Mushrooms

Borde Black Trumpets Dried Mushrooms 130gms from France

Borde Black Trumpets Dried Mushrooms 130gms

Category :Dried Wild Mushrooms

Ingredient :Dried Wild Mushrooms

Brand :Borde

Country of Import :France

Description :The Horn-of-Plenty is the common Craterellus Cornucopioides, known also as the Horn-Like Cratarellus. The Horn-of-Plenty is known in France as the Trompette des Maures, in Gremany as Herbsttrompeten, in Italia as the Corno Dell'Abbondanza. This mushroom is a black relative of the chanterelle. Smaller in size than the orange chanterelle, the caps are funnel shaped and hollow all the way down to the base of the stem. It has been well described as a black Petunia. The texture is crisp and firm, like the Black Fungus, but more tasty.
Soak the mushrooms in lukewarm water for about 15 minutes, before cooking.
- Traditional, European mushrooms
- It has an excellent flavor, which is revealed only once it is dried and then reconstituted
- The outstanding quality of this extract is its rich, buttery character
- It makes one of the few mushroom sauces that go exceptionally well with fish
- Also add it to soups or stews for texture or flavor
- Sauté in butter, or chop and simmer in a white sauce, then serve on thin slices of toast

Borde Chanterelles Dried Mushrooms 225gms from Italy

Borde Chanterelles Dried Mushrooms 225gms

Category :Dried Wild Mushrooms

Ingredient :Dried Wild Mushrooms

Brand :Borde

Country of Import :France

Description :The best known and loved chanterelle is the common Cantharellus Cibarius, the beautiful egg-yellow, almost flowerlike mushroom otherwise known in France as the Girolle, in Germany as the Pfifferling, and in Poland as the Kurka or Liszka. This is a pleasantly aromatic, fleshy, wild mushroom. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual, straight panels hanging from the lower surface of the cap, as we see in the common store mushroom. Instead, the ridges are rounded, blunt, shallow, and widely spaced. At the edge of the cap they are forked and interconnected. Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. They fruit during the summer and the autumn, sometimes coming up in several flushes.
Soak the mushrooms in lukewarm water for about 15 minutes, before cooking.
- Traditional, European mushrooms
- Nutty, earthy and fragrant
- Perfect in creamy dishes or to be used with meat and poultry

Borde Whole Shitake Dried Mushrooms 2-4cm 500gms from France

Borde Whole Shitake Dried Mushrooms 2-4cm 500gms

Category :Dried Wild Mushrooms

Ingredient :Dried Wild Mushrooms

Brand :Borde

Country of Import :France

Description :This mushroom is the second most widely cultivated mushroom in the world. It has been a popular food source in the cuisine of Asia for hundreds of years. The shiitake has a medium-sized, umbrella-shaped, tan to brown cap. The edges of the cap roll inwards. The underside and stem are white. It has been estimated that the origin of shiitake mushrooms can be traced to the cretaceous period, over one hundred million years ago. It is found growing wild in the mountainous regions of China, Japan, Indonesia, and Taiwan. The Chinese were the first to cultivate this mildly fragrant mushroom more than six hundred years ago.
- Traditional Asian mushrooms
- Shiitake mushrooms will enhance the flavor fo most foods
- It is also tasty by itself, cooked several different ways
- It accents vegetables, meats, seafood, poultry, and even other mushrooms
- The classic way of handling dried caps is to simmer them in water with a little soy sauce to make a shiitake bouillon
- Added to a light cream sauce, the shiitake is ideal for flavoring pasta dishes

Borde Oyster Dried Mushrooms 500gms from France

Borde Oyster Dried Mushrooms 500gms

Category :Dried Wild Mushrooms

Ingredient :Dried Wild Mushrooms

Brand :Borde

Country of Import :France

Description :Dried Oyster mushrooms have scallop-shaped caps that range in sizes from button to sand dollar. Their coloring varies from snow grey to pale brown. Although the drying process allows for some flavor intensity, dried Oyster mushrooms are still rather mild and sweet. Once reconstituted they have a soft fragile texture with good melting qualities and a light fruity fragrance.
Oyster mushrooms delicately textured caps allow for both a quick dehydration and re-hydration time. They are one of the few mushroom that does not need to be re-hydrated before cooking. Add them to a dish toward the end of the cooking process as they require little cooking time to accentuate their discreet flavor and texture. Oyster mushrooms pair well with seafood and white meats. Add to fresh pastas, polenta, rice, corn meal, grains or eggs. The Oyster mushroom's meaty texture lends well to frying, stir-frys, and braising. Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine. Store dried Oyster mushrooms in an airtight container until ready to use.

Borde Forest Mix Mushrooms 500gms from France

Borde Forest Mix Mushrooms 500gms

Category :Dried Wild Mushrooms

Ingredient :Dried Wild Mushrooms

Brand :Borde

Country of Import :France

Description :This mix of exotic and wild mushrooms will be the perfect addition to any dish. The blend holds it's flavour even through the drying process, and will come alive again once soaked in water. Add these nutty and meaty flavours to your dishes to give them depth.
Soak the mushrooms in lukewarm water for about 20 minutes, before cooking.
- A fragrant mix of dried forest mushrooms
- Wild, exotic and fragrant
- Perfect for cooking and to be used in creamy dishes, or with meat and poultry
- Consists of Dried Yellow Boletes (30%), Oyster (30%), Porcini (20%) and Sliced Shiitake (20%) Mushrooms

Borde Extra Choice Dried Porcini Mushrooms 500gms from France

Borde Extra Choice Dried Porcini Mushrooms 500gms

Category :Dried Wild Mushrooms

Ingredient :Dried Wild Mushrooms

Brand :Borde

Country of Import :France

Description :If there is a universally popular wild mushroom, it may be Boletus Edulis. The French refer to them as cèpes, the Germans glorify them as steinpilz, and the Italians are wild about their porcini. Boletes are different from other mushrooms in that they have pores rather than gills on the underside of the cap. Spores are released by the thousands from the inner walls of hundreds of tiny round tubes making up the lower cap surface. This spore-bearing area resembles and acts like a sponge. The darkest cepes are intense and aromatic in smell but the whitest are very fine in taste. As a rule, 3 ounces of dried cepes will equal 1 pound of rehydrated mushrooms.Much variation is found in chefs' opinions as to how long to soak them. On the average, they are soaked for about 15 minutes in warm water. The best is to soak them about 30 minutes in lukewarm water. The length of time depends upon the thickness of the slices.
- Traditional European mushrooms
- Dried cepes have a deep, rich taste that dominates soups and sauces for polenta and pasta
- Cut mushrooms into desired sizes after soaking
- In general, the larger the pieces, the more flavor
- Add the remaining, soaking liquid to your food preparation by carefully pouring off the concentrated essence from the top, discarding any residual matter such as sand or soil at the bottom of the vessel

Borde Frozen Dried Mushrooms from France

Porcini Pieces / Cepes Morceaux Quality n°1

Category :Frozen Wild Mushrooms

Ingredient :Frozen Mushrooms

Brand :Borde

Country of Import :France

Recipes :Click here

Description :We have selected this durum whole wheat semolina, pre-cooked by steam, to make this couscous full of flavours and of nutritional benefits: Organic wholewheat Couscous.

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