Reishi Mushrooms, Dried

Mushroom hunters search high and low for true Morels, and a lucky few have secret spots where they know a bounty will grow every year. Try asking any hunter where their spot is and you’ll be greeted with silence. No mushroom hunter will ever give up dried morel mushrooms. It’s understandable. Dried morel mushrooms have a delicate flavor that only lingers around for a short while. It’s gone the moment you swallow. Chewing is another matter. The flavor is mighty when chewing. It’s a mushroom that’s truly worth the hunt. However, some home gardeners get lucky. It’s not unheard of to buy woodchips for a garden and then after a rain find little armies of Morels springing up. These dried morel mushrooms are great for our sautéed morel mushroom recipe. You can add a bit of salt and cracked pepper for a classic preparation or toss with pasta and serve in a cream sauce with generous shavings of Parmesan.

Husky, musty, earthy, with a potent mushroom flavor that doesn’t crack the volume on the boom box but keeps it at a moderate level. We lovingly call the Cepes mushroom the Broth Porcini. It’s a mushroom that you reconstitute in hot water by the boatload. We love to dragoon this mushroom broth into a strong, meaty stock by simmering it down with a bit of green onion. This rich mushroom stock can then be added to soups, sauces, or used to make elegant risottos. Of course, the mushrooms themselves are just are hardy as the broth. After a good rinse under running water to expel any grit chop them up and add them to a Crockpot with some potatoes, carrots, and a round roast. Another dinner option is to pop them into a beef bourguignon for an ethereal take on a classic dish. Tuna noodle casserole with Porcini? Yes, please.

Dearest culinary enthusiast, We know that for you food isn’t just about sustenance. It’s about art, presentation, and personal aesthetics. Like Spice Jungle, the flower top shiitake cap mushroom understands this. It wants to play an active role by grilling up beautifully and being glazed with kumquat marmalade. It wants to be a bold, savory coin with floral base notes in your cold soba noodle salad. The flower top shiitake wishes to bob in your soup and enthrall the date you’re trying to impress. And you will impress. The flower top shiitake knows this. Of course, so do you. All the best. Love, Spice Jungle

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.