Fresh Mushrooms
Wild Matsutake mushrooms
Tricholoma magnivelare is also known as Pine Mushroom.
Availability: August– December
Origin: Northwest BC Canada
Matsutake mushrooms have been revered by the Japanese for over 1000 years and until the 17th century, was consumed only by members of the imperial court. The highly prized Matsutake mushroom is quite possibly one of the most distinct mushrooms. The texture and aroma of this mushroom are totally intoxicating. With a defined firmness and crunch, they will add amazing flavor and aroma to broths and rice dishes. Grilling them and serving with fish is also another delicious options.
Our Matsutake mushrooms are sustainably foraged on the west coast of Canada.
Morel Mushroom
Morchella esculenta is also known as sponge mushroom, merkels and molly moochers.
Availability: April – July
Origin: Northwest BC, Canada
Fresh or dried, morels are among the most prized of the wild mushrooms found in North America. From the best kitchens and the most celebrated chefs in Europe, the United States and Canada, to home cooks and food lovers, morels are always a welcome treat. Morels need to be rinsed or brushed thoroughly to ensure all sand is removed.
Our morel mushrooms are sustainably foraged in Canada.
Chanterelle Mushroom
Cantharellus cibarius is also known as Chanterelle Mushroom or Girolle
Availability: July – February
Origin: Northwest BC, Canada
The Chanterelle mushroom is one of the few mushrooms that you truly can pair with anything. From fish and steak to chicken and game, they are the most versatile of the wild mushrooms. Cook with fresh herbs, white wine and cream and serve on top of some fresh pasta for a delicious and simple treat.
Cauliflower Mushrooms
Sparassis also known as Cauliflower Mushroom
Origin: Northwest BC, Canada
Cauliflower is yellow/white/brown tinted in body with curly spongy in shape. With its mild, pleasant taste and indistinct odor, the favorite way to add it to the broth soup. It can also add to sweet soup of Chinese dessert.
