Mushroom Medley Blend / 12 oz
Mushroom Medley Blend / 12 oz
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One 12 oz biodegradable clamshell containing a ready to cook pre sliced blend of Crimini, White Shimeji & Brown Shimejis.
Storage Tips: Mushrooms should be kept in the refrigerator in a paper bag. Best consumed within the first three days of arrival. If the mushrooms you receive are a little damp, allow them to air dry in the refrigerator. Store in a paper bag or a bowl lined and covered with a hand towel/paper towel. Mushrooms should be fully cooked prior to eating. As a rule, clean the mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris.
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!
Mixed Mushroom Cream Sauté
Ingredients:
500g mixed mushrooms
2 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 shallot, finely diced
1 tsp thyme leaves (fresh) or ½ tsp dried
Salt + black pepper, to taste
60ml (¼ cup) white wine or dry vermouth (optional but recommended)
150ml thickened cream or crème fraîche
1 tsp Dijon mustard (optional, for brightness)
Lemon zest or a squeeze of juice, to finish
Fresh parsley or chives, for garnish
How to:
Sear mushrooms. In a wide pan over medium-high, heat olive oil. Sear mushrooms in batches to avoid crowding, letting them brown before stirring (3–4 mins per batch). Set aside.
Sauté aromatics:
Reduce heat to medium. Add butter, then sauté shallot and garlic until translucent (2 mins). Stir in thyme.
Deglaze:
Add wine and let it simmer for 1–2 mins, scraping the pan. Reduce by half.
Cream it up:
Return mushrooms to the pan. Add cream and optional Dijon mustard. Simmer gently for 3–5 mins until slightly thickened and mushrooms are coated.
Finish:
Add salt, pepper, and a little lemon zest or juice to balance richness. Garnish with herbs.
Serving Suggestions:
Toss with pappardelle, tagliatelle, or gnocchi
Spoon over roast chicken, beef fillet, or grilled polenta
Layer on buttered toast or brioche with soft herbs
Fold into mashed potatoes or risotto