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| Gourmet Mushroom Baskets |
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| Fresh Mushrooms: Gourmet Mushroom Basket |
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Shipped Federal Express to
STREET ADDRESSES ONLY, PLEASE -
Contiguous 48 states only
Signature required -
Someone must be home during the
day.
Certified Organic Fresh Mushrooms
Grown by Gourmet Mushrooms
Certified Organic by Quality
Assurance International (QAI).
Mushroom Baskets Include:
Shiitake: Very versatile.
Shiitake can be sautéed, broiled,
baked, grilled, stir fried, or
sliced thin and used raw on
salads. Its meat flavor enhances
almost any dish. Use the stems to
create deeply flavored stocks.
Shiitake is a star when it comes
to versatility. This dark brown
mushroom, with caps ranging in
size from 2 to 4 inches, is the
most widely consumed mushroom in
Asia. It has been cultivated there
for centuries. Its earthy
fragrance and meaty texture
enhances a wide variety of dishes
since the results are beautiful
whether they are sautéed,
broiled, baked, grilled, stir
fried, or sliced thin and used in
salads. Shiitake mushrooms have
traditionally been used to add
complexity to stews or soups, and
the stems create deeply flavorful
stocks. Shiitake may also be
stuffed and broiled. Gourmet
Mushrooms, Inc. adheres to the
stringent quality standards
developed in Japan that requires
the edges of the cap to be
"in-rolled"; thus the
consumer is assured of locked in
flavor and longer shelf life.
Blue Oyster TM:
This mushroom will add a silky
texture to your favorite dish.
Enjoy it brushed with olive oil,
sprinkled with herbs, and flash
broiled for two to three minutes.
It is delicious when lightly
battered and done tempura style.
The slight shellfish flavor is
excellent with fish or poultry
dishes. When served in clusters,
they make a wonderful appetizer.
The mildly shellfish-flavored
mushrooms are delicious when
bunches are dipped in a light
batter and prepared tempura style.
Trumpet Royale TM:
Trumpet Royale™ has a wonderful
nutty flavor, a resilient firm
texture, and an amazing shelf
life. Chefs in some of the
country’s finest restaurants
have remarked on its versatility
and will often use it in place of
wild mushrooms. It has a great
range of flavor, depending on the
preparation style. It can be sautéed,
grilled, braised, stewed, or
broiled. Unlike many mushrooms,
the stem has the same wonderful
texture and flavor as the cap –
nothing is wasted. The stem may be
sliced into medallions and
prepared like seared scallops…
Trumpet Royale™ offers endless
opportunities for creativity!
Pom Pom Blanc TM:
This unique mushroom has a very
firm texture and a flavor
reminiscent of fresh crabmeat.
This mushroom is fantastic as
tempura or can compliment anything
from a white sauce to a marinade.
When baked whole POM POM BLANCTM
makes a dramatic garnish or an
unique appetizer. The feathery
condition is best preserved by
brushing with melted butter and
baking in a very hot oven for 3-5
minutes. It is also delicious
shredded and tossed into a hot
seafood pasta and great with a
ginger buerre blanc sauce.
Cinnamon Cap TM:
Cinnamon Cap™ have small,
terra-cotta colored, nickel-sized
caps sprinkled with white flecks
and poised on creamy 2 to 3 inch
stems. Their crunchy texture and
mild, earthy flavor, coupled with
their unusual color and exotic
appearance make them a wonderful
complement to dishes with meat,
fowl, or game. Cinnamon Cap™ are
also a delicious addition in red
wine reductions. Since this
mushroom retains its texture after
cooking, it is excellent for use
in soups and sauces, and enhances
vegetable and meat sautés when
cooked hot and fast. An ordinary
pizza becomes a gourmet dish when
the mushrooms are sautéed in this
manner, sprinkled over the pizza,
and then briefly baked in a hot
oven for a couple of minutes.
Another nice feature of the
Cinnamon Cap™ is that it may be
stored frozen.
Clam Shell TM: As
the name implies, cooking with the
Brown or Alba Clam ShellTM
evokes the subtle flavors of
seafood. Clam ShellTM
mushrooms should be thoroughly
cooked. This mushroom will enhance
seafood, pork, or chicken dishes.
The versatile Clamshell™, also
known as Hon- or Buna-Shimeji, is
distinguished by its mild
shellfish flavor. It's
quarter-size caps with 2 to 3 inch
white stems retain a crunchy
texture even after the requisite
thorough sautéing. We recommend a
hot sauté to coax the most flavor
out of this mushroom. The taste
may be further enhanced with
garlic or shallots. The Clamshell™
is a pleasant addition to seafood
soups or bisques, stew, sauces, or
stir-fries. They have a good shelf
life, and both the creamy white
caps of the Alba Clamshell™ or
the marbled appearance of the
Brown Clamshell™ are attractive
in produce and restaurant
presentations.
The following fresh mushroom
varieties in the Gourmet Mushroom
BasketTM is subject to
availability.
Black Oyster TM:
Somewhat more robust than the Blue
Oyster, it can be used in the same
manner.
Nameko: Similar to Cinnamon
Cap, Nameko is very popular in
Asia. It is a standard ingredient
in Miso Soup. The flavor is light
and the silky texture withstands
cooking.
Chanterelle: A traditional
favorite, it posses extraordinary
flavor, fragrance, and color. Use
with poultry, pork, veal, white
sauces, or eggs.
Hedgehog: Many chefs use
this mushroom as a substitute for
Chanterelle. Its name is due to
the spines under its cap.
Excellent with breakfast dishes.
Black Trumpet This thin
walled mushroom can be used to
create savory cream sauces for
pasta dishes. It is a delicious
accompaniment with venison,
pheasant, and other game.
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