Gourmet Mushrooms & Mushroom Products
Natural, Organic or Cultivated
Dried Edible Mushrooms:
Premium Quality Natural, Dried Edible Mushrooms for Cooking and Health
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.
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.
4 oz
$50.00 + S/H
Out of Stock
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| More on Morel Mushrooms:
Tasting a bit like veal or beef, and possessing a rustic texture in Europe the
morel is one of the most coveted mushrooms in haute cuisine, particularly
French. The definition of fine food when it comes to mushrooms. |
VISA - MASTER CARD - DISCOVER - AMERICAN EXPRESS
GMHP, P. O. Box 515 IP, Graton, CA 95444
(707) 829-7301 Fax: (707) 823-9091
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. It takes ten pounds of premium fresh wild mushrooms to make one pound of
dried mushrooms. Dried mushrooms may be re-hydrated 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 re-hydration process is
easy; just soak as many mushrooms as you would like to cook with in warm water
for an half hour to six hours, strain through a coffee filter or paper
towel and retain the liquid for your recipe or future use, pat dry and they are
ready to cook with. Some people prefer to rehydrate mushrooms in a wine, salt or
sugar diluted with water (about 10:1).
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