Preparation of our mixture of dry / dried / dehydrated forest mushrooms:

After having them rehydrated in a bowl of lukewarm water or broth, all you need to do is drain our mixed mushrooms and fry them:

• preferably with olive oil (you can use our olive oil flavored with porcini mushrooms in a small bottle with spray ou in a large bottle containing pieces of porcini mushrooms);
• butter (you can use our white truffle flavor butter);
• fresh cream ;
• or goose or duck fat (depending on your taste) to enhance their aromas.

If you want to serve your mushrooms mixed 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 mushrooms and return them to your cream sauce afterwards.

The longer you let your mushrooms rehydrate, the more liquid they will become, and the softer their texture will be.

Therefore, we recommend a minimum of 6 hours of rehydration ; due to the presence of chanterelles which are more difficult to rehydrate; but you can leave them to soak overnight without any problem.

Otherwise, if you do not have the time to anticipate their soaking so much, a duration of 2 to 3 hours will be a good compromise.

It is generally accepted that 10g of dry mushrooms corresponds to approximately 50g of rehydrated mushrooms.

Dried mushrooms are very aromatic and some chefs prefer their use in cooking to fresh mushrooms.

Indeed, mushrooms contain on average 80% to 90% water. Drying eliminates this water, resulting in the concentration of mushroom aromas.

About soaking:

Make sure that your mushrooms throughout soaking are always covered with liquid, but without excess.

Then, do not throw mushroom juice / milk / cream, rich in aromatic substances; filter it (-la) to remove any traces of sand or earth, then use it (-la) as a base for your sauce.

In case you don't have a sauce to prepare, fry the mushrooms in their soaking juice to concentrate their flavor (hence the importance of not having too much 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 mushrooms to cook pasta or rice, or vegetables for a soup.

Origin of our dried mushrooms:

Only oyster mushrooms and oak lentins (better known under the Japanese name shi-itaké) are cultivated species.

All the other species are wild and collected by collectors in preserved natural spaces, 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.

After harvest, these mushrooms are only subjected to a high temperature treatment to sterilize them and prevent the development of contamination by insects (moth type).

Their packaging in a perfectly airtight plastic bag prevents any new contamination.

We also offer you an alternative of French origin (Auvergne): the mushrooms are packaged in trays by a family business that has been collecting mushrooms for 4 generations. As this type of packaging is not completely airtight, these trays should be placed in the freezer upon purchase to avoid arousing the desire of greedy insects.

Recipe ideas:

Due to the variety of mushrooms that compose it, our dry forest mixture will perfectly accompany all types of meats (red, white, game), your omelets, but also your quiches and your forest mushroom pies.

Want to treat yourself with our dry forest mix ?

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:

40g bag: 42 € 38

90g bag: 36 € 61

60g tray (origin France): €51 – Promotional price: €25

Also see our blog posts on picking mushrooms et drying mushrooms.

Find all our recipes in our section " Mushroom Recipes "!

And discover our good forest mix recipes here !

Finally, do not hesitate to inquire about www.mangerbouger.fr !

Ingredients for the forest mix in flexible sachets: Ceps (Boletus edulis), small mousserons (Marasmius oreades), chanterelles (Cantharellus cibarius), oyster oyster mushrooms (Pleurotus ostreatus), trumpets (Craterellus cornucopioides), duckweed / shi-itakés (Lentinus edodes).

Average energy and nutritional values ​​per 100g:

Ingredients for the forest mix in trays: Chanterelles (Cantharellus cibarius), porcini mushrooms (Boletus edulis), charcoal burners (Tricholoma portentosum), gray chanterelles (Cantharellus tubaeformis), trumpets (Craterellus cornucopioides), small mushrooms (Marasmius oreades), Caesar amanitas (Amanita caesarea).

Average energy and nutritional values ​​per 100g: