Dried mushrooms retain all the flavour of fresh-picked mushrooms. And they can even be rehydrated and cooked to the same texture. Fresh mushrooms have a short fridge-life. Your kitchen could save money by switching to dried.

• Porcini for your roasts and soups

• Morels for vegetarian and vegan substitutions 

• Lion’s mane powder to amp up baked goods 

• Shiitake for braised dishes

• Cordyceps for a therapeutic tea

• Champignon for an intense mushroom risotto

• Maitake for pasta rich in umami    

If you can’t pick one, mix them! One of our best-sellers includes a tantalizing combination of three+.