"King of Mushrooms"
"King of Mushrooms"
anticarcinogenic, antigenotoxic, antioxidant,
The drying process allows for some flavor intensity, dried Oyster mushrooms are still rather mild and sweet. Once re-hydrated have a soft fragile texture with good melting qualities and light fruity fragrance. Oyster mushrooms well pair with seafood and white meat. Add to fresh pasta, polenta, rice, corn meal, grains or eggs. The oyster mushroom's meaty texture lends well to frying, stir-fry and braising. Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine.
Dried Shiitake mushrooms are proof that the aging process can improve a food's flavor. Its aromatics are reminiscent of garlic and pine and it impart rich, smoky, umami flavor. Dried Shiitake are often preferred to fresh as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Save the soaking liquid for stock, sauces and risotto as it yields the same intensity that shiitake has in flavor and aroma. Once re-hydrated they may be sauteed, roasted or skewered and grill. Pair well Asian mustard greens, eggplant, rice, noodles, garlic, soy and chilli.
Dried Porcini mushrooms have distinct, smoky, rich and woodsy aroma. Save soaking liquid for broths, sauces and soups as they produce a flavorful, umami-filled liquid. Once re-hydrated the mushrooms acquire a chewy consistency with a dense, meat-like texture and provide nutty, earthy and savory umami-forward flavors. Porcini mushrooms can be chopped into soup, stews, gravies and sauces including tomato, bechamel and white. They can be cooked into eggs, baked into gratins or simmered into polenta. The mushrooms can also be incorporated into roast meat dishes, serve on top of meat or fish, mixed into risotto and pasta. Pair well with meats, fish, shallots, onion, spinach, fennel, arugula, carrots, celery, cheeses, sage, basil, chives, parsley and thyme.
Dried Chanterelle mushrooms are small to medium size. Once re-hydrated the mushrooms become plumper and maintain a dense, firm and chewy consistency. Depending of the cooking method they also develop a tender, meat-like quality. Re-hydrated chanterelle emit a buttery, savory-sweet aroma and have concentrated earthy flavor with nutty, peppery, fruity nuances. Save soaking liquid to flavor sauces, soups and pasta. Chanterelle mushrooms are cooked in cream-based sauces, white wine or butter and complement dishes with rich, neutral and fatty flavor. Chanterelle mushrooms can be incorporated into soups and stews, sliced and blended into into gravies and sauces, slow-cook with roast or use into risotto, can be use in pasta on pizza, on toast, omelets, frittatas, Chanterelle well pair with shallot, garlic, onion, white wine, meats, fish, eggs, peas, herbs, potato, radishes, artichokes and parmesan chees.