Fresh and locally foraged wild mushrooms.
Bringing seasonal mushrooms from the Pacific NW forests, mountains, and coastal range directly to the valley.
Hedgehog
Subtle blue cheese taste, and typically small, this is a crowd favorite for topping toast with! Can easily be sauteed and frozen to preserve. Available in fall and winter.
Morel
One of the most flavorful mushrooms, and highly sought after! Morels dehydrate better than any mushroom, and are available in spring and summer. Curious about learning to hunt for these beauties? Click the link above for registration form!
Spring King
A spring version of the King Bolete, also referred to as “Porcini”, this has a mild nutty flavor, and can be dehydrated or sauteed and frozen to preserve. Available in spring and early summer.
Oyster
Versatile in culinary uses, and in color, Oysters easily take on any flavor and can act well in place of meat in almost any dish! Available primarily in spring and summer months. Curious about learning to hunt for these beauties? Click the link above for registration form!
Chanterelle
Subtle apricot scent, delicious meaty mushroom which can be sauteed and frozen to preserve. Primarily available in the fall and winter.
Seasonal Mushrooms
King Bolete
Nutty and meaty, the king of mushrooms! Also referred to as “Porcini”, this can be dehydrated or sauteed and frozen to preserve. Available primarily in the fall.
Cauliflower
The forest “noodle”! This can be boiled and used in place of a noodle for any “pasta” dish. Cauliflower is available in the fall.
Chicken of the Woods
Meaty and flavorful, often mistaken for chicken in culinary uses! This is a fall mushroom that can be sauteed and frozen for preservation.
Bear’s Tooth
Similar in health benefits to Lion’s Mane, this “crab meat” texture is an excellent replacement for crab in many recipes!