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Gourmet Mushrooms & Mushroom Products

Natural, Organic or Cultivated
Dried Edible Mushrooms:

Morel Mushrooms, Morchella, Shiitake Mushrooms, Chanterelle Mushrooms, Black Trumpet Mushrooms, Cepe Mushrooms, Porcini Mushrooms, Oyster Mushrooms, Pleurotus Mushrooms, Portabella Mushrooms, Portobello Mushrooms, Crimini Mushrooms, Matsutake Mushrooms, Reishi Mushrooms, Horn of Plenty, merkel, sponge mushroom, pine cone mushroom

Premium Quality Natural, Dried Edible Mushrooms for Cooking and Health

Natural mushrooms are harvested from the wild for a limited time each year. A limited quantity of mushrooms are slow dried to perfection which preserves and enhances the flavors and aromas.


 

 MORELS
Dried Morels

- Morchella - Natural - Also know as: Merkel, Dry Land Fish, Sponge Mushroom, or Pine Cone Mushroom. Morels are the rare prize of the spring hunt. They add flavor and aroma to any type of food. This unique mushroom can be sautéed, and eaten whole or used to flavor almost any dish. No sauce is too heavy to smother its fantastic subtle flavor.
4 oz $50.00 + S/H 
 

More on Morel Mushrooms: Tasting a bit like veal or beef, and possessing a rustic texture in Europe the morel is one of the most coveted mushrooms in haute cuisine, particularly French. The definition of fine food when it comes to mushrooms.
Rare Red Reishi

Rare Red Reishi

- Ganoderma lucidum Organically produced - This antler-shaped mushroom is the most rare and valuable form of Red Reishi. Known in China for over 4000 years as Ling Zhi, herbalist call Reishi the herb of spiritual potency and used it to promote good health and longevity.


Dried Fruit Body 14 gm) - $9.95+ S/H 

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Click Here for Dried Mushroom Preparation & Storage Click here to Print a Copy of our Order Form Dried Morels - Secure On Line Order Form Click Here for Gourmet Mushroom Recipes Click Here for Gourmet Mushrooms & Mushroom Products Home Page

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Dried mushrooms should be stored in a cool place in an airtight container, for up to a year, or placed in the freezer for longest shelf life.

It takes ten pounds of premium fresh wild mushrooms to make one pound of dried mushrooms. Dried mushrooms may be rehydrated and used in cooking just like fresh mushrooms. Use about One Ounce of dried mushrooms for each 8 to 10 ounces of fresh mushrooms called for in a recipe. It takes ten pounds of premium fresh wild mushrooms to make one pound of dried mushrooms. Dried mushrooms may be re-hydrated and used in cooking just like fresh mushrooms. Use about One Ounce of dried mushrooms for each 8 to 10 ounces of fresh mushrooms called for in a recipe. The re-hydration process is easy; just soak as many mushrooms as you would like to cook with in warm water for an half hour  to six hours, strain through a coffee filter or paper towel and retain the liquid for your recipe or future use, pat dry and they are ready to cook with. Some people prefer to rehydrate mushrooms in a wine, salt or sugar diluted with water (about 10:1).

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