Mushrooms Cooking Ingredients For Sale In International

Dating back thousands of years the dried shiitake has been used in medicine and cooking throughout Eastern Asia. The woody stems are often discarded before drying as they're usually inedible.

Ruler of the Mushroom Kingdom. It should be the highlight of a salad; the ingredient that everyone eats first before addressing anything green on the plate. The Grade AA Porcini is one that produces a dark, fragrant broth whose aroma permeates the room.

(Though, like a stalk of asparagus, the oldest third of the stalk should be discarded, as it can be quite fibrous. A light, butter-colored mushroom whose spindly stalk is topped with dainty, fruit-flavored cap.

This is due to the fact that its cousin, the Death Cap mushroom, looks exactly the same. It sounds odd, we know, but this mushroom – ubiquitous in Chinese, Laotian, Phillipino, and Vietnamese food – works in so many dishes.

In the process the zombified mushroom host gains both a striking appearance and delightful flavor. It is a perfect addition to casseroles or plates of mac and cheese. Women love him, men want to be him, and both want to cook him.

Curious in texture, intriguing in flavor, and with a contemporary appearance this mushroom is perfect for the hip home cook. Add them to cold soba dishes, or tangle together with fettuccini and slather in an alfredo sauce for an East-meets-West dish.

But the flavor? Think a weak black tea, bitter and sweet. Bite into one and enjoy the soft surface, meaty texture and toothsome crunch. However, once reconstituted in water the smell dissipates and all that's left is the innocent mushroom.

Sweet, mellow, meaty, and meant for great things. Also known as the King Oyster mushroom. A refined stuffing using focaccia, grapes, blue cheese and rosemary would be divine. Perhaps marinate her in honey, mirin, and soy sauce and then toss into a grill...

Thought to ease tumors, mollify respiratory illnesses, and ward off coughs this mushroom is often added to simple broth soups or Chinese dessert soups. You'll also find that it doesn't have much of a flavor.

Hydrated, it tastes like earth, butter and scotch. The resulting broth can be used to thicken soups, stews, stocks, and sauces. Dried, it smells like cashews and butterscotch. Instead, try adding a pinch of flour and some of the hydrating broth from some...

An edible mushroom that originated in Western Europe and then spread out through Eastern Europe and South America. Whatever your parents shook their heads at while you went and played that one song over, and over, and over.

The sponges are mush poofier and as such will absorb much more flavor making them perfect for soups or for soaking in marinades before adding to a dish. Prized for their lack of grit, subtler flavors, and spongy texture these are a mushroom connoisseur's...

Well, when first picked the bulbous mushroom possesses long, hairy spines that give it a soft and furry look. Once reconstituted it usually seared or simply added to soups and stews where its meaty texture and gamey flavor can best be appreciated.

We call it our Bistro Blend and it will surely elicit oohs and aahs from those you serve it to. The mix of flavors will delight eaters and the broth is both light and musky, like the sweet smell of a family cabin in the woods.

Like the Cloud Ear Black Fungus the Wood Ear mushroom is eaten for medicinal purposes and for texture more than flavor. Add water and they suddenly look like strips of cheap brown leather.

Like Spice Jungle, the flower top shiitake cap mushroom understands this. Their flavor is as floral as their appearance while maintaining their meaty flavor. And you will impress. Love, Spice Jungle

It's a rather morbid looking specimen with an aroma of air-cured beef. In addition, they're also excellent served with fresh gnocchi and dressed in gremolata. Yet it comes off classy, svelte, and so darn chic.

When wet the cells that were stuck in a sort of suspended animation digest the sugar and come back to life. Of course, sauteing them and using them to top some fresh polenta is a rather fine idea, too.

These mushrooms will easily make any dish a thing of comfort. It's woodsy, savory, and meaty with hints of veal and sweetbreads. Sometimes you just need one mushroom: perhaps a Shiitake for that dusty flavor, an Oyster for its chicken-like aroma, or a...

That's the flavor of dried Button mushrooms. Well, that's a whole different story… Cook it to boil udon noodles, and then serve the noodles cold with the mushrooms (lightly sauteed in sesame oil), and some chopped scallion and paper-thin slices of your...

As a bonus, Shiitakes are packed with Active Hexose Correlated Compounds, a compound that has proven antiviral, antibacterial, and anti-cancerous properties. The Clark Kent of mushrooms.

When fresh they are often braised and sometimes pickled. The liquid used for reconstituting them should be saved for soups or risottos where the flavor can shine. This isn't a mushroom to be eaten.

Bamboo Mushroom: Fungus. She's a pretty young thing that wants to make you feel better and who always brings a smile to your face. The bamboo mushroom has a faint aroma of genmaicha tea.

It's understandable. The definition of fine food when it comes to mushrooms. The flavor is mighty when chewing. Saute Morels in butter and top with a bit of salt and cracked pepper for a classic preparation, or toss with pasta and serve in a cream sauce...

There's a bit more grit, the color is a far yellower, the spongy caps are quite dense, and worm holes are common. After a good rinse under running water to expel any grit chop them up and add them to a Crockpot with some potatoes, carrots, and a round...

Dried, it can be used as a flavoring agent for other pickles such as fish, eggs, or cauliflower. The texture when reconstituted is crunchy, meaning it will hold up well to grilling and functions well in chunky sauces.

Admit it, with that kind of resume you're a little bit intrigued. This is due to its almond-like flavor. In fact, it's one that shockingly hasn't been more widely adopted by chefs and restaurants.