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 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.
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
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
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.
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 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.