Dried Wild Mushroom Mix
Choose 1 or 6lbs
Pacific Northwest, USA
The dried wild mushroom mix is sold as a blend of dried morels, lobster mushrooms, chanterelles, porcinis and black trumpets. The porcinis and lobster mushrooms are sliced before drying while the morels, chanterelles and black trumpets are dried whole.
Each of these mushrooms brings their own unique flavor and texture to the blend, resulting in a delicious, earthy and intensely mushroomy whole. Once rehydrated, it’s delicious in soups, stews, blended into sauces, sautéed for side dishes, served on top of steaks or seafood, etc.
Dried mushrooms are a great value. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms. In addition, they can be shipped much more affordably.
Store dried wild mushrooms in an air-tight container or zip top bag in a cool, dry, dark cupboard.
Dried mushrooms will retain their flavor for at least a year, but likely far longer.
RECIPES & TIPS
Wild mushroom blends are a great choice for richly flavored stocks, sauces and stews. Rehydrate them before cooking in boiling water, or if your recipe involves a simmering or boiling, add them right to the pot.
The rehydrating water can be strained and used as a flavorful stock for soups, risottos (how to make risotto)sauces and other recipes.
Dried chanterelle mushrooms can sometimes reconstitute woody, so pureeing them after rehydrating is recommended. Their pale yellow color makes them easy to identify in this blend, so why not try picking them out after rehydrating, then pureeing them with the soaking water for use as part of your sauce, stew or soup base? Leaving the other mushrooms whole or in large pieces will provide textural and visual contrast.
Flavors that pair well with wild mushrooms include garlic, butter, cream, lemon juice, wine (white or red), chile peppers, seafood, beef, game meats, onions, pasta, parmigiano reggiano (parmesan) cheese, marjoram, thyme and parsley.