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 Fresh mushrooms – driedmushrooms.eu https://www.driedmushrooms.eu Dried, ground and marinated mushrooms Mon, 11 Jun 2018 12:00:13 +0000 en-GB hourly 1 https://wordpress.org/?v=5.3.2 https://www.driedmushrooms.eu/wp-content/uploads/2020/02/cropped-favicon-192x192-1-100x100.png Fresh mushrooms – driedmushrooms.eu https://www.driedmushrooms.eu 32 32 Common morel https://www.driedmushrooms.eu/product/common-morel/ Mon, 19 Mar 2018 19:52:22 +0000 https://www.driedmushrooms.eu/produkt/common-morel/ Price: e-mail inquiry
Availability: March–May

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]]> Description:

  • Cap: 4–8 cm tall, 4–8 cm wide, ball-, oval- or egg-shaped; ochre to brownish, with irregular holes. Hollow fruit body.
  • Stem: More or less club-shaped, smooth or slightly wrinkly, whitish or slightly ochre.
  • Flesh: Whitish to light ochre, brittle and thin. Extremely tasty mushroom.

Habitat: deciduous forests, meadows, parks, pastures, orchards, gardens, hillsides, clearings, sawdust or bark mulch

Occurrence: March–May

Use: The common morel is for true gourmets. The common morel is brittle when raw; it is recommended that they be steamed prior to preparation. This way the mushroom will get rid of the dirt accumulated in the cap, plus the body will become soft and cutting it will not cause it to fall apart, so that it can be stuffed. It is used in traditional mushroom-based dishes, as well as goulashes, scrambled eggs, soups or sauces. It is also a great ingredient in a variety of spreads, puddings and jellies. It is most widely used in French and Italian cuisine.

Country of origin: Czech Republic, Slovakia

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]]> Horn of plenty https://www.driedmushrooms.eu/product/horn-of-plenty/ Mon, 19 Mar 2018 19:50:00 +0000 https://www.driedmushrooms.eu/produkt/horn-of-plenty/ Price: e-mail inquiry
Availability: August–November

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]]> Description:

  • Cap: 3–10 cm in diameter; folded around the edges; flaky, cone-shaped with thin walls with outward folding edges. In young specimens the edges are rolled and the inside is covered with small flakes. Older specimens tend to be wrinkly. It is typically grey to brown; older and moister specimens are almost black.
  • Stem: 3–12 cm long; 0.5–2 cm thick, hollow, elastic, smooth, narrower at the base, smooth or slightly ragged; susceptible to flaking in prolonged dry weather. Grey-brown to grey-purple colour; older specimens have a covering of sparkly whitish dust
  • Trama: hard, very thin, susceptible to breaking after drying, grey colour. When moist, the mushroom regains its original consistency, grey-black to black colour. Its taste is mild, sometimes “gripping” its odour is pleasant and spicy, sometimes a bit earthy.

Habitat: deciduous forest, mixed forest, typically under oak and beech trees

Occurrence: August, September, October, November

Use: It is suitable for drying; it is widely used in soups or the typical South Bohemian dish called “kuba”, where it it responsible for the dark colour of the dish. Many mushroom hunters enjoy mushroom powders containing the horn of plenty as a spicing agent. It can also be fried or finely chopped.

Country of origin: Czech Republic, Slovakia

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]]> Chanterelle https://www.driedmushrooms.eu/product/chanterelle-2/ Mon, 19 Mar 2018 19:47:23 +0000 https://www.driedmushrooms.eu/produkt/chanterelle-2/ Price: e-mail inquiry
Availability: June–October

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]]> Description:

  • Cap: 30–100 mm, vaulted to cone-shaped; yellow, orange to yellow to yellow-ochre, sometimes whitish. Gills are thick and visibly yellow.
  • Stem: 30–80 x 8–30 mm; cone-shaped, in the same colour as the cap.
  • Trama: whitish to light yellow, with a fruity aroma.

Habitat: Commonly found in groups or as isolated specimens in all kinds of forests, especially around pines, spruce and beech trees.

Occurrence: June–October

Use: In terms of culinary use, chanterelles are highly sought-after mushrooms. A typical characteristic of chanterelles is also their aroma, which is reminiscent of apricots. They combine well with eggs. One advantage is that they go well with other species of mushrooms and they are worm-resistant. They can be used fresh or marinated. They are also good in sauces, or as a side dish with fish or meat.

Country of origin: Czech Republic, Slovakia

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]]> Porcino https://www.driedmushrooms.eu/product/porcino-2/ Mon, 19 Mar 2018 19:34:05 +0000 https://www.driedmushrooms.eu/produkt/porcino-2/ Price: e-mail inquiry
Availability: June–November

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]]> Description:

  • Cap: young specimens have cushion-shaped caps which eventually become flat and thick. Thin skin resembling felt, smooth and shiny; young specimens have whitish skin which eventually turns chestnut brown. Tubes are white to grey first, eventually yellow to olive green.
  • Stem: up to 30 cm; barrel-shaped in young specimens; eventually elongated. Prominent net in the upper part.
  • Trama: firm, hard in young specimens. White cross-section, with no discolouration, with a pleasant nutty flavour.

Habitat: This mushroom can be found between August and November in spruce forests (occasionally in deciduous forests), especially in the foothills of mountains.

Occurrence: June–November

Use: Exquisite edible mushroom. Its culinary use is wide. Drying emphasises its mushroom aroma. It is excellent in sauces, soups and mixtures. Young fruit bodies are great pickled in vinegar. Caps of larger specimens, when sliced and breaded make excellent “steaks”.

Country of origin: Czech Republic, Slovakia

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