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Cooking & BakingDried MushroomsLocal Suppliers - but ask us first! 
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Our Cooking and Baking Department stocks all your favourite ingredients (and some new discoveries) for creating fabulous meals at home. FungiIn the same corner as the herbs and spices are a range of dried mushrooms cep, morel, mousseron, oyster, mixed forest mainly sold loose to accommodate those who use a little and those who use a lot! Morel Mushrooms (Morchella Elata), also known as Sheep's Stomach, Merkel, Dry Land Fish, Sponge Mushroom, or Pine Cone Mushroom. Morels are among the most highly prized of all the wild harvest mushrooms because of their superb taste. They have a delightful, earthy taste that's just right with beef, game and wild rice. A light Madeira sauce or a pat of butter will enhance its delicious essence. While adding flavor and rich buttery aroma to any type of food it can also be sautéed in a light oil, and eaten whole with just salt or soy sauce or can be used to flavor almost any dish. Because of their deep woodsy flavor, the renowned Morels are often paired with cream or white wine sauces and milder tasting meats, such as veal or chicken, but are also wonderful when partnered with grilled and roasted foods. A suggested savory herb sauce is Morels with rosemary, sage, thyme, basil, bay leaf, cloves, nutmeg and black pepper. Mousseron (Marasmius oreades), also known as Fairy ring mushrooms or Scotch Bonnett Mousseron mushrooms, are delicious, small wild mushrooms more universally used in France and Italy than in England. Dried Mousserons do reconstitute to their original texture, appearance and taste quite nicely, and provide wonderful flavour. Its a delicious addition to soups, ragouts, or stews. Tasty and fragrant, it is excellent sautéed in butter with onions or garlic for a wonderful addition to pasta, bean or rice dishes. Porcinis (Boletus Edulis) are definitely the most desirable of the Boletes mushrooms for cooking and eating. Porcini is one of the finest mushrooms around and exceptionally delicious, strongly flavored with subtle undertones that can be almost addicting. Dried Porcini can be substituted for any mushroom in any recipe. Typically a smaller amount of dried Porcini may be used in recipes than other mushrooms due to its intense flavor. To reconstitute dried Porcinis, soak them in hot water for 20 minutes. Save the soaking water for use in sauces and soup stock. Porcinis should always be thoroughly cooked, as they have a reputation for causing stomach upset when eaten raw. In addition, cooking brings out the flavor. Sauté or fry them for 5 to 7 minutes; or cook them in a small amount of liquid in a tightly sealed pan for 15 minutes. Once cooked, use them in any recipe that requires mushrooms. The flavor of Porcinis blends especially well with Italian seasonings but goes equally well with sage or rosemary. Back to top of page Local & LocalishWe are always on the look out for local good producers, and some have become firm favourites having been part of our repertoire since the beginning (2002)
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Globe Consulting Services Ltd. Registered office: Victoria House, 10 Broad Street, Abingdon OX14 3LH Registered no.: 3613226 VAT no: 974 8912 63