Receive your order before July 16, 2026
Wild mushroom mustard contains generous pieces of about fifteen varieties of mushrooms picked in the forest. Our homemade recipe has been refined over time to offer you an artisanal mustard with a unique woody taste, slightly spicy and creamy, perfect to brighten up both your sandwiches and your most elaborate recipes.
“Your mushroom and fir mustards have become products that we always have in the fridge. And we always keep a jar in the pantry just in case!” Katy S.
Wild mushroom mustard
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This mustard contains whole pieces of several varieties of mushrooms such as chanterelle, bolete, crab mushroom, and trumpet of death.
We handcraft it in small batches using high-quality ingredients, including wild mushrooms, Canadian mustard, apple cider vinegar, white wine, and sea salt.
This unique artisanal product, with its rich texture and forest aromas that reflect our wild terroir, will add an interesting touch to all your dishes.
I love the diversity of your product range. Each one is a true favorite: natural, authentic, and often a wonderful discovery. Whether it’s your frozen berries, your jellies with cedar or fir flavors, your condiments, like the delicious wild mushroom mustard, or your bolder creations like the chanterelle caramel, everything has remarkable taste and quality. Even your skincare products stand out for their gentleness and authenticity… What lovely scents…
Your creations truly capture the essence of the forest, giving them a unique and precious charm.
Not to mention your book *Gathering the Forest* 🌼 which teaches me a lot.🌱🌾🌲
I will remain a loyal and enthusiastic customer, and I will continue to support you and choose your products.
Thank you 🌿
All the mustards from Gourmet Sauvage are delicious, but the one with mushrooms and its umami flavor takes the crown in my palate.
What a joy this wild mushroom mustard is.
It reconciles me with store-bought mustard.
I always have some on hand and I often give it as a gift.
I use it as a condiment and for most of my marinades for fish and meats.
I add olive oil, herbs, salt, and Clavalier pepper.