Shitake mushrooms have traditionally been a symbol of longevity in China. Fresh Shitakes have a spicy, toasty aroma and flavor with a juicy, succulent texture. While the stems are edible, they are rarely used because they have a woody texture and take longer to cook than the caps. Shitake caps are great for soup stocks. These Shitake mushrooms are #1 grade.

Our Shitake cultivated mushrooms are organically grown and carefully hand selected ensuring the highest quality fresh mushrooms.

Applications: Fresh Shitakes work well in stir-fries, soups, risottos, stuffings, or as a meat substitute. They can also be steamed.

Origin: Oregon and Southern California

Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Do not soak them.

How to Preserve: If you find that you will not be able to use all of your fresh mushrooms before they go bad, here are a few options:

• If you dry them, they will last for years and retain an intensified form of their intrinsic flavor and vital properties. Simply dehydrate your left over mushrooms at under 140 degrees, in an oven (or a dehydrator if you have one.) The cooking time varies with the amount of moisture the mushroom has. Keep an eye on the oven-dried shrooms until they are moisture-free. Many chefs will dry leftover mushrooms and keep them for soup stock, to use months down the road.

• Individually freezing is another method. Place the individual mushrooms on a cookie sheet making sure they aren’t touching, they will freeze retaining their original shape, often times people will freeze them in one bag all together and they will end up with a chunk that is not very cook friendly.

• You can also par-sauté fresh mushrooms in oil and then freeze them.

• Lastly there is canning mushrooms in oil. Cook down mushrooms in oil and place inside a mason jar, the heat should seal the jar. Keep refrigerated for up to two months!

Specifications: Each order is 2 lbs.

Shipping: Fedex Overnight

Mushroom Bisque
recipe created by: Kevin D. Weeks
 
1/2 lb button mushrooms – sliced
1/2 lb shitake mushrooms – sliced
1/2 lb small portabella mushrooms – sliced
2 oz dried porcini mushrooms
3 tbsp olive oil
salt to taste
1 tsp Herbes de Provence
2 tbsp butter
3 ea shallots – sliced
1/2 c white wine
1/2 c beef or chicken broth (may need more)
1 c heavy cream fresh chives – chopped (for garnish)
crème fraiche or sour cream (for garnish)
 
Bring 1 cup water to a boil then pour over dried mushrooms. Allow to rehydrate for 15 minutes. Pour through a fine strainer to filter out any dirt. Reserving the liquid.
 
Add fresh mushrooms to a large skillet over medium-high heat and sprinkle with salt. Cook, turning over frequently with a spatula, until mushrooms begin to give up their liquid. Drizzle with olive oil and sprinkle with Fines Herbes. Continue cooking and stirring until mushrooms have given up most of their liquid. Add shallots, rehydrated porcini, and butter and cook until you can smell the shallots.
 
Add the white wine to the skillet and reduce to about three tablespoons. Add beef or chicken broth and liquid from rehydrated porcini. Cook about five minutes.
 
Pour mushroom mixture into a blender and puree. Add cream and mix. Add additional stock if needed to achieve desired consistency. Serve with a splash of dry sherry and topped with a spoon full of crème fraiche or sour cream.