Name: Sous-bois - Wild mushroom spice
Brand: Sauvage-s
Price: 13.8 CAD
Availability: InStock

Sous - bois - Épice aux champignons sauvages - Sauvage - s

Sous-bois - Wild mushroom spice

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Forester

Sous-bois - Wild mushroom spice

$13.80

6 left

Made in QuebecShipped from Montreal

Harvested by Wild-men (60%)

This is our ++ forest spice! It celebrates the incredible living being that is the mushroom. We've come up with an original combination to enhance these little forest gems!

88 mL

Pickup available at Sauvage-s (Iberville/Rosemont)

Usually ready in 2-4 days

Its superpowers

Best pairingseggs in general, sautéed vegetables, creamy sauces, meatballs
Tasteumami, woody, roasted

Description

It's an invitation to the traditional Sunday morning foraging. Head in the fir branches, eyes fixed on the ground to look for signs of mushroom presence. With Sous-bois, you'll have this landscape in your mouth: fir trees and mushrooms.

To give it even more depth and character, we added a handful of roasted buckwheat and a hint of garlic. This gives you a unique and very distinctive blend that will add an umami and woody taste to your culinary creations.

Note that the mix of wild mushrooms changes depending on the harvests we make.

Ingredients

Ingredients (*organic products):wild mushrooms (chanterelles, chanterelles, sheep's feet, boletus, lobster mushrooms, wild shrimp), balsam fir, buckwheat*, garlic*, button mushroom*.

Wild mushrooms, balsam fir from our wild harvests.
Buckwheat and button mushrooms purchased from local producers.
Garlic purchased at Clef des Champs.

Directions for use

Council of Chiefs:
This spice needs to be cooked. It needs to spend some time in a warm place to develop its flavors and make it more digestible. Wild mushrooms are rarely eaten raw.

Product History

Abundant undergrowth

It was in 2023 or 2024 (years fly by!). The warm, humid summer weather had allowed the mushrooms to grow in abundance. We were traveling the forest roads and seeing orange flashes everywhere: delicious chanterelles were saying hello! So, in one weekend, we filled our bags, notably with huge, perfect specimens of wood hedgehogs. The end result: 7 kg of mushrooms collected!

We then decided to create a spice blend that would showcase these beautiful treasures. Every year, it evolves according to the harvests we make. This year was a good one: we are offering you a blend with chanterelles, various boletes, lobster mushrooms, and wine-cap stropharia.