Gaspésie Sauvage

Catherine et 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.

Showing 1 - 44 of 44 items
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    $18.49
    1 Review(s)

    Well, what can we say? Morels are the absolut best of dried mushrooms. It's aroma is a surprising mix of wild mushrooms and... an old italian cheese (according to the guy who picks them, anyway!). A gastronomical fantasm.

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    $10.09

    You can sprinkle this powdered Labrador tea anywhere you want! Labrador tea reveals a magnificent mix of aromas, ranging from caraway and tarragon, up to grapefruit. The taste is strong, so don't let it infuse for too long. You can also make a marinade with the Labrador tea, and let your venison soak in it.

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    $11.59
    5 Review(s)

    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...

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    $6.59

    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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    $10.09

    A wonderful and astonishing sea-food taste!The ideal addition to sauces, pastas, risottos, soups, stuffing, marinades. Also use in salads, desserts or even mixed in with flour to prepare mushroom-flavoured breads and pastas!

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    A brown sea weed which owes its funny name to the holes that riddles its frond. You can use it to prepare broths, or reduce it into pieces by hand to incorporate in a veggie pâté to give it a touch of the Sea ! Seaweeds are really Sea vegetables. They are rich in fibers, vitamins and minerals. Hand harvested in the Gaspé area.

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    $4.95

    Coltsfoot is considered a medicinal plant. Its flower is part of the 7 pectoral flowers. It contains a lot of mucilage, which makes it very relaxing and helpful to fight cough. It laso facilitates expectoration. Infuse a full tea spoon of coltsfoot in boiling water for ten minutes. If you want, you can add honey, since it's also good against cough.

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    $10.59

    A mix of dried mushrooms, handpicked around Gaspé, by the local pickers of Gaspésie Sauvage. Undoubtedly the choice of anyone wishing to discover the mushrooms in Gaspésie. This mix contains oragne russules, swollen-stalked cat mushroom, and sheep fungus.

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    $4.95

    Close your eyes, and smell this herbal tea : you'll discover yourself in he middle of a cedar grove in Summer. This tea is made of start-ups picked in the Sea Cove Valley, in Gaspésie. Its floral perfume, its taste of strawberries and its intense resin are simply captivating. Put a full teaspoon in a cup of hot water, and there it is! This bag...

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    $8.35

    Sweet clover is a wild flower from Québec. You can use it to replace vanilla in your desserts and preparations. Very perfumed plant which evokes tonka bean and vanilla. Its sweet aroma of cut hay is a pure delight.  You can sprinkle this powdered sweetclover anywhere you want!

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    $10.59

    Called the lobster mushroom because of its distinguished seafood taste, it's a pure delight. If you had to choose any of our dried mushrooms, you really should go with this one! It's different, it's charming... it's perfect!

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    $10.59

    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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    $8.60

    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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    $6.69

    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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    $10.59

    Cep is wildly known to be a mushrooms that gets better while being dried. It comes with a natural taste of smoke, poultry, and curry.

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    $6.94

    Replaces advantageously salt in all your preparations, by adding it the aromas of the sea.

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    $10.59

    A mix that represents the Gaspesie's wilderness. In the package, you'll find glabrescent boletus! That's the way to add a touch of Automn to your meals! This boletus has a tasty perfume of meat broth.

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    $10.59

    The best way to discover wild mushrooms, without any doubt. This mix contains oyster mushrooms, chanterelles, boletus... It results in a compelling forest-like taste that will give you the irresistible will to go pick your own wild mushrooms in the woods (or reorder from us, whatever suits you!).

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    $10.59

    A mix that represents the Gaspesie's wilderness. In the package, you'll find cep, and over five kinds of boletus! That's the way to add a touch of Automn to your meals!

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    $10.09

    The powerful scent of wild mint blends with pleasure to your couscous, Tabbouleh, your dishes with lamb... but also to your desserts, your herbal teas or even your iced teas! To get this premium extra-fine powder, the fresh wild mint was harvested in its natural environment.

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    $8.45

    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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    $9.19

    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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    $6.79

    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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    $10.59
    1 Review(s)

    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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    $10.59

    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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    $6.79

    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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    $4.95
    3 Review(s)

    By adding some honey, this forest tea becomes incredible! The secret mix of 7 wild plants, concocted by Gaspésie Sauvage, will bring the forests of Gaspésie right to your cup! Simply infuse a teaspoon for about then minutes, and there you go! This bag gives around 15 infusions.

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    $4.95

    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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    $8.60

    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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    Normally eaten fresh, the chanterelle is presented to you in all new way of cooking mushrooms. While drying, the chanterelle develops a stronger taste, and acquires an hazelnut oil perfume. These dried mushrooms are specially delicious in a sauce, or added directly to cereals for breakfast.

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    $6.60
    10 Review(s)
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    First nations were using more than a 1000 varieties of plants. Labrador tea (Leum groenlandicum) is one of those. This middle-sized shroud is found mostly in boreal regions. Only the last leafs are hand-picke for tea. The aromas are somewhat unique to this tea, but its infusion reveals notes of carraway, peppermint, tarragon, and grapefruit. The taste is...

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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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    Makes for a hot or cold drink, delicious with some pure honey. These start-ups are picked in Gaspésie at the beginning of Summer, then slowly dried so you can enjoy them the way you like them! The resin and mint aromas are mixed with a perfume of cotton candy! Simply infuse a teaspoon for about 10 minutes, and there you go! This bag gives around...

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    This plant loves light and grows in clearings or burned areas. It has fruity, slightly spicy and lightly astringent taste, we've even noticed some flavours of green bananas. 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 infusion, or leave overnight in cold...

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    This is a brown seaweed, harvested by hand in the Gaspé. This is a very versatile species, with sweet iodized flavour, which can be used with vegetables, meat or fish. You can use it dried or rehydrated around 30mn 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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    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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    $9.42
    1 Review(s)
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    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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    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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    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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    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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    $10.09
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    Almost 400g of Wood hedgehog, a high quality wild mushroom from Gaspésie, are ground to a fine powder. With mild bitterness, this mushroom powder can enhance your sauces, pasta, marinades, risottos, soups, stuffing and salads.

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    $16.69
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    With this kit, you have all the base ingredients for a scallop with lobster mushrooms recipe. Recipe is included.

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    A sweet combination of wild plants filled with the beautiful colors and perfumes of our Gaspesian summer. 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 infusion, or leave overnight in cold water for a cold infusion. This bag gives around 15 infusions.

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Showing 1 - 44 of 44 items