Dried Fungi is a great way to add flavour to a range of dishes. Mushrooms in a jar still offer good flavour and do not require soaking. Have a few packets and jars put aside in the cupboard for a last minute stir-fry, lunchtime soup or a comforting risotto supper. |
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Shiitake mushrooms are a Japanese delicacy. Found throughout the East, shiitake mushrooms are typically dried - a process that intensifies the flavour. They are reconstituted by adding water, or by adding the mushrooms to soup (typically miso soup).  | |
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Clearspring shiitake mushrooms are sun-dried and are of superior quality. Grown in the forests of Japan.  | Organic shiitake mushrooms, ready to eat hot or cold. |
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| Tasty shiitake of various types from around the world. | A rich, dark seasoning made with Shiitake Mushroom and Soy Sauce. Ideal for making soups, dressings and dips. |
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"Porcini" is the Italian word for piglet, though nobody quite knows why they are called so. It may be to do with the meaty texture of the mushrooms, which is satisfyingly filling. Use in a variety of dishes - popular in Europe. | |
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| Porcini mushrooms of various origins - tasty and versatile. | |
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Oyster mushrooms are reasonably commonplace throughout the world, though often neglected within the UK despite their abundance. They work well in most mushroom scenarios: European and Asian, soups and stir-fries, and pasta dishes too. | |
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| Dried oyster mushrooms for a multitude of uses. | |
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| Chanterelle mushrooms have a meaty flavour, which lends depth and richness to red meat dishes and hearty vegetarian meals. | |
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| Ready-to-eat chanterelle mushrooms - for snacks, salads,. stir-fries and soups. | Chanterelles with a good strong flavour - for stir-fries and soups. |
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Maitake mushrooms are quite unusual, but are highly prized in Japan. They typically grow around trees. Maitake mushrooms have a firm flesh, and are rich in minerals, antioxidants and amino acids. | |
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| Dried maitake mushrooms that reconstitute to a sizeable few meals' worth. |
