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...
Divine Nectar Chaga honey infused jelly. A jelly made from the infusion of Chaga from Vers Forêt and Abitémis honey. This soft black jelly will satisfy your taste buds with its subtle notes of the forest and its silky honey nectar. Serve it as a complement to your cheeses, pates and cold meats and will please you by complementing your...
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!).
Powdered wild mushrooms to sprinkle on your meals. In the pot, we mixed willy-nilly a wide variety of bolets mushrooms, and cep. This mix has a great Automn flavour, and will match perfectly your pastas, sauces, risottos, soups, salads, and even desserts. About 400 grams of fresh mushrooms are used to produce one pot.
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!
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!
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.
We picked wild boletus, cep, chanterelle, and oyster mushrooms, and crushed them into a fine powder that can be used to spice up your sauces, pastas, salads, stuffings, and even desserts. About 400 grams of fresh mushrooms are used to produce a single pot.
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...
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.