International Shipping is not currently available.  Jubilee Delivery Dates - DPD will not be delivering on Thu 2nd or Fri 3rd June, which are now Bank Holidays.  Apologies for any inconvenience.

Dried Mushrooms

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.

View as Grid List

7 Items

Set Descending Direction
  1. Trompette de la Mort, Dried
    Trompette de la Mort, Dried
    From £12.50
    The Trompette de la Mort, is also called the black chanterelle, horn of plenty and trumpet of death, it is a wild seasonal mushroom that dries to produce a rich nutty flavourful mushroom on cooking.
  2. Buy Dried Porcini Mushroom Online in London UK
    Porcini Mushrooms, Dried
    From £12.95
    The flavour of porcini mushrooms ar intensified when they are dried, enhancing their nutty, aroma. Perfect used in sauces, soups pastas and risottos when the fresh product is out of season. Soak them until they soften and make sure a little water is retained. Ideal in risottos, combine with plenty o...
  3. Dried Trompette & Girolle Mix
    Dried Trompette & Girolle Mix
    From £16.00
    Delightful for a wild mushroom pasta or char grilled toast topped with wild mushrooms and hollandaise. These wild mushrooms are dried at source and are available year round. An important addition to your larder.
  4. Dried Morel & Girolle Mix
    Dried Morel & Girolle Mix
    From £37.25
    Perfect for a mushroom risotto, the sweet girolles will compliment the more earthy yet subtle flavour of the Morel. Available all year round, this mushroom mix is useful to have in your larder.
  5. Girolle Mushrooms, Dried
    Girolle Mushrooms, Dried
    From £8.25
    Dried Scottish Girolles from Fine Food Specialist are smaller than their U.S. cousins, and more desirable to chefs. Once re-hydrated, they swell 4/5 times their dry weight. Perfect with Turbot, or Halibut in particular -  I like to make a 'brenoise' (very fine dice) of smoked bacon to accompany...
  6. Morel Mushrooms, Dried
    Morel Mushrooms, Dried
    From £14.95
    Drying mushrooms is the traditional way to preserve them for when they are out of season, and the best way of drying mushrooms is to dry small whole mushrooms, just like these small whole morels, dried to perfection and ready to use in soups and sauces.
per page

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.

Read more Read less