Dried Gourmet Mushroom Mix (1)

Description: Gourmet Dried 1 Ounce. Rehydrates to ~1/2 pound This gourmet dry mushroom sampler from Southeast Shrooms, an online seller of exquisite fruits and vegetables, will appeal to those who enjoy cooking. Five delicious mushrooms are packaged separately in Their Mushroom: Pearl, Blue, Golden Oyster, Maitake, Chicken of the Woods, Chestnut and Winecap. There are numerous ways to add fantastic taste to your meals for breakfast, lunch, and dinner when you have these kinds on hand. See below for some of our favorite uses for them. HOW TO USE DRIED MUSHROOMS Simply blanch them in boiling water for 2 to 5 minutes, or soak them for 30 minutes in lukewarm water, to reconstitute them. Soak the mushrooms in wine or consommé for even more flavor. Mushroom liquor is the liquid that has been drained from the dried mushrooms. Save the booze for enhancing the flavor of your food. Add in place of equal parts water in a braising liquid or soup. Add to a stir-fry of veggies to keep them from drying out. Use as a vegan or vegetarian alternative to chicken broth. Use it to cook grains instead of water. ANYONE CAN USE DRIED MUSHROOMS IF THERE IS A STOVE ON. Mushrooms that have been dehydrated can be kept in the pantry by anyone. They are popular with: Dieters (one cup of mushrooms has 15 calories). Vegans/vegetarians. anyone looking to eat a more plant-based, sustainable diet. Anyone looking to eat more healthfully Protein, vitamins, minerals, and antioxidants are all present in mushrooms. View the different health advantages. HOW WE LIKE TO USE WILD MUSHROOMS When compared to fresh mushrooms, dried mushrooms have a slightly stronger flavor. In comparison to fresh mushrooms, they therefore contribute greater flavor. Breakfast : Toast with shaved parmesan, herbs, and sautéed mushrooms; frittatas, omelets, and scrambled eggs. Lunch: Quiche; gourmet mushroom pizza; sautéed topping burgers, grilled cheese sandwiches, and paninis. Dinner: Include the mushroom juice in braises, ragouts, sauces, and stews, as well as risotto and other grain dishes. Side: gratins; sautéed on top of or alongside grilled or roast chicken, fish, hog, or beef. Pasta: any pasta, including mac and cheese, can be sautéed as a topping or ingredient. Soup/Stew: Put it on top of the soup or use it as a garnish. A BRIEF HISTORY OF MUSHROOMS The practice of eating mushrooms, or mycophagy, has a long history. In forests and fields, people foraged for them. In Chilean archaeological sites dating back 13,000 years, edible mushroom species have been discovered. The mummy of a guy named Tzi the Iceman, who lived in Europe between 3400 and 3100 B.C.E., was discovered in the Alps holding two different kinds of mushrooms. However, as Western Europe's culture and cuisine evolved during the Middle Ages, the focus on mushrooms in cooking diminished. Mushrooms Become Popular Mushrooms weren't on the tables of the wealthy, but rural residents continued to gather them to supplement their meals. It lasted until the middle of the seventeenth century. Then, a melon farmer south of Paris "discovered" by accident the possibility of cultivating and selling mushrooms. He (or his wife) poured some water out that they had used to wash some wild mushrooms they had collected. A few minutes later, a crop of mushrooms appeared in that area of the soil. The era of the domesticated mushroom had just begun. The farmer transitioned from melon cultivation to mushroom cultivation, which was a much more lucrative endeavor as mushrooms quickly gained popularity among Parisian chefs. Additional farmers joined the group. The "champignon de Paris" developed into a necessity for both professional and household cooks. A few centuries later, the mushroom gained popularity in America. Kate Sargeant's One Hundred Mushroom Receipts, which was first published in English in 1899, is one of the earliest mushroom cookbooks. Western cuisine continues to emphasize mushrooms as a key ingredient. They are now a part of many different cuisines. At least 60 different countries currently cultivate more than 20 species economically. The button mushroom, Agaricus bisporus, is currently the most popular type of mushroom consumed worldwide. It makes up roughly 40% of all mushrooms farmed worldwide. It's simple to expand. Although it can be eaten raw in salads or on crudité platters and adds flavor to recipes, it is the blandest fungus. The mushroom is not a vegetable. Some biology of mushrooms: Mushrooms are not actual vegetables because they lack leaves, roots, seeds, and light requirements. In the taxonomy of organisms that is distinct from that of plants and animals, botanists have given mushrooms their own kingdom, called Fungi. The kingdom Plantae includes plants, fruits, and vegetables. Here is more information on it. But you are not required to recall the specifics: Simply eat mushrooms frequently. The best meat substitute is a meaty portobello cap. In fact, mushrooms are one of the most environmentally friendly meals available due to their indoor cultivation.

Price: 10 USD

Location: Hialeah, Florida

End Time: 2024-02-15T01:02:37.000Z

Shipping Cost: N/A USD