WILD EXOTIC (DRIED) MIXED MUSHROOMS  

Ingredients:

20 grams Dried Wild Mixed Mushrooms      1 baguette (split in half)
2 cloves of garlic - minced                         50 ml butter - softened
Fresh Basil - chopped                                1 medium tomato - chopped
150 ml flame roasted peppers - diced         Extra virgin olive oil
Fresh cracked pepper and salt to taste        
Method:

• Rinse and soak dried mushrooms in warm water for approximately 30 minutes
• Drain and put aside
• Pre=heat oven to "broil"
• In a bowl, incorporate the butter, basil and garlic - blend, spread on each side of Baguette
• Meanwhile, in a skillet, add Extra Virgin Olive Oil, mushrooms, tomatoes and roasted peppers, season and sauté for 3 - 5 minutes
• Place baguette under broiler until golden brown.
• Place mushroom/tomato mixture on top of baguette
• Slice and serve

DRIED WILD EXOTIC MIXED MUSHROOMS

Ponderosa's special blend of dried mushrooms is an equally proportions mix of dried porcini, chanterelle, organic oyster mushrooms, sliced shiitake and portabella mushrooms.

Dried mushrooms should be re-hydrated in warm water (or wine) for approximately 30 minutes.  Re-hydrated ration is approximately 6 to 8 grams for each gram of dried mushroom.

Save the liquid after re-hydrating your mushrooms, which can be used for an intense consommé style soup base or as the base for sauces.