Extraordinary mushrooms

Mushrooms are increasing in popularity. Nowadays we all know the chestnut mushrooms, the big portobello and the shiitake mushrooms. But there are so many beautiful, more unknown species to discover in the kitchen.

The mushroom assortment at Rungis gets bigger and more versatile. Where some mushrooms are cultivated, others can only be found in the wild. Every mushroom has its own unique taste, its own structure and therefore also its own possibilities.
Below you can find a selection from our range of special and very tasty mushrooms.

Chicken of the woods

Wild mushroom
Article number: 150092

Taste: Reminiscent of cooked chicken, due to its firm and stringy structure.

Preparation: Don’t fry them too much to prevent the mushroom from drying out. This mushroom is also known as the sulpher shelf. Try to blanch them for 1 minute before baking to keep it softer.

Combine with: Can easily handle strong flavors such as artichoke, tarragon and citrus.

Lobster mushroom

Wild mushroom
Article number: 150090

Taste: A firm mushroom with a nutty flavor.

Preparation: Bake or stew. This mushroom owes its name to its lobster-colored appearance.

Combine with: In slices in a pan with some butter, salt, pepper and a few drops of lemon.


Caesar's mushroom

Wild mushroom
Article number: 150076

Taste: This mushroom needs a lot of heat to develop and can therefore not be found in The Netherlands.

Preparation: The Caesar’s mushroom starts as a little ball and then grows into a mushroom.

Combine with: Great when baked or grilled calmly.

Porcini mushroom

Wild mushroom
Porcini mushroom whole: 150070
Porcini mushroom sliced: 150068

Taste: One of the tastiest mushrooms. Creamy and nutty.

Preparation: Can be used raw in thin slices or baked.

Combine with: Thanks to its rich taste very versatile. For example also great as a soup or sauce.


Wild mushroom
Article number: 150027

Taste: Small mushroom with a lot of scent and taste. Also known as the fairy ring mushroom.

Preparation: Requires a short preparation time.

Combine with: particularly great for stewing in sauces, ragouts or risotto.


Wild mushroom
Article number: 150022

Taste: A concentrated, rich flavor with hints of pine nuts and cinnamon. Also known as the pine mushroom.

Preparation: Brush them clean and prepare briefly to preserve the nice bite.

Combine with: One of the most loved mushrooms in China and Japan. Less is more, the taste is quickly present in your dish.

Pied de mouton

Wild mushroom
Article number: 150034

Taste: A fleshy hat with a spicy aroma. Also known as hedgehog mushrooms.

Preparation: Don’t eat them raw. Scrape away the spines on the underside of the hat before cooking.

Combine with: Delicious with meat- and game dishes or in sauces.


Wild mushroom
Article number: 150055

Taste: Beautiful aromatic taste. Also known as ‘Dancing mushroom’.

Preparation: This gray-brown, lush mushroom is a favorite in Japan.

Combine with: A true superfood. Exciting with, for example, ginger, garlic and coriander.

Chanterelle mushroom

Wild mushroom
Chanterelle: 150006
Chanterelle small: 150067

Taste: the chanterelles are always cut by hand in the wild. This peppery mushroom cannot be cultivated.

Preparation: Available as normal sized chanterelle and the special small ones. The small ones often have a hat that’s still closed.

Combine with: Nice when shortly baked or processed in ragout.

Morel mushroom

Wild mushroom
Article number: 150044

Taste: These spring mushrooms have a great earthy and aromatic taste. They can’t be eaten raw.

Preparation: Not only known for its great taste, but also by their honeycomb like exterior.

Combine with: Great with game dishes or ragouts. But also nice to fill them.

Trompettes de la mort

Wild mushroom
Article number: 150042

Taste: Very rich taste, a bit like truffle.

Preparation: Bake or stew. Gives a lot of scent and its dark color to dishes.

Combine with: Great with game dishes, risotto or pasta.


Cultivated mushroom
Article number: 150115

Taste: Nice sweet taste with an earthy aroma and a good bite.

Preparation: In the wild cordycep grow as a parasite on caterpillars. This variant is a lot ‘safer’ and is grown on starchy soil.

Combine with: The rich taste is reminiscent of shellfish. Lots of interesting flavor combinations are possible.


Cultivated mushroom
Bruine shiimeji: 150005
Witte shiimeji: 150048

Taste: Firm texture and known for its umami-taste.

Preparation: This mushroom grows in bundles and is completely edible, both the stem and the hat.

Combine with: Raw, slightly bitter in taste. When cooked they develop a mild nutty and slightly sweet taste. Delicious in combination with fish and tarragon.


Cultivated mushroom
Enoki: 150012
Enoki gold: 150050

Taste: Fruity and crispy taste.

Preparation: This mushroom is grown in bundles and are great to use raw.

Combine with: For example as low carb noodles or in Japanese soup.

Royal chestnut

Cultivated mushroom
Article number: 150112

Taste: Slightly sweet and woody with a fleshy structure. A rich forest-like aroma.

Preparation: Cut lengthwise in half and bake on the ‘cutting edge’. Also great when stewed.

Combine with: Fits perfectly into sauces.

King trumpet mushroom

Cultivated mushroom
King trumpet mushroom: 150021
Mini king trumpet mushroom: 150079

Taste: Has the beautiful scent of almonds.

Preparation: The king trumpet mushroom can be used in its entirety.

Combine with: Very little flavor when kept raw. Grill, bake or prepare in the oven to release the delicious taste.

Oyster mushroom

Cultivated mushroom
Mini oyster mushroom: 150025
Pink oyster mushroom: 150039
Yellow oyster mushroom: 150014

Taste: Soft, nutty and aromatic. The yellow one is a bit nutty and the pink one has a more sweeter taste.

Preparation: Thanks its name to its oyster-shaped hat.

Combine with: In soups, sauces or salads. Also great when baked.

Rungis has a lot of experience with fruits and vegetables and stands for quality. Their communication is also a big plus. Almost daily we receive a text or email about the new seasonal products

Fortunately, there’s a constant supply at Rungis, because we sometimes need three hundred kohlrabi. Not just for De Librije, but also for Bar Senang: fruit and vegetables are wel represented on the menu there too.