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Sous Chef Dried mushroom selection - Caviar Classic London
Sous Chef Dried mushroom selection - Caviar Classic London
Sous Chef Dried mushroom selection - Caviar Classic London
Sous Chef Dried mushroom selection - Caviar Classic London

Sous Chef Dried mushroom selection

Regular price £8.95
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Dried Wild Chanterelle Mushrooms:

These Dried Wild Chanterelle Mushrooms are also known as girolle mushrooms or ‘Queen of the Forest’ mushrooms. The golden, handpicked mushrooms are fantastic in risottos, stews, pasta dishes, or simply served on toast. 
One of our favourite ways to use rehydrated mushrooms is to pan-fry them in butter with chestnut mushrooms or ordinary white mushrooms, making the flavours go even further.
To use dried wild chanterelle mushrooms 
To rehydrate these chanterelle or girolle mushrooms, add them to a saucepan with at least 500ml hot water. Boil for 7 mins. Lift out with a slotted spoon and discard the water, then rinse well in several more changes of water. Read our guide to using dried mushrooms for more tasty ideas.

Dried Wild Shiitake Mushrooms.

Dried Sliced Shiitake Mushrooms have a rich umami flavour – they’re a fantastic all-rounder mushroom to use in risottos, pasta, ramen and broths. Shiitakes are a classic Chinese and Japanese ingredient. 
The Japanese recipe Simmered Shiitake mushrooms is a popular recipe for dried shiitakes. Rehydrate the mushrooms, then keep the mushroomy water and bring to the boil with soy sauce, mirin and sugar before coating the plump mushrooms.
Read our guide to using dried mushrooms for more tasty ideas.
One of our favourite ways to use rehydrated mushrooms is to pan-fry them in butter with chestnut mushrooms or ordinary white mushrooms, making the flavours go even further.
To use dried shiitake mushrooms 
To rehydrate these shiitake mushrooms, add them to a saucepan with at least 500ml hot water. Boil for 7 mins. Lift out with a slotted spoon and discard the water, then rinse well in several more changes of water.

Dried Wild Forest Mushrooms:

This 'forest selection' dried wild mushroom mix is a store-cupboard favourite, with a careful selection of flavour-rich mushrooms to give a great balance of taste and texture. We work closely with producers to ensure we receive only the finest quality mushrooms under the Sous Chef brand.
Once the dried mixed mushrooms are rehydrated according to directions on the packet, enjoy them in rich bourginon stews, noodle broths, and creamy sauces. Or pan-fry in a little butter to stir through pasta. 
One of our favourite ways to use rehydrated wild mushrooms is to pan-fry them in butter with chestnut mushrooms or ordinary white mushrooms, making the flavours go even further.
To use 
To rehydrate, add the mushrooms to a saucepan with at least 500ml hot water. Boil for 7 mins. Lift out with a slotted spoon and discard the water, then rinse well in several more changes of water. 
Ingredients: Porcini, yellow boletus, oyster mushrooms, black trumpet.
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