Royal Trumpets have a delicate, nutty flavor. I find them a little stronger in flavor then say the chanterelle although it would be boring if they were all the same. A cabernet demi glace with trumpets over wild game or buffalo steak wrapped with bacon wins every time. I can remember eating a bacon wrapped musk-ox steak thats Debras favorite. Comes in a reusable 8fl oz containers filled.
Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes,[trumpet royale) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.
Reconstituting Dried Mushrooms
There's no great mystery to using dried mushrooms. In fact, reconstituting dried mushrooms is a very simple process.
As a rule of thumb, dried mushrooms will reconstitute to 6 - 8 times their dry weight.
Just follow these easy steps:
1. Place your mushrooms in a bowl large enough to accommodate all of them. Remember, dried mushrooms will reconstitute to 6 - 8 times their dry weight.
2. Cover them with warm water, wine or stock.
3. Let them sit in the liquid for 20- 30 minutes. Gradually, they will absorb the moisture and "plump out."
4. Drain the mushrooms in a colander; be sure to reserve the flavorful soaking liquid for use in stocks, soups or sauces. Strain or carefully "decant" the mushroom liquid to avoid any remaining sediment or grit.
5. Chop or slice your mushrooms and use in your favorite recipe!
While fresh morel mushrooms have no equal, they're available for all too short a time. Dried morels, on the other hand, are always in season! And, while they may seem expensive, they're actually quite a bargain. Like other dried mushrooms, dried morel mushrooms rehydrate to 6 or 8 times their dry weight. What's more, they don't require refrigeration.
Enjoy, Daniel and Debra Quint