Dried Mushrooms


These 1 oz resealable zipper pouches of dried raw mushrooms are equivalent to 10 oz. of fresh mushrooms!

Because they are shelf stable, you can have mushrooms on hand at all times and never worry about them spoiling before you use them up!

Use: Dan says that these dried mushrooms can be chopped up small, then tossed directly into soups or sauces to simmer until they are rehydrated and cooked. When I tested this product, I decided to follow directions online which recommended:

  1. Chop mushrooms.
  2. Bring some water to a boil. Pour over the mushrooms and soak for 30 minutes.
  3. Strain out mushrooms.
  4. Saute the rehydrated mushrooms just as you would fresh mushrooms, then continue cooking them along with the rest of your soup or casserole recipe.

Tip: The soaking water is full of flavor and can be used in soups as well.

Choose from these varieties in the drop down menu:

King Trumpet-¬†‚ÄúIn most oyster mushroom species, the stems are too tough to eat, but the stem of king trumpet mushrooms is very pleasing to eat. The texture is crunchy and firm, like a portabello mushroom cap. These mushrooms have very little flavor or aroma when raw. When cooked, the taste has been described as being umami, with the flavor and texture of an abalone.‚Ä̬†(source)

Oyster- Dan says these are the most popular and versatile mushroom he grows. The oyster has a mild nutty flavor and delicate texture. Oyster mushroom consumption significantly reduced blood glucose, blood pressure, triglycerides and cholesterol in diabetic patients. (source)

Shiitake- Shiitakes have a nutty, smoky, and earthy flavor with a meaty texture.  The cap is the choice edible part, while the stem is typically removed before cooking due to it's tough texture.  However, the stems can be cooked in stocks or stews to infuse a rich flavor.