Mushrooms and Truffles
Mushrooms and Truffles add an earthy richness and pleasing texture to nearly every recipe they appear in. Historically, France claims the distinction of being the leader in early mushroom cultivation, growing them in caves near Paris around the time of Louis XIV. The history of the truffle goes back as far as Ancient Egypt where its seductive aroma and beautiful taste help fuel speculation that it possessed almost “mystical” qualities. Our mushroom and truffle selection includes dried whole mushrooms, powders, shakers, and oil.
Tasty Mushroom and Truffle Ideas
- Shitake - Add Outerbridge’s Sizzling Soy Sauce for a stir-fry with a kick.
- Portabella – Simmer with Minced Garlic, onion, and white wine for delicious sautéed garlic mushrooms.
- Porcini Mushrooms – Adds a savory, rich flavor to any soup or stew.
- Black or White Truffles – From Europe and Italy respectively, these expensive, exotic, and hard to find fungi often are combined with chocolate for a decadent dessert.
My Easy Pot Roast
Mushrooms and Truffles are so versatile that can be added to many main courses for superior taste and mouth feel while still retaining their distinctive flavor. Enjoy one of our favorite recipes.
- 3-5 lbs beef roast
- 1 cup each of chopped carrots and celery
- 1 package of Premium Mushroom Blend
- 7-10 baby red potatoes
- 1 medium white onion
- 8oz of Beef Stock
- ¼ cup flour
- 1 tsp ground pepper and garlic
Season the roast with ground black pepper and fresh garlic. Shake flour in bag to coat inside. Place the roast in the center of a cooking bag. Pour beef stock over the top and scatter all vegetables around the meat. Seal the bag, cut 3-6 holes to vent steam. Place in large roasting pan. Cook the roast at 325 for 3 to 3 1/2 hours until tender. Allow meat to rest for 15 minutes so the roast can absorb the cooking juices.
It’s easy to see why Mushrooms and Truffles have been a staple of cooking for centuries. From the simple to the decadent, they can do it all.
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