Dehydrated mushrooms, morels, porcini mushrooms… | Le Delas Rungis
Dehydrated mushrooms, morels, porcini mushrooms, trumpets of death...
100% natural dried chanterelles (Cantharellus cibarius). These mushrooms are light orange to light brown in colour, with a characteristic aroma and flavour typical of dried chanterelles. GMO-free and non-ionised product.
Recommendations for use by catering professionals:
► Rehydration: soak the chanterelles in warm water for 15 minutes (or overnight for use the next day). Drain, blanch for 10 minutes in boiling water, then rinse.
► Sauces and stocks: add to creamy sauces for poultry, game or fish to give them an intense, woody flavour.
► Stews: add to stews, blanquettes or casseroles to enhance the flavour and texture.
► Hot side dishes: pan-fried vegetables, mushroom omelettes, gratins or savoury tarts.
► Risottos and pasta: cut into pieces after rehydrating and stir into a creamy risotto or pasta sauce.
► Meat or fish accompaniment: prepare a sauté of chanterelles with butter and shallots to accompany a piece of beef or salmon fillet.
Storage: Store in a dry, tightly sealed container or at sub-zero temperatures. Product must be thoroughly cooked after rehydration.
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
60% morel heads / 40% morel tails.
Rehydrate the mushrooms in a pot of boiling water for 7 minutes. Rinse 2 to 3 times with cold water and use like fresh mushrooms. Ideally to rehydrate in cold water for 12 hours (overnight).
Ready to use in ten minutes
Special dried morels (Morchella elata / Morchella esculenta), sized 2-4 cm, 100% morels, GMO-free, non-ionised. Beige to dark grey in colour, with a typical morel aroma.
Professional uses:
► Rehydration: soak in a mixture of warm water and milk for 30 minutes, or overnight for use the next day. Drain and cook thoroughly before use.
► Sauces and stocks: add directly to creams, poultry stocks or wine sauces for a concentrated woody flavour.
► Stews and casseroles: add to blanquettes, civets or tagines for an intense aroma.
► Garnishes and stir-fries: mix with sautéed potatoes, vegetables or grilled meats.
► Risottos and pasta: add after rehydration for a pronounced flavour and pleasant texture.
► Soups or veloutés: blend with stock for a full-bodied mushroom velouté.
Storage: Store in a dry, airtight container, away from spices or at below-zero temperatures. Close tightly after opening.
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.
Whole morel heads with stems cut to within 10 mm of the head. Minimum size 8 cm excluding tail. To rehydrate the dried morels, soak them in equal parts of warm water and milk in a bowl for 30 minutes. Ideally, soak them the day before cooking them the next day. Once rehydrated, eat well cooked.
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 dried chanterelles (Cantharellus cibarius) are dehydrated wild mushrooms, selected for their taste and texture. They come in whole and chopped pieces. Once rehydrated, they regain their firm texture and delicate, characteristic aroma. This product is available in 40g packs to meet the needs of professionals who wish to use it occasionally or to prevent waste in the kitchen.
Professional culinary uses:
Dried chanterelles are an excellent way to add the delicate, woody flavour of mushrooms to your dishes. They are ideal for making sauces, accompaniments for meat and fish, risottos and stir-fries, or for enhancing your broths.
Storage and preparation tips:
These dried mushrooms should be stored at room temperature in a dry place. They will keep for several months. Before use, they must be rehydrated: soak them in a bowl of warm water for 2 hours. Once the chanterelles are rehydrated, set them aside. Strain the chanterelle infusion to remove any traces of sand and soil. Once opened, the bags should be used quickly to preserve the quality of the product.
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, also known as “Chanterelles Jaunes” (Yellow Chanterelles), come from Russia. 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...