Blazei (also called “Brazilian Cap”) mushrooms are stout and sturdy with a uniquely sweet, almond-like flavor that complements its savory mushroom essence.
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount into a bowl, cover with boiling water and let soak for 15 to 20 minutes, agitating occasionally to shake loose any clinging debris. Drain and rinse, or rinse and add directly to any recipe that will cook for at least 25 minutes.
The blazei mushroom (Agaricus blazei), also known as the Brazilian cap mushroom, is known for its somewhat sweet taste and almond-like fragrance. Its truncated, earthen white stem and rounded brown cap becomes scaly with age, while its flesh stays chalky in consistency. The rounded cap can eventually become convex with a diameter of 2 to 7 inches.
While this species is speculated to be native to Brazil, its origin dates back to the United States, almost 80 years before its rediscovery in South America. Today, it grows widely all over the world, with wide medicinal-use production in Japan. Fortunately, this flavorful, sturdy mushroom is easy to grow, requiring little more than a rich organic substrate, such as compost, to thrive in. Many often pop up in clusters in domestic habitats.
Sweet, almond flavored Blazei Mushrooms add extraordinary flavor. These little pies showcase the flavorful complexities and aromas of the Blazei Mushroom, which pairs deliciously with rich and funky brie cheese.