Plantin dried Mixed Mushrooms - FINE & WILD UK

Plantin dried Mixed Mushrooms - FINE & WILD

Dried Mixed Forest Mushrooms

Name: Dried Mixed Forest Mushrooms
Brand: PLANTIN
SKU: 160064.006
Price: 10.00 GBP
Availability: InStock

£10.00

Net: 125g Concentrated flavour — soaking liquid doubles as stock

Three dried varieties from Plantin in a single bag — earthy boletus for depth, oyster mushrooms for body, and dark, crunchy wood ear for texture. Rehydrate in warm water, cook the mushrooms into risottos, soups and braises, and use the soaking liquid as an intensely flavoured stock.

£10.00

A blend of three dried mushroom varieties from Plantin, France's leading wild mushroom specialist: 60% yellow boletus (Boletus spp.), 20% oyster mushrooms (Pleurotus ostreatus) and 20% black mushrooms (Auricularia auricula-judae, also known as wood ear or black fungus). Each variety brings something different — the boletus provides a rich, earthy porcini-adjacent depth, the oyster mushrooms add a softer, milder character, and the wood ear contributes a distinctive dark colour and a slightly crunchy, gelatinous texture that holds well in slow-cooked preparations.

The drying process concentrates the flavour of all three varieties significantly. Once rehydrated, the mushrooms deliver an intensity that fresh specimens of the same species cannot match, and the soaking liquid itself becomes a deeply flavoured mushroom stock — too useful to discard. This is a practical, versatile storecupboard ingredient designed to add complex mushroom flavour to soups, stews, risottos, sauces and braises year-round without relying on seasonal fresh supply. The mix of textures and flavour profiles means a single ingredient does the work of several, giving a layered, more interesting result than using a single dried variety alone.

Producer: Plantin, France

Ingredients: 60% dried yellow boletus (Boletus spp.), 20% dried oyster mushrooms (Pleurotus ostreatus), 20% dried black mushrooms (Auricularia auricula-judae)

Storage: Store in a sealed container in a cool, dry place away from direct sunlight and moisture. Keeps well for several months when stored properly.

Net: 125g

Rehydrating
Place the dried mushrooms in a bowl and cover generously with warm (not boiling) water. Leave to soak for 20–30 minutes until fully softened and pliable. The boletus pieces will become meaty and tender; the wood ear will turn glossy, dark and slightly chewy; the oyster mushrooms will soften to a delicate texture. Lift the mushrooms out of the soaking liquid, rinse briefly under cold running water to remove any trapped grit, and squeeze gently to remove excess moisture.

Saving the soaking liquid
Strain the soaking liquid through a fine sieve lined with kitchen paper or muslin to remove sediment. This liquid is an intensely flavoured mushroom stock — use it as part of the cooking liquid for risottos, soups and sauces. It can also be reduced further for an even more concentrated base. Do not discard it.

Risotto
Use the strained soaking liquid as part of the stock. Sauté the rehydrated mushrooms separately in butter until they begin to colour, then fold them through the risotto in the final minutes. The mix of textures — firm boletus, soft oyster, slightly chewy wood ear — gives the finished dish far more interest than a single-variety version.

Soups and broths
Add the rehydrated mushrooms directly to simmering soups and stews along with the strained soaking liquid. They are particularly effective in cream of mushroom soup, clear broths, and hearty vegetable or grain-based soups where the concentrated flavour infuses throughout.

Sauces and gravies
Chop the rehydrated mushrooms finely and add to pan sauces, gravies and ragùs. The soaking liquid can be used to deglaze the pan before adding cream or stock. The result is a deeper, more layered mushroom flavour than fresh mushrooms alone can deliver.

Stews and braises
Add rehydrated mushrooms and their strained soaking liquid to slow-cooked dishes in the early stages. The long cooking time allows the flavour to permeate throughout. The wood ear in particular holds its texture well over extended cooking, giving a useful textural contrast.

Pasta
Sauté the rehydrated mushrooms in olive oil with garlic and chilli, deglaze with some of the soaking liquid, and toss through pappardelle or tagliatelle. Finish with Parmesan and flat-leaf parsley.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A blend of three dried mushroom varieties from Plantin, France's leading wild mushroom specialist: 60% yellow boletus (Boletus spp.), 20% oyster mushrooms (Pleurotus ostreatus) and 20% black mushrooms (Auricularia auricula-judae, also known as wood ear or black fungus). Each variety brings something different — the boletus provides a rich, earthy porcini-adjacent depth, the oyster mushrooms add a softer, milder character, and the wood ear contributes a distinctive dark colour and a slightly crunchy, gelatinous texture that holds well in slow-cooked preparations.

The drying process concentrates the flavour of all three varieties significantly. Once rehydrated, the mushrooms deliver an intensity that fresh specimens of the same species cannot match, and the soaking liquid itself becomes a deeply flavoured mushroom stock — too useful to discard. This is a practical, versatile storecupboard ingredient designed to add complex mushroom flavour to soups, stews, risottos, sauces and braises year-round without relying on seasonal fresh supply. The mix of textures and flavour profiles means a single ingredient does the work of several, giving a layered, more interesting result than using a single dried variety alone.