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Bath Natural Market is proud to feature dried wild mushrooms from Oyster Creek Farm in Damariscotta, Maine.  It takes an average of 10 pounds of fresh mushrooms to make one pound of dried, so even though the price of dried mushrooms appears high, they are usually about one third the average fresh price. Most dried mushrooms are like fine wines, whose flavor greatly increases and becomes more concentrated with proper aging. Stored properly, dried mushrooms have an indefinite shelf life.

Black Trumpet
Black Chanterelle, Horn of Plenty, whatever name you use for this mushroom, this fragile, charcoal gray morsel has a Smokey fragrance, bold flavor and delicate texture. Black Trumpet can also be powdered and used as a seasoning for soufflés and terrenes. It will add an exotic flavor to any wild mushroom dish.

  Morel
Morels are one of the most highly prized of the wild mushrooms. They come in the early Spring in most areas. Some Morels will only produce in an area that has had a forest fire the summer before. It's sweet earth flavor is difficult to describe, but is coveted by many

Porcini
Cepe, Steinpiltz, or King Bolete, this mushroom is quintessential to most European cuisine.. Brown capped early fall delicacy with its' nutty, robust flavor has long been considered by mushroom hunters to be "The King of Wild Mushrooms".

Chanterelle
With a faint aroma of apricot and a fruity flavor, this mushroom lends itself well to sauces, pasta and egg dishes. It also does fine with chicken and fish. This golden delicacy grows abundantly in many parts of North America.

Wood Ears
Auricularia polytricha, is a rubbery, dark brown mushroom used in many Asian soups and stir fries. It has a distinctive crunchy texture that will take on whatever flavor it is cooked with. Chinese herbalists have long regarded this fungus as a medicinal food, used for its' anticoagulant effect on the blood. To use them, cover with a little warm water, let them expand and soften, drain, cut into pieces and add to your favorite stir-fry or hot and sour soup.

 

Shiitake
Shiitake grows wild throughout the Far East, where it is found on decaying trees. Cultivation of Shiitake on oak logs has been practiced for centuries in Japan. The Japanese believe in eating "Shiitake each day", much like Americans who believe in "eating an apple a day". Studies have shown that eating Shiitake lowers blood serum cholesterol in people. Various studies have also credited Shiitake with tumor regression, and helping the body produce interferon, a natural substance which fights cancer cells and stimulates the immune system.

Dry Shiitake contains at least 20% protein by weight, and are high in trace minerals and B vitamins. Shiitake grows wild throughout the Far East where it is found on decaying trees.