Mushrooms

Premium Quality Dried Mushrooms and Mushroom Powders for Cooking and Baking

Looking to purchase bulk mushrooms for commercial food industry use? These versatile ingredients are very popular with our professional bakery, restaurant, prepared food manufacturing, and other wholesale customers. OliveNation dried mushrooms are available in whole, sliced, and powdered forms to meet a variety of foodservice needs. Our commercial quality bulk dehydrated mushrooms offer outstanding flavor, ease of use, and a long shelf life. This popular ingredient spans a huge variety of ethnic and regional cuisines and comes in a range of varieties, each with their own unique taste and texture.

Dried mushrooms are a staple in many different regional cuisines and dishes. Our wide selection includes traditional Asian varieties for Chinese, Korean, and Japanese style dishes, classic European varieties such as porcini and portobello, and delicious North American varieties with rustic, earthy flavors. OliveNation dried mushrooms are available as whole dehydrated mushrooms, pre-sliced dry mushrooms, or mushroom powders. Premium quality and wholesale pricing for bulk quantities make these versatile ingredients perfect for commercial use for restaurants, bakeries, or processed food operations. Natural and organic dried mushrooms add depth of flavor to meat-based dishes and are also ideal proteins for plant-based recipes. OliveNation bulk dried mushrooms are also a great choice for use in commercial mixes, as they add flavor and texture to soups, sauces, dips, and even savory breads, and have a long shelf life. Shop our dehydrated and powdered mushroom selection online for top quality ingredients at low, wholesale prices.

Mushrooms: More Than Just A Tasty Ingredient

Did you know that mushrooms are very good for you? Low in calories and filled with nutrients, mushrooms are a great source of B vitamins and minerals. Copper, selenium, potassium, zinc and even manganese are all present in mushrooms. In addition, mushrooms contain a very powerful oxidant. Shiitake, maitake and oysters as well as eryngii (king oyster mushrooms) contain the greatest amounts of the anti-oxidant known as L-ergothioneine. This powerful antioxidant, has been discovered in mushrooms, thanks to a new analytical method capable of identifying this antioxidant in plant material. Mushrooms also contain more protein than most vegetables.

Dried Mushrooms: All About Flavor

Flavor is what counts and this is what you get from the dried mushrooms and their liquid essence. When soaked, dried mushrooms produce an essence with an intense flavor. If using the mushrooms in a sauce or soup, lightly rinse them to clean then soak them in a small amount of the water, stock or broth you plan to use in preparing the dish. The soaking liquid may be used in cooking to increase the mushroom flavor. This is especially true with porcini mushrooms. The liquid can be reduced or simply added directly to soups, stews, pasta sauces and other sauces for a flavor boost.

Shiitake: One of the most popular mushroom varieties is the Shiitake. These versatile mushrooms can be called the all-purpose mushroom since they complement so many dishes such as casseroles, stir-fries, sauces, soups, duxelles, and pasta. To reconstitute, cover with water, wine or stock. For an extra flavor booster add a tablespoon of soy sauce. Bring the mixture to a boil, remove from heat and cover. Let stand twenty to thirty minutes.

Chanterelle: These golden-colored mushrooms vary from mild and meaty to nutty with a slight cinnamon flavor. They are also noted for their slight apricot scent. Chanterelles are frequently used in pasta dishes and complement fish, chicken and other light meats very well. Chanterelles marry well with white or brown rice, making them a great choice for use in soups and risotto. Top quality chanterelles are grown and harvested in the United States and many are exported. Depending on the type of cut and quality, dried chanterelle mushrooms are often used to enhance the presentation of dishes. Reconstitute the dried chanterelles by soaking them in white or red wine, soup stock, water, consommé or milk until soft.

Oyster: Due to drying, oyster mushrooms are now available year round. When purchasing dried oyster mushrooms, it is important to note that whole mushrooms are generally not available. Woody in taste, quality oyster mushrooms offer intense flavor and are a delicious addition to ravioli, soups and even risotto. They are also wonderful in cream sauces and pair extremely well with chicken, veal, sausage, pork and even seafood. It is important to cook the rehydrated oyster mushrooms, as eating them raw is not recommended. Healthy and nutritious oyster mushrooms are low in calories but loaded with protein, fiber, potassium, sodium, copper, phosphorus, calcium, iron, and vitamins A, C, and B6.

Morel: Morels are probably the most sought after mushroom by connoisseurs. These jewels of the forest are often found in areas where there has been a forest fire. In fact it has been reported that hillsides have been deliberately set ablaze so the morels will spring up from the ash and embers. There is no mistaking a morel for any other type of mushroom. Dried morels are easily identified by their cone-like appearance with a hollow inside and serious wrinkling. Morels are either almost black or ivory-to-tan in color. Generally picked in the springtime, the morel offers a definite smoky and earthy flavor. These flavors definitely come to the fore in whatever dish they are used.

Morel mushrooms should never be eaten raw. Morels pair beautifully with light cream and wine sauces. They are superb with egg and pasta dishes. Be sure not to over season dishes prepared with morels, as the flavors of the mushroom are assertive enough to stand on their own. Larger morels are also perfect for stuffing after reconstitution. Reconstitute morels in white or red wine, soup stock, water, consommé or milk, then strain the soaking liquid through a coffee filter or a fine strainer. Never discard the reconstituting liquid since it is filled with morel flavor. Use in your dish or freeze in ice trays and then transfer the cubes to a plastic freezer bag. Long after the mushrooms have been used, the liquid will still be there for using in dishes. Store dried mushrooms in an airtight container or freeze up to one year.

General FAQs About Dried Mushrooms

What types of mushrooms do you carry?

Mushrooms are widely used in a variety of cuisines, including Italian, Chinese, Indian, and Korean. OliveNation offers whole and sliced dehydrated mushrooms and dried mushroom powders that have similar taste to the fresh mushrooms but do not depend on seasonality. Our lineup includes Porcini Mushrooms, Chanterelle Mushrooms, Shiitake Mushrooms, Maitake Mushrooms, Portobella Mushrooms, and more that have a dense, earthy taste.

Why Use Dried Mushrooms Instead of Fresh?

Mushrooms add depth of flavor and complexity to a variety of dishes. And, dried mushrooms are a great alternative to fresh because they can last longer. Keeping dry mushrooms stored in your freezer ensures that they're always available. Different varieties of mushrooms are in season at various times. With dried, you don't have to worry about seasonality.

How to Store Dried Mushrooms

It is very important that dried mushrooms are stored properly to insure long term and maximum freshness. Storing them in a cupboard or cabinet which is warm will diminish shelf life. If you must store them in a cabinet make sure that the location is both dark and cool. Place the mushrooms into either a plastic or glass container with a tight fitting lid. Properly storing dried mushrooms helps keep them fresh. Heat and moisture cause dry mushrooms to spoil faster. We recommend cold storage to maximize their shelf life.

Dried Mushrooms Last Longer in Cold Storage. For best results, place the dried mushrooms in a clean, tight sealing freezer bag or an airtight container. Plastic or glass containers with tight-fitting lids and freezer bags work best. Place it in the freezer or refrigerator. Mushrooms stored frozen or in cold storage should keep well for six months to a year.

How Long Do Dried Mushrooms Last?

When stored in a cool place as described above, dry mushrooms will keep for six to twelve months. Storing dried mushrooms in a warmer location, such as a cupboard, will diminish their shelf life. If storing in a cabinet or pantry, place them in an airtight container in a cool, dark place.

How to Use Dried Mushrooms?

Using dried mushrooms for cooking is quite easy. Once you rehydrate them, can use them just like fresh ones. They retain all the flavors and have a longer shelf life. There are two basic methods, soaking and using directly. For either method, when using whole or sliced mushrooms and pieces, we advise lightly rinsing the mushrooms first to wash them.

How to Rehydrate Dried Mushrooms

To reconstitute dehydrated mushrooms before use, first place them in a colander and rinse under cold water to remove grit. When clean, place the dried mushrooms into a bowl then carefully cover mushrooms with warm water, wine, or stock and soak for 15 to 20 minutes. Shake the bowl occasionally to loosen any remaining debris. Drain and rinse. If saving the soaking liquid, line a strainer with either a coffee filter (we prefer the natural filters), cheesecloth, or paper towels and run the liquid through it to remove debris. Once they are rehydrated, the reconstituted mushrooms can be chopped or used as they are.

Alternatively, after rinsing thoroughly the mushrooms can be added directly to recipes that will cook for 25 minutes or longer.

How to substitute dried mushrooms for fresh?

One ounce of Dried Mushrooms will rehydrate to 3-4 ounces in size. One ounce of dried mushrooms generally equals one pound of fresh mushrooms.

Does OliveNation offer mushrooms in bulk?

We offer wholesale discounts for orders over $500. If you are looking to buy mushrooms in bulk quantity, check out our Wholesale Program for discount coupon codes and other details.