An original gift idea :

We can attach a personalized note to your package when you send it directly as a gift to your recipient: in this case, send us your small accompanying text in a message that we will copy onto a nice card.

Use of our boletus, chanterelle and oronge powders:

Our mushroom powders are to sprinkle at the end of cooking or, to make the most of their aromas, directly on the plate, which allows everyone to individualize their dish according to their tastes. Our powders are very easy to use since there is no no need to rehydrate them beforehand, insofar as they are very finely ground.

They can also be used with eggs (omelets), cheese (raclette, fondue), in a soup or even a puree; as well as in sprinkling on a salad, a pasta dish or even a pan of vegetables.

Also use our mushroom powders to make a sauce with liquid crème fraîche: add a few small pieces of bacon and you will enhance the taste of your sauce.

If you need to cook our mushroom powders, for example in a gratin or a quiche, increase their dosage according to the cooking time: as an indication, a teaspoon of mushroom powders for 20 minutes of cooking, a tablespoon mushroom powders for 45 minutes of cooking.

About our 3 mushroom powders:

Le porcini is rightly considered the famous king of mushrooms: it is the best known, the most sought after and the most appreciated by all mushroom lovers, as it is true that the power of its forest aroma is unmatched.

La porcini powder, with more structured aromas, goes perfectly with red meats, as well as sautéed potatoes. Also try our porcini powder on vanilla ice cream: you will be pleasantly surprised.

La chanterelle is an exceptional edible mushroom unanimously appreciated whatever the country or culture. Its extremely delicate taste qualities make it a mushroom of choice in the culinary arts.

La chanterelles powder, due to its subtle and delicate fragrance, goes wonderfully with all meats (red, white and game).

Amanita of the Caesars - also called acorn or true acorn - is considered the king of mushrooms. This Mediterranean mushroom, called Coucoune in Provence, is a excellent edible and was considered a delicacy at the table of the Roman emperors which earned it its name of Amanita of the Caesars. Oronge is therefore the ultimate mushroom that great chefs cook.

La orong powder has more subtle aromas and a more delicate flavor. Therefore, favor its use with dishes with a weak taste: eggs, white meat, fish with a weak taste, lettuce salad or even risotto.

Mushrooms contain chitin which is a nitrogen derivative that is also found in the cuticles (shells) of insects, and which can sometimes give the impression of sand in the mouth when the dry mushroom is ground into a very fine powder.

Mushrooms with a very rigid port, such as porcini mushrooms, contain a much greater quantity of chitin than mushrooms with a softer port.

Origin of porcini mushrooms, chanterelles and oronges:

The champignons used in our mushroom powders are harvested in Catalan country, on the Spanish side of the Pyrenean chain. These are forest mushrooms, so wild, which have not been cultivated and have not undergone no chemical treatment before harvest. After harvest, they are only subjected to a high temperature treatment to sterilize them and avoid contamination by insects (moth type).

Conservation tips:

Simply store our mushroom powders away from moisture.

If stored in a humid environment, the powder may agglomerate in the vial. In this case, unscrew the cap and release the powder by mixing the contents of the vial with a knife blade.

Recipe ideas:

Want to treat yourself with our porcini, chanterelle and oronge powders ?

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: 26 € 43

Unit prices excluding batches: €9 for each bottle of porcini powder, €95 for each bottle of oronge powder and €8 for each bottle of chanterelle powder purchased separately.

See our blog posts on picking mushrooms et drying mushrooms.

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

And discover our good recipes based on porcini mushrooms here !

As well as our chanterelles-based recipes !

And also our barley recipes !

And finally our mushroom powder recipes !

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

Ingredients : 100% pulverized and sterilized ceps (Boletus edulis) for the cep powder, 100% pulverized and sterilized chanterelle mushrooms (Cantharellus cibarius) for the girolle powder, and 100% pulverized and sterilized oronges (Amanita caesaria) for the oronge powder .

Average energy and nutritional values ​​per 100g:

* Cep mushroom powder

* Chanterelles powder

* Oregano powder