Our Varieties of

Fresh Mushrooms

Organic stores, Restaurants, Markets

We sell our fresh mushrooms mainly in various local stores and restaurants, the list of which you will find below.

Please note that all our varieties are not always available at all points of sale and that we do not sell fresh mushrooms in July and August.

Furthermore, our mycelia and other products are only available on our website. It is also possible to collect on site directly by reserving in advance by email or telephone.

Our Varieties of fresh mushrooms

We grow around ten different varieties throughout the year, which we adapt according to seasonal temperatures. Here are the main ones

Champignon Pleurotes Gris

The Gray Oyster Mushroom

(pleurotus ostreatus)

Native to our temperate forests in Europe, oyster mushrooms grow on old trunks or dead branches. They are mainly found in fall and at the end of winter.

We use different varieties of oyster mushrooms depending on the season. The color of oyster mushrooms varies between creamy white, gray-blue or dark brown depending on the variety, light and temperature. The flesh is firm. Its quality depends in particular on its freshness, which is why we generally pick them the same day of delivery.

Storage: 5 days in the fridge in a paper bag

Champignon Shiitaké

The Shiitake

(Lentinula Edodes)

We find traces of Shiitake in Asia more than 7000 years ago. Called the “fragrant mushroom”. Rich in vitamins (D and B in particular) and trace elements (magnesium, phosphorus, selenium, etc.), its virtues are also multiple: anti-oxidant, stimulant of the immune system and even, it seems, an aphrodisiac.

Its color varies from light brown to dark brown. Its flesh is both firm and supple. Depending on how it is cooked, shiitake releases woody, earthy and nutty flavors.

Storage: 10 days in the fridge in a paper bag

Champignon Eryngii

The Eryngii

(pleurotus eryngii)

Very good preservation thanks to its firm and dense flesh, and its low water content. The foot is close to the texture of Bordeaux porcini mushrooms. Light almond flavor.

Storage: 10 days in the fridge in a paper bag

Champignon Nameko

The Nameko

(pholiota nameko)

Classic of Japanese cuisine. Used in particular in miso soups, soba or stir-fried noodles. In soup, its mucilage will develop a slightly glutinous but appetizing texture, sought after in Asian cuisine. Simply rubbed in oil, it develops a sweet and woody flavor.

Storage: 5 days in the fridge in a paper bag

Champignon Pleurote Jaune

Yellow Oyster Mushroom

(pleurotus citrinopileatus)

This oyster mushroom from Asia has a unique flavor reminiscent of citrus fruits with a more tender and delicate texture than their cousin the gray oyster mushroom. We produce this variety mainly in the off-seasons (early autumn - spring) because they like heat.

Storage: 7 days in the fridge in a paper bag

Champignon Lion's Mane

The Lion's Mane

(hericium erinaceus)

Lion's manes (Hydne Hérisson, hericium erinaceus) have a taste and texture reminiscent of seafood, scallops for some, lobster or crab for others. They can simply be eaten sliced ​​and fried like most other mushrooms. Cousins ​​of sheep's feet, they also produce a type of hair when they reach maturity. We harvest them before the hairs exceed 5mm to preserve their taste and conservation qualities. It is a rare and protected variety that cannot be harvested in the wild.

Storage: 7 days in the fridge in a paper bag

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