Fresh mushrooms are a seasonal delight, adding depth of flavor to soups, stews, sauces and sautés. To enjoy the pleasure of shiitakes, porcini, morels, and chanterelles all year round, make sure you have some of our outstanding dried mushroom selection in your store cupboard too.
The flavours of mushrooms are all concentrated when they are dried. Before using, rehydrate them by steeping in hot water. If you wish, you can rinse your mushrooms after soaking. You’ll create a tasty broth with the drained liquor too. To intensify their taste still further, sauté your rehydrated mushrooms with shallots, garlic or onion.
Whole or sliced, dried Shiitake mushrooms deliver meaty, smoky savoury umami taste to transform risottos, soups or stews and are especially good for Japanese-inspired dishes with a little soy sauce.
When dried, the horn-shaped black chanterelle mushroom, or ‘trompette de la mort’, is rich and nutty with overtones of black truffles. Porcini mushrooms give a tremendous, nutty boost to risottos with plenty of parmesan, butter and parsley.
Morel mushrooms are one of spring’s early arrivals, and our dried medium-sized whole morels are a great addition to meat, poultry or fish dishes and are ideal for vegetarian cuisine too. Our dried Scottish girolles are a favourite with chefs, and are a delight with turbot, or halibut.
Mixtures of dried mushrooms can complement each other perfectly. Try a fragrant exotic mixture of dried forest mushrooms in stews or as a stuffing ingredient. Our mix of dried trompette and girolle is outstanding for wild mushroom pasta dishes and sweet girolles and morels go together perfectly for risotto.
Keep Gauguin’s rich combination of cep and porcini mushroom powder as a store cupboard essential for an autumnal boost to casseroles, soufflés or marinades.