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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.
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.
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.
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.
Wild fennel has a sweet licorice flavour with hints of rosemary and garlic. Rich in vitamins and minerals, this is a great addition to lots of different recipes.
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.
We use 7 varieties of wild mushrooms for our Wild Mushroom Mix Powder. A rich variety of ingredients creating a wonderfully creamy and well balanced flavour.
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.
Only 100% wild morel mushrooms make up our Morel Powder. Sprinkle it on pasta or add it to soups for a meaty, nutty flavour. An instant favourite for anyone that tries it.
A healthy natural medicine or a subtle earthy tea to enjoy, this Dried Chaga is great for those wanting to enjoy chaga mushroom on its own with no distractions.
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.
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.
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.
Lobster mushroom has a meaty, nutty flavour with hints of the sea, and with those flavours our Lobster Mushroom Powder makes a great addition to seafood dishes.
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.
Our unique Dried Alder-Smoked Morel is lightly infused during the drying process with alder smoke. It imparts a sweet aroma and compliments the meaty or nutty flavour of the morel.
Known locally as a “dessert mushroom”, Candy Cap mushrooms boast an intense maple and vanilla aroma with a hint of spice.