Mushroom
Last updated on 8 September 2026
Mousse trich
Other names : Tricholoma bonii
Habitat
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Moisture content of raw mushrooms
93.3 %
Protein content on a dry matter basis
18.9 %
Understanding the Data Presented
The aromas, uses, and pairings presented in this profile depend on the product’s preparation conditions and the methods used to collect the sensory data. To interpret the information correctly, make sure to consult the profile corresponding to the form of the product you intend to use.
View the MethodologyFlavours and Sensations
Based on descriptions collected from culinary professionals and individuals knowledgeable about this type of product.
Aromas
The distribution by aromatic family is calculated based on the total number of notes mentioned. Each family represents a proportion corresponding to the number of mentions received by all of its notes.
Forest
Moss and lichen
Evergreens
Woodsy
Unusual
Musty
Chemical
Toasted or roasted
Cocoa and coffee
Roasted or grilled
Vegetal
Dry plant
Nuts and peanuts
Nuts and peanuts
Cereals and cereals products
Pastries
Vegetables
Potato
Animal
Meat
Musty
|Unusual
Cocoa and coffee
|Toasted or roasted
Dry plant
|Vegetal
Nuts and peanuts
|Nuts and peanuts
Pastries
|Cereals and cereals products
Moss and lichen
|Forest
Potato
|Vegetables
Evergreens
|Forest
Woodsy
|Forest
Chemical
|Unusual
Roasted or grilled
|Toasted or roasted
Meat
|Animal
Food pairings
The suggested pairings are based on sensory perceptions. They are presented in descending order of frequency of mention.
1
Vegetables
–
2
Meat and poultry
–
3
Milky products
–
4
Spices
–
5
Aromatic plants
–
6
Nuts, peanuts and grains
–
7
Fruits
–
Methodology
The sensory data in this profile are linked to the conditions under which the product was prepared, analyzed, and described. This information helps interpret the aromas, uses, and pairings presented.
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