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Dried
Meadow
Mushrooms
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These Mushrooms are
commercially grown in China. They
have twice the flavor as white button mushrooms you
buy in the grocery store. Use them in all recipes you would use
white or brown button mushrooms, such as sauces, gravies, soups
,casseroles, omelet's, etc. Just soak them in hot tap water for
10 min. rinse and slice to size then add to your cooking, be
careful not to over cook.
They are considered about medium on the flavor scale. |
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Dried
Porcini
Mushrooms
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These mushrooms are
one of the most sought
after mushrooms in the world, because of their flavor. Our
Porcini is imported from Italy and they are the best I
have ever tasted. They add unbelievable flavor to all kinds of
dishes. Use them in rice dishes, stews, soups, gravies,
stir-fries, spaghetti sauces, etc.
They are considered strong on
the flavor scale. |
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Dried
Whole Shiitake
Mushrooms
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Grown on oak logs
in Japan, these mushrooms are very popular in oriental cooking.
Dried Shiitake are less than half the price of fresh Shiitake so
they are very economical. They will keep for a long time in your
pantry so they are nice to have on hand. Use them in stir-fries,
soups, rice dishes, or any dish you want the Shiitake flavor.
Just soak them in hot tap water for 10 min. or so, rinse and add
to your dish.
They are considered medium/strong on the flavor scale. |
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Dried
Sliced Shiitake
Mushrooms
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These mushrooms are
also grown on oak logs in Japan, sliced while fresh then dried.
They have beautiful white flesh, and a great flavor. We like
them on steak and chops. Just soak them in hot tap water, rinse
and drain. Then sauté in butter, garlic and a little white
wine. Pour over your cooked steak or chops wow is it good.
They are considered medium/strong on the flavor scale. |
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Dried
Mix Wild
Mushrooms
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This is a mix of
Porcini, Oyster, Sliced Shiitake, Bolete, and Black Trumpet
mushrooms. They range from mild to strong in flavor. This
mix adds unbelievable flavor to soups, gravies and sauces
and especially rice dishes. We add them to box rice dishes such
as Rice A Roni or Farmland boxed rice . Just soak the mushrooms
in hot tap water for about 10 minutes, rinse and chop to size.
Add them to the rice when about half the water has been absorbed
by the rice. Finish cooking and serve. It makes a great side
dish, or even dinner. |
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Dried
Morel
Mushrooms
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These mushrooms
grow wild in different areas all over the world, ours mostly
come from the Pacific Northwest. They have a very short growing
season and are always in great demand, that is why we sometimes
run out of them. They have a mild to medium nutty flavor and are
great in soups, sauces, and gravies. You can also re-hydrate
them in hot tap water, rinse ,then remove excess water on
a paper towel. Sauté in butter, garlic and a little white
wine and serve over steaks, chops, chicken or fish. |
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Dried
Portobello
Mushrooms
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These mushrooms are
commercially grown in the USA. They are basically a brown button
mushroom (Crimini) grown to a large size. They have a medium to
strong flavor and are a great all purpose mushroom. Use them in
any dish you want a mushroom flavor such as soups, sauces,
gravies ect. Add them to a can of cream of mushroom soup, and
you will not believe the flavor. We put them in beef stroganoff,
it has become a family favorite. |
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Dried
Oyster
Mushrooms
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These mushrooms are
commercially grown in Japan. In the wild they grow on tree
stumps of Poplar, Cottonwood and Willows along creeks, and moist
wooded areas. They have a delicate, mild flavor and are good in
soups, rice dishes, stir-fries and all kinds of sauces and
gravies. They will not over power your dish but you can taste
them. |
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