The Sabarot forest mix is composed of boletus, oyster mushrooms, black mushrooms, and porcini. It is delicious for flavoring a risotto, mashed potatoes, or soup. Feel free to use the rehydration water to further concentrate the flavors. For over 30 years, Sabarot has been creating supply chains worldwide to ensure the quality and origin of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, at the heart of Auvergne. The primary goal of Sabarot remains the high-end production of local products, in accordance with the company's tradition and the gastronomic reputation of the region.
Ingredients
Boletus (Suillus luteus or granulatus), Oyster mushrooms (Pleurotus ostreatus), Black mushrooms (Auricularia auricula judae), Porcini (Boletus edulis) dried.
Preparation Tips
Rehydrate the mushrooms in boiling water for about 30 minutes. Then cook as fresh mushrooms.
Delicious for flavoring a risotto, a puree, or a soup
Mushrooms with a rich taste and aroma
Rigorously selected
Hand-picked
Looking for a recipe idea? Check it out here!
A taste and texture achieved thanks to the Haute-Loire terroir
AOP, the diamond of Haute-Loire
With an incomparable and recognized taste
Looking for a recipe idea? Click here!
Delicious for flavoring a risotto, a puree, or a soup
Mushrooms with a rich taste and aroma
Rigorously selected
Hand-picked
Looking for a recipe idea? Check it out here!
Sabarot partners with Editions Marie Claire to help you discover mushrooms
The essential book to brighten up your dishes all year round
Simple, quick, and delicious recipes!
The essential ingredient for delicious and savory dishes!
A concentrate of flavors for exquisite dishes
Gourmet blend of boletes and porcini
Brings a delicate and woody fragrance
Looking for a recipe idea? Click here!
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