Dried Portabella - 1 Lb.

Portobello mushrooms, sometimes also spelled portabella, are actually the same species as a crimini mushroom. Generally, the mushroom is called a crimini when small and a portabello when its cap has grown to about four to six inches in diameter. These large brown mushrooms have a meaty texture and can be grilled, roasted or used as an ingredient in other dishes.

Cooking Ideas

Once rehydrated, Dried Portobello mushrooms can be cooked in stir fry dishes, added to salads, or otherwise used as you would fresh portobello slices.

Health Benefits

• Portobello mushrooms are one of the best sources of L-ergothioneine, a powerful antioxidant.
• Minerals in portabello mushrooms include iron, magnesium, manganese, calcium and zinc.
• Portabello mushrooms also contain the vitamins pantothenic acid, folate, choline, vitamin B6 and thiamin, also known as vitamin B1.
• The iron and copper in portobello mushrooms aid in hemoglobin synthesis, which is needed for the transportation of oxygen through the blood.
• Portobello mushrooms are a source of phytochemicals, food components that are not considered vitamins or minerals.

Directions on how to Rehydrate

To rehydrate or reconstitute dried mushrooms, place desired amount into a bowl covered with warm water and let dried mushrooms soak for 30 minutes. After the 30 minutes have gone by, gently lift the mushrooms out of the water using a strainer. The mushrooms should be clean, plumped and ready to use.

How to Store

It is very important that dried mushrooms are stored properly to insure long term and maximum freshness. Place the mushrooms into either a plastic or glass container with a tight fitting lid. Our first recommendation, though, is freezing or storing in a refrigerator or freezer. Place the dried mushrooms in a clean, tight sealing freezer bag. The reason for maximum cold storage is because heat and moisture are the greatest enemies. The mushrooms should keep well for six months to a year.