Dried Alpine Mix Mushrooms / 20 g.
Dried Alpine Mix Mushrooms / 20 g.
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A medley of Dried Mushrooms! Including, but not limited to: Shiitake, Porcini, Oyster, Wood Ear & Portabella.
Rinse mushrooms under cold running water to remove any debris. Dried mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the wild mushrooms will yield about 6-8 times their dried weight. Mushrooms must be cooked before eating.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Dried Mushroom Ragu (Rustic + Vegan Option)
Ingredients:
30g dried mushrooms (You pick what type or blend)
500ml hot water (for soaking)
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
1 tbsp tomato paste
100ml dry white wine or sherry (optional)
1 tsp fresh thyme or ½ tsp dried
400g crushed tomatoes (or passata)
Salt + black pepper, to taste
1 tbsp soy sauce or tamari (deepens umami)
Optional: Pinch of chili flakes, fresh parsley, or grated parmesan (if not vegan)
How to:
Rehydrate mushrooms
Soak dried mushrooms in hot water for 20–30 minutes.
Strain through a fine sieve or muslin—reserve the soaking liquid.
Rinse mushrooms to remove grit, then finely chop.
Sauté aromatics
In a saucepan, heat olive oil over medium.
Add onion, cook until soft (5–7 mins).
Add garlic and tomato paste; stir for 1 minute.
Deglaze + build flavor
Add white wine (if using); reduce by half.
Stir in chopped mushrooms, thyme, soy sauce, and tomatoes.
Add 150–200ml of the strained soaking liquid (avoid any grit at bottom).
Simmer gently, uncovered, for 20–30 minutes, until thick and rich.
Finish + serve
Serve with pasta, polenta, toasted sourdough, or as a stuffing base. Top with fresh parsley, or parmesan if not vegan.
Tips + Variations:
Add a splash of cream or a spoonful of mascarpone to enrich. Works beautifully with lentils or beans for a hearty veg ragu. Layer into lasagna, spoon over roast veg, or stir into risotto.