The IQF or "Individually Quick Frozen" process allows the individual freezing of products without the formation of crystals or any risk of foods sticking together. This is particularly important in the case of frozen mushrooms, which can contain up to 90% water. Thanks to freezing, the organoleptic qualities of the mushroom are preserved (appearance, taste and texture, etc.). A great advantage of our frozen mushrooms is that they can be enjoyed all year round and cooked like fresh mushrooms without prior thawing. For example, these mushrooms can be fried in the pan for a persillade or a delicious mushroom omelette. What's more, frozen mushrooms offer the closest taste to that of fresh mushrooms.