A MELANGE OF WILD AND CULTIVATED GOURMET MUSHROOMS
Ingredients: Shiitake (Lentinula edodes), morels(Morchella spp.), oyster(Pleurotus spp.), porcini(Boletus spp.), lobster(Hypomyces lactifluorum), hedgehog(Hydnum repandum), chanterelles(Chantarellus spp.) Sourced from USA and Europe
NET WT: 1oz(28g)
Nutrition Facts: Serving Size 10g. Amount per portion: Calories 40, Fat Calories 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 0mg (0%) DV), Total Carbohydrates 8g (3%DV), Fiber 1g(4%DV), Sugars 0g, Protein 3g (6% DV), Vitamin A (8% DV), Calcium (0%DV), Iron (8%DV), percent Daily Values (DV) are based on a 2,000 calorie diet.
MIXED MUSHROOM STEW
Peel and dice a carrot, onion and garlic. Chop mushrooms into pieces, and set both aside. Heat olive oil in a large pot over medium-high heat. Add carrots, onion, garlic, thyme, and rosemary and cook for 5 minutes until the garlic and herbs are fragrant. Add the chopped mushrooms, white wine vinegar, vegetable broth, and coconut milk to the pot and bring to a boil. Once boiling, reduce the heat and simmer for 20 minutes, making sure the carrots are tender. Season the stew with salt and pepper to taste and garnish with parsley before serving.