Mushroom Dry Mix Forest 500g

Porcini mushrooms are a wild and meaty mushroom, with a rich taste and woodsy flavour. These mushrooms produce their best flavour when dried.  Applications: risotto, soups, and stews.Instructions: Rinse the mushrooms thoroughly in lukewarm water, then place into a small bowl and fill with hot water. Allow to soak for 15 minutes then drain. Then plunge your mushrooms into boiling water for one minute and drain. Storage conditions: Dry, dark, airy and tempered area between 12 and 21°C, with 50% max of moisture, protected from any insect contamination.

Porcini Powder, ground from high-quality French dried porcini mushrooms, imparts a sophisticated woody yet nutty umami flavour and richness to any dish. It can be seamlessly incorporated into liquids, mixed with pastry, or dusted over a finished dish, elevating your culinary creations with its delightful taste.

Chanterelles mushrooms are one of the most sought-after of the wild mushrooms. They are a warm yellow to orange in color, with a trumpet-like cap over a sometimes-spindly stem.  Their aroma is both earthy and fruity, often described as apricot-like, and they have an earthy flavour. Freezing chanterelles, better preserves their flavour and texture than drying, (which can make them woody and only suitable for powdered or pureed applications). This allows you to enjoy them year round in a form almost as good as fresh.

Also popularly known as Himalayan Truffles, this Asian variant of the renowned European species offers an affordable alternative to elevate your dishes.  Preserved black truffle peelings provide a cost-effective method to enhance the visual appeal of your meals with a touch of truffle sophistication. However, it's important to note that preserved truffles straight from the can lack the intense flavour and aroma of their fresh counterparts. Use these peelings to garnish or complete your dishes for a truffle-inspired appearance. For a fuller truffle experience, consider combining them with truffle oil or truffle juice in recipes such as truffle butter, truffled mashed potatoes, pâtés, pasta, risotto, and various other dishes.

Harvested in spring, morels are one of the earliest mushrooms to appear in the forest. With its fine taste and subtle aromas, it's THE mushroom for enlightened connoisseurs looking for top-quality products to enhance their culinary preparations, whether classic (sweetbreads, chicken in yellow wine) or inventive (asparagus and snow peas, scallop carpaccio, butternut velouté, etc.).