With the arrival of autumn, Quebec’s forests and markets are overflowing with a tasty little treasure… mushrooms!
Whether carefully cultivated in greenhouses or hand-picked in our undergrowth, mushrooms occupy a magnificent place on our plates. Rich in flavor, versatile, and nutritious, they offer a range of tastes that appeals to both professional chefs and home cooks.
Mushrooms grown right here
Did you know that several Quebec farms now produce mushrooms year-round? These locally grown mushrooms not only support the local economy but also allow us to enjoy fresh, sustainable products, even in the middle of winter. Among them, you can find these three varieties:
White button mushrooms :
Probably the best known and used, it comes in white, brown (crimini) or portobello versions.
Oyster mushrooms :
With its tender texture and delicate taste, it’s a hit in a stir-fry or risotto.
Shiitake mushrooms:
Originally from Asia but well established in Quebec, it adds a woody and umami touch to soups and noodle dishes.
The stars of Quebec’s forests
When the warmer weather arrives, mushroom enthusiasts put on their boots and head out in search of wild mushrooms. Picking your own mushrooms is magical! But remember: the forest holds as many delights as it does traps. Some edible mushrooms have poisonous counterparts… so it’s best to abstain if you have any doubt. Always ask a mycologist or an experienced forager for advice!
Among the most sought-after mushrooms are these three varieties:
Chanterelles:
Golden and fragrant, reminiscent of apricot and hazelnut.
Morels:
Rare and refined, it is the first to show its face in spring.
Lobster mushrooms:
This unusual orange mushroom tastes like shellfish. It is very common in Quebec.
Mushroom recipes
Our recipe section offers delicious ideas for showcasing mushrooms and fully enjoying this treasure of nature. All our recipes are gluten-free and dairy-free. Have a look at them!