Mycological Dried Organic Portabella Mushrooms, 1 Ounce Package

I don't like the store bought Umami spice blend because of the chili peppers added to it. So I made my own but needed mushroom powder. This is a step I have never had to do and dehydrating mushrooms successfully was not worth the time and savings, if there was one. So I through the mushroom pack into my blender and now I have the mushroom powder called for in the Umami blend. Look it up on Google. It makes soups, sauces, sandwiches, etc so extra tasty.K.E.

These are high quality dried mushrooms that exceeded my expectations. I rehydrated 1/2 teaspoon in 7 minutes and they gave off plenty of broth to use as a base sauce. Other dried mushrooms I’ve bought take at least 30 minutes to rehydrate to my liking. Also with others, I’ve had to really scrub to get plenty of dirt off and try not to have them crumble. These had no dirt that I could see and they solidly held up in a water and wine hydration perfectly. Taste is amazing, just like fresh. I enjoyed the large quantity in one bag and they’re just convenient for me. I liked these so much I purchased this company’s shiitake, porcini and oyster dried mushrooms. Looking forward to trying those. For the amount, convenience and easy cooking, they are well worth buying.

I've wandered into the territory of experimenting w/ more dehydrated stuff so as to find a balance of having plenty of veggie options to choose from w/out having more fresh on hand than I can possibly use before it spoils ...These are a win for transition from fridge crisper drawer to pantry staple w/out sacrificing any flavor or texture, & I'm pretty thrilled w/ that, since there are eleventy-thousand varieties of mushrooms that are good eating' & this is a great way to have more of 'em on hand at once.When used in an omelet, I didn't simmer these first, as per the re-hydrating instructions ... I poured boiling water over 'em & added a pat of butter, then covered the dish to retain the steam, then removed w/ a slotted spoon some 15 minutes later ... w/ the additional albeit short cook-time of the omelet, results were ideal & I wouldn't change a thing.

I use this in recipes where manufacturers might use MSG or yeast extract as a flavor enhancer, like in soups, gravies, or dressings. It is a natural glutamate, so if you are sensitive to glutamates, you may not want to use it. But perhaps you will not be as sensitive to this natural form. :-)

Used it this to make traditional Mushroom Barley Soup. I have never been more satisfied--the cleanliness of the product, as well as the overall quality, created an exquisite taste. 10/10, will buy again.

I used these mushrooms in my home made soup.Be sure to break them in small sizes because they expand greatly in liquids.

Mushrooms are a staple of my diet. As I don't like going to the grocery store during this pandemic and my mushroom lady at the farmers market stopped showing up, I was forced to look for other avenues for a mushroom supply. I wanted a variety so I ordered four kinds: portabella, porcini, shitake and oyster. (I'm copying this review to the other pages.) When I saw that the mushrooms originated in China I was a little disappointed. Why do dried mushrooms have to fly halfway across the world? Aren't mushrooms being grown in California, or at least in the US? When I looked at other brands it seems most of the available dried mushrooms are grown in China. Oh well. These have been a life saver. I take out enough to last four meals. I wash them, then cook them in my home made chicken/veggie stock for about 20 mins, then freeze them in individual containers so I can defrost them and heat them up with other veggies to make an egg scramble for breakfast. Delicious.

I purchased these mushrooms for the first time recently and they have quickly become one of our home cooking staples. The mushrooms are easily and quickly re-hydrated and have a rich, earthy flavor. We love them!The instructions say that water, stock, milk or wine can be used to reconstitute the dried mushrooms - we've just used water so far and the resulting liquid (after the mushrooms are re-hydrated) is very flavorful, as well. We use that in our cooking too, as they suggest... more robust mushroom goodness.Tip: the instructions say to simmer the mushrooms in 1 cup of liquid for 20 minutes to rehydrate. This works fine, but doesn't result in much liquid. I use 1 1/2 to 2 cups of water to rehydrate them so I have more delicious mushroom broth to work with. The extra liquid doesn't seems to take away from the mushroom flavor at all.