Dehydrating wild leeks

The process of dehydrating leeks in the oven should take about 6 - 10 hours, depending on your oven. When ready, dehydrated leeks are crispy. Dehydrating leeks with a dehydrator The oven might be more convenient than letting the sun dry out your leeks but a modern electric dehydrator is even better still Dehydrating Wild Leek (Ramp) Leaves May 26, 2011 by Joel MacCharles Like any of my posts on wild leeks or ramps, I share a word on sustainability (so let's get it out of the way early): I plead with you to only harvest or purchase them sustainably. Once they are harvested they do not grow back Dehydrated ramps, also known as wild leeks, are part of the onion family and have a garlicky oniony taste. The growing season like most wild plants is short in the ever changing Carolinian forest floor here on Six Nations; so in order to preserve this amazing taste for year round use I decided to dehydrate my own To get all the dirt out, slice the leeks in half and wash thoroughly, holding on to the end so the whole thing doesn't come apart. Slice into 1/4 inch pieces, separate and spread on dehydrator sheet. I had close to 40 leeks which covered 9 trays. Leave in the dehydrator at 135 degrees Farenheit for 6 hours or until leeks are crispy To blanch ramps leaves, bring a large pot of water to a boil. Add the green leaves and stir them down into the boiling water. After just 15 seconds, drain the leaves and immediately run them under cold water or plunge them into a bowl of ice water. Drain again and squeeze out as much water as possible

Dry Your Leeks Chop cleaned leeks into half-inch lengths. Place them on cookie sheets and put them in the oven at 170 degrees for about six hours or until they are dry. Store in plastic bags or.. Dry leeks in a food dehydrator on 120 degrees Fahrenheit until completely dry. The pieces should snap and crack crisply in half or crumble in your hand, and no longer bend. The time it takes depends on your individual machine and thickness of the leeks, but should be done within 24 hours on average Dried wild leek leaves. I have been harvesting wild leek leaves for the last few springs and dehydrating them to use throughout the year - much like dried chives or parsley - for soups, eggs, baked potatoes, grilled vegetables or meat dishes, etc. I have also given some small jars of dried leeks to friends and family as gifts Ramps, ramsons or wild leeks, are one of the earliest wild edibles to emerge, and, for some, they're the holy grail of wild edibles. What are ramps? They're really a type of wild onion with a unique garlicky-onion flavor, which some people find overwhelming. Most folks either love them or despise them I took a little hike to try out my new pack. So I decided to collect some of the leeks I found earlier this spring. I also talk a little about conservation..

Seasonal Foraged Wild Leeks Make a Delicious and Versatile

How to Dehydrate Leeks Like A Pro - DryingAllFood

Dehydrating Wild Leek (Ramp) Leaves - WellPreserve

Dehydrating ramps - Chef Tawnya Bran

Dried ramps. This wonderful seasoning has a nice strong flavor, which has all the taste of spring time ramps (or wild leeks) but now in a convenient mini-shaker bottle. While Ramp Seasoning is milder than fresh ramps, it is also much less stinky! Usage Tips. Add to meat, fish or chicken for a wickedly noticeable punch of garlic-onion Instructions. Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tablespoons of salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender. Harvesting Wild Ramps. UPDATE: April, 2016 - Due to growing demand for this wild delicacy, slow-growing ramps are quickly becoming endangered. Do NOT dig up a whole plant - instead, cut just one leaf from a plant and leave the rest. Better yet, plant some ramp seeds or order some starts from the Ramp Farm to create your own patch Remove the green ends from the ramps. Leave the roots intact. Slice the wild leeks or leave them whole. Place the wild leeks into a freezer storage bag. Remove the air from the freezer bag and seal it shut. Place the wild leeks in the freezer. Store the leeks in the freezer for up to three months for best results. 00:00 Wild garlic or other edible alliums like few-flower or three-corner leek are excellent candidates. Both are easy to come by in quantity, and, while tasty enough fresh, have quite a one-dimensional flavour that becomes much more complex when fermented

Wild Leeks are among the first plants to come up in the spring. Stem: Flower stem smooth, without leaves. Habitat: Forests. Longevity: Annual. Comments: Wild Leeks are onion-like plants that grow in the deep woods. They come up in the spring, usually before much of anything else has come up Wild, Wild Ramps! Allium tricoccum — commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic — is a North American species of wild onion widespread across eastern Canada and the eastern United States. It is similar to better known in Texas chives, but with more delicate and intriguing flavor profile. I often use ramps as a flavoring ingredient for my. The pickle is a basic one. I didn't do anything more than trim the roots off, and tuck what remained in a pint jar with small pinches of red chili flakes, black peppercorns, and mustard seeds. I combined 1/2 cup of apple cider vinegar, 1/2 cup of water, and 1 1/2 teaspoons sea salt in a measuring cup and microwaved it until the salt was.

Ramps / Wild Leeks (Allium tricoccum) Ramps and Wild Leeks are the same plant, a type of wild-growing onion generally presented fresh with the green leaves attached to the small white bulb. Dried chanterelles, sadly, can be rather tough, even after long soaking and cooking. There is a method to using dried chanterelles that works quite well. This is a safe zone, so ask away: Ramps are wild leeks, foraged from shaded, woody areas. They're one of the first signs of spring, and one of the first edible green things to hit markets Thinly sow the seeds on top of the ground and press them gently into the soil. Water and cover the ramp seeds with several inches (5 to 13 cm.) of leaves to retain moisture. If you are growing ramps using transplanting, plant bulbs in February or March. Set bulbs 3 inches (7.5 cm.) deep and 4-6 inches (10 to 15 cm.) apart

How to Dehydrate Leeks - GettyStewart

  1. Dehydrating mushrooms in the food dehydrator. Wash those mushrooms and make sure that you'll only store the fresher ones. Fill a bowl with fresh water and put the mushrooms. Do not submerge them for too long because it would take the dehydration process longer. Drain the bowl after washing the mushrooms. This step is best done using a filter.
  2. utes. Salt is optional, but you can add 1/2 teaspoon of salt to each pint if you want. Related
  3. Ways To Dehydrate Your Foods Without A Dehydrator. 1. Use Your Regular Oven. An oven is a common appliance in most homes. While it's not necessarily designed to dehydrate food, it can be perfectly used for that. You only need to know how to play with the temperature and time settings
  4. Identifying Wild Ramps Ramps belong to the genus Allium, which also includes domestic onion, garlic, shallot, leek, and other wild onion species.The ramp's regional range extends from northern Minnesota, east through southern Canada to Nova Scotia, and as far south as Missouri and Appalachia
  5. To cut a leek, first lay the leek flat on a cutting board and cut off the root end with a sharp chef's knife. Then, cut off the dark green part of the leek at the top. Discard the dark green top and the roots. Next, cut the leek in half lengthwise. Place both halves cut-side down next to each other, and make thin, evenly spaced cuts across them

How to Freeze Ramps - The Spruce Eat

Clean and cut up peppers, wild leeks and fresh herbs. Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir again. Refrigerate for 24 hours before serving. Top of Page . Steamed Fiddleheads With Wild Leek Greens. Ingredients Wild Ramp Salt. Wild ramp salt may used as a finishing salt to add extra flavor to any savory dish, or as a rub for meat. To make, first dehydrate your washed ramp leaves by placing them in a dehydrator in a single layer at 100°F for 4 - 6 hours until brittle. (I use an Excalibur dehydrator)

How To Harvest, Clean and Store Wild Leeks - MyNorth

Rehydrating Your Dried Mushrooms . To use dehydrated mushrooms, place in a heat-proof bowl and cover with boiling water. Let them soak for 20 to 30 minutes. Drain and use the rehydrated mushrooms as you would fresh mushrooms. Save the soaking liquid as it will give a rich flavor to soup stocks and sauces Transfer dried ramp paste to a spice grinder, small food processor, or blender. Grind to a fine powder. Transfer to a clean and very dry jar for storage. Yields a scant ¼ cup ramp powder. OPTIONS. You can opt for more of a dried, crumbled herb, a la Joel at Well Preserved, by drying coarsely chopped leaves and bulbs and then grinding. STOR Commonly: wild onions, wild garlic, field garlic, onionweed, ramps, wild leeks, three-cornered leeks etc. Amarylidaceae (Amaryllis) family, Allioideae (Allium) subfamily, Allieae (Allium) tribe. Allium is the only genus in the Allieae tribe within the Allioideae subfamily, which should tell you that they are kind of in a league of their own. As a general guideline 1 Tbsp dried green onions = 1/4 cup raw green onions. Add to soups, casseroles, stews, curries, egg or potato dishes. Try 1/2 to 1 Tbsp to start. Use as a garnish - crumble pieces and sprinkle little bits of green on top of drier foods like a bowl of pasta, rice or potatoes Dehydrate at 125˚F until completely dry, about 3 to 9 hours depending upon the size of your pieces and moisture content of your onions. It's ok to stop the dehydrator and start it up again the next day. Follow the instructions for your dehydrator. Rotate your trays so the onions dry evenly

Use Leek Greens! Make Dried Leek Powder ~ Homestead and Chil

Ramps, the wild leeks native to the forests of eastern North America, are one of the first edible plants to break through the soil in the early spring. Prized for their mild, garlicky flavor, they. If you have wild leek leaves, you can either dehydrate them or place on a drying screen. Once dried, grind them to a powder, then store for up to a year in a sealed jar, placed in a cool, dry location. If you do not have wild leek powder, then add two or three finely chopped wild leek greens (not the bulbs) to the soup. Fresh Frozen Wild Leeks. $ 14.99. Our wild leeks (wild ramps) are foraged and hand dug each spring. Their robust flavor and aroma is unparalleled in the culinary world making them an exceptional backbone to any dish. Simply cut them up to sautee in a stir fry or add them whole to a soup, however you use them they will add a great onion like flavor Return pasta to pot and stir in 1 tablespoon oil. Heat remaining 3 table-spoons oil in a large skillet over medium heat. Add ramp whites and red pepper flakes and sauté for about 2 minutes. Add ramp greens, spinach, basil, and oregano, and season with salt and black pepper to taste; cook for about a minute more Ramps, also called wild leeks or ramson, are often confused with garlic scapes because they're somewhat similar in appearance and they are both available in the spring. Both ramps and garlic scapes are part of the allium family, which includes onions, shallots, and garlic

Dried wild leek leaves - General Discussion - Chowhoun

Ramps: Why They're In Demand and Where to Find The

This Low-Carb Leek and Wild Mushroom Galette looks stunning with its free form pastry. The golden folds of pastry surround a richly flavored filling with a leeks, red onions, and wild mushrooms. The mushrooms and leeks are in a cream sauce with hints of thyme, wine and garlic. Melted gruyere tops off the dish with gooey goodness Fresh Frozen Wild Black Truffles $ 49.99 - $ 279.99; Info Buy Fresh Frozen Wild Leeks $ 14.99; Info Buy Fresh Morel Mushrooms $ 189.99 - $ 369.99; Info Buy Fresh Organic Shiitake Mushrooms $ 99.99; Info Buy Fresh Wild Black Trumpet Mushrooms; Info Buy Fresh Wild Hedgehog Mushroom Big Wild Year, North Bay, Ontario. 1,436 likes · 1 talking about this. Welcome to the Big Wild Year!!! This page is dedicated to updates, recipes, adventures and comments about our endeavour to eat.. Leek Substitute - Leeks belong to the Allium family. Other members include onions, garlic, shallots, scallions, and chives. Other members include onions, garlic, shallots, scallions, and chives. They all have the same body structure with leafy green tops stemming from thick stems or white fleshy bulbs 2. Place 1 lb. of chopped leaks in the hot broth and simmer them for 4 more minutes. After 4 minutes, add 2 more tbsp. of chicken broth. Then, cook the leeks for 3 more minutes, stirring frequently so they absorb the flavor of the broth. 3. Drain the excess broth and toss the leeks with olive oil and lemon juice

Picking and drying wild leeks - YouTub

Fall leaves come in a variety of beautiful colors, from bright golds and vivid reds to pale yellows and oranges. Drying leaves in the microwave is a very quick and easy way to preserve leaves for use in craft projects or fall decorations. You can also use leaves that are still green for spring and summer projects Dried wild garlic: When wild garlic is dried, it loses a great deal of flavor. It is usually dried in a dehydrator, the oven, or outside in the fresh air. The first option is the quickest, whereas drying it in the oven requires more time and the smell of wild garlic tends to be quite strong

Picking Wild Leeks - YouTube

Ramps or Wild Leek. Despite the name wild leek, they are different than leeks. Former has a pungent oniony taste than latter. Also called spring onions, ramps look similar to green onions, but they are slightly smaller with one or two flat but broad leaves. They have a powerful onion-flavor than leeks and a pungent garlicky punch than scallions Saute for 3-5 minutes, then scoop over and set aside. Add the mushrooms and thyme. Saute the mushrooms until the moisture has released and evaporated, 10 minutes. Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot. Pour in the stock, wine and sherry. Bring to a boil, then lower the heat Remove the leeks from the pan and add the remaining butter. Still cooking over medium-high heat, add the mushrooms and cook for 4 to 6 minutes, until they're tender and the liquid has evaporated. Remove the pan from heat and add the leeks back to the pan, seasoning the mixture with the salt and pepper. Allow it to cool slightly

2 cups wild rice (made according to package directions) 1 cup Non-fat Greek yogurt or reduced fat buttermilk or milk Instructions. Slice the leek into about 1/8 inch rounds. Put the cut leeks into a large bowl filled with cold water. The leeks with float and the dirt will sink to the bottom of the bowl This Instant Pot Wild Mushroom Leek Risotto is an extremely easy recipe and is prepped and cooked in 30 minutes. Once you get the mushroom, leek and garlic cooking, prep the remaining ingredients. Reduce the wine by half, then toast the arborio rice. Add your stock, thyme and salt and it's time to pressure cook the risotto Preparation. Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large. Meanwhile, put the butter in a large pot that can later be covered over medium heat If oyou can't get fresh, use dried. Use 1/2 to 1/3 of the amount of fresh. How to Make Leek and Mushroom Soup. In a large pot or pan (I use a 5 1/2 quart Le Creuset) melt the butter (dairy or plant-based) over medium low heat and add the leeks and onion. Cook slowly, stirring occasionally until leek and onion are soft but do not have any color

Preserving Wild Ramps - Faithful And Frugal Livin

  1. Preparation. Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat.
  2. utes or so for 10
  3. Fresh wild leeks for sale. They are prime right now. Use fresh or dry/freeze them for a year long supply. Leaves and bulbs can be frozen or dried. Very high in nutrients and just delicious. Use in place of onions or garlic. Purely organic and sustainably harvested off our own property. Selling for $0.20 each
  4. utes. If using fresh mushrooms they will brown slightly, and become tender. If using reconstituted dry mushrooms they won't brown, but they will become tender. Add the tomatoes, beans, tarragon, and salt and pepper and bring to a simmer, stirring frequently, for 5
Wild Leeks & Sustainable Harvesting - Forbes Wild Foods

The Best Wild Leek Recipes - Meghan Telpne

  1. Identification difficulty level: Novice Allium tricoccum, called sometimes wild leeks, spring onions, wood leeks, or ramson, but most commonly known as the ramp or Ramps, are one of the most sought after wild foods. Recently discovered by the gourmet world, Martha Stewart, the New York Times, the Food Network, and more have just learned what foragers and people of the Appalachian mountains.
  2. utes. Lift the mushrooms out of the water and rinse. Cut any large mushrooms in half.
  3. Ramps: Also called wild leeks, you can eat the leaves as well as the soft, garlicky-tasting bulb. Because the green leaves are tender and edible, you can use them in pesto - just substitute both the leaves and bulbs in place of basil leaves and garlic. Also popular in the South, where they grow in the Appalachian Mountain region, they can be.
  4. Wild leeks freeze very well, so you can have them year-round. Pickling them is also a popular way to preserve their springtime taste, or you can make wild leek pesto and freeze it
  5. A leek is ready for harvest when its white stem or shaft is 3 inches (7 cm) long or greater. Harvest leeks before they start to widen too much at the base; don't allow leeks to form bulbs. The top growth of a leek—called the flag—should be dark blue-green at harvest. Unlike onions and shallots, leek tops do not die back as the plant matures
  6. Just like with any form of cooking, dehydrating can remove some nutrients, but that's also why it is important to make sure you're dehydrating at the appropriate temperature level for the product you want to dehydrate. For the most part, we aren't trying to cook the food (unlike with making jerky), we're only trying to remove the moisture
  7. Planting Leeks. Planting leeks can seem daunting, but it shouldn't. These are surprisingly forgiving plants and are super-easy to grow! When To Plant Leeks. There are two types of leek plants: early season, and late season. Early-season leek varieties are generally planted in the spring for harvest in the late summer or early fall

How to Dehydrate Wild Leeks (Ramps) - WellPreserved

Cultivating Ramps: Wild Leeks of Appalachia . Jeanine M. Davis and Jacqulyn Greenfield. INTRODUCTION. Ramps, (Allium tricoccum or Allium tricoccum var. burdickii, Alliaceae) also known as wild leeks, are native to the Appalachian mountain region in eastern North America (Fig. 1).Ramps can be found growing in patches in rich, moist, deciduous forests as far north as Canada, west to Missouri and. Ramps or Wild Leek. Ramps are delicious delicacies that grow in the mountains of Yancey County and surrounding areas. Ramp Season is usually from April to May. I would have to say, Ramps are one of my favorite foods. Here are some facts and history I found out about Ramps on the web Photo by Hank Shaw. Ramps, wild onion, wild garlic. These are some of our best wild foods come springtime. More than 100 species of wild alliums call North America home — allium being the genus covering both onions and garlic — but it is the Eastern ramp, Allium tricoccum, that has been all the rage among chefs in recent years.They've become so popular I even see chefs here in California. Finish with a pinch of salt and a dash of pepper. Their wild, green spring-like flavor will shine through. Blanched fiddleheads may also be marinated or pickled, used in salads, soups, stir frys and casseroles. Pair them with other spring delicacies, such as morel mushrooms or ramps (wild leeks) Swish the leeks around vigorously to encourage any dirt or sand to sink to the bottom of the bowl. Let sit for a few minutes, then scoop out the clean leeks with a slotted spoon. Or if you're cleaning a lot of leeks, you can place the cut leeks in a colander then partially submerge the colander in a large bowl of water. Swish and clean leeks as.

How to Find and Identify Wilds Leeks (Ramps) - YouTube

How to Dehydrate Leeks eHo

This item: Mother Earth Products Dried Leek Rings, Quart Jar. $9.95 ($0.31/Ounce) In Stock. Ships from and sold by Amazon.com. FREE Shipping on orders over $25.00. Mother Earth Products Dried Celery, Crosscut, 9 Ounce. $11.60 ($1.29/Ounce) In Stock Yes, you can dehydrate in an air fryer. Using an air fryer that comes with a dehydration setting is the best way to do it. For the best results, you should use a mandolin to make sure all the slices are equally thin. My personal favorites for this purpose are Power Air Fryer Oven and Ninja Air Fryer Cut the morel mushrooms in half, lengthwise, using your knife. If the mushrooms are particularly large, you may choose to cut them in half lengthwise once more. Place the morel mushrooms in a single layer in the dehydrator and allow them to dehydrate for 4 to 8 hours. Try to prevent the edges of the mushrooms from touching so that they do not. Pour the salt in and turn the heat to medium-high. Once the vinegar mixture is hot, pour in the honey and stir to combine. When the vinegar mixture is simmering, add the ramp bulbs and boil 2 to 3 minutes. Pack into the jar, making sure to not overfill -- there's a line on the jar marking the proper headspace These wild leeks—which taste like a combination of onions and garlic—have gathered a cult-like following, in part because they're only available for the few weeks between late April and early.

The Bounties of Nature: Foraging for Wild Edibles

Preserving Ramps: Freezing and Dehydrating - YouTub

Fresh / 1 pound. Price. $19.99. Description Description & Details. Fresh wild ramps, also called wild leeks. This foraged edible is garlicky and fragrant, and only available for a short time each year in spring. Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among. Dandelion Leek Miso as a gift to the Empress of Japan. Ingredients: Deep well water, organic soybeans, organic brown rice, sun-dried sea salt, organic dandelion greens, wild leeks*, organic nettle greens, organic sea vegetables, and koji culture. *Wild crafted. - No gluten ingredients Potato, leek and wild mushroom soup with chipotle oil and creme fraiche. Use dried chipotle chillies for the oil, or jarred chipotles en adobo (which are already rehydrated), or indeed any dried.

Foraging and Cooking with Ramps or Wild Leek

The current obsession with ramps, those wild leeks that go for a premium in farmers' markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy, which places them squarely in the vegetable rather than the garnish camp 1 dash of lemon juice. 10. Place the leek in the middle of plate, grilled-side up. Using a squeeze bottle or piping bag, coat the top of the leek with the aubergine purée. Add a line of the cep soil beside the leek and rest the shallot rings over the top. Place the mushrooms on the opposite side of the leek. 11

Wild Ramps: A (Fragile) Seasonal Delicacy | Care2 HealthyAllium tricoccum (Wild Leek): Minnesota Wildflowers

Best Wild Leek Recipes - Academy of Culinary Nutritio

Dry vegetables — a garden of nutritious, natural, fresh-tasting, and ready-to-use foods. Freeze dried vegetables hydrate quickly and easily — soak in water, most for about 5 minutes, others for 10. Air dried vegetables also hydrate quickly and easily — simmer in water, most for 10 minutes, up to 20 for a few others. Ideas for cooking and. The domesticated species commonly implicated in canine toxicity are Allium cepa (onion), Allium porrum (leek), Allium sativum (garlic), and Allium schoenoprasum (chive), with garlic being the most toxic. Any form of these vegetables and herbs can cause poisoning. Dried, powdered, liquid, cooked or raw herbs are all poisonous to your dog Instructions: Slice your cleaned leeks into 1/4-inch half moons and place them in a clean pickling jar. In a small pot, combine the remaining ingredients and bring the mixture to a boil. Pour the liquid over the leeks and tightly seal the jar. Refrigerate for an hour before enjoying, or save them for a later date Meanwhile, melt butter in a hob-proof casserole over a low heat. Cook leeks for 20min until softened. Remove with a slotted spoon and set aside. Turn up heat to medium, add fresh mushrooms and fry.

1 Dust the inner part of the shiitake with the flour. Mix the chicken, prawns, spring onion, ginger, sake, soy sauce and a pinch of salt, then use to fill the cavity of each mushroom. 2 Fry gently. Sometimes you'll find fresh wild mushrooms next to the regular cultivated kind (the white buttons, etc) but more often you're likely to find them in dried form, usually in small 1/2 ounce packages. In order to use them you need to re-hydrate them in hot water. This plumps and softens the mushrooms and creates an earthy broth at the same time 2 leeks (white part only), thinly sliced. 2 medium shallots, thinly sliced. 7 tablespoons all-purpose flour. 3 parsley sprigs. 3 sprigs fresh thyme. 1 bay leaf. 1/2 cup heavy cream. 1 teaspoon Madeir Wild Garlic scientifically known as Ramsons, bear's garlic, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, gipsy onion, hog's garlic, ramsomes and wild leek is a wild relative of chives. It is a part of the large Amaryllidaceae family, represented by 59 genera and over 850 species all over the world Wild, Flavorful, Organic & More. Dried Oyster Mushrooms $ 13.99 - $ 32.99. Dried Black Trumpet Mushrooms $ 17.99 - $ 59.99. Fresh Oyster Mushrooms $ 35.00 - $ 88.00. Fresh Miner's Lettuce $ 43.00 - $ 81.00. Dried Mushroom Variety Pack $ 14.99 - $ 39.99 Scott began hunting for wild mushrooms in Oregon and drying them for future use. Scott then began selling one ounce bags of dried morels on eBay in 1999 and we still sell on Ebay. After years of selling on eBay, our customers started to wonder if they could buy mushrooms of different types such as fresh chanterelles,.