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Description: The morel (morchella) is highly regarded by gourmets. Their savory earthy flavor requires little embellishment. Their magnificent taste places them among the most highly prized of all the wild harvest mushrooms.
Origin: Wild - Local |
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Description: This bright yellow to orange mushroom has a convex to funnel-shaped cap 3/8 to 6 inches across with a wavy margin. The texture of the Chanterelle (cantharellus cibarius) is tender but not "crumbly." It doesn't disintegrate as easily as other mushrooms, and can hold its own decently when tossed, stirred, and sautéed.
Origin: Wild - Local |
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Description: Lobster mushroom (hypomyces lactifluorum) is not a mushroom, but rather a parasitic ascomycete that grows on mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster.
Origin: Wild - Local |
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Description: The Matsutake's (tricholoma matsutake) scent is very spicy, sweet and clean. It has a heavy white or brown meaty flesh with a thick cotton-like partial veil. The surface is dry and smooth, with a short and broad stem. The stem and the cap develop rusty stains where they're bruised as they age. It is the odor that identifies this mushroom.
Origin: Wild - Local |
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Description: Black Trumpet mushrooms (craterellus cornucopioides) are fragile, trumpet shaped. The inside of a trumpet is a velvety blackish-brown with a waxy, charcoal-gray outer skin. This is an incredibly rich and buttery mushroom and is considered a true delicacy.
Origin: Wild - Local |
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Description: Porcini (boletus edulis) is well suited to drying — its flavor intensifies, it is easily reconstituted, and its resulting texture is pleasant. Dried porcini have more protein than most other commonly consumed vegetables apart from soybeans.
Origin: Wild - Local |
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Description: Imported from Italy. Porcini (boletus edulis) from Italy have more flavor and a darker color than domestic porcini. They are also well suited to drying, with their flavor intensifying when rehydrated.
Origin: Wild, Urbani - Italy |
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Description: Candy caps (lactarius rubidu) are small to medium-size mushrooms, with a pileus that is typically under 5 cm in diameter , and with coloration ranging through various burnt orange to burnt orange-red to orange-brown shades. When dried they have a pungent odor of butterscotch or maple sugar.
Origin: Wild - Local |
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Description: Shiitake (lentinula edodes) is an edible mushroom native to East Asia. They have been growing wild since prehistoric times and cultivated shiitakes require special growing environments.
Origin: Farmed - Local, organic |
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Description: The Wood Ear (auricularia polytricha) is a unique mushroom that grows on the trunks of walnut, beech, willow and elder trees. They have a brown/beige flesh and a very short stalk and grows from one to eight inches across. The species name came from the mushroom's appearing like an ear growing on a tree.
Origin: Farmed - Local, organic |
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Description: Mousseron (marasmius oreades), also known as Fairy ring mushrooms or Scotch Bonnett Mousseron mushrooms. Dried Mousserons do reconstitute to their original texture, appearance and taste, quite nicely, and provide wonderful flavors.
Origin: Wild - Local |
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Description: Yellow Foot (craterellus tubaeformis) are recognized by their hollow, yellow stem and the chanterelle-like gills running down the stem. They have a sweet plum smell that compliments game dishes in an extraordinary way.
Origin: Wild - Local |
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Description: Mix of farmed mushrooms.
Origin: Farmed - Local, organic |
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Description: Mix of wild mushrooms.
Origin: Wild - Local |
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