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  Chanterelle (Cantharellus)
A specialty among wild mushrooms; they are a delectable side dish to every type of roast, steak or veal. They have delicate nutty flavor, make great omelets, and many other gourmet dishes.
  Chanterelle mushroom photo.  
  Morel (Morchella)
A rather rare species growing in early spring, of which there are several varieties - all are equally delicious. In view of their hollow caps, morels are particularly well-suited for stuffing or sautéing in a cream sauce. Morels should never be eaten raw - always cook them.
  Morel mushroom photo.  
  King Bolete (Boletus Edulis)
This species, as well as other mushrooms in the Boletus family such as Yellow and Orange Caps, have been appreciated by gourmets since Roman times. Dried, they are richer than any other dried vegetable in protein, except nuts. They taste sweet and nutty, and smell pleasant.
  King Bolete mushroom photo.  
  Lobster (Hypomyces Lactifluorum)
These mushrooms are bright orange to red on the outside, and white on the inside. They are known for their seafood aroma and flavor.
  Lobster mushroom photo.  
  Oyster (Pleurotus Ostreatus)
A very fine mushroom, praised by gourmets, oyster mushrooms can be added to pork roast and beef sauces. Served fresh, they go well with mixed salad or as a garnish. Their antibiotic contents have curative powers which will attack even some bacteria unaffected by penicillin.
  Oyster mushroom photo.  
  Shiitake (Lentinus Edodes)
The cultivation of this mushroom dates back at least 2000 years in the Orient, where they were once known as “The Emperor’s Food.” They can be used with many recipes, and have the texture of the best seafood. Shiitake is also called the “Elixir of Life,” because of its alleged healing and medicinal properties.
  Shiitake mushroom photo.  
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