In the fall, our foragers diligently harvest wild mushrooms responsibly, respecting their foraging environment. Gourmet Sauvage offers a variety of mushrooms: porcini boletes, chaga, fire morels, chanterelles, black trumpets, crab mushrooms, and more. Once picked, our mushrooms are dried so you can enjoy them year-round.
Dried Mushrooms from Canada
They deserve to be used more in cooking and are not in any way a lesser alternative to fresh mushrooms, quite the opposite!
In fact, the flavor of certain species like morels and boletes is enhanced by drying. Also, using dried Canadian mushrooms throughout the year allows for more local and varied consumption, as Gourmet Sauvage offers no fewer than six different varieties.
Wild Mushrooms: Flavors for Every Taste
The fungal kingdom is diverse and complex, and each edible wild mushroom presents unique taste and texture properties.
Chanterelles, with their fruity notes, have their devoted fans, while the lesser-known black trumpet has an irresistible buttery taste and a fine, seaweed-like texture.
Porcini mushrooms are to nuts what our bolete mix is to cocoa, while crab mushrooms have a distinct seafood flavor and a firm, meat-like texture.
Morels, the highly prized mushrooms, are delicately wooded, while the slightly earthy notes of our forest mix make it a welcome addition to a wide variety of dishes.
Preparing Dried Mushrooms: Endless Possibilities
Dried mushrooms are versatile and can be included in almost any recipe. In vegetarian cuisine, with meat or fish; powdered, in small pieces or whole; in sauces, soups, side dishes, or even desserts, they add flavor and texture to all your recipes:
- Goat Cheese and Black Trumpet Omelet
- Apple and Chanterelle Muffins
- Seafood and Crab Mushroom Pasta
- Bolete Mixture Risotto
- Porcini Consommé
- Veal Chop with Morels
Rehydrating Dried Mushrooms
Dried mushrooms can be rehydrated in a warm liquid of your choice, be it water, wine, or broth, for about ten minutes. Be sure to keep the rehydration liquid to reuse later.
If you are preparing a recipe already containing liquid, such as soup, stew, or sauce, don’t hesitate to add the mushrooms directly. They can be used whole, finely chopped, or reduced to powder in a food processor.
Cooking Rehydrated Mushrooms
Once rehydrated, wild mushrooms can be used in countless ways! Feel free to sauté them to serve on crackers, incorporate them into risotto or sauce without prior cooking, or stir-fry them with vegetables.
Experiment with the varied tastes and textures of wild mushrooms, crumble them, chop them, or eat them whole; they will be valuable allies in your kitchen!
