Available year-round! We gather our wild mushrooms from the pristine forests of British Columbia. Pricing and availability depends on what BC forests offer during the season. Your choice of: $12.80 ~ Wild Porcini Mushrooms (26g) $12.00 ~ Wild Chanterelle Mushrooms (22g) $11.20 ~ Wild Pine Mushrooms (15g) $12.00 ~ Wild Lobster Mushrooms (18g) $9.60  ~ Shitake Mushrooms (15g) $12.00 ~ Wild 7-Blend Mushrooms (21g) $24.50 ~ Wild Morel Mushrooms (25g)

 

Porcini (aka steinpilz, king bolete, ceps) These protein rich mushrooms are known as the filet mignon of the forest and are very sought after for Italian cuisine. Flavor: Sweet and nutty Great with: Sauces, stews, ravioli, risotto, and baked into dough for pizza, foccacia and other breads.
Chanterelle Delicately flavoured, this wild mushroom is used extensively in French cuisine. Flavour: Subtle nutty, apricot Great with: chicken, soups, sauces, meat gravies, stews, marinades, stuffing, pates, fish chowders, ratatouille and other vegetable dishes. It can stand alone as a perfect side dish for roasts, steak or veal.
Pine (aka Matsutake)   A household name in Japan, these B.C. Wild Mushrooms fetch high prices and are used for aphrodisiac purposes as well as for food.  Once you have smelt a pine you will always recognize it by the aroma.   Flavour:  Nutty and crunchy with cinnamon overtones.  Can be included in any special dish.  Add a bit of soya sauce and sesame seed to capture the unbelievable taste. Great With: oriental dishes
Lobster A delicious tasting wild mushroom known for its deep red/orange color and strong aroma. Flavour: Mild, exquisite and unlike anything else! Great with: all types of seafood
Shiitake These mushrooms are used extensively in Asian cuisine to add excellent nutrition and robust flavour. Flavour: Rich and earthy Great with: fish, red meat, poultry, rice, stir fries, stuffing, soups or sautéed vegetables
Morels It is no wonder that morel mushrooms are among the most sought after in the world. These hollow-capped mushrooms are delicious and incredibly versatile. They are great stuffed, grilled, sautéed and any other way imaginable. See our recipe section for cooking ideas.   Flavor: Nutty, earthy taste and aroma Great with: seafood, steak, quiches, and sautéed in cream sauce, butter/lemon sauce, wine sauce and olive oil/garlic sauce.
Storage Store all products in a very dry, cool place; ideally refrigerate or freeze. How to rehydrate Soak for at least 30 minutes to an hour in enough water or sweet cream to generously cover. Chanterelle mushrooms require at least 8 hours of soaking due to their delicate nature. If you want to be creative, try adding salt, pepper and/or other seasonings. Or you could add 1-2 tablespoons of Port, Sherry or other wine. Your creativity is a key ingredient! Keep in mind that a small amount of wild mushrooms goes a long way. 1 lb. of dried mushrooms yield 10 - 15lbs. of reconstituted mushrooms, depending on the variety.