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Certified
Organic Mushrooms:
The
mushroom basket will arrive filled
with an assortment of five different
specialty mushrooms including
Trumpet Royale, Forest Nameko, Brown
Clamshell, Velvet Pioppini and Alba
Clamshell and comes with a recipe
brochure and suggestions for storage
and use.
Mushroom Baskets Include:
Nameko: Forest Nameko™
has an earthy, forest flavor that
is enhanced when sautéed with
shallots and the silky texture
withstands the sautéing process
well. The layer of naturally
occurring gelatin on the cap
allows Forest Nameko™ to thicken
soups and sauces. The beautiful,
bright-orange color and glossy,
moist texture of this mushroom
adds an enchanting dimension to
culinary creations. This mushroom
is a wonderful complement for
meat, fowl, and game. Nameko is
popular in Asia where it is a
standard ingredient in Miso soup.
Trumpet Royale TM:
Trumpet Royale™ has a wonderful
nutty flavor, a resilient firm
texture, and an amazing shelf
life. Chefs in some of the
country’s finest restaurants
have remarked on its versatility
and will often use it in place of
wild mushrooms. It has a great
range of flavor, depending on the
preparation style. It can be sautéed,
grilled, braised, stewed, or
broiled. Unlike many mushrooms,
the stem has the same wonderful
texture and flavor as the cap –
nothing is wasted. The stem may be
sliced into medallions and
prepared like seared scallops…
Trumpet Royale™ offers endless
opportunities for creativity!
Velvet Pioppini ™The
unique robust flavor of the Velvet
Pioppini i™ has already made it a
hit with chefs all over America.
Also known as the Black Poplar
mushroom, it has magnificent dark
brown caps on long cream colored
stems. The intense forest flavor
makes it a natural for pastas, game,
and red meats. The caps are
dark chocolate brown with a
soft/silky texture. The creamy stems
have a texture similar to asparagus.
Excellent on its own, with red meats
or game. Widely used in Italy for
pasta con funghi. Pair with big red
wines. Unique among cultivated
mushrooms for its deep flavor. A
celebrity mushroom that can make
simple presentations shine or add
complexity to hearty dishes.
Clam Shell TM: As
the name implies, cooking with the
Brown or Alba Clam ShellTM
evokes the subtle flavors of
seafood. Clam ShellTM
mushrooms should be thoroughly
cooked. This mushroom will enhance
seafood, pork, or chicken dishes.
The versatile Clamshell™, also
known as Hon- or Buna-Shimeji, is
distinguished by its mild
shellfish flavor. It's
quarter-size caps with 2 to 3 inch
white stems retain a crunchy
texture even after the requisite
thorough sautéing. We recommend a
hot sauté to coax the most flavor
out of this mushroom. The taste
may be further enhanced with
garlic or shallots. The Clamshell™
is a pleasant addition to seafood
soups or bisques, stew, sauces, or
stir-fries. They have a good shelf
life, and both the creamy white
caps of the Alba Clamshell™ or
the marbled appearance of the
Brown Clamshell™ are attractive
in produce and restaurant
presentations.
Shipped Overnight Federal Express to
STREET ADDRESSES ONLY, PLEASE -
Contiguous 48 states only
Signature required -
Someone must be home during the
day
Certified Organic Mushrooms
Grown by Gourmet Mushrooms
Certified Organic by Quality
Assurance International (QAI).
*Mushroom Baskets have a separate,
additional shipping charge if
ordered with other products since
they must be shipped separately.
The following fresh mushroom
varieties in the Gourmet Mushroom
BasketTM is subject to
availability.
Shiitake: Very versatile.
Shiitake can be sautéed, broiled,
baked, grilled, stir fried, or
sliced thin and used raw on
salads. Its meat flavor enhances
almost any dish. Use the stems to
create deeply flavored stocks.
Shiitake is a star when it comes
to versatility. This dark brown
mushroom, with caps ranging in
size from 2 to 4 inches, is the
most widely consumed mushroom in
Asia. It has been cultivated there
for centuries. Its earthy
fragrance and meaty texture
enhances a wide variety of dishes
since the results are beautiful
whether they are sautéed,
broiled, baked, grilled, stir
fried, or sliced thin and used in
salads. Shiitake mushrooms have
traditionally been used to add
complexity to stews or soups, and
the stems create deeply flavorful
stocks. Shiitake may also be
stuffed and broiled. Gourmet
Mushrooms, Inc. adheres to the
stringent quality standards
developed in Japan that requires
the edges of the cap to be
"in-rolled"; thus the
consumer is assured of locked in
flavor and longer shelf life.
Black Oyster TM:
Somewhat more robust than the Blue
Oyster, it can be used in the same
manner.
Chanterelle: A traditional
favorite, it posses extraordinary
flavor, fragrance, and color. Use
with poultry, pork, veal, white
sauces, or eggs.
Hedgehog: Many chefs use
this mushroom as a substitute for
Chanterelle. Its name is due to
the spines under its cap.
Excellent with breakfast dishes.
Black Trumpet This thin
walled mushroom can be used to
create savory cream sauces for
pasta dishes. It is a delicious
accompaniment with venison,
pheasant, and other game.
Pom Pom Blanc TM:
This unique mushroom has a very
firm texture and a flavor
reminiscent of fresh crabmeat.
This mushroom is fantastic as
tempura or can complement anything
from a white sauce to a marinade.
When baked whole POM POM BLANCTM
makes a dramatic garnish or an
unique appetizer. The feathery
condition is best preserved by
brushing with melted butter and
baking in a very hot oven for 3-5
minutes. It is also delicious
shredded and tossed into a hot
seafood pasta and great with a
ginger buerre blanc sauce.
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