Great emergency stock food!
Organically grown on our rainforest sanctuary on Maui's Northshore!
These organic Maui mushrooms taste fantastic when added to casseroles, au gratin dishes, or marinated in a mix of olive oil and garlic prior to broiling or grilling. Also delicious for chowders, light soups, or a light cream sauce for chicken or fish.
Dried Oyster mushrooms are a good source of fiber to regulate the digestive tract, vitamin D to maintain phosphate and calcium levels, potassium to balance fluids within the body, and B vitamins to convert food into energy. The mushrooms also contain copper to develop connective tissues, folate to produce healthy red blood cells, and calcium and phosphorus to strengthen bones and teeth.
Dried Oyster mushrooms should be rehydrated before use and soaked in warm water, broth, or wine for at least thirty minutes. Once reconstituted, the mushrooms can be incorporated into any recipe calling for Oyster mushrooms. The tender, meaty texture of Oyster mushrooms complements stir-fries, soups, stews, and chowders, and the fungi can be cooked into omelets, casseroles, and pasta or used as a pizza topping. Oyster mushrooms can also be fried into tempura, minced into dumplings, or mixed with other mushrooms such as shiitake, porcini, and chanterelle.
In addition to savory recipes, Dried Oyster mushrooms can be rehydrated and utilized as a seafood substitute and made into mock calamari, crab cakes, and oysters Rockefeller. The reconstituted liquid can also be used to flavor sauces and broths. Oyster mushrooms pair well with meats such as pork, wild game, poultry, and beef, aromatics such as shallots, green onions, ginger, garlic, and onions, herbs such as thyme, cilantro, basil, and parsley, bell peppers, corn, potatoes, and broccoli. Whole, Dried Oyster mushrooms will keep for 1 to 2 years when stored in a sealed container in a cool and dry place away from direct sunlight." *Copied from specialty produce
Always reconstitute dried mushrooms before cooking
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