Dried Porcini Mushrooms - Whole Dried Mushrooms for Cooking, Tea, and Tinctures - Dehydrated Mushrooms 2-Ounce Pack

They are delicious!

I was extremely excited to find this product and was eagerly awaiting the arrrival of it. I love morel mushrooms.When the package arrived, I was shocked to see that product packaging was not sealed. There was only the secondary resealable ziplock for storage on the package. The musshrooms smelled delicious but because the product packaging was unsealed I did not consdier it to be safe for consumption. Overall, I was extremely dissappointed especially considering the price of product.I hope that the manufacturers fix this packaging issue.

The media could not be loaded.  Fried in tempura batter. After soaking an hour. Loved them so much added veggies to middle picture this 2bd serving with hot chili sauce. Yum

There were not instructions on how to reconstitute these, so I put them in a small pot of boiling water and then let them sit (without continuing to boil). They weren't completely covered by the water, which might have been a mistake.Then I put them in a beef stew which cooked for a couple hours. When it came out, the mushrooms were still quite a bit chewier than the beef. They weren't unpleasantly so, but perhaps some instructions on the package might have helped me.

I'm embarrassed to say that it took me 9 months to remember to cook and try out KS Mushroom Store’s dried morel mushrooms. By that time, I was almost 3 months beyond the use by date of 7/31/2023. (I received the mushrooms at the beginning of January 2023). Fortunately, the morels still smelled good, were still in very nice shape (minimal breakage), rehydrated quickly, and most importantly, tasted great in the veggie soup that I made. I added in the soaking liquid into the soup to emphasize the flavor. The texture reminds me a little bit of wood ear fungus, and the flavor is delicate. Delicious!

An intake of more natural vitamins is what u like or dislike...!

KS Mushroom Store Dried Chanterelle Mushrooms - Whole Dried Mushrooms for Cooking and Tinctures - Dehydrated Mushrooms 12-Ounce PackFirst impressions: Good amount of mushrooms in a zip top bag. The mushrooms are a good size and are dried well. The color is good and they look freshly dried.Installation/setup: Soak in hot water for 10 minutes to ½ hour for best results. Use in recipes as needed.Final thoughts: I used these after soaking and diced in a salisbury steak recipe I found online with some fresh sliced crimini mushrooms and it was absolutely delicious served with mashed potatoes. I also used the soaking liquid after straining in the dish as the broth it called for.Salisbury Steak1/2 onion (white, brown or yellow)1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)1 lb/500g ground beef (mince)1 garlic clove , minced1 egg2 tbsp ketchup1 beef bouillon cube , crumbled1/2 tsp Worcestershire sauce3 tsp dijon mustard OR 2 tsp dry mustard powderGravy1 tbsp olive oil2 garlic cloves , minced1/2 onion , finely chopped5 oz/150g mushrooms , sliced30g / 2 tbsp unsalted butter3 tbsp flour (all purpose / plain)2 cups beef broth / stock , low sodium1 cup water2 tsp dijon mustard2 tsp Worcestershire sauceSalt and pepperInstructionsSalisbury SteaksOnion grating - Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.Mix - Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.Form patties - Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.Cooking and GravyBrown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.Finish cooking steaks - Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.Season gravy - Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.Recipe credit to recipetineats.⭐️1 star - I don't recommend it at all, poor quality.⭐️⭐️ 2 stars - I don't recommend it, it has multiple faults, or a very high price.⭐️⭐️⭐️ 3 stars - It's passable, It has some faults but the quality is ok for what it is.⭐️⭐️⭐️⭐️ 4 stars - Product quite acceptable, it does what it promises.⭐️⭐️⭐️⭐️⭐️ 5 stars - Product that I totally recommend.

We ordered these mushrooms with high hopes, we were disappointed in the fact they were sent to us expired by a couple months, there was no option to return or replace item. Very sad