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All of our food products are gathered by hand, and have no added ingredients. Dehydrated foods are dried by sun and wind or in a commercial dehydrator within hours of harvest, maintaining optimal flavour and quality.
Morel/Morille (Morchella spp.)
The morel is one of the rarest and most highly prized of all wild mushrooms. It appears in abundance only following a forest fire or other major disturbance, and only if the conditions are ideal. Our morels are harvested throughout British Columbia and occasionally in the Yukon or Northwest Territories.
Morels have an earthy, nutty flavour which has been compared to fine meats and cheeses and is best suited to butter or cream sauces. It is recommended that morels not be consumed raw or with large amounts of alcohol.
Yellow Chanterelle/Girolle (Cantharellus cibarius)
Chanterelles are one of the most well known wild edible mushrooms. Their wide distribution has made them a culinary favourite throughout North America and Europe. Our chanterelles are harvested from the forests of Vancouver Island and the Pacific Northwest during the late summer and autumn months.
The yellow chanterelle has a wonderful fruity aroma and mild peppery flavour which lends itself well to cream dishes such as a traditional cream of mushroom soup. The beautiful yellow-orange colour of this mushroom will enhance the presentation of any dish. Having high moisture content, fresh chanterelles should be dry-sautéed before adding them to your recipe to eliminate excess water.
Porcini/Cep (Boletus Edulis)
The king bolete is a favourite amongst chefs throughout the world. It’s size and stature also make it a satisfying mushroom to find. Our porcini are gathered on Vancouver Island and from other regions of BC during the summer and fall.
Porcini have a smooth texture and slightly sweet, nutty flavour. A highly versatile mushroom, porcini are delicious in a simple sauté or in a traditional Italian risotto or pasta.
Lobster (Hypomyces lactifluorum)
Technically not a mushroom, the lobster is a parasitic fungus which favours the short-stemmed russula as its host. The bright red colour is reminiscent of cooked lobster. These striking fungi are gathered in the summer and fall on Vancouver Island.
The lobster has a firm, dense texture and slight seafood-like flavour making it a perfect candidate for seafood dishes. It also works well with eggs or cream.
Matsutake (Tricholoma magnivelare.)
Matsutake or pine mushrooms are highly revered in Japanese culture where they are given as gifts and used in ceremony. Thus, the matsutake harvest in BC is big business with the majority of the crop being exported to Japan. Our pine mushrooms are found on Vancouver Island and throughout the interior.
The matsutake is treasured for its complex flavour and aroma. This delicate character is best preserved in simple preparations such as grilling or light broths.
Hedgehog (Hydnum repandum.)
The hedgehog is a late fall/winter mushroom common in the Pacific Northwest. Once most other species have finished fruiting, hedgehogs may still be found in abundance throughout our coastal forests.
The flavour of the hedgehog mushroom has been compared to that of the chanterelle. With a slightly crispy texture, it is a versatile ingredient that can be used in recipes ranging from cream sauces to stews to meat dishes.
White Chanterelle (Cantharellus subalbidus)
White chanterelles are generally larger and meatier than the yellow chanterelle. Found in similar habitats, they are gathered during the autumn months from Vancouver Island and the interior of BC.
The white chanterelle has a softer, more buttery flavour than it’s golden cousin. It pairs well with meats, seafood and of course, cream.