The mushroom with its mild, slightly almond-like aroma is one of the most popular edible mushrooms. Here it comes in a cold-smoked version over beech wood. Smoking intensifies the aroma of the organically grown, dried mushrooms: the already pronounced umami flavor, for example, is further enhanced. Umami is mainly found in meat products and is therefore often lacking in vegetarian or vegan diets. Dried and cold-smoked mushrooms are therefore an ideal alternative to meat and bacon. However, they also offer a wide range of uses for anyone who simply wants to try something new in the kitchen.

Reading a specialist article once prompted Helmut and Sylvia Wohlrab to take up the subject of mushroom cultivation. And what began in Bavaria in 1985 with the cultivation of oyster mushrooms, which were still relatively unknown in this country at the time, has developed over the years into a successful trading company for fresh and dried mushrooms. The hand-picked mushrooms come either from wild collection or from controlled organic production. For sale as dried mushrooms, they are air-dried directly after harvesting and processed without preservatives to preserve their aroma. As only the water is removed during the drying process, the aroma of the mushrooms remains highly concentrated. And last but not least: All Wohlrab products are regularly checked for quality by accredited laboratories and they bear the organic seal.

Sales description:

smoked organic mushrooms

Ingredients:

Organic mushrooms, beechwood smoke EU agriculture

Storage and preparation instructions:

Store in a cool, dry place away from light. Soak for 15 minutes. Heat mushrooms completely before consumption.

Organic control body:

DE-ÖKO-006

Responsible food company:

Pilze Wohlrab GmbH & Co KG Entrischenbrunn 3 85307 Entrischenbrunn Germany