Dried Kibbled Oyster Mushrooms
Our Kibbled Oyster Mushrooms are a convenient way to use this elegant mushroom, which has a tender flesh and a mild flavor.
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Suggested uses
Basic prep
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate mushrooms prior to use, place desired amount in a bowl and cover with boiling water. Allow to sit for 6 to 9 minutes, or until tender. Drain, reserving the liquid for another use.
Storage & handling
Store in a dry, cool place.
Ingredients
Oyster Mushrooms.
Our dried Kibbled Oyster Mushrooms capture the tender texture and mild flavor of oyster mushrooms in a convenient, quick-cooking size. Young oyster mushrooms are harvested, cleaned, sliced and dried before being further chopped into 1/4-inch pieces.
Oyster Mushrooms (Pleurotus ostreatus) are so named for their appearance, reminiscent in color and shape of the shellfish. Their fan-shaped, slightly convex caps can range from yellowish and light tan to darker brown, and their graceful, tapered stems bear creamy off-white, widely spaced gills along their length. There are numerous varieties, which vary in color from brown and gray to salmon pink, white, yellow and even slightly blue. They grow wild in deciduous hardwood forests in autumn, cascading in shelf-like clusters along the higher reaches of dead and living trees, especially beech. Oyster Mushrooms grow widely in tropical and temperate climates throughout the world. They are also cultivated year-round.
Oyster Mushrooms have a tender, chewy texture and a mild flavor that can be diminished by long cooking. As such, they are best cooked quickly, such as by stir-frying, flash frying or adding during the last few minutes of simmering. They are very popular in Asian cuisines.
Classic recipe
Mushroom Gyoza
Kibbled mushrooms are a great time saver when the effort of chopping fresh mushrooms is not convenient or desired. Just rinse these Kibbled Dried Shiitake Mushrooms and use. They hydrate easily and are moist and flavorful. For a great vegetarian option replace the chicken with bok choy or cabbage and carrots. Serve with spicy chili or sweet and sour sauces.
