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Cuisine is more expressive than ever, and what a better way to bring
flair and flavor to new and traditional recipes than with Monterey
Mushrooms Gourmet Specialties. Cultivated for their unique flavor
and texture profiles, these exotics elevate the elegance of any
dish. Professional and recreational chefs demand more. Monterey
Mushrooms delivers!
Oyster (Pleurotus)
The delicate, mild flavor of the Oyster mushroom
along with its velvety texture make it a perfect complement to
chicken, pork, veal and seafood. Best when cooked, the Oyster has a
gracefully fluted asymmetrical cap that can range in color from
light brown to gray, to pink and yellow. Sauté in butter with onions
brings out the Oyster's full flavor. Combines well with Gourmet
White mushrooms.
Shiitake (Oak, Chinese, Black Forest)
A stir-fry favorite, the Shiitake also
complements pasta, soups, side dishes and entrees with its meaty
flavor and texture. Best when cooked, this delicious variety's
broad, umbrella-shaped cap ranges in color from tan to dark brown.
The veil is wide open with the tan gills exposed. Even though the
cap is soft and delightfully spongy in texture, the stem is tough
and woody and should be discarded prior to preparation.
Enoki
A raw mushroom favorite due to its mild, light
flavor with a slight crunch and exotic presentation, the Enoki is
popular in sandwiches and salads and as a garnish in many dishes.
The Enoki mushroom is famous for its long, slender stems with tiny
caps that grow in fragile, flower-like clusters. Stems should be
trimmed to the cluster base and separated before serving.
Woodear (Black Fungus)
The Woodear mushroom is a favorite ingredient in
Pacific Rim cuisine. It is pliant with a silky texture and a woodsy
aroma when fresh. An elegant and exotic addition to soups, noodle
dishes, stir-fried or braised.
Pack Sizes and Availability
Monterey Mushrooms specialty products are packed
in 5 or 10 pound bulk foodservice cases and are available year round
in most markets. |
