If you are like me, you are probably wondering where the summer went. In South Florida, we look forward to the cooler temperatures that autumn brings and the hearty meals the season inspires. Autumn is the perfect time to cook using dried mushrooms. Since we last wrote, we added a new mushroom, the maitake commonly known as 'hen of the woods.' With this new addition we offer one of the most complete lineups of dried mushrooms on the internet.

Flavor is what counts and this is what you get from the dried mushrooms and their liquid essence. After soaking, dried mushrooms produce an essence with an intense flavor. If using the mushrooms in a sauce or soup, soak them in a small amount of the water, stock or broth you plan to use in preparing the dish. The soaking liquid may also be used in cooking to increase the mushroom flavor. This is especially true with porcini mushrooms and morels. The liquid can be reduced or simply added to soups, stews, pasta sauces and other sauces.

Why are they so expensive? It takes one hundred pounds of fresh mushrooms to yield ten pounds of dried. Fresh mushrooms are 90 percent water.

To store dried mushrooms we recommend freezing. Heat and moisture are the greatest enemies. Store them in a freezer bag in the freezer. Another method is to store them in a dark, cool place either in a plastic or glass container with a tight fitting lid.

To reconstitute dried mushrooms soak them in warm water, wine or stock for about 20 minutes then filter the liquid. Use either a coffee filter (we prefer the natural filters) or paper towels. Quickly wash the mushrooms (ours are so clean than little washing is necessary). Chop the mushrooms or leave them as they are. They can then be used just like fresh ones.

PORCINI MUSHROOMS - Porcini mushrooms are graded according to quality level and slice size. We have a grade for every use and budget, Grade AA "Premium," Grade A "Super" and Grade AB "Quality." Extremely rich with an earthy flavor, porcini mushrooms are perfect addition for soups, quiche, pâtés, stews, pasta sauces, pot roast, side dishes and stuffings. Add porcinis to your favorite jarred pasta sauce and create a whole new taste. A key ingredient for the famous Italian dish risotto con funghi (rice with mushrooms) The rich flavor and exceptional aroma add new dimensions and enhance many hot and cold dishes.

PORCINI MUSHROOM POWDER - Ground porcini mushrooms have an intense flavor. Mix porcini mushroom powder into pasta sauces, gravies and stews. If you make your own pasta, substitute some porcini mushroom powder in place of the flour for a unique taste experience. If you make your own lasagne, sprinkle some on each layer--delicious!

MAITAKE (NEW) - The maitake mushroom commonly known as 'hen of the woods' is a delicious and healthful mushroom. Very often sold in supplemental form such as pills and powder, the maitake is renowned for its health benefits. In addition the maitakes are noted for their taste. Rich and woodsy in flavor along with the meaty texture make them a delicious addition to many different dishes.

CHANTERELLES - Chanterelles are very delicate, with a fruity and peppery nutlike flavor. They add fragrance, color and a delicate taste to veal, poultry, pork and egg dishes as well as many seafood dishes.

SHIITAKE - Shiitakes in the dried form possess intense flavor characteristics. A combination of shiitakes, sugar, soy sauce and water makes a great base for stir-frys. Butter, garlic, chili powder, coriander and pepper are spices that marry well with shiitakes. They are also rich in several anti-oxidants and vitamin D.

CHAMPIGNON (WHITE BUTTON MUSHROOMS) - You'll never run out of mushrooms for your favorite dish if you keep these dried white button mushrooms on hand. After reconstituting use in any dish as you would fresh white mushrooms.

CHAMPIGNON POWDER (WHITE BUTTON MUSHROOM POWDER) - Stir in our champignon powder (white button mushroom powder) into gravies, sauces, cream soups, stews, stir fry recipes, pasta sauces and casseroles. This is the perfect addition for that dish where you would enjoy a mushroom flavor, but do not want to use whole mushrooms. The fact that it is dried allows you to keep it on hand for immediate use whenever you like.

MORELS - Morels are the most sought after funghi after the truffle. Dried morels provide much more intense flavor than fresh ones. They are often paired with cream or white wine sauces, veal and chicken. Morels are also excellent with grilled meats and in red wine sauces. The addition of the essence and the mushrooms themselves is sure to enhance any dish where they are a component.

WOOD EAR - These are the mushrooms most frequently used in Asian dishes. Use in stir-frys, soups and Asian beef dishes.

WOOD EAR (SHREDDED) - No slicing or dicing necessary, simply reconstitute and use. The shredded wood ears are also perfect for the dishes mentioned above.

STRAW MUSHROOMS (ALSO KNOWN AS PADDY STRAW) - The entire mushroom is edible. An occasional tough stem should be discarded. Their full flavor makes them excellent for hearty dishes.

TROMPETTES (HORN-OF-PLENTY) - Sometimes referred to as "false truffles," so called because they are often used to mimic truffles due to their dark color. The flavor of the trompette blooms to its fullest when the mushrooms are dried and then reconstituted. Excellent for game dishes.

PORTOBELLO SLICES - If you enjoy the flavor of fresh portobellos, you will love these reconstituted dry ones. Perfect for omelets and almost any meat dish. Their chewy texture makes them highly desirable as a meat substitute.

LOBSTER MUSHROOMS - Lobster mushrooms derive their name from the knobby appearance and bright red color. With their firm texture and seafood-like flavor they are great in seafood dishes, bisques, stews and terrines. Sliced thin and sautéed with onions and potatoes, they add a touch of class next to or mixed into an omelet. Diced after reconstituting, sautéed lobster mushrooms mixed with soft goat cheese makes a wonderful spread. Don't miss these gems!

OYSTER MUSHROOMS - Oyster mushrooms are ideal for any dish calling for mushrooms. The name is derived from the fact that their flavor resembles that of fresh oysters. When cooked the oyster mushroom has a firm texture that adds body to sauces and other dishes. Oyster mushrooms marry well with seafood and chicken.

ERYNGII - Better known by the name of "King Oyster Mushroom',The eryngii is the largest variety in the family of oyster mushrooms. They are native to both Europe, growing mainly in the Mediterranean area, and in parts of Central Asia. The eryngii has been very popular in Europe and Asia for a number of years, but it is relatively unknown in the U.S. Believe it or nor, a boom in Italian cuisine in Japan in the '90's helped popularize this mushroom which is delicious in pasta dishes. Its hint of almond-like flavor adapts very well to Asian or Mediterranean dishes. If you like to cook, experiment with our newest find. Depending on your preference, the gorgeous white slices can be used whole or julienne after reconstituting.

NAMEKO - The nameko (NAH-meh-koh) is a recent addition to our dried mushroom collection. This small mushroom, delicate in flavor, is a great addition to Japanese-style as well as other broth-like soups. The soft texture of the mushroom along with its earthy smell is somewhat similar to shiitakes, but the taste is much more subtle. A nice feature of the nameko mushroom is that you can use the entire mushroom-stem and cap. The consistency is the same in both stem and cap, soft and almost like a marshmallow. Use the nameko in delicate dishes such as noodles, seafood and chicken. You can also mix them with vegetables in a stir-fry.

MUSHROOM MIXES

PREMIUM MIX - Oyster-mushrooms, porcini, trompettes, shiitake and morels are combined to create this delicious mix. Prefect for adding to sauces, soups, stir-frys or as a base for wild mushroom soup. Added to a gravy with our truffle flour can transform the mundane to ethereal!

PACIFIC MIX - Oyster-mushrooms, porcini, shiitake, lobster-mushrooms and black trompettes are combined to produce another delicious mix for your enjoyment. Add this mix to your favorite linguine and clam dish for a new taste dimension.

KINOKO MIX - This Asian mix combines, oyster-mushrooms, shiitakes, eryngii and wood ears. Perfect for tossing into almost any stir-fry, this mix is also delicious with chicken stock, cream and a dash of sherry for a mouth-watering mushroom soup.

Be sure to check out our recipes on the website using dried mushrooms. You will find a great line-up of delicious dishes.

Hearty Mushroom Soup

Serves 4-6

Ingredients

1 1/2 cups JR Premium Mix Mushrooms
1/2 cup JR Shiitake Mushroom Kibble
1/2 cup JR Porcini Mushroom Kibble
3 tablespoons, all purpose flour
1/4 cup unsalted butter
1 clove garlic, minced
1 medium onion, chopped
4 cups good chicken broth
1 cup heavy cream or half and half
1 tablespoon Madeira or dry Sherry Wine
Salt and pepper to taste

Method

Soak mushrooms in warm water about 1/2 hour. In a Dutch oven or other large pan, melt butter. Add chopped onion and sauté until the onion is soft and translucent; add garlic and sauté an additional 30 seconds. Add flour and gradually add chicken broth. Stir until well incorporated. Remove mushrooms from soaking liquid and add to broth mixture. Cook over low flame for five minutes. Stir in heavy cream or half and half and sherry or Madeira. Add salt and pepper to taste.

Notes

This soup will keep well in the refrigerator for several days so it can be prepared in advance. With a tasty bread and tossed salad the soup can simply be reheated for a quick and easy dinner after a hectic day.

If you are serving this soup as an appetizer at a dinner party, top each serving with a dollop of sour cream and a drizzle of JR White or Black Truffle Oil.

Hearty Butternut Squash and Mushroom Soup

Serves 4-6

Ingredients

3 tablespoons extra virgin olive or vegetable oil
1 cup JR Porcini Mushroom Kibble
1 medium butternut squash, peeled and cubed
1 large onion, diced
2 large cloves garlic, minced
6 cups chicken stock
1/2 cup heavy cream or half and half
1 tablespoon curry powder
Salt and pepper to taste
JR Styrian Pumpkin Seed Oil

Method

Place JR Porcini Mushroom kibble in warm water to reconstitute for 30 minutes or more. In a large kettle or Dutch oven, heat oil. Add onions and sauté until onions are soft and translucent. Add garlic and curry powder and sauté for an additional 30 seconds. Add squash, reconstituted, drained mushrooms and squash. Cover pot and allow to cook for about 25 minutes or until squash is tender. Remove from heat and allow to cool for about 30 minutes. Puree soup in batches in a blender or food processor and return to soup pot. Add cream or half and half, reheat and add salt and pepper to taste. Ladle soup into serving bowl and drizzle with JR Styrian Pumpkin Seed Oil. Serve with crusty bread and a green salad for a filling and tasty dinner or hearty lunch.

Styrian Pumpkin Seed Oil Dressing

Ingredients

1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons Styrian Pumpkin Seed Oil
2 teaspoons balsamic vinegar
1 large clove garlic, minced
Salt and pepper to taste

Method

Combine all ingredients in a jar or whisk together in mixing bowl. Add enough dressing to just moisten mixed fresh greens, toss and serve.

Tips

Drizzle Styrian Pumpkin Seed Oil over popcorn and enjoy a terrific new taste treat.

If you have a bounty of squash from your garden, it will freeze very well. Summer squash should be washed and cut into 1/2 inch thick slices. Blanch for three minutes; cool and freeze in plastic bags. Zucchini can be grated and blanched for about one minute. Measure as much grated squash as you require for your favorite recipes and freeze in plastic bags.

Chocolate Ganache Tart with Apricots and Nuts

Serves 8

This tart is very easy to make and is a spectacular dessert.

Ingredients

1 refrigerated piecrust at room temperature
1 packed cup JR California Blenheim Whole Apricots
1/3 cup packed light brown sugar
2/3 cup water
2 tablespoons Cointreau or Grand Marnier (or other orange flavored liqueur)
6 ounces chopped bittersweet chocolate
1/2 cup heavy cream
1 cup lightly salted JR almonds, pecans and cashews mixed together

Method

Preheat oven to 450. Unroll piecrust and press into bottom and up sides of a ten inch tart pan or pie plate. Prick crust with fork and bake for about 10 minutes until light brown. Set aside to cool.

In a small saucepan, combine water and apricots. Bring to a low boil and simmer until liquid is reduced to about 1/4 cup. Add brown sugar and simmer until the sugar is completely dissolved. Remove pan from heat and add liqueur. Let steep for at least ten minutes. Strain apricots and reserve syrup. In a medium saucepan, heat 1/2 cup heavy cream to a simmer. Remove from heat and add the bittersweet chocolate, stirring until mixture is very smooth. Spread chocolate ganache over cooled tart crust. Spread apricots and nuts evenly over the surface of the chocolate, gently pressing into the ganache. Chill for at least two hours or more. Just before serving, brush the tart with the reserved syrup. Cut into wedges and serve.