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Dried Black Trumpet Mushrooms
Black Trumpet Mushrooms are also known as Horn of Plenty (Craterellus cornucopioides). The season is from late summer to late autumn. The flavor is best after they have been dried, they have a sweet earthy richness that goes a long way to flavor soups, and stews and casseroles and they go particularly well with white fish for their flavor and as a great contrast. The fresh to dried ratio is 12 pounds of fresh to 1 pound of dried. To use: Reconstitute in a half cup warm water for 10 minutes, strain through a coffee filter or paper towel and use the liquid for recipes.
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Fresh Black Trumpet Mushrooms
Fresh Black Trumpets are known as the Horn of Plenty, Trumpet de Mort, Black Chanterelle, Black Trompet and Craterellus fallax. Black Trumpet Mushrooms are also known as the poor mans truffle. In appearance, they are flower-like and hollow, like a trumpet. It has a rich flavor that is commonly used in egg, fish, cream sauces and cheese dishes. It has a flavor that goes well with wild game as well. It has a smoky, buttery flavor and is a great contrast to pale colored foods.
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Porcini Mushrooms
Fresh Domestic Boletes Mushrooms, they grow wild. Not to be mistaken for imported European Porcini, these have a lighter and more mild flavor and aroma. They are known in most countries, and each has a different name for them. This is a great mushroom. It looks like baked bread on the cap. We must slice them in half to inspect for pests. We cannot be 100% sure that they will be free of pests. This is a perishable item and it must be refrigerated upon arrival. We suggest putting them into a strainer in the product compartment in your refrigerator. Do not store in plastic, they need air circulation. We carry frozen european porcini and frozen domestic porcini.
The porcini is also known as boletus pinophilus, *Ontto txuri or "the blond", hřib pravy, cep, vargánya, vrganj, borowik szlachetny, baravykas, belyj grib "white mushroom" or borovik, dubák or hríb smrekový, jurček or jesenski goban, hrib or mânătarcă, manatarka, herkkutatti or "delicious bolete", harilik kivipuravik or "common bolete", Karljohan or stensopp, steinsopp, Karl Johan or spiselig rørhat, eekhoorntjesbrood, vrganj, Steinpilz. It is also known as khubz el a'a or "crow's bread".* The flavor of the porcini is excellent, and most people consider it superior in flavor and in texture. It is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini are eaten and enjoyed sautéed with butter, barbequed, ground into pasta, in risotto, in soups, and in many other dishes. If you have never tasted a Porcini, now is a great time to start. *Referenced Wikipedia
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Dried Oyster Mushrooms
The oyster mushroom has a soft texture, and is used in variety of dishes that have seafood or chicken or pair with rice. The oyster mushroom is wild and cultivated, and is popular in stir fry, soups, and most dishes where you would like texture, and the discreet flavor of oysters. To reconstitute: Add 8 - 10 ounces of warm water per ounce of dried mushrooms and soak for 30 minutes or more. Strain through a paper towel or coffee filter and retain the liquid for your recipe. Rinse well to remove any debris.
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Dried Mushrooms
Oregon Mushrooms offers a variety of earthy delights, such as dried wild mushrooms for your enjoyment – we’ve made mushrooms our passion and we want to feed your passion for them too! Enjoy that just picked mushroom flavor all year round, since fresh is not always available -- perfect for a stew or stir fry at home or over a campfire. For more in dried mushrooms, explore our full selection using the links in the sidebar to the left.
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