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Concentrated umami — rehydrate for stir-fries, dashi, braises
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Concentrated umami — rehydrate for stir-fries, dashi, braises
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Concentrated mushroom umami — stocks, rubs, seasoning blends
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in small bowl pour enough boiling water over mushrooms to cover. let stand up to 30 minutes; drain. in large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. bring to a boil. reduce heat and simmer for 3 minutes or until pork is cooked. add tofu, vinegar and tabasco sauce. combine cornstarch and water until smooth; add to soup. stir constantly, bring to a boil over medium heat and boil for one minute.