Lobster mushrooms (Hypomyces Lactifluorum) bring a vibrant orange colour to the meal. Its hearty texture is able to withstand prolonged cooking in sautés or stews where other mushrooms may not hold up.
Harvested and dried in beautiful BC.
To Rehydrate: Soak in a bowl of warm water or stock for 20-40 minutes or until tender. Strain the mushrooms and reserve the infused liquid for use in sauces, stocks or soups. When preparing soups or stews, the dried mushrooms can be added without rehydrating as they revive during the slow cooking process.