
Sundried Mushrooms
Available (a) year round!
Preparation method: Cook the mushrooms in boiling water for 7 minutes, take them out and rinse them off with cold water or allow the mushrooms to soak for 12 hours in cold water (4 °C). Allow the mushrooms to drain. After this they can be used in the same way as fresh mushrooms. The sieved soak water is highly suitable as a base for a tasty bouillon for soups, sauces and stews.


Champignons Noirs
Auricularia Auricula-judae
Girolles
Cantharellus Cibarius
Black Trumpet
Craterellus Cornucopioides
Shii-take Mushroom
Lentinula Edodes
morel
Morchella conica/Esculenta
Morel Rotunda
Morchella Rotunda
Forest Mushrooms
Cèpes, Champignon noirs, Grey Oyster Mushroom
Early spring morel
Verpa Bohemica
Mousseron
Marasmius oreadesFreeze-dried mushrooms
Available (a) year round!
Preparation method: Cook the mushrooms in boiling water for 1 minute, take them out and rinse them off with cold water. Allow the mushrooms to drain. After this they can be used in the same way as fresh mushrooms. The sieved soak water is highly suitable as a base for a tasty bouillon for soups, sauces and stews.

Cepes
Boletus Edulis
Chestnut Mushroom
Agaricus Bisporus
White mushroom
Agaricus Bisporus