Cooks&Co Dried Mixed Forest Mushrooms

Cooks&Co Dried Mixed Forest Mushrooms are a beautifully balanced blend of wild forest varieties, each chosen for its distinctive texture and flavour.
This natural mix of Slippery Jack, Oyster, Cloud Ear and Porcini mushrooms creates a delicious harmony of earthy aroma, rich umami and satisfying bite, the perfect way to elevate risottos, pasta, sauces and soups.

For best results, soak the mushrooms in cold water for 30 to 45 minutes to fully rehydrate, bringing out their unique textures and layered depth of flavour.
Alternatively, soak in hot water for 15 to 20 minutes for quicker preparation and a softer bite.
The soaking liquid can be strained and used as a natural mushroom stock to enhance savoury dishes.

As a natural product, mushrooms may shrink slightly over time, but this does not affect their quality, flavour or performance in cooking.

Cooks&Co is your helping hand in the kitchen, bringing trusted produce from the sea, the farm and the forest, expertly preserved for the store cupboard, ready for when inspiration strikes. Let’s cook!

• A premium mix of Slippery Jack, Oyster, Cloud Ear and Porcini mushrooms
• Adds natural depth and woodland richness to risottos, sauces and soups
• Rehydrate in cold water for 30 to 45 minutes or hot water for 15 to 20 minutes
• Use the soaking liquid as a natural mushroom stock for added umami
• Vegan friendly and with no artificial preservatives

Cooks&Co Dried Mixed Forest Mushrooms are a premium mix of Slippery Jack, Oyster, Cloud Ear and Porcini mushrooms, Adds natural depth and woodland richness to risottos, sauces and soups, Rehydrate in cold water for 30 to 45 minutes or hot water for 15 to 20 minutes, Use the soaking liquid as a natural mushroom stock for added umami, Vegan friendly and with no artificial preservatives.

For more information and recipe ideas visit: cooksandco.co.uk
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France

Serving suggestion
Our dried mixed forest mushrooms are a rich, flavourful blend that adds depth and interest to a wide range of dishes. With their earthy aroma and umami-rich taste, they're the perfect way to enhance both meat or vegetarian dishes.

Cooking instructions
To rehydrate, soak the mushrooms in boiling water for 30 minutes. Drain, rinse and dry the mushrooms and enjoy them in your favourite recipe. Ensure mushrooms are heated thoroughly before consuming. You may wish to reuse the stock.

Hob - From Ambient. To rehydrate, soak the mushrooms in boiling water for 30 minutes.
Drain, rinse and dry the mushrooms and enjoy them in your favourite recipe.

Jar

Jar - Recycle; Lid - Recycle

Full Product Name:
Dried Mixed Forest Mushrooms

Storage:
Store in a cool, dry place.
Best before See neck of jar

Slippery Jack (Suillus Luteus or Granulatus), Oyster (Pleurotus Ostreatus), Cloud Ear (Auricularia Polytricha), Porcini (Ceps) (Boletus Edulis) Mushrooms

Suitable for Vegans; Suitable for Vegetarians

Cooks & Co

Cooks&Co brings trusted produce to the kitchen. We believe that delicious menus emerge when cooks use quality ingredients. From plump Mediterranean olives and sun-drenched red peppers to earthy mushrooms and full-flavour anchovies, Cooks&Co ingredients are sourced with care to build our reputation for quality and consistency.

Cooks&Co is proudly part of RH Amar, a third-generation family business providing some of the UK’s favourite food brands.

Let's cook!

Packed for:
RH Amar,
Coronation Road,
High Wycombe,
HP12 3TA.

RH Amar,
Turnpike Way,
High Wycombe,
HP12 3TF
UK.

RH Amar,
5 Fitzwilliam Square,
Dublin 2,
D02 R744,
Ireland.
For comments or feedback please contact us at: info@cooksandco.co.uk

Tips on Preparation
To re-hydrate, place the mushrooms into a bowl of boiling water and leave for 20 minutes. (Alternatively, put the mushrooms into a bowl of water and heat for 3 minutes in a microwave on full power).
Drain, rinse and dry the mushrooms, then prepare them according to the chosen recipe.

10 g of dried mushrooms = about 30 g of re-hydrated mushrooms

Gourmet Recipes

Porcini Mushroom Gratin
Re-hydrate 20g of Cooks & Co Porcini as per instructions. Peel 1 kg of potatoes and cut them into thin slices.
Brown the Porcini in 15g of butter and 25g of chopped shallots.
Arrange the potatoes and Porcini in alternate layers in a buttered gratin dish.
Pour over 150ml of milk and 150g of crème fraiche, add 3 thinly sliced cloves of garlic, salt, pepper and nutmeg to taste, and cook for about 45 minutes in a oven heated to 220°C (Gas Mark 7).
Serve immediately.

Classic Porcini Sauce
Re-hydrate 20g of Cooks & Co Porcini as per instructions. Drain them, filtering and reserving the liquid, and mince the mushrooms. Heat some oil in a frying pan and sauté 1-2 cloves of minced garlic and a sprig of thyme, and when the garlic turns golden (do not let it brown) stir in the mushrooms. Add the liquid mushrooms were soaked in and simmer for about 10 mins. Stir in 1 tblsp of Tomato paste, and salt and pepper to season, and continue simmering until the liquid has reduced and the mushroom bits are tender. Should it dry out while simmering, sprinkle it with dry white wine or broth. This sauce is wonderful over any kind of pasta or Polenta, and is also excellent as an antipasto, spread on Crostini.

Mixed forest Mushrooms in Parsley Sauce
Re-hydrate 20g of Cooks & Co Mixed Forest Mushrooms as per instructions. Heat some oil in a frying pan and brown the mushrooms for a few minutes on a high heat.
When the mushrooms have lost all their water, add 2 tblsps of Olive Oil, 2 crushed garlic cloves and 2 tblsps of chopped parsley.
Leave to cook over a low heat for about 10 minutes, stirring occasionally, and serve as a garnish for a meat dish, for example.

Mixed Mushroom Risotto
Re-hydrate 40g of Cooks & Co Mixed Forest Mushrooms as per instructions. Heat 2 tblsps of Olive Oil in a heavy-based saucepan, add 60g of chopped shallots and 4 crushed garlic cloves, sweat lightly and add the drained mushrooms. Cook for 1 minute and add the drained mushrooms. Cook for 1 minute and add 250g of Risotto rice. Cook for a further minute and slowly add 600ml of chicken or vegetable stock and 150ml of Dry White Wine, a little at a time on a low heat, so the rice absorbs all the liquid as it is added.
When the rice has absorbed all the liquid and is creamy, mix in 60g of Parmesan cheese and season with salt and pepper to taste. Serve in bowls drizzled with extra virgin olive oil.

Wine-Braised Shii-take Mushrooms on spinach
Re-hydrate 30g of Cooks & Co Shii-take Mushrooms as per instructions. Trim 750g of spinach of any hard stalks and blanch it in boiling water for 1 minute. Drain, run it under cold water, and dry thoroughly.
Oil an oven-proof dish with 15ml of Peanut Oil and cover the bottom with spinach. Peel and thinly slice 2 cloves of garlic and lay this on the spinach. Arrange the mushrooms on top, rounded surfaces uppermost.
Pour on 200ml of Rice/Alsace or any other fruity wine, cover and cook at 170°C, (gas mark 3) in the bottom half of the oven until the mushrooms are tender and succulent (for about 1 hr).

Shii-Take Mushroom sauce in Marsala
Re-hydrate 30g of Cooks & Co Shii-take mushrooms as per instructions. Sauté 2 tblsps of minced shallots in butter in a larger frying pan for 1 min. Add the mushrooms and cook over a medium heat for 2 minutes. Remove mushrooms and set aside. Add 120ml of Marsala wine to the pan and cook over high heat for 1 minute.
Add 120ml of chicken stock and cook until reduced by half. Add 180ml of single cream and cook over high heat for 3 minutes or until the sauce is of a creamy consistency. Return