Description
Foraged in the Pacific Northwest, so the mix changes from season to season – hedgehogs, lobster, chanterelles, saffron milk caps, cauliflower, matsutake, in whatever combination the year produced. Wild mushrooms carry more savory weight than cultivated ones, and that part holds steady whatever's in the bag.
Soak in warm water for half an hour, giving the thicker pieces longer. Strain the liquid through a cloth and keep it – that's stock. Good in risotto, pasta, soups, gravy, and braises.
Ingredients
Assorted whole dried wild mushrooms. Selection varies by season.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed in a dry place. Dried mushrooms keep well but take on moisture easily.
