Porcini Mushrooms - Grade Extra AB Porcini mushrooms are graded according to quality level and slice size. We have a grade for every use and budget. Check out our other grades--Grade AA "Premium," and Grade A "Super." Extremely rich with an earthy flavor, these porcini mushroom pieces are perfect addition for soups, quiche, pâtés, stews, tomato sauces, pot roast, side dishes and stuffings.) The rich flavor and exceptional aroma add new dimensions and enhance many hot and cold dishes.
Morel Mushrooms The taste of the morel makes it the most sought after funghi following only the truffle. Essence made from dried morels is rivaled only by the porcini. Morels are often paired with white wine sauces and veal or chicken. They also work well with grilled meats. Dried morels provide much more intense flavor than fresh ones.
Porcini Powder Ground porcini mushrooms have an intense flavor. Mix porcini mushroom powder into tomato sauces, gravies and stews.
Porcini Mushrooms - Grade Super Premium AA The AA grade provides large pieces for great table presentation.
Woodear Mushrooms Imported from China, it makes a great addition to almost any Asian dish or stir-fry due to its mild flavor and crunchy texture. After reconstituting, slice into thin pieces.
Maitake Mushrooms The maitake mushroom commonly known as 'hen of the woods' is a delicious and healthful mushroom. Very often sold in supplemental form such as pills and powder, the maitake is renowned for its health benefits. In addition the maitakes are noted for their taste. Rich and woodsy in flavor along with the meaty texture make them a delicious addition to many different dishes. [Currently unavailable.]
Porcini Mushrooms - Grade Super A
Shiitake Mushrooms (Sliced) Shiitakes like other mushrooms in the dried form possess intense flavor characteristics. A combination of shiitakes, sugar, soy sauce and water makes a great base for stir-frys. Garlic, chili powder, coriander and pepper all go well with shiitakes. They are also rich in several anti-oxidants and vitamin D.
Chanterelle Mushrooms Chanterelles are very delicate, with a fruity and peppery nutlike flavor. They add flavor, fragrance and color to many veal, poultry, pork and egg dishes as well as cream sauces. Their delicate flavor also complements many seafood dishes. Serve them as a side dish. After reconstituting sauté in butter or olive oil with a little garlic, Italian parsley and chopped onions or shallots.
Pacific Mushroom Mix Oyster mushrooms, porcini, shiitake, lobster-mushrooms and black trompettes are combined to make this an outstanding mix for wild mushroom soup, stir-frys or mushroom sauces.
Shiitake Mushroom Caps Shiitake mushrooms are noted for their wonderful distinctly woodsy flavors. Measuring some 4-5cm (almost 2 inches) in diameter these huge, stemless caps are of outstanding quality. Use them whole or sliced in soups, stir fries and sauces.
Champignon (White Button) Mushroom Kibbles Whenever you want to add mushroom flavors to a dish use these champignon kibbles. They are wonderful in cream sauces, pasta sauces, white wine sauces and anywhere else mushrooms are called for in a recipe. These small pieces of champignon kibbles ranging in size from one fourth to one third inches are perfect for almost any dish calling for mushrooms. [No longer unavailable.]
Shredded Woodear Mushrooms Shredded woodear mushrooms are easy and convenient to use. A staple in many Asian-style dishes these shredded wood ears require no slicing or dicing. Toss into soups, stir frees and sauces.
Porcini Kibbles These small pieces of porcini mushrooms ranging in size from one fourth to one third inches are perfect for tossing into soups, stews, sauces, patés, pasta sauces. No chopping or cutting required. Just reconstitute as you normally do with the porcini slices and add these delicious 'kibbles' to your dish.
Eryngii Mushrooms Better known by their name "King Oyster Mushroom," the eryngii is the largest variety in the family of oyster mushrooms. It is native both to Europe growing mainly in the Mediterranean area and in parts of central Asia. The eryngii has been very popular in Europe and Asia for a number of years, but is relatively unknown in the U.S. Believe it or not, a boom in Italian cuisine in Japan in the 1990s helped popularize this mushroom which is delicious in pasta dishes. Its hint of almond-like flavor adapts very well to Asian or Mediterranean dishes. If you like to cook, experiment with our newest find. Depending on your preference, the gorgeous white slices can be used whole or you can julienne, after reconstituting.
Portobello Mushrooms If you enjoy the flavor of fresh portobellos, you will love these reconstituted dry ones. Perfect for omelets and almost any meat dish. Add them to pasta sauces and soups as well. When you have pizza delivered or if you make your own, sprinkle some of these on top. Their chewy texture makes them highly desirable as a meat substitute. [No longer listed at Amazon.]
Lobster Mushrooms Lobster mushrooms get their name from their knobby appearance and bright red color. With their firm texture and seafood--like flavor, they are great in soups, stews and terrines. Sliced thin and sautéed with onions, they add a touch of class next to omelets or simply mix them in with the eggs. Add them along with their essence to seafood chowder. [No longer listed at Amazon.]
Premium Wild Mushroom Mix This combination of oyster, porcini, horn-of-plenty, shiitake and morel mushrooms will give an unbelievable taste dimension to any sauce. This premium mix sautéed in a little olive oil and red wine makes a perfect side dish for grilled meats. If you want to enjoy the best wild mushroom soup ever use this mix instead of just one variety of mushroom. Great for stir fries as well.
Oyster Mushrooms A silky mushroom that is perfect for any dish calling for mushrooms. They look and smell like oysters and the taste resembles fresh oysters. When cooked, the oyster mushroom has a firm texture that adds body to sauces and other dishes. Oyster mushrooms marry well with seafood and chicken. Oyster mushrooms are also reputed to be an aid in lowering cholesterol.
Champignon (White Button Mushrooms) After reconstituting use in any dish as you would fresh white mushrooms. Reviews at Amazon.com are negative.
Kinoko Mushroom Mix The kinoko mix containing oyster mushrooms, shiitakes, eryngii and wood ears are perfect for tossing into almost any stir-fry.
Champignon (White Button Mushroom) Powder Stir in our champignon powder (white button mushroom powder) into gravies, sauces, cream soups, stews, stir--fry recipes, pasta sauces and casseroles for an extra mushroom flavor. This is the perfect addition for that dish where you would enjoy a mushroom flavor, but do not want to use whole mushrooms. Since it is a dried powder this allows you to keep it on hand for immediate use whenever you like. [Currently unavailable.]
Straw or Paddy Straw Mushrooms Straw mushrooms are reconstituted like other mushrooms. The entire mushroom is edible. If the stems are tough, discard them. The crunchiness of straw mushrooms makes them ideal for stir-frys and Asian-style soups and broths. Also known as "Paddy Straw" Mushrooms. Dried straw mushrooms are much better than the canned varieties since they have a much more intense flavor.
Shiitake Mushroom Kibbles Shiitake mushrooms are a perfect addition to many different types of entrees and soups, especially those with an Asian theme. These small pieces of shiitake mushroom kibbles ranging in size from one fourth to one third inches are perfect for putting into soups, stews, sauces, patés, tomato sauces. No chopping or cutting is required. Just reconstitute as you normally do with the shiitake slices and add these delicious 'kibbles' to your dish. [No longer listed at Amazon.]
Black Trompette Mushrooms Sometimes referred to as "false truffles," called because they are often used to mimic truffles due to their dark color. Black trompette mushrooms have an excellent flavor which blooms to its fullest when the mushrooms are dried and then reconstituted. Excellent for game dishes. Also known as "Horn of Plenty" Mushrooms. In the last year these mushrooms have become all the rage as top chefs have discovered their wonderful flavor.
Shiitake Matchsticks These julienne slices of dried shiitake mushrooms are just the right size for adding to soups, stews, and sauces. No chopping or cutting is required. Just reconstitute as you normally do with the shiitake slices or the 'kibbles' and add these delicious 'matchsticks' to your dish. [No longer listed at Amazon.]
Nameko Mushrooms The newest addition to our extensive line of dried mushrooms is the nameko (NAH-meh-koh). This small mushroom, delicate in flavor, is a great addition to Japanese-style as well as other broth-like soups. The soft texture of the mushroom along with its earthy smell is somewhat similar to shiitakes, but the taste is much more subtle. A nice feature of the nameko mushroom is that you can use the entire mushroom-stem and cap. The consistency is the same in both stem and cap, soft and almost like a marshmallow. Use the nameko in delicate dishes such as noodles, seafood and chicken. You can also mix them with vegetables in a stir-fry. [No longer listed at Amazon.]