Mushrooms

Morels Morels have an extremely delicate flavor which is complex and irresistible. Sauté in foie gras fat, or gently stewing with Madeira, brings out the best flavor. Dried morels should be quickly rinsed under cold running water to eliminate sand and other particles, then softened in a bowl with water and Madeira for 2 - 3 hours, or better yet, overnight. The liquid not absorbed by the mushrooms can be used as additional flavoring for sauces.

Boletus Edulis Boletus edulis, also called cepes or porcini, have a thick meaty texture. They can be grilled, sautéed or baked and served alone or as a garnish for other dishes. Their character is best preserved when sautéed in olive oil or goose fat or brushed with either of these during grilling. Grade "A" Super Grade "B" Extra "A" Grade Powder

Chanterelles Chanterelles, often called girolle, have become very popular in the U.S. because they are plentiful and easy to cook. They are often sautéed in olive oil, butter or goose fat and sprinkled with herbs, garlic and other flavorings.

Shiitake Shiitake are the most readily available exotic mushrooms in the food industry. They have a distinctive smoky flavor and only the caps are sold for consumption. After softening, the liquid can be used for flavoring soups and sauces.

Lobster Mushrooms Shaped like an inverted pyramid, the lobster mushroom is best recognized by its bright orange to reddish color, minutely pimpled surface and fishy aroma, Grown primarily in the Northwest region from August through October, the lobster mushroom with its crisp, white flesh and bright fluorescent color is the most spectacular member of the wild mushroom species.

Truffles The perigord truffle, also known as the winter or black truffle, is probably the most expensive, most praised mushroom in the world, In France, Italy and Spain, pigs and dogs are specially trained to pick this "black gold" which is highly valued for its juice. The less expensive, less refined variety; named the Saint Jean or the summer or white truffle, is most popular for its peelings. Whole Black Truffles Black Truffle Juice Black Truffle Oil Black Truffle Vinaigrette White Truffle Oil Truffle Peelings Truffle Puree

Forest Mix "A" Forest Mix "A" is a hand-blended mix of mushrooms: Oyster, cepes, black trumpet, morel, lobster, and shiitake.

Forest Mix "B" Forest Mix "B" is a hand-blended mix of mushrooms: Cepes, bolet, shiitakes oyster, and trompette.