Fresh vegetables | Mushrooms | Le Delas Rungis
Fresh vegetables | Mushrooms
Cream of Paris mushrooms are distinguished by their smooth, firm caps and their meaty, flavourful texture, ideal for all kinds of culinary preparations, whether sautéed, in sauces, quiches or gratins. They are available to order before 10 a.m. for next-day delivery to ensure optimal freshness that meets professional standards.
Origin and availability: in our Rungis store, Atelier Fruits Légumes, and for delivery in France and abroad.
Cream of Paris mushrooms are distinguished by their smooth, firm caps and their meaty, flavourful texture, ideal for all kinds of culinary preparations, whether sautéed, in sauces, quiches or gratins. They are available to order before 10 a.m. for next-day delivery to ensure optimal freshness that meets professional standards.
Origin and availability: in our Rungis store, Atelier Fruits Légumes, and for delivery in France and abroad.
The button mushroom is a variety of cultivated mushroom, characterised by its white or cream-coloured cap and stem. This product, selected by Le Delas, a wholesaler in Rungis, is sold with the stem removed. It is ready to use. Appreciated for its firm texture and mild, earthy flavour, this mushroom goes well with many ingredients.
Culinary uses:
Champignons de Paris with the stems removed are suitable for a variety of uses, raw or cooked:
► Raw: Ideal thinly sliced in salads (Greek-style mushrooms) and carpaccios, where their crunchiness is highlighted.
► Sautéed and pan-fried: Perfect sautéed in butter or olive oil to accompany meat, poultry or eggs.
► Sauces and garnishes: Used as a base for sauces (cream of mushroom), stuffing or garnishes for quiches and pizzas.
► Soups and Cream Soups: Can be blended to make cream of mushroom soups.
Storage and preparation tips:
► Storage: Fresh product. Keep cool (ideally in the refrigerator) and consume quickly. Avoid storing them in a plastic bag, which could cause moisture build-up and mould.
► Preparation: Even if the stem has been cut off, it is advisable to clean them (wipe or rinse quickly) before cutting. Use quickly after cutting as they oxidise.
The black diamond of gastronomy, also called Périgord black truffle, develops in spring and grows from mid-August. The Tuber Melanosporum is collected (the term cavée is used) from mid-November to March when it is available for sale.
We advise you to consume fresh truffles within a few days of receipt to best enjoy their exceptional flavors.
Originally from the Alba region of Italy and appreciated for its delicate flavors, the Piedmont white truffle is extremely rare and cannot be cultivated. Clear on the outside, its interior is brown veined with white. Wild, its harvest is a real treasure hunt, practiced by the Italian caveurs helped by their truffle dogs, from October to December.
