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Les Jardins Sauvages
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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.
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.
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.
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 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.
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.
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.
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.
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.
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.
