Chestnut mushroom

The chestnut mushroom, known in French as Pied de Chêne, stands out for its orange-brown cap and its mild, slightly nutty flavour.

Its firm, crunchy texture holds up particularly well to cooking.

In the kitchen: perfect pan-fried, sautéed or added to autumn dishes. It lifts vegetable sautés, omelettes and pasta dishes with a nutty touch.

Storage: 5 to 7 days in the fridge, in a paper bag. Its firm flesh handles a few days of waiting well.

Pairings: Hazelnuts, sage, cream, fresh pasta, Sbrinz. A Pinot noir or an oaked Chardonnay.

Our recipe: Tagliatelle with chestnut mushrooms, cream, sage and hazelnuts

Sizes: sold from 1 kg, in 1 kg or 2 kg trays, harvested to order. Restaurants and shops: trade prices with a professional account, see For professionals.