Gaspésie Sauvage

Gérard Mathar

Gaspésie Sauvageis situated in Gaspésie, a peninsula know for its forests and moutains, in the eastern part of Canada. The business is based on human values, prioritizing the respect of the pickers, with an aim to ensure sustainable development. It's a business, but also a will to change things. Therefore, Gaspésie Sauvage never offers huge quantities of mushrooms. But, they always deliver the best quality available.

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    In Italy they are called "chiodini". This is a mushroom that is renowned, commercialized and sought after. The mushroom is honey colored and has a slightly bitter taste. Put the dried mushrooms at least 30 minutes in hot liquid (water, broth, etc.), and then drain. Keep the liquid to flavor your soups or even to prepare a sauce!

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    Its flesh is dense, very firm and white. It is a cousin of the famous Matsutake. It will enhance the flavor of your stewed dishes. Put the dried mushrooms at least 30 minutes in hot liquid (water, broth, etc.), and then drain. Keep the liquid to flavor your soups or even to prepare a sauce!

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    Unobtrusive mushroom that likes to hide in dead leaves. It has a pleasant and sweet smell, which intensifies when dried. The texture is flexible and a little resistant when bitten. A variety that has a beautiful appearance.

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    The Hedgehog mushroom is a species of fungi with a dense and firm texture, with a slight bitterness. A well marked fruity smell very nice. The Hedgehog mushroom is a first-order forest fungus that is sufficient in itself. It is highly sought after by gourmets.

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    The Delicious Lactarius are fine mushroom with a crisp texture, slightly spicy taste like marjoram. Mushroom that are aptly named !

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    Spring aromas of flowers and resin, with a touch of bitterness in aftertaste. Grills, marinades but also to bring a different note to your ketchups and jams! Crush before use.

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    Intense Hop aromas which will make your culinary preparations sparkle! The perfect spice for your red met grills, your terrines and pâtés. Crush before use. Use small quantities.

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    Very aromatic, sweet, resinous, with a touch of bitterness in aftertaste. In infusion for its digestive properties. In cooking, Juniper berries flavor your game dishes, rabbit, sauerkraut, terrines and pâtés.

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    $8.19

    An exclusive blend of wild flowers harvested in the Gaspé. Sweet pollen and honey aromas! Take your favorite cake recipe and add one table spoon of the mix for each cup of flour. Or infuse in milk to prepare puddings, custards, creme brulee and ice cream.

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    A mix of forest mushrooms  and wild spices harvested in the Gaspé. A rich and earthy seasoning to accompany all of your vegetables. Mix with salt when you season your vegetables. It's that easy!

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    A delicious combination of seaweed and wild flowers harvested in the Gaspé, with some added sea salt. The ideal touch for fish or seafoods dishes. Season your fish with the spices, let stand a few minutes before cooking to your liking.

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    A blend of herbs and seaweeds collected in the Gaspé, with a little of touch of sea salt. A Gaspesian variation of Herbes de Provence. To be added on the skin side of the chicken, in the last 15 minutes of cooking.

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    $8.99

    A mix of wild spices harvested in the Gaspé, and sea salt, which adds citrus and floral touches to your dishes. Perfect for grilling! Season your piece of meat with the spices, let stand a few minutes before cooking to your liking. 

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    A ready-to-servce mix of forest mushrooms, seaweed and wild spices harvested in the Gaspé. Add 2 tbsp of mix per person when you fry the onions in your favorite risotto recipe!

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    $8.19

    A tasty mix of wild spices harvested in the Gaspésie, which will bring powerful flavours and aromas to your dishes. Can replace curry powder in your usual recipes, with two doses of our wild mix for a traditional curry dose.

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    $8.99

    A mix of forest mushroom and wild seaweeds collected in the Gaspé, with some sea salt.  A seasoning, with no added glutamate, which enhances the flavour of your dishes. Simply add the mix to your favorite soups, sauces or stocks.

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    This is a green algae (rich in chlorophyll) harvested by hand along the shore of the Gaspé Peninsula. Its complex and iodine flavour evokes white truffle! Excellent added to vegetables, sauces, soups or to flavour butter. You can use it dried or rehydrate it 4-5 minutes in lukewarm water.

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    This red algae is purplish with flavours that evoke cold water shrimp, manually harvested in the Gaspé. You can either incorporate it directly into your omelets, salads, sandwiches and soups or rehydrate it for 4-5 minutes in lukewarm water before use. Crushed into tiny pieces, it can be used as salt.

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    Irish moss is a variety of red algae known for its gelling properties (it can be used to replace other gelling agents). It is rich in minerals, as are all algae. It is also rich in nutrients and antioxidants. Iodine aromas are very present. It may be powdered to replace salt in culinary preparations. Rehydrate it around 15 minutes in lukewarm water...

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    This is a large brown seaweed with a dense texture which has a slightly sweet iodized flavour. It's harvested by hand in the Bay of Gaspé. Rehydrate around 30 minutes in lukewarm water, roll it out, slice in thinly.It's used in omelets, salads, sandwiches, soups... Kombu is traditionally used in japanese cuisine to make Dashi.

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    This mix contains varieties of mushrooms that combine happily with dairy or milk substitutes. Rehydrating these mushrooms in milk or cream will accentuate their creamy and cheesy side, a true delight. Integrate them into a fondue, for example...

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    $4.89

    Made from several species of coniferous shoots, all harvested by hand in the Gaspé, this herbal tea is equally fruity, floral and resinous. Its sweet and minty aromas evoke the forests of their provenance. Delicious with a touch of honey, hot or cold. Infuse about one teaspoon per cup for approximately ten minutes, longer if you enjoy a stronger...

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    The yellowfoot chanterelle blends perfectly with cream or milk, or even a vegetable milk, like soy and almond. Rehydrate your chanterelle in minutes by letting it soak in milk. It somehow tastes like chese, with a softer texture than the common chanterelle. It's the mushroom by excellence, preferred by many enthusiasts. Want to try a new recipe? Steam...

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    $11.29
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    To be infused alone, or to flavor your favorite herbal tea. The Chaga (Inonotus obliquus) is a fungus gathered on birch sap. It has been used for centuries for its manu healthy properties : anti-inflammatory, detox, anti-oxydant. To get the best out of it, simply put 2 or 3 pieces of chaga in a teapot filled with cold water. Let it rest for half an...

Showing 1 - 24 of 50 items