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Dried Mushrooms
Mushrooms provide the best non-animal source of vitamin D and are a rich source of potassium and phosphorous. They also have many of the B vitamins, including the B-complex vitamins—riboflavin, niacin and pantothenic acid. Also noteworthy is that dried mushrooms are very low in carbohydrates, making them ideal for diabetics and anemic persons, owing to their high folic acid content.
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Dried porcini. Porcini is one of the finest mushrooms around and exceptionally delicious, strongly flavored with subtle undertones that can be almost addicting. They excel in their dried form (in fact some experienced mycophagists prefer them dried over fresh) because they have a uniquely pungent and wonderfully concentrated flavor, thus being economical for cooking and delicious for use in soups, sauces, stuffing's and stews. Typically, a smaller amount of dried porcini may be used in recipes than other mushrooms due to its intense flavor.
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Dried oyster. The oyster mushroom is named for its similarity to the mollusk, not necessarily its flavor; however, it has been termed the shellfish of the forest, and pairs delightfully with seafood, having a mild resemblance to oysters. They are similar to the Chanterelle but with a more delicate flavor and coloring, having a mild mushroomy, licorice or anise aroma, a wonderful fleshy texture, and are a staple ingredient in many Asian dishes.
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Dried shiitake. Its name is taken from a Japanese word meaning “oak fungus”—discovered most frequently growing at the base of Japanese oak conifers called “shii trees”, thus its name. The earliest written record of shiitake mushrooms dates back to 199 A.D. when they were originally only served to royalty. Extensive Japanese medical research is finding shiitake enhance the immune system, proving beneficial in fighting cancer with anti-tumor and antiviral properties and as an aid in the prevention of cerebral hemorrhagic strokes by regulating blood pressure. They boast a full bodied, meaty flesh and a light garlic pine aroma. French chefs call the shiitake the fragrant mushroom, delicious breaded and fried, added to vegetable and Oriental soups.
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