It’s not often you find a mushroom this unique. One that stands out amongst a room of savory shrooms and says, “Hey, I’m special. I demand more attention and you are going to give it to me.” And, so, we shall. Not because we have to, but because it deserves it.
The Blazei mushroom is not one to be disregarded. In fact, it’s one that shockingly hasn’t been more widely adopted by chefs and restaurants. The Blazei is a trend-in-waiting, the undiscovered star, and a hip new ingredient waiting to happen. This is due to its almond-like flavor. The smell of it dried is all must and neglected attics. The flavor is slightly salty and similar to that of a raw almond both at the start and the finish. This is an ideal mushroom to add to lighter soups, salads, or perhaps to serve with wild duck or pheasant.
|Recommended Applications||The Blazei Brazilian Cap Mushroom is great by itself as a side dish. This product is also wonderful when used in dishes such as soups, salads, alongside fish, or as a tea.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Brazilian, Chinese, European, French, Japanese, Korean, Southeast Asia|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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