Mushrooms make healthy dishes both for what they provide (proteins, fibers, vitamins, minerals) and for what they lack (fat, sugar, calories). March 23-25, at Montréal's Palais des Congrès, come and visit us at booth 124: our experts will explain the benefits for the Manger-Santé exhibition.
February 11 workshop on fermentation and February 17-18 course on wild mushrooms’ harvesting are unfortunatly already full. Those who could not attend should stay tuned to our forthcoming events.
Fortunatly, it is not too late to register for our April 8th Mushroom Cultivation Workshop though. It is also time to register for the summer excursions, including the July 29th outing just announced. Mycoboutique offers more than twenty such week-end events each summer, not to mention the numerous private requests.
If you register and pay for 4 seasonal outings before May 12, 2018, the price is reduced from $55 to $40 per hiker. Registrations are non refoundable, but may involve different persons and different dates. Do not procrastinate: the group are limited to 25 for the benefit of the participant themselves.
Mycoboutique offers more than twenty such week-end events each summer, not to mention the numerous weekly private forays.
With its workshops and products, Mycoboutique has become a reference in fermentation, offering books, accessories and ferments that allow you to make yourself milk or fruit kefir, tempeh, miso, koji, kombucha, sake, various cheeses. Have you tasted our own and unique chanty kimchi?
Yeasts have long been used by humans to make fermented drinks and food. Increasingly, inactivited yeasts are part of daily diets. Their nutritional value is exceptionnal: rich in protein (45%), minerals and B vitamins. Their taste can be great, replacing parmesan cheese in a vegetarian diet, for example. Try our nutritional yeast Nutrid'or!
It’s a fox! It’s a fowl! No! It’s a nightingale!
There should be only one universally recognized name for each species. Locally, folks have their own familiar names for the same species. Local names differ widely across cultures: whether borrowed from an object, an animal or a natural phenomenon, they reveal the pleasures or fears inspired by a given mushroom.
Chanterelles, for example, are top picks in most culinary traditions. Orange colored, with firm flesh and fruity flavor, they are easily recognizable. Most eastern Europeans see foxes (лисичка in Russian). Italians call them chickens (gallinacci), Catalans, nightingales (rossinyols).
Another emblematic species, the puffball, as it is called in English speaking countries is a white round stemless ball that can get as big as a football. The familiar name is common to most Germanic languages. For a French speaker (vesses-de-loup), an Italian or a Spaniard, it is a wolf fart, for a Romanian, a horse fart. Whether fart or puffball, these names remind us of the fun we have blowing them up with a simple kick.
On the other hand, some of the species we appreciate here may inspire a repugnance elsewhere: for instance in Romania, the morel is known as Saint Peter's cock.
If folks give knicknames to mushrooms in your native tongue, do not hesitate to let us know!