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Dried Hibiscus Flowers - per lb
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Melfor Alsatian Seasoned Vinegar - 500 ml
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Spanish Arbequina Olives - 300 gr
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Pure Dill Pollen - 1/2 oz
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Gold Viola 6 Yr Old Balsamic Vinegar - 250 ml
Black Opera 10 Yr Old Balsamic Vinegar - 250 ml
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Murray River Salt Flakes - 200 gm
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Red Lake Nations Wild Chokecherry Jelly - 12 oz
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Earthy Delights Cannellini Beans - 12 oz
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Earthy Delights Porcini Orzo - 12 oz
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BLiS Exotic Santa Fe Spice Rub - 3 oz
California Orange Blossom Honey - 16 oz
Thornburg & Co Heirloom Tomato Preserves - 9 oz
Thornburg & Co Peach Preserves with Brandy & Cinnamon - 9 oz
Italian Fig Jam - 7.7 oz
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Hickoryworks Pure Shagbark Hickory Syrup - 1 pint
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Dried US Porcini Mushrooms
Item #: MDC104
Our Price: $16.50
 
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Description  more details

 

Our fragrant and flavorful Dried US Porcini consist of large pieces of top quality boletus edulis, sliced and dried naturally. No additives or preservatives - just great mushrooms.

If you're looking for authentic flavor in a favorite recipe, good quality dried mushrooms can make all the difference. Dried boletus edulis, also known as porcini or cepes, have a concentrated flavor and heady mushroom aroma that is fantastic in risotto, soups and truly amazing sauces.

Ingredients: Dried porcini mushrooms (boletus edulis)

Product of USA

 

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Chicken Wellington
This stunning variation on the classic Beef Wellington features a boneless breast of chicken, topped with a mushroom-pâté mixture and paper thin-slices of cured duck prosciutto, all enveloped in a tender, flaky puff pastry crust.

While it may seem intimidating, this recipe is not all that hard to make. Broken down into several simple steps (several of which can be done in advance), it's actually quite easy to prepare. Whether you choose to serve it with or without a sauce, the result is an amazing dish that will wow your dinner guests and earn you rave reviews.

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Porcini-Oregon White Truffle Butter
Compound butters, like this one are extremely versatile to have on hand. Once you make it, it keeps well and can be frozen. You can put a dab on a grilled steak or fish, add it to baked or mashed potatoes, or crown some cooked vegetables with it. It can be used to turn a simple dish to gourmet status. Spread it on toast for a quick treat!
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Polish Mushroom Soup (Zupa Grzybowa)
This beloved mushroom soup is traditionally made with Polish borowik mushrooms and is served on Christmas Eve. Dried porcini, cepes or boletes make a very close substitute and are readily available any time of the year.

Of course, there are a many versions of this soup as there are Polish cooks (and their numerous descendants). Here is our recipe, which we think is a very nice version indeed.

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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com