Lobster, Shiitake, Oyster, Morel, Porcini, Bolete – with their powers combined an off-kilter blend is born. This blend is that brother who was always the odd one in the family. The one who went to Santa Cruz for an art degree and ran naked in the First Rain event (Google it when you’re not at work). It’s a lot of mushrooms that hit a lot of different notes: sweet, sour, musty, bitter... In the end it all balances out and produces an astounding work of art. Get homey and stir this blend into a meatloaf or stew. We like to get all bourgeois and mince it with garlic and parsley before rolling it all up into a pork loin.
|Ingredients||Dried lobster mushrooms, dried shiitake mushrooms, dried porcini mushrooms, dried morel mushrooms, dried oyster mushrooms, dried shiitake mushrooms (sliced), and dry bolete mushrooms.|
|Recommended Applications||This divine mushroom blend pairs well with poultry, pork, or beef recipes. Bringing a robust, hearty flavor this blend is also great with vegetable soups, casseroles, stir-fry, pasta, sauces, or stuffing recipes.|
|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, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||United States|
|Dietary Notes||May Contain Naturally Occurring Sulfites.|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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