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Imported Exotic > Mushrooms
  • Enoki Mushroom
    Enokitake or Enoki is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan, Vietnam and Korea). These mushrooms are cultivars of Flammulina Velutipes, also known by the name golden needle mushroom or lily mushroom. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week.
  • King Oyster Mushroom
    Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia. The mushroom has a good shelf life. It has little flavour or aroma when raw. When cooked, it develops typical mushroom umami flavours with a texture similar to that of abalone.
  • Porchini Mushroom
    Porcini mushrooms are a famous, and delicious, addition in Italian cuisine. Due to their strong nutty flavour, this is an incredibly popular gourmet mushroom. A famous way to prepare porcini is grilled or stewed with some thyme or nipitella. However, you can use this versatile gourmet mushroom in a variety of ways including preparing sauces and as toppings.
  • Portabello Mushroom
    An extremely large, dark brown mushroom that is simply the fully mature form of the crimino, which in turn is a variation of the common cultivated white mushroom. Their stems are very woody and should be removed (but saved for soups, stocks, etc.) The caps can be used chopped, as with most mushrooms, but the portobello is much more dramatic used whole. It is particularly popular grilled and used in a sandwich, or cut into thick slices for a salad or entree.
  • Shimeji Mushroom
    Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. It can be used in soups, stews and in sauces.
  • Shitake Mushroom
    The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. Fresh and dried shiitake have many uses in the cuisines of East Asia. They are served in miso soup, basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. They are also sautéed in vegetarian dishes or may be served fried or steamed. Shiitake are also dried and sold as preserved food. These are rehydrated by soaking in water before using.
  • YELLOW CHANTERELLE
    Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is orange or yellow, meaty and funnel-shaped. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups.
  • Fresh Oyster Mushroom
    Fresh Oyster mushrooms are delicate, young, translucent, eccentrically stemmed caps cascading shelflike from the surface of dead hardwood trees. Prepared in a baked noodle dish, its pleasant flavor mixes with the other ingredients without losing intensity.
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