Dehydrated mushrooms, morels, porcini mushrooms… | Le Delas Rungis
Dehydrated mushrooms, morels, porcini mushrooms, trumpets of death...
Ready to use in ten minutes
Very easy to use, the porcini powder is added at the end of cooking or directly on the plate. All year round, porcini powder is ideal for sauces, omelettes, soups, purees as well as on fried vegetables and fried potatoes.
Another advantage of porcini mushroom powder is that it flavors all preparations evenly, so it is widely used for delicatessen or catering preparations as well as for mousses.
Ready to use in ten minutes
Ready to use in ten minutes
Ready to use in ten minutes
Ready to use in ten minutes
This range is achieved through the selection of the most beautiful products. A requirement that gives these morel mushrooms an aspect close to freshness and subtle flavors.
Black mushrooms.
Made from mushrooms harvested in high season, this mixture of 60% boletes and 40% porcini mushrooms is dehydrated to facilitate its conservation and storage and preserve its taste qualities. These mushrooms are rehydrated in 10 minutes. Once rehydrated – this 500g packaging representing approximately 1.7kg of mushrooms, they are ready to use as a garnish – alone or with other vegetables or starches -, in a sauce, or for the preparation of stews, terrines, pies, stuffings , omelets…
Rehydration juice can also be used to accentuate the mushroom taste.
An assortment of natural mushrooms that are easy to use because they are ready to use. You can incorporate them into all your preparations, to make sauces or accompany a pan-fried vegetable.
These special quality morels calibrated from 2 to 4 cm excluding the tail contain only the heads of whole morels with feet cut at a maximum of 10 mm from the head. Morchella elata and Morchella esculenta varieties. To rehydrate them, soak them in a container filled with equal parts warm water and milk for at least 30 minutes. Ideally, put them to soak the day before to consume them the next day.
Morels grow in spring in Macedonia. They can be found by the wayside and near rivers in these countrysides. The Macedonian morel (Morchella esculenta, elata variety) has been selected for its aromatic power. Their tasteful and meaty but supple flesh is a wonderful accompani-ment for white meat, sweetbreads, red meat, pasta, and goes well with fresh cream or a stuffed crust. Carefully calibrated, these morels will enhance your dishes and recipes. And do not forget that morels can also be served as a dessert, as it is delicious when served with a salted butter caramel and exotic fruits.
These meadow mushrooms (variety Marasmius oreades) come from Bulgaria. These small lamellar mushrooms are harvested there mainly in the spring. They reveal a fine and delicate aromatic bouquet, a bitter almond scent, fruity and floury notes. These delicate meadow mushrooms perfectly integrate your broths, your omelettes, your sauces for fish (monkfish) or white meats...
These meadow mushrooms (Marasmius oreades variety) come from France. These small lamellar mushrooms are harvested there mainly in the spring. They reveal a fine and delicate aromatic bouquet, a bitter almond scent, fruity and floury notes. These delicate meadow mushrooms perfectly integrate your broths, your omelettes, your sauces for fish (monkfish) or white meats...
The king of mushrooms (Boletus edulis variety) grows in all coniferous or deciduous forests from summer to autumn. Depending on the French regions and the species, it is also called: “Cèpe de Bordeaux” (Burgundy porcini), “Tête de Nègre” (Black head), or “Cèpe des Pins” (Pines porcini). It can be differentiated by its head, from light to very dark brown or even almost black. The flesh is compact to very firm, bright white, with a mild sweet, nutty tast. The porcini brings an extraordinary flavour to your sauces, risottos, and other potato gratins... You can use it in all your preparations, the only limit is your imagination. It is the most famous mushroom in the world for its flavour. Every year we buy a few hundred kilos from collectors in our Auvergne forests.
These wild ceps (Boletus edulis variety) come from Macedonia. We have been looking for a mushroom with a strong flavour, that will bring a very unique taste. Thanks to a more advanced drying state than large slices, these porcini have a stronger taste, ideal for making the famous porcini mashed potatoes (so dear to our local chefs) or the creamy porcini soup. More colorful than the other porcini of the range, these can also be grinded into granules or powder according to your needs. Porcini can also be used in your dessert preparations (egg cream, crème brulée, macaroons, cookies, ice cream).
These babies Morels (Morchella esculenta, elata varieties) come from Anatolia, Turkey. They measure 1 to 2 cm in length with a very beautiful visual appearance. They reveal subtle flavors of umami (“delicious” flavor), hints of chocolate and toasted hazelnut. These delicate morels accompany spring vegetables (peas, asparagus, dandelions) or include a vol au vent, a cream sauce...
These chanterelle petals (Cantharellus cibarius variety), also known as “Chanterelles Jaunes” (Yellow Chanterelles), come from Siberia. They are the fruit of a selection of young and firm chanterelles, opened by hand to obtain the most beautiful petals. They reveal intense aromas of mushroom and fruit (apricot, peach, orange), delicate aromatic notes of shellfish. These delicate chanterelles go naturally with foods with a subtle taste: zucchini, white poultry and white fish and are a good support for the preparation of condiments: chutneys, pickles, etc.
These cornucopias (variety Cratellus cornucopiodes) come from the Balkans. Also known as "Trompette de la Mort" (Trumpet of Death), for its dark brown to black colour and its cornucopia shapes, it grows in humid deciduous forests in autumn in big groups of mushrooms. The black trumpet is a very tasteful mushroom
with strong flavour and notes of mirabelle plum. Its flesh keeps a slightly crunchy texture even after cooking. Recipes with rabbit meat, pâtés, terrines, fresh cream and sauces make this mushroom very popular around the world as well as its unique flavour.
These gray tube chanterelles (Cantharellus tubaeformis variety), sometimes called Craterelle or Grey chanterelle, come from France. They are recognizable by their characteristic funnel shape and their slightly crunchy texture. They reveal woody flavors and fruity notes. These delicate tube chanterelles can be used in terrines, stuffings and sauces...
These modest chanterelles (Cantharellus lutescens variety) come from France. Their characteristic shape is funnel-shaped and their texture slightly crunchy. They reveal light woody flavors and a mirabelle plum scent. These delicate modest chanterelles can be eaten on their own, in a fricassee and go perfectly with fish...
These true barleys (Amanita caesarea variety) come from Bulgaria and more particularly from the Rhodope Mountains. These are very beautiful yellow to orange lamellar mushrooms. They reveal sweet and delicate aromas and a sweet almond scent. These delicate real orognes bring originality to your risotto and allow the development of many sweet recipes...