Dried & freeze-dried mushrooms

Delicatessen, retail, food service and industry.

Drying is an ancestral preservation method which promotes the preservation of mushrooms without denaturing them, giving a result close to its "fresh" state, as it retains all its organoleptic qualities.

This makes consuming mushrooms all year round possible, as products can be stored for long periods of up to 24 months.
To obtain 100 grams of dried mushrooms, you need around 1 kilo of fresh mushrooms.

Freeze-drying consists in removing water from the product by a sublimation process.
Water is eliminated in the form of steam in a vacuum environment.

The benefits: ready to use, instant rehydration (a few secondd against 30 minutes for dried mushrooms), lightweight product, long shelf life and optimal preservation of organoleptic qualities,

Once the mushrooms have been rehydrated, you can cook them according to your preferred method: in a frying pan with a little oil or directly in all your dishes: in the oven, in a casserole (sauce dishes), etc.

They can be used in a wide range of combinations: cream-based sauces, soups, veloutés, béchamels, gratins, purées, pastas, risottos, quiches, pies, omelettes and served with white meats or vegetables.