In sachet of 40g net only.
Once rehydrated, our Saint-Georges tricholomes (spring mousserons) work wonders as an accompaniment to meats, in an omelet, in potatoes, in pasta or in a risotto.
Discover more information below ⬇️ with our preparation tips and recipe suggestions (summarized in the technical sheet), as well as the list of ingredients, energy and nutritional values.
14.95 €
In stock
Secure payment
By credit card, Paypal and Stripe.
Express shipping
Your order is shipped quickly.
Free delivery
In Mondial Relay from 60€ of purchase (France, Belgium). Other countries, delivery at actual cost.
In sachet of 40g net only.
Once rehydrated, our Saint-Georges tricholomes (spring mousserons) work wonders as an accompaniment to meats, in an omelet, in potatoes, in pasta or in a risotto.
Discover more information below ⬇️ with our preparation tips and recipe suggestions (summarized in the technical sheet), as well as the list of ingredients, energy and nutritional values.
14.95 €
In stock
Secure payment
By credit card, Paypal and Stripe.
Express shipping
Your order is shipped quickly.
Free delivery
The shipping costs for a withdrawal of your parcel in a Mondial Relay point near you are free from 40 € of purchase in France and Belgium. The shipping costs for normal delivery by Colissimo are free from 80 € of purchase in France. For other countries, home delivery or Mondial Relay at actual cost.
After having them rehydrated in a bowl of lukewarm water or broth, all you need to do is drain our Saint-Georges tricholomes (spring mousserons) and fry them:
If you want to serve your Saint-Georges tricholomes (spring mousserons) with a cream sauce, rehydrate them instead. in a bowl of milk or liquid cream.
Indeed, the fat in milk or cream will capture the aromas of your Saint-Georges tricholomes (spring mousserons) and return them to your cream sauce afterwards.
The longer you let your Saint-Georges tricholomes (spring mousserons) rehydrate, the more liquid they will become, and the softer their texture will be.
Therefore, we recommend that you 2 to 3 hours of rehydration ; but you can leave them to soak overnight without any problem.
It is generally accepted that 10g of dry Saint-Georges (spring mousserons) tricholomes corresponds to approximately 50g of rehydrated Saint-Georges (spring mousserons) tricholomes.
Dry Saint-Georges (spring mousserons) tricholomes are aromatic and some chefs prefer their use in cooking to fresh mushrooms.
In fact, Saint-Georges' tricholomes (spring foams) contain an average of 80% to 90% water. Drying allows this water to be eliminated, resulting in the concentration of the aromas of Saint-Georges tricholome (spring monsoon).
Make sure that your Saint-Georges tricholomes (spring mousserons) throughout the soaking are always covered with liquid, but without excess.
Do not throw away the juice/milk/soaking cream of Saint-Georges tricholomes (spring mousserons), rich in aromatic substances: filter it (-it) to eliminate any trace of sand or earth, then use it (-la) as a base for your sauce.
In case you don't have a sauce to prepare, in a pan, reduce the Saint-Georges tricholomes (spring mousserons) in their soaking juice to concentrate their flavor! Hence the importance of not having an excess of soaking liquid.
Before there is no more liquid, add the fat to brown them over high heat.
You can also reuse the juice from soaking the Saint-Georges tricholomes (spring mousserons) to cook pasta or rice, or even vegetables for a soup.
Our dry Saint-Georges tricholomes (spring foams) are harvested in preserved natural areas, in Catalan country, on the Spanish side of the Pyrenean chain. Indeed, the Pyrenees are the cradle of our Boutique du Champignon created in Font-Romeu in 1998.
These are the Saint-Georges tricholomes (spring mousserons) of the woods, so wild, picked by collectors. Our Saint-Georges tricholomes (spring mousserons) have not been cultivated and have not undergone no chemical treatment before harvest.
After harvest, our Saint-Georges tricholomes (spring mousserons) are only subjected to a high temperature treatment to sterilize them and prevent the development of contamination by insects (moth type).
Le Saint-Georges tricholome (spring mousseron) is a small mushroom that grows in the spring at the same time as the morels, in the same habitat, every year in the same place, and very often in witch circles. It has a typical flour scent.
Want to treat yourself with our dry Saint-Georges tricholomes (spring mousserons) ?
Do not hesitate any longer, go to the next section entitled Recipes and let yourself be inspired by our original and varied recipe ideas to download.
Price including VAT per 100g: 37 € 38
Also see our blog posts on picking mushrooms et drying mushrooms.
Family | Dried mushrooms |
Use Case | After rehydration, as an accompaniment to meats, in an omelet, in potatoes, in pasta or in a risotto. |
Prep time | Rehydrate them beforehand in a bowl of lukewarm water or broth for 2 to 3 hours, or in an express version in boiling water in 20 to 30 minutes. |
Find all our recipes in our section " Mushroom Recipes "!
And discover our good mousserons recipes here !
Finally, do not hesitate to inquire about www.mangerbouger.fr !
Ingredients: St. George's Tricholomas, known as “Spring Mushrooms” (Calocybe gambosa, formerly Tricholoma georgii).
Average energy and nutritional values per 100g:
Energy: | 949 kJ - 227 kcal |
Fat: | 5g |
of which saturates: | 1g |
Carbohydrates: | 18g |
with sugar: | 14,7g |
Proteins: | 26,1g |
Dietary fiber: | 21g |
Salt: | 0,2g |
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