Dried 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.

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, 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. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests. Each bag is 28 grams.