Products from Mariposa Farms
Epazote has long slender serrated leaves which make working with it easy. It is commonly used to treat stomach discomfort and bloating. Epazote’s use does not stop here. It is very popular in Mexican and Guatemalan cuisine where it can be added to stews, sauces, and meat dishes. Epazote has a distinct flavor with notes of oregano, mint, and lemon. It is a balance, too much epazote may become overwhelming. For a more subtle flavor, cook epazote leaves longer.
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Guajillo Chiles are widely popular in Mexican cooking, coming in second to the famed ancho chile. With a fruitier flavor than many other peppers of its kind, this variety adds a tangy, berry-like punch to its spicy repertoire.
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This mushroom has a crunchy texture and a mild flavor. Woodear is very popular and is often served in Oriental soups. Woodear are often called for in pork recipes and are good with most meats.
See how to reconstitute dried mushrooms here.
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Shiitake, Woodear, Button, Cloud Ear and Oyster mushrooms make up this delightful mix of mushrooms. They are wonderful to have on hand for any recipe, but go especially well in stir fry.
See how to reconstitute dried mushrooms here.
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These mushrooms can be prepared in many ways. Try them breaded & fried, in Oriental soups or in stuffed vegetables. Add them to your next stir fry. The flavor is light and delicate.
See how to reconstitute dried mushrooms here.
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A huge mushroom with thick ivory skin. This is a very versatile mushroom with a mild woodsy flavor.
See how to reconstitute dried mushrooms here.
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Delicious in soups, sauces, stuffings and stews. Dried porcini can be substituted for any mushroom in any recipe. Smaller amounts of dried porcini can be used in recipes because of the intense flavor of the porcini.
See how to reconstitute dried mushrooms here.
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These mushrooms are grown in south Asia and can not be bought fresh anywhere but there. They have a mild flavor, which makes them ideal for vegetable and tofu recipes.
See how to reconstitute dried mushrooms here.
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Popular in many Asian inspired dishes, with a firm texture and mild flavor. Also very good in cream soups, sauces and stews.
See how to reconstitute dried mushrooms here.
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Includes Shiitake, Morel, Porcini, Oyster, Bolete, Lobster and Sliced Shiitake. Northwoods Blend was developed for the gourmet cook to use a combination of great mushrooms in one recipe. Northwoods Blend also gives the new user a chance to sample many different kinds of mushrooms at one time.
See how to reconstitute dried mushrooms here.
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Morels have a wonderful woodsy flavor that’s delicious with beef, game, wild rice or tofu. To serve as a side dish, saute with leeks or onions. Use morels in light cream sauces, risotto’s, stews and soups.
See how to reconstitute dried mushrooms here.
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With their bright red color, it is no wonder they are called lobsters. This mushroom feeds off of other mushrooms like a parasite. This gives the lobster a variety of different flavors.
See how to reconstitute dried mushrooms here.
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