Wild Maïtake

Wild mushroom known as Hen of the Woods. Excellent mushroom with firm and elastic texture. To simmer or pickled. Can replace meat. Beneficial for the immune system.

Pine mushroom

Excellent firm mushroom. Very aromatic (cinnamon, pine nuts, green apple). One of the best mushroom in the world, very sought-for in Japan. Excellent with rice, in soup, or with duck.

Trout lily

A delicious spring leave that tastes like cantaloupe for your salads.

Spring Beauty

A wild spring herb tasting like corn shoot with a pink flower with mint taste. You can eat the flower, the stem and the leaves.

Dandelion

Young leaves of wild dandelion to eat raw or cooked.

Giant puffball

Wild mushroom with strong cheese taste, of interesting spongy texture with young specimen. Good fried or in lasagna, stew and sauces. To be cooked like eggplant.

Black Trumpet

Black mushroom shaped like en funnel or a trumpet. Black Trumpet or Horn of Plenty has complexe flavor (earthy, truffle, anis, blue cheese).

Easy to work with. Good for sauté or stuffing. Excellente with eggs, fresh cheese or cream. In omelette, risotto or cream sauce. Considered the truffle of the poors.

Fiddlehead

Shoot of the ostridge fern, edable and foraged during spring time. It can be served cold in salad with dressing or hot as a vegetable.

Raw foodies BEWARE, never to be eaten raw. It must be blanched first.

Chickenweed

A wild herb tasting like corn shoot for your salads.

Hedgehog

Wild mushroom with strong taste of chicken, cheese and almond. Good with meats, especially veal and porc.

Quebec morel

Spring mushroom with unique earthy flavor with hint of walnut. It is important to cook them for a minimum of 10 minutes with some liquid. Excellent in sauces, fricassee and braises. A classic: a veal cotlet with a morel sauce. Good match with other white meat like turkey or chicken breasts.

Chanterelle

This golden-orange wild mushroom with gill-like ridges is also known as girolle. With its fruity, woody or spicy flavour, chanterelles are excellent sautéed or cooked in cream. A versatile mushroom to accompany meat, poultry, fish, omelet and pasta dishes.

Lobster mushroom

Russula dermatosed by the hypomyces with firm texture. Excellent with seafood. Best braised or cooked slowly with liquid. Called Lobster mushroom because of it's color and aroma.

King bolete

The King Bolete is very aromatic (hazelnut, soy, moka, vanilla and nutmeg), fleshy and firm. Known in Europe as cèpe de Bordeau or Porcini. Good with everything. Classic ingredient of the risotto.