Wild Mushrooms
Chanterelle Mushrooms
Most commonly identified by their vibrantly golden to orange color, these mushrooms have a lovely faint fragrance of apricots. Additionally, the gills (or ridges) are very shallow, blunt, and frequently forked.
Hedgehog Mushrooms
Perseverance pays as this mushroom has great culinary value and is much sought after by collectors. The season is late summer to mid Winter. After cleaning, the smaller specimens can be cooked whole or else sliced.
Black Trumpet Mushrooms
Another member of the Cantharellus family, the Black Trumpet mushroom is truly one of the most delicious wild mushrooms.
Porcini Mushrooms
Mushroom hunters regard this mushroom as a great prize; it has a wonderful nutty flavor and is extremely versatile. It can also grow very big and weight as much as 2 lb 2oz. The season is Spring to Autumn. This is one of the most versatile mushrooms and it can be used in many cooked dishes: fish, meat, fried vegetables…
Yellow Foot Mushrooms
The Yellow Foot Chanterelle has a plum mirabelle smell, which makes it perfect to go with game dishes, but both these mushrooms can be served with the majority of meat and fish dishes due to their versatility and ability to be mixed with other mushrooms and vegetables.
Morel Mushrooms
The morels are among the most exciting springtime fungi. Excellent mushrooms from the culinary point of view, although they must be cooked before eating – never, ever eat them raw!
Truffles
White Truffle
Mushroom hunters regard this mushroom as a great prize; it has a wonderful nutty flavor and is extremely versatile. It can also grow very big and weight as much as 2 lb 2oz. The season is Spring to Autumn. This is one of the most versatile mushrooms and it can be used in many cooked dishes: fish, meat, fried vegetables…
Black Truffle
The Yellow Foot Chanterelle has a plum mirabelle smell, which makes it perfect to go with game dishes, but both these mushrooms can be served with the majority of meat and fish dishes due to their versatility and ability to be mixed with other mushrooms and vegetables.
Frozen Winter Truffle
The morels are among the most exciting springtime fungi. Excellent mushrooms from the culinary point of view, although they must be cooked before eating – never, ever eat them raw!
Summer Truffle Peelings
The Yellow Foot Chanterelle has a plum mirabelle smell, which makes it perfect to go with game dishes, but both these mushrooms can be served with the majority of meat and fish dishes due to their versatility and ability to be mixed with other mushrooms and vegetables.
Winter Truffle Peelings
The morels are among the most exciting springtime fungi. Excellent mushrooms from the culinary point of view, although they must be cooked before eating – never, ever eat them raw!
White Truffle
Mushroom hunters regard this mushroom as a great prize; it has a wonderful nutty flavor and is extremely versatile. It can also grow very big and weight as much as 2 lb 2oz. The season is Spring to Autumn. This is one of the most versatile mushrooms and it can be used in many cooked dishes: fish, meat, fried vegetables…
American Mushroom Hunter 