Processed mushrooms in a sauce, that is the basis of our ragout. The preparation follows a carefully monitored process, because only then can we create the right taste.
Tasty in our bouchées
For best quality we recommend you warm the ragout in a pan, but don’t let it boil. To avoid cross-contamination, we recommend that you work with clean tools and hands.
Thawed: Heat the ragout in a pan on a medium heat until it is hot.
Frozen: Immerse the container in bowl with hot water (ou bain marie) until you can get the stew out of the container. Then remove the bowl and warm the ragout in a pan over medium heat.
Water, 20% mushrooms, rice flour, buckwheat flour, palm oil, herbs and spices (lovage, turmeric, white pepper, paprika, nutmeg, clove, mace, cloves, thyme, onion powder), hydrolyzed canola, sunflower oil, salt, maltodextrin, yeast extract, arabic gum