a little fat and a sprinkle of salt.
Fungi minced
Fermented vegetable mince with bite and umami for pasta sauce, tacos and stews or as an ingredient in baos and empanadas.
Preheat in the pan for 3-5 minutes. on each side with a little fat and a sprinkle of salt. Keeps its shape and bite in stews and sauces.
Preheat in the pan for 3-5 minutes. on each side with a little fat and a sprinkle of salt. Keeps its shape and bite in stews and sauces.
