Mushrooms in all their forms 

Mushrooms are eaten in many forms: whether used as a preparation for a velouté, in a dish like vegetables, simply stuffed, in a sauce (with mushrooms, chanterelles, morels...), in a salad or to spice up a dish in a truffle purée, the mushroom is one of the basics of cooking and is present in many autumn recipes.

SDP Rungis offers a wide range of mushrooms, most often in their natural state and ready to be cooked.

The most commonly used mushroom is the button mushroom. It can be found in all the recipes of classic French cuisine: the Les Impeccables brand offers them in buttons, whole or already sliced. They are ready to use and make everyday cooking easier. They are most often marbled with garlic to enhance their neutral taste. A touch of cream is also very appreciated. Under the same brand, there is also a range of wild mushrooms in jars, whose prices vary according to the rarity of the mushroom: the traditional morel mushrooms, chanterelles or ceps. Ideal to decorate a sauce or simply pan-fried in a slightly drooling omelette.

Less consumed, dried mushrooms offer a nice hold. Rehydrated, they are ready to use. Jean d'Audignac has developed a range of forest mushrooms in cavalier bags to meet this demand.

And as an aperitif? Button mushrooms are regularly used raw, but have you tested small chanterelles in vinegar? They go just as well with raclette cheese as with cold meats.

Finally, truffle in jars is a good alternative to fresh truffles. Preferably of the Tuber Melanosporum variety, the black Perigord truffle is found in peel, brushed or in pieces: it all depends on its use!

Do not hesitate to offer in your shop a beautiful range of mushrooms and to pass on your recipe tips !