Canned mushrooms, chanterelle mushrooms, button mushrooms, porcini mushrooms...

Whole morels (Morchella), cultivated and/or wild, in 37cl jars, from various origins (Turkey, India, Pakistan, Afghanistan, Nepal, China, Chile, Kazakhstan, Morocco, USA, Canada, Argentina, Mexico). Grey, black to brown mushrooms, firm and with a distinctive flavour. Non-GMO and non-ionised product. Suggestions for professional use: ► Rinse thoroughly before cooking. Use as fresh mushrooms for all hot preparations. The recommended cooking time is 5 to 10 minutes over medium heat, stirring frequently. ► Sautéed and pan-fried: rinse, drain and fry for 5 to 10 minutes over medium heat with butter or oil. Perfect with poultry, game or fish. ► Sauces and stocks: add directly to creamy sauces or brown stocks for an intense morel flavour. ► Risottos and pasta: add after cooking or at the end of cooking to release their fragrance. ► Hot side dishes: mix with browned potatoes, sautéed vegetables or omelettes.► Stews: enrich blanquettes, civets and casseroles for a woody aroma without lengthy preparation. Storage: Store at room temperature in a cool, dry place, away from light. Once opened, store for 5 days between 0 and 4°C.

Whole chanterelles (Cantharellus cibarius) in a 37 cl jar. Yellow to orange/brown mushrooms, firm and with the characteristic flavour of chanterelles. Non-GMO and non-ionised product. Professional use: ► Rinse thoroughly before cooking. Use as fresh mushrooms for all hot preparations. ► Quick stir-fry: drain and sauté with butter or olive oil, garlic and shallots to accompany meat, poultry or fish. ► Hot garnishes: add to omelettes, savoury tarts, gratins or quiches for a soft and fragrant texture. ► Sauces: blend or chop to enrich creamy sauces, veal stocks or white wine sauces. ► Stews: add to blanquettes, stews or casseroles to intensify the flavour without additional preparation. ► Risottos and pasta: chop into pieces and stir in after cooking for a woody flavour. Storage: Store at room temperature in a dry, well-ventilated place. Once opened, store for up to 5 days at 0-3°C.

These porcini mushrooms are selected from among the finest specimens to guarantee impeccable appearance and subtle flavours, very similar to freshly picked mushrooms. Ready to use, they offer the consistent quality that is essential in the catering industry to enhance risottos and forest sauces or accompany strong-flavoured meats.

Mushrooms for pizzas, crepes, stuffing, sauces, sautés, salads... These Paris mushrooms are pre-washed and cut into stems and pieces for versatile use. They save valuable preparation time, are available year-round, and easy to store. This 5/1 pack size is ideal for food service professionals in commercial and collective catering. Culinary uses: Perfect for pizzas, crepes, stuffing, sauces, sautés, or salads, these mushrooms add a fresh and natural touch to your dishes while simplifying preparation. Storage and preparation advice: ► Store in a cool, dry place ► Refrigerate and consume promptly after opening ► Drain before use ► Reheat gently or add directly to recipes

Ready to use, these pieces of porcini mushrooms just need to be drained before being used for any preparation such as stuffing, pan-fried, sauces or terrines. Calibrated, they offer consistent results all year round and good value for money for catering professionals.

Pizzas, pancakes, stuffings, sauces, pan-fried, salads… button mushrooms can be used in many ways. Already washed and cut, they save valuable time, are available all year round and are easy to store.

These whole mushrooms can be prepared in pickles or tapas, but also used as an accompaniment to meat, for making sauces, quiches...

Ready-to-use BORDE girolles only need draining before use. Perfect for sautéed dishes, stuffings, terrines, sauces or omelettes. Consistent quality all year round with great value for catering professionals. Culinary uses: Ideal for enhancing sautés, stuffings, terrines, sauces, omelettes or stews. Adds a subtle forest aroma to your creations. Storage and preparation advice: ► Store in a cool, dry place ► Drain before use ► Add at the end of cooking to preserve aroma