Blazei Brazilian Cap Mushrooms, Dried

An edible mushroom that originated in Western Europe and then spread out through Eastern Europe and South America. They grow under the dark and damp shade of conifer and hardwood forests where they bulk up their fat bottoms and spongy caps (which are porous instead of having gills like most mushrooms). The bolete grows chubby and large; so much so it is often considered the King of the Mushrooms. In fact, some boletes can grow to be 18 inches tall and more than a foot in diameter. The taste of an edible bolete mushroom is hit or miss. Dried, the bolete reeks of dark soy sauce and Chinese black vinegar. When reconstituted the flavor is far more mellow with a slight fermented hint. This European mushroom is popular served with a runny egg, tucked into pasta dishes, and stirred into risotto. A more modern twist is to grind them into powder in a food processor, mix it with salt and black pepper, and use the mixture as a rub for beef.

Growing in colonies on mushroom bags or rotting wood in the forest, Oyster mushrooms are a popular edible mushroom worldwide. They have a mellow taste that’s nothing like an oyster, but perhaps that of mellow morning air on a cold winter day with a hint of chicken.* It’s odd, but accurate. Trust us. Looking like little fairy stepping stools, these dried oyster mushrooms for sale are prolific and work in any recipe that calls for mushrooms. In addition, due to their flatness they cook up uniformly. Easiest way to cook these guys? A simple sauté in oil and herbs with a splash of sherry and cream. Yes, yes, yes. Fun Fact: This particular fungus is actually carnivorous and eats nematodes by trapping them in little glue traps. Perhaps that organic diet of little nematodes is what makes them so darn tasty?

This bitter-tasting mushroom is rumored to have numerous healing properties. It’s long been thought to fight viral infections, reduce stress, and induce sleep. One recent study even showed even demonstrated that it was able to help reverse chemical-driven liver damage. This dried reishi mushroom has a bitter taste and for this reason, is often brewed with other mushrooms so as to cover it up. Other recipes insist on adding lemon, honey, ginger, or even a small bit of bacon fat to help make it more palatable. Another, more palatable option? Simply blitz the Lingzhi mushroom into a powder and add it to smoothies as a superfood supplement.

Everyone’s favorite mushroom is ready for your enjoyment. Umami-packed slivers of these dehydrated shiitake mushrooms are milder than their whole, dried cousins. Novel in very typical dishes that use mushrooms, but we have a few recommendations: Stuff into a burger Blend into a compound butter Layer into a lasagna Tuck into fish and steam Wrap around a shank of veal before braising With good sliced shiitake mushrooms, any dish can go from good to astounding.