Forest Blend Mushroom Mix


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Product Description

This is a popular blend that compliments milder, lighter meats such as chicken, pork or fish.  This mild quality also makes it great for vegetable dishes.

 Ingredients:  Dried Shiitake mushrooms, Woodear mushrooms, Lobster mushrooms and Oyster mushrooms

Reconstitute before using in stir-fry or drop directly into simmering liquids.  See Instructions For Using Dried Mushrooms.


RECIPE:  Rich Mushroom Barley Stew

1 ounce FOREST BLEND MUSHROOM MIX, reconstituted

8 ounces fresh mushrooms, sliced

1 onion, chopped

1 pound beef stew meat

1 quart water

½ cup pearl barley, rinsed

2 ribs celery, sliced

2 carrots, peeled and sliced

1 tablespoon DRIED DILL WEED


Salt and pepper to taste

Drain the reconstituted mushrooms; strain the soaking liquid and reserve.  Rough chop the larger pieces of mushrooms and place in a large soup kettle along with the soaking liquid.

Add the fresh mushrooms, beef, water, barley, celery and carrot.  Season with salt to taste; cover and simmer over a medium-low heat for 1½ hours.

Uncover, adding the dill and parsley.  Check for salt and add black or white pepper to taste.  Simmer another 5 minutes, uncovered.

Yield:  10 servings

*This is a great recipe for slow cookers.  Set on high for 6 hours.


RECIPE:  Chicken Fricassée With Mushrooms and Olives

2 pounds chicken parts

Salt and pepper to taste

½ cup all-purpose flour

¼ cup olive oil

1 onion, chopped

1 clove garlic, minced

1 cup dry red wine

½ cup FOREST BLEND DRIED MUSHROOMS, chopped and reconstituted in the hot water

1 cup hot water

¼ cup Kalamata olives, sliced

¼ cup green olives with pimientos, sliced

Season the chicken with salt and pepper; dredge in flour and brown on both sides in the oil.  Transfer to a warm plate and add onions to the pan.  Cook for 3 minutes; add the garlic and cook another 2 minutes, stirring all the time.

Pour in the wine and deglaze the pan before adding the mushrooms with their soaking liquid.  Place the chicken in the pan; cover, and cook over medium heat for 20 minutes, or until chicken is done.

Uncover and sprinkle with the sliced olives.  Continue to cook, uncovered until sauce is reduced and slightly thickened.

Yield:  6-8 servings

*Serve with pasta, rice, spaetzle or egg noodles.

*A green, leafy salad or steamed vegetables compliment this simple dish.






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