North Spore dried wild mushrooms are wildcrafted and foraged from North American forests. Each bag is 28 grams.
 
Porcini Mushrooms: Porcini mushrooms are prized in Italian and French cuisine because they add an unmistakable meaty richness, earthy aroma, and big umami flavor to every dish. In many culinary circles, Porcini mushrooms are considered the 'king of mushrooms,' thanks to their bold flavor, tender yet firm texture, and surprising versatility. Porcini grow in the moist forest understory and are picked between August and October. And, while they are best known for flavoring risottos, pastas, broths, and stews, the possibilities are endless. To reconstitute, rinse with water to clean. Soak in lukewarm water for 2-3 hours (as it extracts less of the flavor than hot water, leaving more of their mushroomy goodness). Retain the soaking liquid for use in recipes that call for a kick of bold flavor. Just be aware that a little goes a very long way!
 
Lobster Mushrooms: Lobster mushrooms are beloved for their dense texture and nutty, sweet smell reminiscent of steamed lobster. They are found in the autumn in New England and on the West Coast, usually from late summer through October. We recommend lobster mushrooms anywhere a subtle taste of the sea is desired, as they can add rich crustacean-like flavor to vegan, vegetarian, and meat-based dishes. And, because lobster mushrooms are mild tasting, they pair well with other mushrooms, too. To reconstitute, rinse with water to clean. Next, pour boiling water over them and cover for 20-30 minutes or until plump before use. We recommend mildly seasoning and sautéing them to enhance their natural taste. Avoid overcooking to prevent them from turning chewy.
 
Wild Morel: Morels are a culinary favorite due to their delicate, yet meaty texture. Harbingers of spring, they are often described as earthy, woodsy, and nutty with a hint of mild smokiness. (The darker, the smokier!) They are versatile and add great depth of flavor to any dish that includes them. A simple sauté of morels and asparagus is a seasonal favorite when they're both piled high at the farmers' market. To reconstitute, rinse with water to clean. Next, completely cover in warm water, wine, or stock for 30 minutes (squeezing them every few minutes towards the end to make sure they're not going mushy). When ready, press out the excess liquid before using, reserving the richly-flavored soaking liquid for soups, stocks, and sauces. Add hydrated morels directly to recipes, or brown them in oil or butter to bring out more flavor.
 
Wild Chantrelle: Prized for their golden yellow color and subtle balance of apricot, black pepper, butter, and earth notes, chanterelles are surprisingly versatile. They blend well with a variety of foods including omelets, meat, fish, soups, sauces and pastas. And they really shine when paired with aromatic fresh herbs like thyme and tarragon, bringing brilliant color, melty texture, and delicate aroma to every dish. To reconstitute, rinse with water to clean. Next, blanch in boiling water for 2-5 minutes or soak in lukewarm water, wine, or broth for 30 minutes before use. We recommend mildly seasoning and sautéing them to enhance their natural taste. Avoid overcooking to prevent them from turning chewy.