Matsutake is the most prized mushroom in Japan, where a single fresh specimen can cost over $100 USD. They have an ethereal cinnamon-spice conifer aroma, reminiscent of the sandy pine forest soil in which they grow. They are traditionally used in rice dishes, soups, or grilled and poached with sake and shoyu. One of the most unique and unforgettable wild mushroom flavors.
Far West Fungi creates this line of dried mushroom by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.