MycoLogical Wild Gourmet Mushrooms
I L-O-V-E Mycological Wild Mushrooms! My favorites are the chanterelle and lobster mushrooms. The flavor is exquisite and makes an ordinary recipe into something extraordinary!
Mycological Wild Gourmet Mushrooms come from the pristine mountain forest of Western North America, where they fruit in great abundance. They are found in natural areas, growing in association with living trees. Your purchase of these substainably harvested wild mushrooms supports local economies creating vital incentives to keep healthy forest ecosystems intact.
Dried Mushrooms Packages
Most health food stores carry Mycological Dried Mushrooms in cellophane bags on a hanger rack near the produce section of the store. If you can't find them, ask. If they don't have them, request that they bring them in as a store item.
The Flavor is in the Broth!
Water, vegetable stock, soymilk, or wine can be used to reconstitute the MycoLogical Dried Mushrooms.
Package varieties include:
Black Trumpet
Cauliflower
Chanterelle
Lobster
Matsutake
Mixed
Morel
Porcini
www.mycological.com
P.O. Box 24940
Eugene, OR 97402
888.465.3247
The Vegan Basics
Northwest Mushroom Gravy
The splendid dried Northwest Mushroom Mix from MycoLogical makes this brown gravy unforgettable. This gravy will surely be a hit at any family gathering for the holidays. The rich and full flavors of the assorted mushrooms provides a gourmet taste experience you'd only find at a fine restaurant. Now you'll know the secret to creating this Basic Northwest Mushroom Gravy.
Ingredients
4 or 6 packages of MycoLogical Northwest Mushroom Mix
6 Tablespoons olive oil
1/2 cup unbleached flour
1 box Imagine No Chicken Broth (32 fluid ounces/1quart)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
liquid from mushroom soak
1/8 cup Tamari
Tools
2-cup Pyrex measuring cup
cutting board
knife or mandoline
heavy bottomed saucepan
measuring cups
measuring spoons
small sauce pan
whisk
Preparation
Hydrate the Mushrooms
In a two cup Pyrex measuring cup, pour boiling water over the dried mushrooms and place another cup or bowl into the mushrooms to keep them submerged in the water for about 5 minutes.
Save this liquid for adding to the gravy at the end.
Cook the Flour
Add oil to the pan and stir in the flour using a whisk.
Cook over low flame until the flour is a creamy brown... stirring constantly with a whisk to prevent burning.
Broth
Preheat the Imagine No Chicken Broth over medium heat until hot, but not boiling.
Pour in about 1/2 of the broth and whisk quickly... add the remainder and whisk until smooth.
Turn the heat to low.
Seasonings
Add the crushed red pepper flakes, black pepper and tamari.
MycoLogical Northwest Mushroom Mix, large dice.
Drain the Mushrooms
Pour the mushroom liquid into the sauce pan and whisk into the gravy.
Dice the mushrooms into a large dice and add to the sauce pan.
HINT: Gravy will solidify as it cools. If you reheat the cold gravy after storage, you may want to add water to get it back to a serving consistency.
Presentation
Try the Basic Northwest Mushroom Gravy over Meltdown Meat Loaf for a flavorful experience. Or why not take it to Thanksgiving or Christmas Dinner this year. Ladled over Tofurky Roast, this is a winner every time it's served! You'll hear, "More please!"
Basic Northwest Mushroom Gravy Served Over Basic Mashed Potatoes and Meltdown Meat Loaf with Baby Green Peas.
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