Fresh vegetables | Mushrooms | Le Delas Rungis
Fresh vegetables | Mushrooms
Selected by Le Delas for their impeccable appearance and cooking properties, these white Shimeji mushrooms are a premium ingredient for contemporary cuisine. Le Delas' choice reflects its commitment to offering chefs and caterers original products that combine a crunchy texture with a delicate nutty flavour, free from any bitterness after preparation. These mushrooms grow in dense clusters of small, pure white, globular caps on long, thin stems. In addition to their taste, they are highly prized for their practicality: their uniform size allows for perfect control when plating and ensures visual consistency on the plate. Le Delas' rigorous selection process guarantees firm, spotless mushrooms, essential for enhancing your most refined culinary creations.
Culinary uses, preparation and storage
White Shimeji mushrooms have many uses in hot cooking, as their texture remains firm even after prolonged exposure to heat.
► Fusion cuisine and broths: They are the ideal accompaniment to ramen or pho-style broths, where they infuse while retaining their crunch. They are perfect in vegetable or seafood stir-fries.
► Refined garnishes: Quickly sautéed in butter or olive oil with a pinch of fleur de sel, they elegantly accompany a fillet of white fish or white meat. Their immaculate colour creates a striking contrast on dark or coloured plates.
► Preparation: Shimeji mushrooms should not be eaten raw. Simply cut off the base of the cluster (the substrate) to release the mushrooms. A quick brush or a quick rinse under running water is sufficient, as they absorb very little liquid.
► Storage: Must be stored in a cool place between +2°C and +6°C. To preserve their freshness and colour, leave them in their original packaging, which ensures optimal humidity control.
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.
Selected by Le Delas for their slender shape and immaculate whiteness, Enoki mushrooms (Flammulina velutipes) are an ingredient of choice for chefs seeking verticality and lightness. Le Delas' choice responds to growing demand from professionals for products offering strong visual contrast and a unique texture that is both supple and crunchy. Also known as "golden needles", these mushrooms grow in tight clusters of thread-like stems topped with tiny caps. Their subtle flavour with fruity notes allows them to be incorporated into delicate dishes without overpowering the other ingredients. Le Delas' selection guarantees optimal freshness and no yellowing, ensuring a flawless result from the pantry to the final plate.
Culinary uses, preparation and storage
Enoki mushrooms have many uses and are particularly appreciated for their ability to absorb flavours while retaining their appearance.
► Broths and infusions: This is the classic use in Asian cuisine. Added at the last minute to a hot broth, ramen or shabu-shabu, they cook instantly and add a very delicate texture.
► Creative presentations: Used whole, they can be used to create layers of height on a fish tartare, carpaccio or seasonal salad. Their graphic appearance immediately enhances an appetiser or starter.
► Quick cooking: Sautéed very briefly in butter or oil with a little garlic, they elegantly accompany scallops or poultry.
► Preparation: Cut the base of the clump by about 2 to 3 centimetres to release the stems. There is no need to wash them; simply brushing them or running them quickly under a stream of water is enough to preserve their fragile structure.
► Storage: Must be kept cool between +2°C and +5°C. It is recommended to keep them in their original packaging to protect them from excessive moisture and preserve their firmness.
Selected by Le Delas for their intense flavour and distinctive shape, these brown Shimeji mushrooms (also known as brown beech mushrooms) are a favourite among chefs looking for texture and character. Le Delas chose them for their exceptional firmness, which allows them to retain their crunch and shape even after quick or prolonged cooking. Visually, brown Shimeji mushrooms are distinguished by their beautifully speckled amber caps and cream-coloured stems. On the palate, they reveal woody notes and a more pronounced nutty flavour than the white variety. Le Delas' selection process ensures that professionals receive healthy, uniform clusters, allowing them to get the most out of the product in terms of both taste and appearance, which is particularly suited to minimalist and natural presentations.
Culinary uses, preparation and storage
Brown Shimeji mushrooms are extremely versatile and can be used in both traditional and more exotic dishes.
► Stir-frying: Sautéed in a wok or frying pan with oil, they develop forest floor aromas. They are an ideal accompaniment to red meat, game or roast veal.
► Broths and infusions: Their robust structure allows them to be poached in dashi broths or meat consommés without falling apart, adding an interesting texture and an attractive appearance.
► Sauce garnishes: Added whole to a morel sauce or mushroom cream, they add depth and contrasting texture.
► Preparation: Brown shimeji mushrooms should not be eaten raw in order to release all their flavours and eliminate their natural bitterness. To prepare them, simply slice off the base of the bunch. A simple brushing is enough to preserve their integrity.
► Storage: Store in the refrigerator between +2°C and +6°C in their original packaging to prevent them from drying out. They have an excellent shelf life, making them a reliable product for kitchen stock management.