Dried Mixed Wild Mushrooms

These are delicious 40 gram assortments of dried mushrooms in an air tight container that preserves freahness! These can last a very long time on your shelf making it easy to store and grab! Consumers can also put these dried mushrooms in water to where they will soak up their moisture again reviving them to traditional plump mushrooms! These smell like salty mushrooms and are great for endless culinary purposes or even just to snack on! The texture is that of a dehydrated, softer, chip like tecture with some crunch! The price is great for the health benefits and the taste is delicious to me! Im a mushroom hippy dippy kinda girl! Highly recommend!

I use these mushrooms to make a soup very tasty and great value for the money. The quality and texture of the mushrooms were great due to the dried. All I had to do was put in water and let soak made a perfect soup.

Roland Wild Forest Mushrooms are an OK assortment of wild mushrooms (Boletus, Black Fungus / Ear, Oyster and Porcini), but there's nothing fancy or gourmet about them. The mushrooms taste quite good, but they aren't as bursting with flavor as I would expect from an wild mushrooms assortment. They have a mild flavor, the Black Fungus were the most tasty out of the bunch. The size of the mushrooms is all over the place, there are big slices, small bits, even small flakes and dust of mushrooms. Once soaked in water they get quite soft, not a great chew factor (not even from the Black Fungus). Soaking them for 20 minutes it's too much, they get mushy. 5 minutes, then lightly cooking them in a pan is more than enough. The mushroom get really big once hydrated. The leftover juices can be used for cooking other dishes (or just drinking as a soup). If you decide to cook the mushroom with the dish rather than re-hydrate (e.g. with the pasta or the rice), I would add them very late in the cooking process, they overcook easily. They're OK in rice or pasta dishes, not good enough to top toast or a fancy dish. Somehow I was expecting the product to come in a glass jar, but it's just plastic, and a thin lightweight one.

> Larger container than I expected --- about a gallon, maybe a gallon and a half. > Seems to be very good quality, large pieces -- no mold. > Mine have a bit of sand (not much, but even a little can be offputting in a finished dish). So, soak them in a white bowl (so you can see the sand) thoroughly to hydrate, and change the water several times. Repeat until there is no more visible sand in the bowl --- may take 4 or 6 washings. Even after 5 washings, I still found a smear of fine sand, as well as small twigs and other plant material. The mushrooms may not release all the sand until they are fully hydrated (see below). > All the mushrooms that I've encountered so far appear to be chanterelles (or possibly oyster mushrooms), ear fungi, and boletes, albeit that may change with the season that the mushrooms were picked. None were strongly flavorful. > The mushrooms can be hydrated in 20 to 30 minutes in warm (not hot) water. Even hydrated, they are much more chewy than fresh or canned mushrooms. It's best to hydrate them separately in pure water --- don't count on them hydrating adequately from the water in a soup, or in a sauce (perhaps with the idea of thickening the sauce, absorbing favor from the sauce, or retaining more mushroom flavor --- won't happen -- or at least the results will not be satisfactory --- and your dish will probably be sandy). For at least most uses, the mushrooms are best as hydrated as possible, which requires hydrating in plain water. After hydration, you can marinate the mushrooms if you wish. > Grinding the dry mushrooms up to use as a powder doesn't sound like a good idea to me, because there will be no way to remove the sand. > If you want to use the dark brown hydration water, as some other reviewers suggest, then soak for at least 30 minutes and then carefully decant the water, leaving the sand behind. > Would you like a nice creamy, but healthy, cream of mushroom sauce? After hydrating and rinsing add the mushrooms to real Alfredo sauce (such as Rao's). Cheese-based Alfredo Sauce is relatively low carbs (diabetic friendly), not mostly flour, coloring --- starch, water and flavoring are the main ingredient of cheaper brands of pseudo-Alfredo sauce or "cream of mushroom soup" (which is really just flour gravy). Mushroomy real Alfredo sauce is great with cubed beef or pieces of chicken. I usually sautee down a large chopped onion and add it to the sauce. > How do you find real Alfredo sauce? First look for the most expensive brands, then read the labels. Cream and cheese should be the main ingredients. Alfredo sauce should contain no flour or "starch". (Caveat, if "starch" is listed near the bottom of a long list of ingredients, that's okay. It means that there is not enough starch to be concerned about)

Dried Mushrooms ... Big plastic jar with metal lid ... Keeps them fresh .... For those never having them, the food appears moldy .... It's not .... Mushrooms themselves are a fungi Pricey, yes .... A lot of servings in there .... Will last a while ... Some pieces are crispy hard, others rippable soft .... Natural Add pieces to soups, salad, casserole, or just eat from jar ... Ready to eat .... Earthy taste .... Some mushroom varieties I take food-scissors and cut them ... Healthy, delicious .

Good mushrooms but full of sand rocks and non mushroom debree including wood chips splints and occasionally worms or bugs. So make sure to prepare by soaking in luke warm water until mushrooms fully soften up and absorb all water possible then strain to remove all debree then visually inspect mushrooms under strong lighting conditions to make sure theres no bugs or worms borrowed in the mushrooms I found a few already! This is the only way to eat em otherwise its not eatable and gou have to spit out debree and rocks I got a refund and disposed of itworms and bugs is a total turn off infood, loss of appetite, the other debree I can tolerate by removal ptior to cooking but I will not eat worm and bug soup! Thats disgusting lol

La mejor mezcla de hongos que he comprado, solo se require de una poca de agua para hidratarlos y poder saborear los distintos sabores, lo puedes hacer en diferente tipos de forma de. Omer.

I bought 4 of these jars of mushrooms when they were on a super sale of less than $6 each. In the past, I have bought a different brand of dried mushrooms at Costco (though a taller plastic see through jar with a brown label) which were great and I thought this would be similar. The first time I cooked them in soup, it was so slimy and sour tasting that I had to throw the whole meal out. I then gave the almost full jar to my cousin who loves mushrooms. However, she did not like these mushrooms either and declined the remaining 3 jars. I am now stuck with 3 jars and need to palm them off on somebody else. I am not French so maybe the wrong culture to enjoy these mushrooms. But if you are Asian--beware, this is nothing like Shiitake mushrooms (though admittedly this Roland brand does not have any Shiitake). But reportedly it has oyster mushrooms which I do like, but not in this terribly tasting dried brand. Save your money and don't buy this. I got it for a steal and I still feel ripped off!

Such a nightmare. There were so many insects and their wings inside the bottle!! Please stay away from this product! Going straight into the trash. See my photos and you can play “spot the insect”. Disgusting.