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Wild Mushrooms & Wild Produce:
Fresh Fiddleheads $11.00/lb
Fresh Black Morels $25.00/lb
Fresh Porcini Mushrooms $24.00/lb
Oregon Mushrooms has been sharing our passion for mushrooms with others via the Internet since our first eBay sale back in 1999. We started out smaller with a focus on high quality dried morel mushrooms, but soon customers began asking after the availability of other kinds of mushrooms.
As a result of this kind of demand, we’ve since expanded our inventory to offer a variety of dried and fresh mushrooms as well as unique mushroom-related specialty and gift items, such as black and whitetruffle oil and truffle cream as well as white truffle flour.
Our fresh mushrooms are a seasonal affair and include annual hunts for porcini mushrooms, black trumpets, matsutakes, lobster mushrooms, chanterelle mushrooms, hedgehog mushrooms, and of course, morels. Oregon Mushrooms is confident that you’ve never experienced mushrooms like ours before! Browse our site and return often for the new, unique and always edible!
If you love mushrooms, Oregon is a virtual mycological paradise (for those of you who are new to mushrooms, mycology is the branch of botany that deals with fungi). In 2000, Oregon was even discovered to be home to the world’s largest living organism: an underground honey mushroom that is 2,400 years old and 3.5 miles across!
Ample rainfall – particularly in the western part of the state – and ancient forests have made Oregon one of the world’s leading regional producers of gourmet mushrooms. Because of Oregon’s natural diversity and our own contacts with mushroom cultivators worldwide, OregonMushrooms.com can offer our customers everything from button mushrooms to delicious shiitake mushrooms.
Welcome to our site. If you can’t find the mushrooms you’re looking for, don’t hesitate to call us! We will try our best to find them. Try these earthy delights!
Lobster Mushrooms | Pine Mushrooms | Truffles Mushroom
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The in-depth, psychological, and dramatic story of what goes on in a few of America's great kitchens
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Price: $8.00
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Sold in 1 lb increments
The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution. If you sit down to a big meal of ramps, don't be surprised if people continue to keep their distance after a few days have passed! RECIPE and here is great cookbook with recipes for Ramps. It is called Ramps The Cookbook
Cautions aside, ramps add wonderful and uniquely pungent flavor to soups, egg dishes, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.
After cleaning (if needed) chop them up and use them. You do not need to defrost them. Price: $11.00
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Great on appetizers, pastas, as a bread dip, salad dressing, on eggs, steaks, seafood, hors doeuvres, soups, sauces, chicken, pork, vegetables ... basically any lightly spiced dish can easily have an awesome flavor!
Morel oils are very easy to use, here are some helpful hints:
Simply prepare your favorite savory dish, then add morel oil before serving. You can also sauté the morel slices, morel powder and the spices with your favorite ingredients; eggs, seafood, meats, veggies, pastas, etc.
Even with 3 times the flavor of wild morels, the flavor is still delicate. Eat this dish first. Remember that it is a sauce, so use it just before serving. Do not cook with it; add it at the end of cooking.
If you use these sauces, the spices will stand alone. Use it first and then add more seasoning if you feel it is necessary, if you add it to a heavily spiced or seasoned dish, the flavors will not be very obvious, just like if you use morels. Garlic can overpower the flavor if you use too much.
Make sure you leave the lid on except for when you are using it.
You do not have to refrigerate this product, but if you do, it will solidify to a point, so just take it out of the refrigerator for about a half hour before you need to use it so it liquefies it again.
Price: $19.95
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These Frozen Domestic Porcini- King Boletes, are a great way to enjoy this meaty mushroom all year. They are awesome cooked the same way you would cook fresh. The texture changes slightly, but the flavor remains. The domestic porcini is a very mild flavored mushroom. They are great in sauces, stews, gravies, in casseroles and by themselves.
To prepare, allow your mushrooms that you are using to defrost most of the way, and then slice them up and cook them. While they are defrosting (in the fridge preferrably) there may be liquid that comes off of them, this is normal.
Cook them as you would fresh porcini....enjoy!
Price: $19.00
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The Black Summer Truffle (Tuber aestivum/unicinatum) thrives in northern Italy, central Europe and the UK but also grows in Turkey and North Africa. It is highly valued for its culinary uses. Summer truffles do not have as strong an aroma or taste as winter truffles do. They are mainly harvested from June to November . These truffles grow in symbiosis with trees such as oaks, hazels and beech. Their shape is generally round, up to 4 cm diameter
This truffle had a mouthwatering sweetness that some have described as chocolaty. Do not cook it, shave it onto your dish after cooking. Right before serving the dish.
White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some specialty cheeses contain truffles as well.
The flavour of black truffles is far less pungent and more refined than that of white truffles. It is reminiscent of fresh earth and mushrooms, and when fresh, their scent fills a room almost instantly. In 2006, designer Tom Ford released a perfume that lists black truffle as its first note. While in the past chefs used to peel truffles, in modern times most restaurants brush the truffle carefully and shave it or dice it with the skin on so as to use most of this expensive ingredient. A few restaurants, such as Philippe Rochat in Switzerland, still stamp out circular discs of truffle flesh and use the skins for sauces. Tuber aestivum/unicinatum, Summer Black Truffles, Black Truffles, Buy Truffles, in season truffles, european truffles, truffles, purchase truffles, truffle
Price: $20.00
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