*WILD FORAGED*

16 ounce jar full of dried wild foraged golden oyster mushrooms

Foraged from the woods by River’s Edge Farm NY, in the Hudson Valley in upstate New York.

The mushrooms should be good for a year or more, depending upon conditions (keep them out of the sunlight and in a dry area).

Rehydrate in hot water for 20 minutes. The mushrooms will swell. Then cook as desired. Delicious in a stew, stir fry, soup and omelet.

*No chemical fertilizers or pesticides were used on the mushrooms.

Golden Oyster mushrooms have many health benefits and contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2, as well as a good amount of protein and fiber. They also help to lower cholesterol levels, alleviate inflammation, are packed with anti-oxidants, and may block cancer growth and boost brain health.

River’s Edge Farm is a climate resilient, carbon neutral, zero waste, pollinator supporting regenerative organic mini farm in the Hudson Valley, in upstate New York. More information available on its page on Instagram.

My recipe for Golden Oyster Mushroom Stock:

Dried Golden Oyster mushrooms make excellent mushroom stock. They create a really rich, concentrated flavor that you couldn’t achieve with fresh mushrooms alone.

Ingredients:

1 yellow onion, sliced, skins and all, for extra umami flavor.

1 whole head of garlic

1 finger long piece of ginger., sliced in half lengthwise. It gives the stock a refreshing kick.

1 Tbs. tamari or soy sauce. Instead of seasoning this broth with salt. It adds necessary saltiness as well as rich, savory flavor.

1/4 tsp. black peppercorns.

3 strips of Kombu. This dried seaweed is a common ingredient in dashi, or Japanese soup stock. It underscores the umami flavors in this recipe.

Directions:

1. Sauté the onions (not the skins) in a large pot until the onions are soft and browned, about 10 minutes.

2. Add water to cover the onion skins, garlic, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil, reduce the heat to low, and add the kombu. Cover with a lid and simmer for 1 hour.

3. Turn off the heat and let it cool down.

4. Strain. Then, pour it through a fine mesh sieve set over the glass jars to be used for freezing the stock. Compost the solids.

This mushroom broth recipe makes a generous batch, depending on how much you make. I had 3 8-ounce jars from the first batch I made. Leftovers will keep in an airtight jar for up to a week. They also freeze well for up to 3 months. Mark the label with the date to be used by.

I use this to make risotto and finish it off with a sprinkle of the Ramp Salt, also available in this store.