Marx Food Dried Mushrooms

  Marx Foods sent over a few more of their awesome ingredients for us to try out. This time we were able to use some really delicious dried mushrooms. Since mushrooms of this quality are not sold near my town it took me a little while to figure out what to do with em. I think y’all are really going to love what we came up with. I know we did. So glad I know I can get some more at Marx Foods when we run out.

Let’s see what we came up with:

Black Trumpet Grits

Bring 1 cup of water to a boil.

Stir in 3 TBS of grits

1/2 tsp black trumpet mushroom powder made from Marx Foods dried black trumpet mushrooms.

salt/pepper to taste

1/4 tsp onion powder

1 TBS milk

Cook over low heat until thickened stirring frequently to prevent sticking. Top with grated cheese and diced tomato

Wild Black Trumpet Mushrooms

Black Trumpet mushrooms (aka horn of plenty mushrooms, black chanterelles) are fragile and trumpet-shaped with a waxy black-grey-brown surface. They are prized (especially in France) for their buttery, rich, nutty and sometimes slightly smoky flavor.  Delicious fresh, they also dry and rehydrate well because they are so thin.

Porcini Mashed Potatoes

Saute 1/4 cup finelychopped onions in 2 TBS butter in a medium saucepan.

Add 1/4 cup finely diced Marx Foods dried wild porcini mushrooms

1 tsp tarragon

1 tsp sea salt

Deglaze the pan with 1/4 cup white wine

Peal 3 medium white potatoes. Dice fine. Add potatoes  to mix in saucepan.

Saute for 2 minutes

Add 1 cup Chicken Broth

Simmer covered for 15 minutes or until potatoes are very soft. Mash together and serve.

Dried Wild Porcini Mushrooms

Porcini mushrooms (aka king bolete, cep, cepe and bolete) are valued for their meaty texture and great depth of flavor. They’re particularly prized in Italian cooking, but are delicious in almost any mushroom-friendly dish.  Porcinis grow wild in Pacific Northwest forests typically from June to July and again in September.

Vegetable and Beef Soup with Matsutake Mushrooms

6 cups beef broth

1 TBS thinly sliced onion

1/4 cup Marx Foods dried matsutake mushrooms broken into smaller pieces

1/3 # left over cooked beef cubed

1/3 cup frozen peas

1TBS dehydrated red bell pepper

1TBS dehydrated green bell pepper

1 TBS dried onion

salt and pepper to taste

1/4 tsp ground thyme

1/4 cup red wine

1TBS sundried tomato packed in olive oil

1 diced left over baked potato (Dice when potato is cold for best results)

Saute onions in olive oil til tender in stockpot. Add all other ingredients and bring to a boil. Turn down and simmer for 30 minutes stirring occasionally. Serve hot with crusty bread for dipping.

Dried Wild Matsutake Mushrooms

Matsutake mushrooms (aka pine mushrooms) are one of the more intensely flavored varieties of wild mushrooms.  They have a savory, pungent “piney” flavor. Their texture is dense and meaty, somewhat similar to porcinis and portabellas. Matsutake mushrooms are highly prized in Japan as a delicacy.

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