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Nameko
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| Velvet Pioppini ™
Unique among cultivated mushrooms for its deep flavor. A celebrity mushroom that can make simple presentations shine or add complexity to hearty dishes. |
Trumpet RoyaleTM
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ALba and Brown Clam ShellTM 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. Its 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 flavors 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. |
White Truffle OilWhite Truffles (Tuber aestivum), often called Autumn Truffles, are even more rare than Black Truffles. Their distinctive, subtle flavor uniquely complements pasta, cheese and fish dishes. A fantastic oil & vinegar salad dressing. |
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 OysterTM 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.
Black OysterTM Somewhat more robust than the Blue Oyster, it can be used in the same manner.
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.
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 Chanterelles. 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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Copyright © 1997 - 2008
Forest
Nameko™ has an earthy, forest flavor that is enhanced when sautéed with
shallots and the silky texture withstands the sautéing process well. The layer
of naturally occurring gelatin on the cap allows Forest Nameko™ to thicken
soups and sauces. The beautiful, bright-orange color and glossy, moist texture
of this mushroom adds an enchanting dimension to culinary creations. This
mushroom is a wonderful complement for meat, fowl, and game. Nameko is popular
in Asia where it is a standard ingredient in Miso soup.
The
unique robust flavor of the Velvet Pioppini i™ has already made it a hit with
chefs all over America. Also known as the Black Poplar mushroom, it has
magnificent dark brown caps on long cream colored stems. The intense forest
flavor makes it a natural for pastas, game, and red meats. The caps are
dark chocolate brown with a soft/silky texture. The creamy stems have a
texture similar to asparagus. Excellent on its own, with red meats or game.
Widely used in Italy for pasta con funghi. Pair with big red wines. 
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!