|
Tropical Wholefoods mushroom multipack
If you love this range of dried culinary mushrooms, you'll love our multipack.
It saves you money and makes you way more adventurous in your kitchen. In this pack, you'll get porcini, shiitake, chanterelle and oyster mushrooms.
And if you super super love them, choose the money-saving multibuy and stock up your cupboard until there's not mushroom for anything else in there!
About the mushrooms
Chanterelles
Chanterelles contain vitamin C and some vitamin D, which is great news for all the vegans that live in colder climates! They are also high in beta-carotene, which is unusual for a mushroom, and they're full of potassium.
Chanterelle mushrooms are collected, carefully sorted and dried by farmers in the Miombo woodlands of Zambia. Selling the mushrooms brings in a household income, and helps preserve the woodlands because people recognise the value of forest produce.
Columbian coffee farmers cultivate Tropical Wholefoods Oyster and shiitake mushrooms on the waste matter left over from coffee production. The mushroom sales supplement their income from coffee. So enjoy these delicious mushrooms knowing they are good for you, the enviroment and the communities that produce them.
Chanterelles are prized for their flavour. They are quite rare because they're so popular. They taste a bit nutty, and a little bit spicy when eaten raw. It goes well with apricot, creamy flavours, onions and olive oil.
What to do with chanterelles
Once you've soaked them for five minutes, you can use them like ordinary mushrooms.
Try adding them to a raw, warm, soup before blending. Pop them into a "fried mushroom" mix of fresh chopped mushrooms, garlic
himalayan salt and olive oil, that you then dehydrate in a dehydrator for an hour or two.
Without soaking, blend them to a fine powder in your VitaPrep and then add some to raw chocolates. You will be surprised by the joy this will give you!
Add to casseroles, stews, pies and anywhere else you'd use normal mushrooms.
Oyster
Oyster mushrooms are high in some B vitamins and have a decent amount of phosphorous, iron, copper and potassium in them.
Oyster mushrooms have a pleasant velvety texture. They have a chickeny, oceany flavour and so can be used instead of chicken or fish in your cuisine. They go great with lime, ginger, sage, squashes, garlic and tamari.
What to do with oyster mushrooms
Once you've soaked them for five minutes, you can use them like ordinary mushrooms. The stems can be pretty tough, so you may want to remove them after soaking.
Try adding them to a raw, warm, soup before blending. Pop them into a "fried mushroom" mix of fresh chopped mushrooms, garlic
himalayan salt and olive oil, that you then dehydrate in a dehydrator for an hour or two.
Hydrated, then mixed with Chinese spices along with bok choy, julienne carrot, mung bean shoots and tamari, you will get a great raw Oriental chickeny dish. Warm it up in the dehydrator for extra pow!
Add to casseroles, stews, pies and anywhere else you'd use normal mushrooms.
Porcini
Did you know that porcinis and ceps are the same thing? In English, it's also known as a penny bun, and is the king of the bolete family.
Porcini mushrooms are quite high in vitamin C and beta-carotene as well as iron. They are high in potassium.
Porcini mushrooms have a lovely "meaty" texture. They have hearty woody and nutty flavour and make a great meat substitute in your cuisine. They go great with thyme, pasta (or squash pasta for raw foodists), olive oil , tomatoes, garlic, walnuts, spinach, nutmeg and chives.
What to do with porcini mushrooms
Once you've soaked them for five minutes, you can use them like ordinary mushrooms. The stems can be pretty tough, so you may want to remove them after soaking.
Try adding them to a raw, warm, soup before blending. Pop them into a "fried mushroom" mix of fresh chopped mushrooms, garlic
himalayan salt and olive oil, that you then dehydrate in a dehydrator for an hour or two.
Hydrated, then coated in ground flax, paprika and black pepper, they can be dehydrated into MushNuggets, little crispy bites of fun!
Add to casseroles, stews, pies and anywhere else you'd use normal mushrooms. Use the remaining soak water as a stock for soups and gravies.
Shiitake
Shiitake mushrooms are quite high in vitamins B2, B3, B5, B6 and manganese, phosphorous and potassium. They contain Lentinan and are also a great protein source.
Shiitake mushrooms have a lovely almost spongy texture. Some say they taste like bacon, but we're not so sure! They go great with all kinds of beans and peas, broccoli, turmeric, black pepper, ginger, sesame oil, chili and seaweed.
What to do with shiitake mushrooms
Once you've soaked them for five minutes, you can use them like ordinary mushrooms. If the stalks are too woody for your liking, just cut them out.
Add slices of shiitake to miso soup, for a traditional dish. Add more seaweed and even some shelled hemp seeds for even more of a nutritional hit.
Marinate some sugar snap peas with slices of shiitake, using olive oil, lime, garlic, apple cider vinegar and tamari. Leave for a couple of hours, then serve.
Add to casseroles, stews, pies and anywhere else you'd use normal mushrooms.
Make shiitake tea! Using a few shiitakes, and other tea ingredients of your choice, you can really benefit from the nutritional qualities of this mushroom. You don't have to bring it to the boil, just heat the ingredients and water until finger-hot, then keep at that temperature for an hour or so before serving. Make a huge pan and drink it all day whenever you feel the need.
Use the remaining soak water as a stock for soups and gravies.
Important legal note: Though we are happy to provide
products and services which will help you to improve your health and well being, we do not 'treat', or aim to 'cure' any disease. Under UK law only a medical doctor may 'treat' illness and disease with a medical origin. The information in this web page is for information purposes only.
|
