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.

The Portobello is a cultivated mushroom harvested at full maturity, which gives it its large, open cap and a very pronounced woody flavour. Selected by Le Delas, its texture is exceptionally dense and meaty, resembling the consistency of meat. It is a flagship product designed to meet the demands of contemporary plant-based cuisine. Professional uses, preparation and storage: ► ‘Meatless' alternative: Ideal for replacing meat patties in high-end vegetarian burgers thanks to its large diameter and chewy texture. ► Grilling and roasting: Withstands direct cooking over high heat on a grill or barbecue perfectly, simply drizzled with an infused oil. ► Preparation: Avoid washing it with running water as its layers absorb moisture. Clean gently with a brush or a damp cloth. ► Storage: Store in the fridge in a breathable container to prevent condensation, which alters its texture.

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 button mushroom is the ultimate precision ingredient, offering impeccable appearance and a delicate crunch for your most refined presentations. Product description: The button mushroom, selected by Le Delas, is the smallest variety in the cultivated agaric family. Harvested early, it is distinguished by its cap that fits perfectly over the stem, its pure white colour and its very firm flesh. This miniature size is particularly prized in haute cuisine for its uniform appearance and dense texture, which shrinks very little when heated. Available to order by the kilo from our Fruit & Vegetable Workshop, it allows you to enhance your dishes without the need for cutting, saving you precious time during preparation. Culinary uses, preparation and storage: Its small size and firmness make it a highly versatile product: ► Whole Garnishes: Ideal for accompanying sweetbreads, traditional blanquettes or poultry fricassees, where it is served whole to preserve its ‘button' appearance. ► Raw preparations: Its crunchy texture is perfect for adding to seasonal salads, skewered appetisers, or for Greek-style marinating with coriander and lemon. ► Quick stir-fries: Tossed whole in a frying pan with brown butter and fresh herbs, these buds brown evenly and offer a tasty bite. ► Preparation: Naturally very clean, a quick brush or a brief rinse under cold water is sufficient. To preserve their brilliant whiteness when blanching, add a dash of lemon juice to the cooking water or cooking butter. ► Storage: A fresh product to be kept in the fridge at between +2°C and +4°C. To prevent them from browning or opening up, store them in a breathable container (paper bag or perforated tray) away from excessive moisture.

Shiitake mushrooms are the key flavouring ingredient for adding depth of umami and an exotic touch to your gourmet and forest-inspired dishes. Product description: The Shiitake (or Oak Lentinula), selected by Le Delas, is a meaty cultivated mushroom with brown hues and a very pronounced woody aroma. Its dense, white flesh offers a firm texture that holds up remarkably well to heat, unlike other more delicate varieties. Renowned for its rich ‘umami' flavour, it is a staple of Asian cuisine but now fits perfectly into fusion and European cooking. Supplied in packs of approximately 1 kg, it guarantees consistent quality and optimal freshness for discerning chefs. Available to order by the kilo from our Fruit & Vegetable Workshop, it is ready to be transformed into distinctive garnishes. Culinary uses, preparation and storage: Its unique texture and powerful aroma lend themselves to a wide range of uses: ► Stir-fries and Woks: Sliced into strips, it is ideal for quick-frying in butter or sesame oil. It pairs divinely with red meats, poultry or crunchy vegetables. ► Broths and Infusions: Its ability to flavour liquids makes it the ideal ingredient for consommés, ramen soups or sauces made with cream and white wine. ► Melt-in-the-Mouth Garnishes: Pan-fried with garlic and parsley, it adds texture to a risotto, an omelette or as an accompaniment to steamed white fish. ► Preparation: As the stem of the shiitake is often fibrous and tough, it is advisable to remove it or set it aside for making vegetable stocks. The cap requires only a light brushing or a quick rinse under water to preserve its flavours. ► Storage: A fresh product to be kept in the fridge at between +2°C and +4°C. To maintain its firmness, store it in a paper bag or a ventilated container, away from excessive moisture which could damage the cap.

The large button mushroom is the go-to choice for stuffed dishes and uniform cuts in traditional and bistronomic cuisine. Product description: The large button mushroom, selected by Le Delas for its firm, white flesh, stands out for its generous size and meaty cap. Unlike smaller varieties, this one holds up excellently during cooking and provides an ideal surface for elaborate preparations. Supplied in batches of approximately 1 kg, it guarantees consistent sizing, allowing for perfect control over portion costs and cooking times. Available at Atelier Fruits & Légumes, this cultivated mushroom is a versatile staple, prized for its delicate flavour and its ability to absorb the flavours of cooking juices. Culinary uses, preparation and storage: Its generous size makes it the perfect choice for many cooking techniques: ► Stuffed Mushrooms: Their large cavity, once the stem has been removed, can accommodate a variety of fillings (sausage meat, herb duxelles, fresh cheese or snails) for starters or gourmet garnishes. ► Precision Cutting: Ideal for cutting into even quarters, thick slices for quick stir-fries, or brunoise for flavourful duxelles. ► Slow Cooking: Its firm texture allows it to withstand simmering in sauces (blanquettes, bourguignons) without falling apart, whilst retaining a satisfying bite. ► Preparation: To preserve its whiteness, avoid soaking it in water for too long. A quick brush or a rinse under running water with a squeeze of lemon is sufficient. Peel the cap if necessary for a more refined presentation. ► Storage: A fresh product to be kept in the fridge at between +2°C and +4°C, preferably in a paper bag or a ventilated container to prevent residual moisture from causing the cap to brown.

The white button mushroom is an essential, versatile staple in any kitchen. Selected by Le Delas in 500g trays for everyday preparation needs, it features tightly closed caps and a brilliant, immaculate white colour. Its firm texture and delicate flavour make it suitable for an endless variety of dishes. Professional uses, preparation and storage: ► Versatile: Raw in salads, finely sliced; sautéed in butter as a garnish; or finely chopped into duxelles and classic veloutés. ► Creamy sauces: Adds body and an autumnal touch to creamy sauces for poultry and distinctive white meats. ► Preparation: Do not wash thoroughly to prevent it from absorbing too much water. Simply cut off the earthy base and brush or wipe with a damp cloth. ► Storage: Store in the fridge. Avoid airtight plastic packaging at all costs, as this encourages moisture build-up and rapid browning.

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.