Food Directory

Food Home:- Shopping: Food: Produce: Mushrooms:

 

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• GMHP - Includes dried, fresh and organic mushrooms, growing kits, infused oils, sauces, books and nutraceuticals.
• JR Mushrooms & Specialties - Dried mushrooms and oils, spices, truffle and porcini products.
• Lost Creek Mushroom Farm - Sells shiitake mushrooms, grow-your-own mushroom logs and gift baskets. Includes recipes.
• MYGTech - Supplier of edible and medicinal mushroom kits and mushroom growing substrates.
• Marché Aux Delices - Mushroom delicacies available fresh from the woods, sea, and farm. Cookbook, mushrooms, truffles, and recipes available.
• Mississippi Natural Products Association - A farmers' cooperative and grower of Shiitake mushrooms. Also supplies substrate block growing kits. Contains recipes.
• Morel Mania - Dried morel mushrooms and theme merchandise. Includes information about sightings in USA and the annual Illinois State Morel Mushroom Hunting Championship and Spongy Fungi Festival.
• Mushroom Adventures - Kits for growing mushrooms. Varieties include button, oyster, portabella, almond, and shiitake.
• Oregon Mushrooms - Offers grade A fresh and dried wild and cultivated mushrooms including morels, matsutake, porcini, chanterelle, black trumpet, dried shiitake and portabello. Includes information and recipes.
• Oyster Creek Mushroom Company - Premium dried and fresh porcini, oyster, chanterelle, black trumpet, hen and chicken of the wood, and morel mushrooms and related products.
• Pacific Rim Mushrooms - Offers dried and fresh wild mushrooms and other forest products from western Canada and the United States.
• Plantin America Truffles - Fresh truffles, truffle oil, morels and other wild mushrooms and gourmet products.
• Poplar Tree Creek Farm - Kits to grow oyster or shiitake mushrooms on logs, and sampler packs of various dried mushrooms.
• Sapori Truffles - Offers fresh and preserved truffles, truffle oils, sauces, butters and creams. Provides easy to follow recipes.
• Shrooms Kitchen - Mushroom farm offering a variety of products. Includes pickled, salsa, pasta and dipping sauce, gift packs, and specials.
• SporeBank - Self contained edible and medicinal mushroom grow kits.
• The Truffle Market - Italian truffles and mushrooms, oils, creams, flour and puree. Ships in USA.
• The Truffleman: RBL International - Imports truffles, wild mushrooms, foie gras, bottarga, and tonka beans from Italy and France.
• Truffle France - Sells black truffles and has recipes of French cuisine.
• Urbani Tartufi - Selling and exporting porcini mushrooms and truffles throughout the world. [Italian, English, French, and German]
• Urbani Truffles and Caviar - Imported and domestic caviar, white and black truffles, and other gourmet products.

Random Indian Recipes:-

• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.