Gourmet Truffles & Mushrooms
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Shiitake Mushrooms
The new modern twist of Asian fusion cooking has made the shiitake (lentinus edodes) mushroom take a new center stage in contemporary cooking. Rehydrate in warm water for 20 minutes before using (drain and save the liquid for another dish).
The new modern twist of Asian fusion cooking has made the shiitake (lentinus edodes) mushroom take a new center stage in contemporary cooking. Rehydrate in warm water for 20 minutes before using (drain and save the liquid for another dish).
Price: $16.00
Porcini Mushrooms
Dried Porcini (cepes) mushrooms from Asia.
Dried Porcini (cepes) mushrooms from Asia.
Price: $32.00
French Black Chanterelle Mushrooms
Another variety of the delightful golden chanterelle, these are also popularly known as "trompettes" (trumpets), for their interesting and unique elongated shape. This highly versatile mushroom will never disappoint. saut e in omelets or scrambled eggs, pair with rabbit and veal.
Another variety of the delightful golden chanterelle, these are also popularly known as "trompettes" (trumpets), for their interesting and unique elongated shape. This highly versatile mushroom will never disappoint. saut e in omelets or scrambled eggs, pair with rabbit and veal.
Price: $65.00
French Golden Chanterelle Mushrooms
The beautiful yolk-yellow chanterelle mushroom (cantharellus cibarius) is also known in France as they Girolle. They are brilliant when saut ed in omelets or scrambled eggs, or paired with veal or rabbit. Cook gently and slowly, so they wont harden.
The beautiful yolk-yellow chanterelle mushroom (cantharellus cibarius) is also known in France as they Girolle. They are brilliant when saut ed in omelets or scrambled eggs, or paired with veal or rabbit. Cook gently and slowly, so they wont harden.
Price: $11.50
French Shiitake Mushrooms
The new modern twist of Asian fusion cooking has made the shiitake (lentinus edodes) mushroom take a new center stage in contemporary cooking. Rehydrate in warm water for 20 minutes before using (drain and save the liquid for another dish).
The new modern twist of Asian fusion cooking has made the shiitake (lentinus edodes) mushroom take a new center stage in contemporary cooking. Rehydrate in warm water for 20 minutes before using (drain and save the liquid for another dish).
Price: $6.00
French Porcini Mushrooms (Cepes)
Considered by many as the finest-tasting and most versatile of mushrooms, Porcinis (boletus edulis) are also referred to as cepes. Soak anywhere from 15 to 30 minutes in warm water before using (drain and save the liquid for other aromatic dishes).
Considered by many as the finest-tasting and most versatile of mushrooms, Porcinis (boletus edulis) are also referred to as cepes. Soak anywhere from 15 to 30 minutes in warm water before using (drain and save the liquid for other aromatic dishes).
Price: $8.50
French Oyster Mushrooms
The Borde family has been an expert in mushroom production since its birth in 1920. It emanates an aroma reminiscent of anise, very fruit-like and winy at times, which it translates into cooked dishes. A very pale grey color, it has a scallop shaped cap, and beautiful opalescence.
The Borde family has been an expert in mushroom production since its birth in 1920. It emanates an aroma reminiscent of anise, very fruit-like and winy at times, which it translates into cooked dishes. A very pale grey color, it has a scallop shaped cap, and beautiful opalescence.
Price: $8.30
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