Looking to gain more independence in the forest for peak wild mushroom season? Join us on August 29 and 30 for our intensive course "Mushroom Hunter-Gatherer" and take part in one of our guided excursions! Can't make it this summer? Good news: the training will be offered again next February.

This comprehensive course combines theory with a guided field excursion to teach you how to identify local species, understand ecosystems, and forage safely. Book your spot online today!

Grow Your Own Mushrooms

This is your last chance this year to register for our mushroom cultivation course! During this morning session, our specialist will present indoor and outdoor cultivation techniques (oyster, shiitake, lion's mane, morel...). This workshop focuses on self-sufficiency and sharing tips that you can easily replicate at home on a low budget.

Included: a ready-to-grow 2 kg oyster mushroom kit ($35 value). ⚠️ Spaces are extremely limited!

Preserve your harvest like a pro!

When it comes to refrigeration, every mushroom has its own needs. While boletes only keep for a few days, chanterelles, stored in lined paper bags, can easily last over two weeks.

To dry or not to dry?

Dehydration works wonders for boletes, oyster mushrooms, lobster mushrooms, black trumpets, and morels. Be careful with chanterelles, though: once rehydrated, they can become tough and leathery. It is better to grind them into a powder to make a wonderful aromatic seasoning!

Our two recipes of the month

This month, the chanterelle takes center stage to showcase two preservation techniques that can easily be adapted to other species. Chanterelle butter may be kept in the freezer for up to three months, while pickled chanterelles—an ideal addition to any aperitif—will keep in the refrigerator for four weeks. But we suspect there won't be any left by then!

Lignification is the process through which young tree shoots harden into wood from late summer to early winter. During this period, symbiotic fungi emerge from the soil to reproduce.

When joining us on an excursion, you will encounter many russulas—a genus made up entirely of symbiotic species. They carpet our forests in a wide variety of pastel-hued caps. While several russula species are good edibles, those that are acrid or spicy can cause severe gastrointestinal distress.

Fortunately, they are easy to spot, and our guides will be there to help you. For example, they will compare the tasty Peck’s russula (Russula peckii) with the fiery vomiting russula (Russula emetica)—two abundant and very similar species. They will invite you to take a tiny piece of the cap from each, chew it for a few seconds, and then spit it out without swallowing. If you feel a sharp stinging sensation on your tongue, it is the vomiting russula, which is toxic.

These two species look alike, but here is an extra clue: the stem of Peck’s russula has a slight pinkish tint.

For about twenty years, mushrooms of the genus Psilocybe have been used in accredited clinics to treat mental health disorders such as severe depression and anxiety. Healing is thought to result from a reorganization of neural circuits induced by the hallucinogen. The scope of applications could be broader: a study (Frontiers in Neuroscience, May 2026) highlights a case of Alzheimer's disease.