Berlingot Cèpes

€5.90

Tax included

Porcini mushroom powder is a concentrate of forest aromas, both powerful and velvety.

Its woody, slightly sweet and lingering taste makes it a perfect base for sauces, soups, or pasta dishes.

Presented in an airtight pouch, it retains all the aromatic richness of Boletus edulis, dried and then carefully ground. This portable and elegant format makes it practical for use in both professional kitchens and at home.

Available here in bulk bags of 6, 12, 24, or 48 berlingots, you can also find this pouch in our Mushroom Assortment Box.

Net weight : 2g
Composition : Boletus edulis, aereus, reticulatus, pinicola
Dimensions : 5cm x 3cm
Recyclable box and berlingots : Sorting paper / cardboard

History

Plant & perfume

The porcini mushroom, often referred to as the “king of mushrooms,” has always held a special place in French cuisine. Already appreciated by the Romans, it has endured through the centuries as a symbol of culinary refinement. In the Middle Ages, it was reserved for noble tables, while today it has become a pillar of regional traditions, particularly in the southwestern United States and Italy. Harvesting it is a veritable ritual, marking the beginning of autumn and walks in the forest.

Benefits

Cooking and Virtue

Porcini mushroom powder is one of the most versatile and refined condiments in French cuisine. It can be used in brown sauces, meat juices, and stews, as well as in vegetarian dishes such as risottos and gratins. It adds depth of umami and an incomparable aromatic richness. Just one teaspoon is enough to flavor a béchamel sauce, savory crêpe batter, or even homemade butter. It can also be paired with aged cheeses, poached eggs, or pasta dishes for a result that is both rustic and elegant.

Origins

A long journey

The cep mushroom thrives in light deciduous and coniferous forests, where diffused light and moderate heat promote its growth. It prefers slightly acidic, humus-rich, well-drained soils, where it forms symbiotic relationships with trees such as oak, beech, pine, and chestnut. Its fruiting depends on a delicate balance between humidity and temperature: too much rain saturates it with water, while prolonged drought interrupts its formation. This mushroom perfectly embodies the symbiosis between forest soil, vegetation, and microorganisms in the undergrowth.