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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
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
With a rich and smoky flavour, the black trumpet mushroom is a popular mushroom around the West Coast. Its bold dark colour makes a great feature in many recipes.
Season: December – March
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.
Season: August – December
Morel is loved around the world and this fresh mushroom will not disappoint. It has a meaty, nutty flavour that goes well with steak, pasta and soup.
Season: May – August
The 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.
Season: September – December
Fresh 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.
Season: August – October
Being able to be sautéed or stewed for long periods, the lobster mushroom is great for recipes where other mushrooms wouldn’t hold up. Its strong flavour has a hint of the sea.
Season: September – November
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