Plantin mushrooms – autumnal delights.

Plantin mushrooms – autumnal delights.

While fresh morels delight us in June, from September to November, thanks to favorable climatic conditions like rain and mild temperatures, the harvest is reserved for mushrooms typical of our forests.

Porcini, chanterelles, trumpets of death and company abound and when there are no more, there are still… in their dried version.

Dried mushrooms concentrate earthy and umami flavors, offering a particular intensity. Once rehydrated, they regain their firm texture and add depth to soups, risottos, sauces, and stews. They provide nutrients, fiber, and minerals, while remaining low in calories.

Their culinary versatility makes them a precious and sustainable ingredient, ideal for creative and seasonal cooking.

At Kaempff-Kohler, nothing is left to chance. Our collection of dried mushrooms comes from Plantin.

It’s time to discover porcini, shiitake, morels, trumpets of death, and the famous forest blend.

Their preparation is super simple: rehydrate them in lukewarm water for at least 30 minutes, rinse them, and cook them like fresh mushrooms. A tip: keep the soaking liquid to add flavor.

Dried mushrooms are easy to store, up to 18 months or more, in a dry place away from heat.

And here are some dish ideas to whet your appetite:

• Porcini mushrooms integrate very well into risottos, sauces and easily accompany all red meat and poultry dishes.

• The Forest Blend is perfect for cream sauces, omelets, pasta or to accompany meat…

• And dried morels should not be missing from an iconic dish like morel crust with Vin Jaune.

Autumn cooking with Plantin mushrooms – at Kaempff-Kohler in the city center boutique and in Niederanven.