The market research starts! The Mauricie’s wild mushroom partnership, in collaboration with the St-Paulin’s Industrial Committee and Ghislain Charrette...
First Nations link genomics to their ancestral knowledge First Nations link genomics to their ancestral knowledge. Here's the link to the official...
Les guides mycologues exposent leur originalité! Gathered at the Auberge des Gouverneurs in Shawinigan, Mauricie's mycologist guides presented their services to...
Two organizations in the Mushroom industry stand out at the Récolte des chefs 2017 Myco Gourmet and Forêt y goûter, one in the production of mushrooms and the...
Nordic gastronomy with mushrooms, another cohort of chefs at work! Eight participants completed a gastronomy training with mushrooms and forest spices on Monday....
More than a dozen members of Hotel Sacacomie’s kitchen staff were trained in wild mushroom gastronomy last Monday by gourmet mycologist chef Fred Chappuis! Executive...
Sixteen participants completed on Monday the professional mushroom picking training. This appropriate training is preparing these participants to become mushroom...
Researchers at the Université du Québec in Trois-Rivières (UQTR), are working to develop a tool that will use molecular markers,to detect the presence of fifty...
Participants of the professional pickers training started their class with expert mycologist Yvan Perreault last Monday at Champlain’s Manoir Antic! This intensive 32...
The Mauricie’s wild mushroom partnership with Le Baluchon launch the entrepreneurial challenge: Metayer mycologue - entrepreneur créateur d’experiences. The...
Forêt y goûter and its owner Francis Fournier becomes the second organization picking wild mushrooms to be qualified (Mauricie’s best). The opening of the new store...
Forêt y goûter, a growing and dynamic company in the harvesting and marketing of non-timber forest products is proud to announce that it’s establishing its head...
In collaboration with Emploi-Québec, Mauricie’s wild mushroom partnership is launching its training program for 2016 which will enable companies in the region to...
Conscience Nature and its owner Marianne Dallaire is the first company picking wild mushrooms to be MIAM qualified (Mauricie’s best). Operating since 2014 in the...
Mauricie’s wild mushroom partnership, better known as Mauricie’s forest Mushrooms has been selected as one of 100 local initiatives for responsible and sustainable...
During the Mauricie’s Salon de l’alimentation, renown chef Fred Chapuis did a cooking workshop for visitors. On the menu, the lobster mushroom bruschetta (in french)!...
Three organizations active in wild mushrooms picking made a good impression on the chefs that were participating in the second edition of “La récolte des chefs”. ...
Here is, for the first time in Quebec, a guide that identifies techniques for farming mushrooms under forest canopy on stumps, logs, mounds or...
The weekend has just ended and we are still remembering the succulent taste of wild mushrooms dishes made by chef Fred Chappuis from Fredélys at the marché Godefroy....
Training was given to restaurant employees on wild mushrooms. This restaurant is known to serve these Mauricie's forest delights ! Five species of chanterelles,...
Media coverage in newspapers and news on the web Radio-Canada (french) L'Hebdo du St-Maurice (french) Twitter - Tourisme Mauricie...
This website is one of the most complete edible forest mushrooms website in North America. It was designed in english and in french to enable anyone to find relevant...
It is with enthusiasm that Tourisme Mauricie reveals its promotion for agri-tourism and gourmet tourism. Visitors will discover the attractions and restaurants that...
The Mauricie region has a new food identity, " MIAM, le meilleur de la Mauricie" to promote the consumption of products that are produce, grown , process or prepared...
The provincial scale packaging and processing plant for forest mushrooms creates a great deal of interests. Click here to read the article (french).
Detecting the presence of certain commercial species of edible mushrooms, from forest soil sample, is now possible by using their DNA. This work is being conducted by...
This tool will allow the organization to support all activities necessary for the commercialization of mushrooms and picking. Click here for more informations...
A second trade mission took place in late October 2014. During this mission, the Mauricie participated in discussions on the development of the Mycosilva Forest...
Personal chef Fred Chappuis conducted two training sessions on mycological cuisine in October to introduce participating chefs to the use of wild mushrooms in dishes...
Click here to watch (Radio-Canada - French).
Researcher Hugo Germain, Research Chair in Plant Immunity at the Université du Québec à Trois-Rivières (UQTR), accompanied by Master’s student Geneviève Laperrière and...
Click here to read the article (French).
Television coverage The launch of the Wild Mushroom Partnership at a national level Media coverage in newspapers and news on the...
The ACPFNL launches its “Guide to Wild Mushrooms
The trade mission to Spain in 2012 was the turning point in the development and implementation of the coordination of the Mauricie’s Wild Mushroom Partnership.