Description
Oregon Mushrooms (Klamath Falls, OR), dehydrates wildcrafted, organic mushrooms which they source from regional harvesters in southern Oregon and northern California throughout the season. Available in 1oz. sealed packages.
Once opened, store the mushrooms in a mason jar in your pantry or cupboard, where they can last for years as long as they remain moisture-free. Once rehydrated, they should be used immediately for the best quality and flavor.
To use, first soak your dried mushrooms in hot water for 15-20 minutes to rehydrate them. Once reconstituted, strain the liquid through a coffee filter or paper towel and retain the liquid for your recipe or future use. Rinse the rehydrated mushrooms well to remove any debris and pat dry before cooking. Be sure to cook the mushrooms thoroughly…never eat wild mushrooms raw.
Check out this site for a ton of recipes using fresh AND dried wild mushrooms: Foragerchef.com. When using dried mushrooms in place of fresh, assume about 1oz. dried for each 8oz. fresh.
Varieties available through OtterBee’s include:
Black Trumpets (Craterellus cornucopioides) have a concentrated rich and woodsy flavor, with a firm texture that requires prolonged, gentle cooking.
Lobsters (Hypomyces lactifluorum) are a great addition to a great variety of dishes for flavor and color; they are a very mild tasting mushroom, yet they have a meaty texture.
Porcini (a mix of Boletus Edulis and Boletus Pinophilus, harvested in Oregon and northern California) have a mild nutty flavor and meaty texture.
Matsutake (Tricholoma magniverlare) picked and dried the same day; a choice edible and a very popular Asian food; especially good in rice dishes, with fish or chicken.
