Mushrooms, Various Dried
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Dried Mushrooms From Barry Farm Foods
List of Ingredients

Champignon, Morel, Porcini Mushrooms

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Mushrooms remain about the same volume when re-hydrated in cold water.  Use ½ cup of water to ½ cup of mushrooms.  Let soak 5-20 minutes until plumped to re-hydrate.  Be sure to drain them well before using.

They can be used anywhere fresh or cooked mushrooms are called for in a recipe.  Re-hydrated mushrooms are not as crisp as fresh but still work in salads.   They have the same texture and flavor as the fresh variety.

Champignon Mushrooms are the “button” or “white” mushrooms you find most often in the grocery.  They are great in soups, stews, and salads, on pizza, in gravies or casseroles.  The most versatile of all mushrooms, champignons can be used in almost any recipe calling for mushrooms.

Morel Mushrooms are one of the most prized of wild mushrooms.   Used frequently in French cuisine, morels add their unique flavor to any dish.  However, they really don’t need any embellishments.  Just sauté them in a little oil and season.

Porcini Mushrooms are a rich, meaty mushroom.  Porcinis are delicate enough in flavor to add to a stew or sauce, but still strong enough to compliment a grilled steak.  They are great chopped into a risotto.

Portabella Mushrooms are the “steak” mushrooms.  These mushrooms can be used in stews and soups as a replacement for meat to create an exceptional flavor.  Sautéed in butter and garlic they are a fantastic addition to any plate.

 

NutritionFacts
No information available 
at this time.

Amount per serving
Calories 0
Calories from fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total
Carbohydrate 0g
0%
Dietary Fiber 0g 0%
Protein 0g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
0% of calories from Fat
0% from Carbohydrates
0% from Protein