Forest products: Mushrooms

Chaga is considered a superfood for boosting energy and immunity.

It is traditionally valued for its antioxidant, anti-tumor, anti-inflammatory, antiseptic, antiviral properties…

Preparation :

To prepare a decoction, bring one liter of water to a boil, reduce the heat, add 20 g of chaga pieces, and simmer gently for 2 to 4 hours, until a rich brown color is achieved. The decoction time and the amount of chaga will vary depending on the size of the pieces and the desired concentration. Once ready, remove the pieces and store them cooled in an airtight container or bag in the refrigerator for short-term use, or in the freezer. Strain and enjoy hot or cold.

It's possible to make 4-5 decoctions with the same pieces. The later decoctions, being less concentrated, can be added to soups or used for cooking rice and pasta…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The lobster mushroom has firm, white flesh encased in an orange rind reminiscent of a cooked lobster shell, adding a beautiful color to dishes. Slow-cooked for a long time, it's ideal for making sauces to add to pasta.

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation :

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The sheep's milk polypore is a tasty mushroom with firm, white flesh that turns yellowish-brown when cooked. Its flavor is best enjoyed when sautéed.

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation :

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The Forest Mix, which is composed of about ten mushrooms from the Boletus family, chanterelles, tricholomas, hygrophores, russulas, polypores…, is a tasty mix of tastes and textures, ideal for risottos and for adding a forest touch to cooked dishes.

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation :

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The matsutake is a mushroom with white flesh, generous, firm, very fragrant, which is ideal in the preparation of Asian dishes such as soups, stir-fries…

25g of dried mushrooms is equivalent to more than 250g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation :

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The birch polypore is a fungus, with spongy white flesh, known for its multiple medicinal uses.

It is traditionally used for its antibacterial, antiparasitic, antitumor, and anti-inflammatory properties…

Preparation :

It is best enjoyed as a decoction. In a saucepan, bring 250ml to 500ml of water to a boil, reduce the heat , add 5 to 10g of chopped mushrooms, and simmer gently, covered, for 1 to 3 hours, depending on the desired strength. Strain and enjoy hot or cold.

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The hollow-stemmed bolete is a mild-tasting mushroom with firm, yellowish flesh that is ideal in brown and spaghetti sauces, creams, pasta, pizzas…

Preparation :

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

 Warning: Never eat raw wild mushrooms. It is important to cook dried, rehydrated mushrooms.

The golden bolete is a mild-flavored mushroom with firm, yellow flesh. It is ideal in stir-fries, sauces, creams, pasta dishes, omelets, etc.

30g of dried mushrooms is equivalent to more than 300g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation: Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.

The honey mushroom is a mild-tasting mushroom with generous, firm flesh that is ideal for simmered dishes.

25g of dried mushrooms is equivalent to more than 250g of fresh mushrooms. One serving is equivalent to 5-8g of dried mushrooms.

Preparation: Cover the mushrooms with a warm liquid (water, broth, wine, cream), and rehydrate for about 30 minutes. Drain, reserving the soaking liquid for future recipes.

Mushrooms are ready to be cooked in various ways: in sauces, soups, stews, stuffings, gratins, omelets, risottos, pasta, rice, semolina, potatoes…

Warning: Never eat raw wild mushrooms. It is important to cook dried and rehydrated mushrooms.