Very versatile in cooking, it goes particularly well with fish, its dark color making a striking contrast with white fish. It's rich, smoky flavor makes it ideal sautéed, in soups, sauces, casseroles and mock egg dishes.
Cauliflower mushrooms grow in the same place year after year. Quite unusual in appearance, the fruit body is built up of many layers that resemble a cauliflower or a brain. As it ages colour varies from pale yellow-white to white to brown.It has a sweet smell and a lovely nutty flavor. Cauliflower mushroom makes wonderfully crisp nutty hors d'oeuvres, is equally good sliced fresh and when added to stews and casseroles.
Yellow to brown in color, they have a plum smell and go perfectly with game dishes. Yellowfoot Chanterelles (Winter) can be served with the majority of meat and fish dishes due to their versatility and ability to be mixed with other mushrooms and vegetables.
Chanterelles are a dense and meaty, edible; wild mushrooms ranging in color from orange to gold. They have wavy, fleshy caps with ruffled false gills that flare upward along the stem forming an abstract tulip. Their flavor is nutty, emitting savory aromatics, especially when cooked. Entirely edible, the stem is chewier and more fibrous than the cap.
Chickens are easily recognized by their large clusters of overlapping brackets, and bright yellow-orangish colors. The colors fade as the mushroom grows older.This mushroom has a lemony, meaty taste. Some think it tastes like its chicken namesake, while others describe the flavour as being more like crab or lobster. Whatever your opinion, the chicken fungus makes a great substitute for meat in almost any dish, vegetarian diets, and can be prepared in most ways that one prepares chicken meat.
The Hedgehog mushroom is considered a good edible, having a sweet, nutty taste and a crunchy texture. The flesh is white with a very pleasant smell. Smaller specimens can be cooked whole or sliced. With larger specimens spines can be removed; although edible they look like small hairs and could spoil the appearance of the finished dish.This is a very versatile mushroom, going well with both meat and fish dishes. They have an excellent flavour and should be tried on their own. Thorough cooking may remove the bitter taste of older specimens.
Not really a mushroom, it is actually a parasitic fungus that covers certain other species, engulfing the entire mushroom in a bumpy crust that resembles the shell of a lobster. The colour is almost fluorescent-like with a reddish hue. It has a firm crunchy texture and is mild in flavor, slightly nutty taste. Excellent eating for stir fries, gravies and soups.
The Japanese prize Matsutake as an aphrodisiac. Begin as white in color and develop pale brown to yellow brown tones as they mature. A unique taste and flavor is owed to the rare conditions under which it grows - under the base of pine trees between 20 to 60 years old and never in the same place twice.
Grow from half an inch high to over a foot high and are hollow. A very dark brown nearly black with darker ridges, lighter pits and a whitish stem. They are best used in light flavored dishes where it will not be over powered by other tastes.
Also known as Cepe, Boletus and King Bolete. Pale meaty but silken flesh - filet mignon-like in texture. Tan to brown with a bulbous stem, caps range from one to ten inches in diameter and weights vary from an ounce to a pound. Mushroom hunters regard this mushroom as a great prize.
This is a World Class blend of delicious Dried, Forest Crafted Mushrooms. The Hand Harvested selection includes Chanterelle, Porcini, Morel, Lobster, Shiitake, Oyster and Cauliflower mushrooms.
This Blend was created with the Chef in mind. Now you can have Wild Mushrooms on the menu all year ‘round. All this at a consistent price with no compromise to quality. Wild mushrooms prices fluctuate and make it very difficult to cost out a dish, without this blend.