This mushroom should also known as the From Death mushroom or the Phoenix mushroom. The reason for this is that when rehydrated, a dried Mousseron can begin producing spores again due to the presence of mycose, a unique sugar found in mushrooms. When wet the cells that were stuck in a sort of suspended animation digest the sugar and come back to life.
This mycose is also what gives the mushroom its musty and sweet flavor. The sugar content is so high it’s not unheard of for this mushroom to be used in baked goods and breads. Grinding them up and adding them to a banana bread is a novel approach. Of course, sautéing them and using them to top some fresh polenta is a rather fine idea, too.
|Ingredients||Dried mousseron mushrooms.|
|Recommended Applications||Known for their fantastic texture, as well as flavor, add the Mousseron Mushroom to bean, pasta, or rice dishes or sauté with garlic and onions. Other great applications include soup, stew, or stuffing.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh 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, Bulgarian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||Bulgaria|
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