Buy this item and earn 18 points valued at $0.36.

Freshest Dried Mushrooms In USA!
Shipped In Flavor Savor Bags!
Thousands Of Pounds Sold Every Year!
Shipped Direct From Premium Growers!

We are so excited to finally annouce the arrival of some of the freshest dried wildharvested mushrooms in the world! Get them fresh dried packed to order only here at FloridaHerbHouse.com and SharpWebLabs.com in stock and on sale! We do run out of frequently so order now!



Sometimes referred to as "false truffles," called because they are often used to mimic truffles due to their dark color. Black trompette mushrooms have an excellent flavor which blooms to its fullest when the mushrooms are dried and then reconstituted. Excellent for game dishes. Also known as "Horn of Plenty" Mushrooms. In the last year these mushrooms have become all the rage as top chefs have discovered their wonderful flavor.
Product Details
Top quality--easy to use
Clean, free of any dust
Packed in resealable plastic bags
Reconstituting directions on every bag
Excellent flavor and texture!!

Please be aware that this Mushroom / Funghi product is not necessarily Finnish, but has been included in the "Finnguide Online Shopping Listings", as *Mushrooms / Fungi (called Sieni in Finnish) are a gastronomic delicasy collected from the Finnish forests, during the various mushroom species seasons in Finland. Mushrooms collected from the Finnish Forests are prepared and served as soups, sauces and pies, at the daily Finnish family dinner table to the most expensive Finnish restaurants.



It is worth the trouble to search for the many fruiting bodies necessary to make a meal of this mushroom delicacy, however. The Black Trumpet mushroom is not prized for its mild flavor or thin leathery flesh, but rather for its aroma, which is quite sweet - much like apricots, yet spicy woodsy at the same time. As it holds its flavor very nicely when dried (this causing the intensification of the Black Trumpet mushroom's buttery rich taste and pleasant fruity fragrance), many prefer the dried versions to fresh ones. These mushrooms are delicious sautéed in olive oil or butter - eaten alone , or added to rice dishes, particularly wild rice. This thin-walled fragile "black chanterelle" can also be used to create savory cream sauces ( for this reason much desired in French cuisine ), for pasta dishes, or as a delightful accompaniment with venison, pheasant, and other game. It's also used as a stuffing for cooked meats. Black Trumpets work well as a smoky flavoring ingredient in soups, sauces, and adds a interesting nuance to eggs, casseroles, and stir-fry dishes. Enthusiasts of the Black Trumpet especially like it in spaghetti sauce. These mushrooms add a richness and depth to vegetarian cooking - functioning much as a vegetal meat in a recipe. Very versatile in cooking, it goes particularly well with fish, its dark color making a intriguing contrast with white fish.

Below Is A True Award Winning Recipe By Wolfgang Puck! A Must Try For All Cooks And Mushroom Lovers!

Ingredients:
1 pound dried button mushrooms, rinsed quickly and dried thoroughly
3 ounces shallots
4 cloves garlic
1/2 lemon, juiced
2 ounces dried black trumpet mushrooms, coarsely chopped
4 large egg whites
1/2 cup nonfat milk
Freshly ground white pepper to taste
3 cups assorted greens of your choice (arugula, limestone, endive, etc.)
3 tablespoons balsamic vinegar

Directions:
Preheat oven to 450 F.
Grind together the button mushrooms, shallots and garlic. Place in a heavy saucepan with the lemon juice and cook over medium heat until all the liquid has evaporated, 6 to 8 minutes. Transfer to a bowl and cool.

Saute the trumpet mushrooms in a nonstick pan for 3 to 4 minutes. Stir into the ground mixture. In a small bowl, whisk together the egg whites and milk. Pour into the mushroom mixture and combine thoroughly. Season with white pepper to taste.

Spray 3/4-cup size souffle dishes with vegetable oil spray. Cut rounds of parchment paper to fit the bottom of the dishes and place inside the cups. Divide the mushroom mixture evenly and spoon into the cups. Arrange in a shallow baking pan and pour boiling water into the pan halfway up the sides of the cups. Bake 20 minutes.

Remove from the oven and let sit in the water bath while preparing the salad. Toss the salad greens with the vinegar and arrange on individual plates.

Loosen each flan by running a sharp knife around the sides of the cup and unmold in the center of the greens. Remove the paper on top and serve immediately.

size 1 souffle cup
61 calories
0.3 grams total fat
0.1 grams saturated fat
0 milligram cholesterol