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The hedgehog mushroom is similar to chanterelle but has a sweeter and more buttery flavour to it. Its subtle peppery edge makes it a nice mushroom to cook with.
Season: October – March
The yellowfoot chanterelle or winter chanterelle is lesser known than others, but it is a hidden gem because of its ease in being added into game dishes and buttery sauces.
Season: December – February
Our Fresh Wild Onion has a more pronounced flavour than its cultivated cousin. An early spring ingredient, it is revered by chefs. Salads, soups and stir-fries all benefit from this ingredient.
Season: March – May
Our Fresh Mustard Greens is a lovely peppery pack of greens that can be added to salads or sautéed to add a bit of the wild to any meal.
With a potent licorice flavour, our Fresh Licorice Root is a great ingredient for teas, caramelized for soups and even to make some homemade root beer.
Watercress is a well known specialty produce. It can be eaten raw in salads or cooked into soup and meat recipes to lend a peppery flavour.
Miner’s lettuce is an early spring green with crunchy stems and tender leaves. Popular throughout the Pacific Northwest, its light, earthy flavour lends well to salads and cooked dishes.
Combining 7 varieties of wild mushrooms from across the Pacific Northwest, our Dried Wild Mushroom Mix is perfect to add a delicious mushroom flavour to meat, risotto, pasta or soup.
Dried morel is a great way to keep this world renowned ingredient all year round. Its meaty, nutty flavour goes well with steak, pasta or even soups.
Golden chanterelles have a buttery, peppery flavour with hints of apricots or peaches. It is a well known and loved mushroom, and it is easy to see why after trying it just once.
Pine mushroom or matsutake mushroom is famous in Japan and quickly becoming a favourite among chefs in North America. Its flavour blends well with many recipes.
Porcini is a wonderful addition to risottos, pasta dishes and sauces. With a strong nutty flavour it is a really versatile ingredient to cook with in pasta or any other recipe.
Porcini Powder is a wonderful addition to risottos, pasta dishes and sauces. With a strong nutty flavour it is a really versatile ingredient to cook with. That’s why it is so popular with Italian chefs.
Chanterelle mushrooms have a buttery, peppery flavour with hints of apricots or peaches. This Chanterelle Powder is a versatile addition to most sauces and adds richness to recipes.
Our Pine Mushroom Powder is loved by chefs across North America. The unique flavour with a cinnamon and pine aroma has a slight sweetness to give any dish a bit of depth.