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Dried Shiitake Mushrooms
Inventory, lb : 23.38
This item was last sold on : 07/19/18
Dried Shiitake mushrooms are proof that the aging process can improve a food's flavor. The color of the Shiitake's cap deepens to a near black, a precursor to the flavor profile. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.
Dried Shiitake mushrooms are typically available year-round.
Shiitake mushrooms are one of the handful of mushrooms that can be cultivated on a commercial scale. They are cultivated using trees or wood as a growing medium. Both natural log and sawdust log cultivation are used in small and large scale productions. Natural log cultivation is the oldest method and imitates nature closely. The logs are 100% recyclable; once the logs are exhausted of nutritional benefits, they can be used for composting or as a natural fertilizer. The Shiitake mushroom is also known as Chinese black mushroom, Japanese black mushroom and golden oak mushroom.
In addition to their culinary uses, Shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
Dried Shiitakes are often preferred to fresh Shiitakes as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Never use the stems from dried Shiitakes as they will always remain woody, no matter how long they are soaked and cooked. Save the soaking liquid for stocks and sauces as it yields the same intensity that the Shiitake has in flavor and aroma. Once reconstituted, they may be sauteed, roasted or skewered and grilled; pair with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile,
In Japanese cuisine, reconstituted Shiitake mushrooms are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.
Shiitake mushrooms were first cultivated in China over two thousand years ago and since has been naturalized and cultivated throughout the world. Shiitakes cultivated in warm weather produce the highest quality mushrooms per pound of total yield during the hot summer months. When Shiitake aren't in peak season, dried Shiitakes make them readily available year-round.
Restaurants currently purchasing this product as an ingredient for their menu.
|Driana Foods, Inc.||Vista CA||720-979-9457|
|Wokou Noodles & Pours||San Diego CA||858-779-2620|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Under Belly-Uptown||San Diego CA||619-269-4626|
|Born & Raised||San Diego CA||619-550-5412|
|Georges at the Cove||San Diego CA||858-454-4244|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Tiger Tiger||San Diego CA||619-764-5475|
|Word of Mouth Kitchen||San Diego CA||858-705-3752|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
Recipes that include Dried Shiitake Mushrooms. One is easiest, three is harder.
|Authentic Suburban Gourmet||Mushroom, Corn and Grape Tomato Trottole Pasta|
|Girl and the Kitchen||Wild Mushroom and Beef Stew|