USA Wild Foraged Mushrooms
See below to meet and learn more about our selection of Wild Foraged Mushrooms. Since we cannot cultivate these feral fungi we source them from Foragers in the Pacific Northwest. Order in our Online Store
Morel
North America’s most coveted wild mushroom. It is synonymous with springtime and famously hard to find. Traditionally fried in butter but also great in a rich herb-infused cream sauce. Pairs well with white wine and other springtime produce like asparagus, peas, and ramps (if you can find them).
Porcini
Known as the King of the Boletes (a common type of wild mushroom). The name Porcini comes from Ancient Romans and is a reference to pigs that love to eat these mushrooms. They have a deep earthy, nutty flavor and a hearty, meaty texture. Pairs well with risotto (Italian cuisine in general), full-bodied wines, red meat, and in small amounts with chocolate desserts.
Chanterelle
Worth their weight in gold, Chanterelle is perhaps the most well-known wild mushroom in the world. They have a subtle apricot-esque and earthy flavor; a tender yet meaty texture. Pairs well with eggs, stews, wild game, marsala, and risotto.
Lobster of the Woods
Lobster mushrooms are the result of a peculiar phenomenon whereby a wild mushroom, usually russula or lactarious, is engulfed by another fungus. The result is a mushroom that smells like steamed lobster with a dense meaty texture. Pairs well with seafood, butter, herbs, and pasta.
Black Trumpet
Called the Poor Man’s Truffle, the Black Trumpet has a dank, cheesy aroma and flavor. Pairs well with white fish, cream sauce, pizza, and deviled eggs.