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Mushrooms in Water or Oil

The quest to find the ideal way to preserve the delicate texture and dazzling flavors of mushrooms and truffles never ends, but storing them in oil and water is one of the best methods. The consistency and texture remains unaltered, and the flavors get concentrated. Plus, the brine and oil can be used for sauces and broths, making these two products in one!
1 - 3 of 3 products:
Chanterelle Mushrooms in Water
from France by Terroirs d'Antan
Golden chanterelles are little fleshy flavor powerhouses that easily add flavor and texture to sauces, stews and soups
5 out of 5 stars rating (2 reviews)
Boletus Mushrooms in Olive Oil - Sliced
from Italy by Tealdi
Prized black cap Italian mushrooms, sliced and preserved in fine olive oil are a versatile ingredient.
 
Boletus Mushrooms in Olive Oil - Whole
from Italy by Tealdi
Plump, earthy and delicious French boletus mushrooms preserved in smooth olive oil.  
 
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