Porcini cream


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Food preparation to spread or melt over warm dishes, with porcini base in 170g jar.

TTC price per 100g : 8€39.


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15,95 €

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Our porcini cream is a smooth and creamy puree with small porcini pieces, which has a very sharp porcini taste and aroma.

Simply spread on small appetizer toasts, our porcini cream will delight the taste buds of your guests.

You can also add a dash of our porcini cream to warm pasta or ribs, by itself or diluted in a bit of sour cream: its strong flavors will deliciously enhance the taste of your dishes.

You can melt our porcini cream on meat at the end of the cooking process or directly as it is served on the plate.

You may also use our porcini cream as a sauce base: its richness in porcini mushrooms (nearly 70%) will enhance your sauces for poultry or potatoes.

Last but not least, mix our porcini cream with stuffing for the joy of the most delicate palates and the most refined tastebuds!

Data sheet
FamilyCondiments & culinary preparations
UseSimply spread on toast, added in a glass jar as appetizer, or spread over meat, pasta, rice, potatoes, vegetables.
PreparationDo not cook, place it on the hot plate and allow to melt naturally.

In the coming weeks, we will have these recipes available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.




Scrambled eggs with our mushroom spread with summer truffles and black olives (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

Mix in a bowl 2 tablespoons of thick cream (about 50g) and the content of our mushroom spread (with summer truffles and black olives) jar, adjust the seasoning according to your taste with our salt with forest mushrooms and fine herbs (sel aux champignons forestiers et fines herbes).

Then break your 5 eggs in a bowl and blend lightly them with a fork to break the yolk.

Boil a large pot of water to use as a double boiler by placing a smaller pan in which you will melt 50g butter before adding the eggs.

Stir constantly with a wooden spoon and when the eggs are creamy, add to this creamy mixture our mushroom spread (with summer truffles and black olives), and stir constantly.

As soon as the preparation is creamy, spread the scrambled eggs into individual ramekins and serve immediately, sprinkled with a few grains of our sea salt with black truffle (fleur de sel à la truffe noire).

Do not overcook your scrambled eggs, otherwise you will lose in softness and aromatic intensity.

Try our recipe for your next brunch! Instead of our mushroom spread with summer truffles and black olives, you can add mustard flavored with truffles (moutarde aromatisée à la truffe) or our organic mustard with truffle flavors and black pepper (moutarde bio aux saveurs de truffe et poivre noir), or even better our sliced black truffles (brisures de truffes noires).


The content of this section will be enriched progressively as our site is being created. We thank you for your understanding.




Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.

You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.

To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:

- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,

- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.

We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.

As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.

In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):

- Do regular physical activity at a rate of at least 30 minutes a day,

- Balance and vary your diet:

o Reduce the intake of sugars and fats in your diet,

o Eat 5 fruits and vegetables daily,

o Reduce your salt consumption.

Ingredients & average energy and nutritional values

Ingrédients : Cèpes (Boletus edulis) 67%, huile de tournesol, vinaigre, sel, ail.


Valeurs énergétiques et nutritionnelles moyennes pour 100g :

Energie :                                          1065 kJ – 258 kcal

Matières grasses :                        26,3g

dont acides gras saturés :         2,85g

Glucides :                                         2,36g

dont sucres :                                   0,82g

Protéines :                                       2,35g

Fibres alimentaires :                  1,47g

Sel :                                                    1,35g

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Porcini cream

Food preparation to spread or melt over warm dishes, with porcini base in 170g jar.

TTC price per 100g : 8€39.


(detailed information listed below)

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