Reishi 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.

Due to a gelatinous coating (it’s that light lacquer you see on its dried form), these whole Nameko mushroom has numerous unique uses. Often the mushroom’s broth is added to stocks or soups such as Miso, to not only add a savory, nutty, buttery, even scotch-like flavor; but to thicken it as well. The mushrooms themselves can add their own body and flavor. Next time you need to make a sauce for your stir-fry avoid using cornstarch. Instead, try adding a pinch of flour and some of the hydrating broth from some Nameko mushrooms. You’ll quickly find it works quite well and the dehydrated forest Nameko lend a pleasant bite and taste.

A Grade A Porcini is technically one of the middle grades. It’s the B-student. That’s fine. It doesn’t have the flavor that higher grades possess and it needs a bit more cleaning. However, it still packs a punch. What that means is this mushroom can go anywhere. You can have your Porcini and not break the bank. Scrambled eggs? Add some Grade A dried porcini mushrooms! Want to make a quick ragu? Add some Grade A Porcini! Want to test a new recipe? Add some Grade A Porcini! You don’t have to be stickler with these guys, but you’ll still get the same unique texture and earthy flavor.

Turkey tail mushrooms are considered first and foremost a medicinal mushroom. The leathery mushrooms are usually combined with reishi mushrooms and boiled into a delicate and woodsy tisane to boost immunity and promote wellness.