Dried mushrooms are perfect for enjoyable cooking, rich in flavour and character, while tinned mushrooms are ideal for quick everyday meals. Freeze-dried mushrooms can be used to prepare a delicious sauce in just 3 minutes, while our cooking aids act as real ‘flavour boosters’ to enhance all your dishes. Finally, our appetiser products can be enjoyed as a snack or used as a topping in salads to add a delicious and original touch.

I) How to use our dried mushrooms?

1) What are the benefits of dried mushrooms?

Dried mushrooms are a real invitation to enjoy cooking. Drying concentrates their flavours, giving them a much more intense taste than fresh mushrooms. Their highly fragrant soaking water becomes a valuable ingredient for enhancing sauces, risottos and stews. Another advantage is that they are not dependent on weather conditions or annual harvests, thus guaranteeing consistent quality throughout the year. Intended for more gourmet and elaborate preparations, dried mushrooms bring a unique aromatic depth, ideal for adding character to your recipes.

2) How to cook our dried mushrooms?

Discover all the steps in a video showing you how to use our dried mushrooms (with a recipe for dried morel sauce, ideal as a gourmet accompaniment to meat, pasta, vegetables or other dishes):

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To rehydrate dried mushrooms, place them in a bowl and pour hot water over them. Leave them to rehydrate for 15 minutes. Once rehydrated, drain the mushrooms in a colander, collecting and filtering the flavourful rehydration water, which you can reuse in stock or to deglaze your cooking. After rehydrating, blanch the mushrooms in boiling water for 1 minute. Drain them again (without keeping the water this time). You can fry them in a pan with a little fat for a few minutes. Add them directly to your preparations and dishes.

3) What is the equivalence between dried mushrooms and rehydrated mushrooms?

The rehydration rates for dried mushrooms are as follows:

• Porcini: x4 (30 g dried porcini mushrooms = 120 g rehydrated porcini mushrooms)
• Chanterelles: x3 (30 g dried chanterelles = 90 g rehydrated chanterelles)
• Morels: x4 (25 g dried morels = 100 g rehydrated morels)
• Forest mushroom mix: x5 (30 g dried forest mushroom mix = 150 g rehydrated forest mushroom mix)
• Black trumpets: x4 (30 g dried black trumpets = 120 g rehydrated black trumpets)
• Fairy ring mushrooms: x5 (30 g dried fairy ring mushrooms = 150 g rehydrated fairy ring mushrooms)
• Cloud ear: x7 (30 g dried cloud ear = 210 g rehydrated cloud ear)
• Shiitake: x5 (30 g dried shiitake = 150 g rehydrated shiitake)

4) What is the equivalence between dried mushrooms and fresh mushrooms?

It takes 1 kilo of fresh mushrooms to obtain 100 grams of dried mushrooms.

5) How can you reuse the water used to soak dried mushrooms?

After rehydrating dried mushrooms, save the soaking water, which is rich in mushroom flavours. Strain it through a sieve and a coffee filter, then reduce it over high heat to create a powerful concentrate. Add single cream if you want a creamy sauce, as shown in the following video. You can also use this concentrated mushroom juice to deglaze the pan and recover the cooking juices at the bottom to make a highly flavoured juice or sauce base to accompany meat, fish or vegetables.

Discover the steps in this video:

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This mushroom juice can be used to:

• Enrich your sauces (as in our recipe with cream)
• Intensify the flavour of your soups, broths or savoury infusions
• Deglaze your cooking Enhance a béchamel sauce, roux or meat juices
• Spice up gratins, purées or starchy foods
• Flavour fresh pasta, homemade vinaigrette or condiments

A simple, natural and waste-free tip to make the most of the water used to soak dried mushrooms and enrich your dishes with the authentic taste of mushrooms, even out of season.

II) How to use our preserved mushrooms?

1) What are the benefits of preserved mushrooms?

Canned mushrooms are ideal for quick everyday cooking, as they are ready to use straight away and can be added directly to recipes without any prior preparation. Practical and versatile, they can be used to make a simple, quick and tasty stir-fry in just a few minutes, to serve as a side dish or to incorporate into many everyday meals. They can be added in an instant to pasta, eggs, gratins, quiches, risottos or cream soups, offering an easy way to enjoy the flavour of mushrooms all year round.

2) How to cook our preserved mushrooms?

Watch this video to find out how to use our preserved mushrooms and quickly make a simple stir-fry:

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To use our preserved mushrooms, drain them and then rinse them. Next, fry them in a pan over a high heat for a few minutes with some oil or butter. Your stir-fry is ready. You can add chopped garlic and parsley and then cook for another minute to make a parsley stir-fry.

III) How to use our freeze-dried mushrooms and make a quick sauce in 3 minutes? 

1) What are the advantages of freeze-dried mushrooms?

Freeze-dried mushrooms offer an ultra-convenient solution for quick cooking, thanks to their ultra-fast rehydration in just 20 seconds in a little hot water or directly in a sauce. Unlike traditional dried mushrooms, which require 15 minutes of soaking, they allow you to prepare a creamy sauce in 3-4 minutes, without waiting, ideal for everyday improvised meals. Their lightness and compact size make them easy to store long-term without refrigeration, while optimally preserving the mushrooms' natural flavours. Versatile, they blend perfectly into sauces, pasta dishes, risottos, purées, veloutés, vol-au-vents or as an accompaniment to meat, releasing their flavours and soft texture as soon as they are rehydrated.

2) How to cook our freeze-dried mushrooms?

Watch our video to discover how to make a quick sauce with our freeze-dried mushrooms in just 3 minutes:

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To make this quick sauce, simply pour the liquid cream into the glass jar, shake the jar and fry the mixture in a frying pan. Cook for 3-4 minutes, season and your sauce is ready. For large jars, you can follow the same method by placing your freeze-dried mushrooms in a glass container of the right size to hold all the mushrooms and a good amount of cream.

IV) How to use our cooking aids?

1) What are the advantages of mushroom cooking aids?

Our mushroom cooking aids are real flavour boosters, designed to instantly enhance all your recipes. Ready to use, they offer a quick and easy way to enrich your dishes, adding depth, character and indulgence. Made from carefully selected ingredients, they guarantee authentic flavour while offering a simple, quick and creative solution to enrich your everyday cooking.

2) How to use our cooking aids?

The coulis is a ready-to-use mushroom concentrate that can be added to all your dishes. Use only a small amount (1 or 2 teaspoons on average, or 5 to 12% coulis for even more flavour). Use in savoury recipes: risottos, marinades, dishes with sauce, sauces, vegetable fricassee, soups, béchamel sauce (for lasagne or gratins), stuffings, pasta, purées, veloutés, whipped cream. Also ideal for sweet dishes: tuiles, whipped cream, macarons.

Duxelle is a mixture of finely chopped and cooked mushrooms, ready to use. This preparation is ideal for stuffing vegetables, fish, meat, pasta (cannelloni, ravioli, tortellini). Egg-based preparations (scrambled eggs, omelettes). Accompaniment for pasta, rice (risotto), fresh vegetables and legumes, gratins. For making quiches, pizzas, pancakes, tartlets, croquettes, quenelles, puff pastries, but also to enhance the flavour of soups, purées, béchamel sauce (for lasagne or gratins), terrines or sauces.

Tartufata is a ready-to-use sauce made with summer truffles and mushrooms. It can be used in many everyday dishes: pasta, risotto, pizza, quiche, puff pastry, mashed potatoes, omelettes, scrambled eggs, stuffing, meat and fish. You can also add Tartufata to give your festive meals a touch of refinement: with cream to make a sauce, in a béchamel sauce or in mayonnaise.

The mushroom juice is a 100% natural decoction made from dried mushrooms. With a less pronounced flavour than the coulis, this product is perfect for cooking pasta, rice, vegetables or pulses, making risotto or sauce, or enhancing the flavour of soups.

Mushroom granules are dried mushrooms that have been chopped into small pieces. They are best added to moist dishes, such as sauces or dishes that are nearing the end of cooking, so that they can rehydrate on contact with the moisture. Mushroom granules are ideal for savoury dishes such as pasta, soups, sauces, stuffings and many other recipes.

Mushroom powders can be used as spices. They are as fragrant as mushroom pieces and can also be consumed without prior rehydration. You can enhance all your dishes with our mushroom powders: soups, sauces, pasta, potato gratins, omelettes, quiches, pizzas, etc.

Black truffle oil is ideal for adding flavour to your hot dishes: pasta, risottos, purées, bruschettas, gratins and fish. In cold dishes, it allows you to add a pronounced touch of truffle to your salad dressings.

L’huile à la truffe blanche pour donner du goût à vos plats chauds : pâtes, risottos, purées, bruschettas, gratins, poissons. En plat froid, elle vous permettra d’ajouter une touche prononcée de truffe à vos sauces vinaigrettes pour salades. (Son goût est beaucoup plus prononcé que celui de la truffe noire).

White truffle oil to add flavour to your hot dishes: pasta, risottos, mashed potatoes, bruschettas, gratins, fish. In cold dishes, it will allow you to add a pronounced touch of truffle to your salad dressings. (Its flavour is much more pronounced than that of black truffles).

V) How should we store our mushrooms?

1) Dried mushrooms

After opening, store in a dry place, away from moisture and heat.

2) Preserved mushrooms

After opening, canned mushrooms should be placed in the refrigerator and consumed within 7 days.

3) Freeze-dried mushrooms

After opening, store in a dry place, away from moisture and heat.

4) Cooking aids

Once opened, coulis, mushroom juices, duxelle and Tartufata can be stored in the refrigerator for 7 days.

Once opened, truffle oils should be stored in a dry place, away from heat and humidity.

Mushroom granules and powder should be stored in a dry place, away from heat and humidity.

A little tip:

• You can preserve mushroom juices for longer by freezing them in ice cube trays. You can then simply defrost them as and when you need them, for example to deglaze dishes.
• For the coulis, duxelle and tartufata, you can prepare various dishes that you can then freeze.

5) Aperitif products

Shiitake crisps should be stored in a cool, dry place, away from light. After opening, to ensure that these crisps retain their flavour and crunchiness, it is best to remove as much air as possible from the bag before resealing it.

The porcini aperitif shortbread biscuits should be stored in a cool, dry place. Once opened, to ensure that these biscuits retain their delicious flavour and crispness, it is best to remove as much air as possible from the packet before resealing it.