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Dried Forest Blend

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Our dried forest blend contains an assortment of premium exotic mushrooms. This dried mushroom variety contains shiitake, oyster, and king oyster. This special blend boasts an earthy, robust aroma and flavor, and works well in most dishes.
Dried Maitake - Grifola Frondosa

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The maitake mushroom, also known as “hen of the woods,” is not only incredibly delicious it is also great for you! This mushroom is rich in minerals and is known to possess many medicinal qualities. Maitake mushrooms have been utilized in Oriental medicine for hundreds of years, and new studies show that this mushroom can strengthen and regulate the immune system. This mushroom is cultivated year round, and can also be found in the wild growing in clusters at the base of trees. The “hen of the woods” mushroom has beautiful grayish-brown pedals, and has a very smoky, woodsy aroma and flavor.
Dried Porcini #2 - Boletus Edulis

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This dried product is made from "number two" porcini, and is a rich, flavorful product. Porcini mushrooms are cherished by many cultures, and are considered to be a choice edible among chefs due to their robust flavor and versatility. The nutty, earthy flavor combined with the creamy, meaty texture works well in many different preparations. Porcini mushrooms are commonly used in soups, pastas, and risottos. They also pair very well with proteins. Porcini have a very short shelf life, and when fresh, should be firm. Young porcini, known as “#1’s,” are very firm, and the fruiting body underneath the cap is white. Porcini are considered to be one of the safest mushrooms to pick because they are easily identified; the brown cap and off white stem are easily recognizable. Unfortunately, the fresh porcini season is short, usually lasting only a month or two. Luckily, dried porcini, porcini powder, and other porcini seasonings are always available and work as a great substitute.
Dried Porcini #1 - Boletus Edulis

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This dried product is made from all beautiful "number one" porcini, and is top quality. Porcini mushrooms are cherished by many cultures, and are considered to be a choice edible among chefs due to their robust flavor and versatility. The nutty, earthy flavor combined with the creamy, meaty texture works well in many different preparations. Porcini mushrooms are commonly used in soups, pastas, and risottos. They also pair very well with proteins. Porcini have a very short shelf life, and when fresh, should be firm. Young porcini, known as “number ones,” are very firm, and the fruiting body underneath the cap is white. Porcini are considered to be one of the safest mushrooms to pick because they are easily identified; the brown cap and off white stem are easily recognizable. Unfortunately, the fresh porcini season is short, usually lasting only a month or two. Luckily, dried porcini, porcini powder, and other porcini seasonings are always available and work as a great substitute.
Dried Black Trumpets - Craterellus Cornucopioides

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Black trumpets, also known as the “poor man’s truffle,” have a remarkable smoky, rich flavor and texture that is cherished by chefs and mushroom enthusiasts alike. Their flavor is known to be one of the best of all wild mushrooms, and pairs well with proteins and pasta, and makes for an incredible risotto. The aroma of the black trumpet is fresh and fruity, and the unique shape and appearance makes this mushroom easily identifiable. Black trumpets have an unusually long shelf life, and when fresh should be a deep grey or dark black and slightly firm in texture.
Dried Chanterelles - Cantharellus Formosus

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The golden chanterelle mushroom is a culinary delicacy that has a wonderful earthy, or fruity aroma that is reminiscent of apricots, and is usually bright yellow to orange. They have gill-like ridges that stem from the edge of the cap to about halfway down their stipe. Chefs from around the world love their versatility and rich, peppery flavor. Golden chanterelles are great mushrooms to sauté in butter, oil, or cream.
Dried Lobster - Hypomyces Lactifluorum

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Lobster mushrooms are very unique because they are basically two mushrooms in one. The bright red color is actually a parasitic fungus that grows on a white host mushroom. The sea food-like flavor and bright red color resemble that of a cooked lobster, and is a great addition to pastas, risottos, and soups. Lobster mushrooms should be firm and thoroughly cleaned before consumption.
Dried Candy Caps - Lactarius rubidus

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Candy cap mushrooms are usually small and burnt orange in color. They are edible wild mushrooms that are most commonly used by chefs to flavor dessert items. When fresh, the aroma of candy caps is quite faint, but when dried, the aroma is extremely strong and smells identical to that of maple syrup. The perfume of dried candy caps is extremely strong and can linger for days at a time.
Dried Morels - Morchella Esculenta

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Out of Stock

Morel mushrooms are extremely desirable and are cherished among chefs. They “pop” and are harvested in spring, and are easily identified. It’s fruiting body, which resembles that of a honeycomb gives the mushroom an extremely meaty, spongy texture. The wonderful texture, combined with the morel’s earthy, nutty, smoky aroma and flavor is an incredible addition to any dish. Morels are extremely versatile and are excellent when sautéed or grilled. The hollow cavity within allows these mushrooms to be stuffed, and they pair very well with pastas and proteins. Morel mushrooms should never be eaten raw and must be cooked thoroughly before consumption.