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Mushrooms

Dried mushrooms should be stored in a cool place in an airtight container, for up to a year, or placed in the freezer for longest shelf life.

It takes ten pounds of premium fresh wild mushrooms to make one pound of dried mushrooms. Dried mushrooms may be rehydrated and used in cooking just like fresh mushrooms. Use about one ounce of dried mushrooms for each 8 to 10 ounces of fresh mushrooms called for in the recipe. The rehydration process is easy; just soak as many mushrooms as you would like to cook with in warm, lightly salted or sugared water for an hour or so and they are ready to cook with. Some people prefer to rehydrate mushrooms in a wine diluted with water (about 10:1)

Morchella Conica, also known as merkel, dry land fish, sponge
mushroom, or Pine Cone Mushroom. Morels add flavor and aroma to any type of food. This unique mushroom can be sauteed, and eaten whole or used to flavor almost any dish. No sauce is too heavy to smoother its fantastic subtle flavor.

 

                                                                                         




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