Looky what I got! You can get some too.

I was contacted by Justin at Marx Foods about their wonderful mushroom samples.  They are a wholesale online bulk food supplier and one I am glad to have found since I have such troubles getting the right ingredients in my secluded spot of the world. They have an awesome informative front page that would walk any squeamish cook through the proper ingredients.

Hubby hates mushrooms (so he thinks), but I LOVE them and I am always looking for and finding new ways to incorporate mushrooms into my recipes in ways that hubby doesn't notice. He's been eating them for years unbeknownest to him so shhhhhh don't tell him.

My samples include Maitake, Chanterelle, Porcini, Black Trumpet and Lobster mushrooms.  I can't wait to showcase the recipes over at Always Eat On The Good China.  For now let's learn a little about each type. 

MAITAKE ~ Also known as “Hen of the Woods,” Maitake mushrooms are clusters of supple fronds that are meaty and nutty in flavor. They sauté up beautifully, and make fabulous tempura. These are certified organic maitakes, available either fresh or dried.

CHANTERELLES ~ Golden chanterelle mushrooms are one of the most sought-after wild mushrooms in North America.  Chanterelles make wonderful risotto, soups, or can simply be sautéed in butter with a little garlic or white wine. Fresh Chanterelles Season: August to December. Frozen & Dried Chanterelles Available Year Round.

PORCINI ~ Dried porcini mushrooms are incredibly versatile because of their rich, meaty flavor, but fresh porcini mushrooms are a rare treat especially treasured by Italian chefs. Porcinis are one of the few wild varieties that can be eaten raw (though they’re stupendous grilled) and have two growing seasons.  They’re delicious sautéed or grilled. Frozen porcinis are a good substitute for fresh. Fresh Porcini Seasons: June to July, September. Frozen & Dried Porcinis Available Year Round.

LOBSTER ~ Wild lobster mushrooms are prized for their firm, yet tender texture, aroma evoking the sea, and sweet, delicate flavor. Wild-foraged by hand in the forests of the Pacific Northwest, our lobster mushrooms are of the highest quality. They will stand up to longer cooking times better than many other wild mushrooms & pair extremely well with seafood. Fresh Lobster Mushrooms Season: August to November. Frozen & Dried Lobster Mushrooms Available Year Round

BLACK TRUMPET ~  Black Trumpet mushrooms are fragile and trumpet-shaped with a waxy grey surface. It is a very rich and buttery mushroom. They are popular in French cuisine because of their unique flavor and texture. Wild black trumpet mushrooms grow in the Pacific Northwest, typically between January and March. Dried Black Trumpet Mushrooms are great in stews and soups or for braised meats.

Storage and Handling: Dried wild mushrooms can be stored away from light at room temperature for at least a year in airtight plastic bags, jars or other containers. Dried mushrooms do not need to be refrigerated. 

Specifications: It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms. Your dried black trumpet mushrooms will arrive in a zip lock bag.

How to Reconstitute Dried Mushrooms.   

I think tonight we will change up the menu a bit and use the Maitakes in a Chicken Cashew stir Fry.