Gourmet Mushrooms & Mushroom ProductsNatural, Organic or Cultivated
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An Excellent Meat SubstituteSubject to availability - All in Stock now!
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Natural mushrooms are harvested from the wild for a limited time each year. A limited quantity of mushrooms are slow dried to perfection which preserves and enhances the flavors and aromas.
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MORELS
- Morchella - Natural - Also know as: Merkel, Dry Land Fish, Sponge Mushroom, or Pine Cone Mushroom. Morels are the rare prize of the spring hunt. They add flavor and aroma to any type of food. This unique mushroom can be sautéed, and eaten whole or used to flavor almost any dish. No sauce is too heavy to smother its fantastic subtle flavor. |
PORCINI - SLICEDPremium Quality - Extra AA Natural - Also known as Cepe or Boletus, it has a extremely rich flavor. Porcini is one of the finest mushrooms and exceptionally delicious. Their nutty, earthy & meaty flavor complements almost any hot or cold dish. This mushroom will make your Beef Stroganoff a special treat. Use in almost any sauce, it will not be overpowered by tomatoes sauces.4 oz $13.00 + S/H
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PORCINI POWDER / FLOUR
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SHIITAKE - WholePremium, cultivated mushrooms. Also known as the black forest mushroom, Shiitake is a very versatile mushroom. Shiitake can be sautéed,, broiled, baked, grilled, stir fried. Its meaty flavor enhances almost any dish and dried shiitakes can absorb your cooking sauce and uniquely enhance the flavor of your favorite dishes.8 oz $10.00 + S/H |
CHANTERELLEThe classic yellow chanterelle Mushroom: Natural - A traditional favorite, it possesses extraordinary flavor, fragrance, and color. Use with poultry, pork, veal, white sauces, or eggs.4 oz $16.00 + S/H |
GOURMET PACK 1 pound of dried mushrooms:
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SHIITAKE - SlicedPremium, cultivated mushrooms.
Also known as the black forest mushroom, Shiitake is a very versatile mushroom. Shiitake can be sautéed,, broiled, baked, grilled, stir fried. Its meaty flavor enhances almost any dish and dried shiitakes can absorb your cooking sauce and uniquely enhance the flavor of your favorite dishes. |
BLACK TRUMPET - "Horn of Plenty"Natural - This thin walled black "chanterelle" can be used to create savory cream sauces for pasta dishes. It is a delicious accompaniment with venison, pheasant, and other game. Since drying the BLACK TRUMPET intensifies its taste and aroma, many prefer the dried mushrooms to fresh ones.4 oz $16.00 + S/H |
PORTABELLA (PORTOBELLO) - slicedCultivated - Known as Crimini when young, this hearty Agaricus adds flavor, texture and color to almost any dish. A great addition to Dressing, Sauté and garnish your omelet or soufflé, wonderful with almost any meat course.4 oz $12.00 + S/H. |
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Rare Red Reishi- Ganoderma lucidum Organically produced - This antler-shaped mushroom is the most rare and valuable form of Red Reishi. Known in China for over 4000 years as Ling Zhi, herbalist call Reishi the herb of spiritual potency and used it to promote good health and longevity. |
 Truffle Flour Soft wheat grain truffle flavored flour: Mix with regular flour to provide unique truffle aroma to almost any baking. A little goes a long way! Mix in 30 grams (1 oz) per 2 pounds of flour for bechamel and other sauces; mix in 60 grams (2 oz) per 2 pounds of flour for fresh pasta, bread, or pizza. 80 grams (2 oz) 16.95 + S/H |
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AVAILABILITY OF DRIED MUSHROOMS MAY BE LIMITED |
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Dried mushrooms should be stored in a cool place in an airtight container, for up to a year, or placed in the freezer for longest shelf life.
It takes ten pounds of premium fresh wild mushrooms to make one pound of dried mushrooms. Dried mushrooms may be rehydrated and used in cooking just like fresh mushrooms. Use about One Ounce of dried mushrooms for each 8 to 10 ounces of fresh mushrooms called for in a recipe. The rehydration process is easy; just soak as many mushrooms as you would like to cook with in warm, lightly salted or sugared water for an half hour or so and they are ready to cook with. Some people prefer to rehydrate mushrooms in a wine diluted with water (about 10:1).
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