We have an incredible selection of mushrooms: Dried and Fresh Black Trumpets, Chanterelles, Lobster, Maiitake, Matsutake, Morels, Oyster, Domestic Porcini, Imported Porcini, Portabella, Shiitake, Woodear and mushroom mixes. We also carry Truffle Oil, Truffle Cream, Truffle Flour, Truffle Butter, Truffle Sea Salt, Whole and Sliced Black Truffles in Oil and Jarred. Porcini Sauce, Porcini Oil, Morel Apricot Oil, Huckleberry Jam, Huckleberry Syrup, Vanilla, Saffron and Chili's.  Our website is retail and is for the general public. If you would like wholesale, please go the the wholesale page or call Scott at 541-850-6194.

 
How do I place an order online:
On the left hand side of the screen, find the category you are looking for and click on that. There will be about 4 times you will need to click to get to the ordering page. Click next to the red arrows until you get the ordering page. If you find that you cannot order, call us at 1-800-682-0036. Please double check your address before you leave that page. It is difficult for us to figure out your address if you did not put it in correctly.
 
Why didn't I receive an email confirmation?
You probably did not give us a good email address, there way probably an error when you put it in or you did not give us one. We do not spam or send many news letters. We do inform you of new fresh mushroom season, and send you tracking information. We do not like junk mail, nor do we send it.  Email us at oregonmushrooms@msn.com, and we will send your receipt.
 

How many pounds of fresh mushrooms make 1 pound of dried mushrooms?
It takes 8-10 pounds of fresh to make 1 pound of dried edible mushrooms.

How quickly do you ship?

~USPS: The same day or within the next couple of business days. (depending on what time you placed your order).

~Fed Ex Ground & Home Delivery- Within 3 business days unless we are waiting on a new batch of the product.

~Fed Ex Express (2nd day, Priority Overnight or Standard Overnight)  We must have the order completed by 10 am PST to ship the same day for dried mushrooms, if you order fresh mushrooms, please call us to see if we can ship the same day. We try to get every order out within 2 business days.

 

If  you asked for overnight delivery and did not specify a date, we will ship out your order as soon as possible. You will get a notice from the website and from Fedex if you gave us your email address. If you did not, you will not get a notice of when it will be delivered. We do not give money back if you are not there to sign for  your order. The mushrooms may go bad if left out. They must be put in the refrigerator as soon as they arrive. They may be warm, this is okay due to the fact that they are so fresh. During warmer weather we will put ice packs in your order, the ice packs will be defrosted by the time you receive your order. This is normal and okay. We cannot insulate mushrooms due to the fact that they must have air so they do not spoil.


Do you take credit cards?

Yes, it is very simple and secure. We take Visa, Mastercard, American Express and Discover. We can take your credit card payment by phone, through Pay Pal, or through the website. We never give your information out to anyone.We also take checks and e-checks for your convenience. Our website DOES NOT store your credit card information due to our security being high, we are sorry for the inconvenience but we prefer that your information is secure.

How do I store fresh mushrooms?
Please refrigerate your fresh mushrooms in a paper bag immediately upon receiving them (whether they are morels, chanterelles,  black trumpet mushrooms or any other wild or cultivated fresh mushrooms). You can also store them in a plastic strainer covered with a dry hand towel. Do not store them in plastic bags or a closed container. They need air circulation or they will start to go bad. Use them within 5 days. Check them twice a day to make sure there are no bad mushrooms, if any are getting slimy or smell bad, or are turning white, throw them away immediately, or they will ruin your other mushrooms. When in doubt, throw it out. If you eat moldy mushrooms, they will make you sick. Matsutake can be covered with a slightly moist towel to keep the veil from breaking. The Hen of the Woods, Brown Beech and White Beech mushrooms come in a cello pack, do not open them until you are ready to use them. They will last a week or two this way.

How do I store dried mushrooms?
Put your mushrooms in the freezer as soon as they arrive! Do not put in your pantry.

How do I rehydrate my mushrooms?
 *TO RECONSTITUTE MORELS: RINSE MORELS, SOAK 2 CUPS OF COLD LIQUID PER OUNCE OF MORELS FOR 20 MINUTES, OR IN MILK IN THE FRIDGE OVERNIGHT. STRAIN THROUGH PAPER TOWEL OR FILTER AND RETAIN LIQUID FOR USE IN FUTURE RECIPES.

 *TO RECONSTITUTE: MATSUTAKE, PORTABELLA, SLICED SHITAKE AND ALL OTHER TYPES OF DRIED MUSHROOMS EXCEPT SHITAKE. RINSE  MUSHROOMS AND THEN  SOAK THEM IN 2 CUPS OF COLD  WATER PER 1 OZ MUSHROOMS OR  OTHER COLD LIQUID PER OUNCE OF MUSHROOMS  FOR 30 MINUTES IF IN A HURRY. FOR BEST RESULTS, SOAK IN COLD WATER FOR 8 HOURS OR OVERNIGHT. STRAIN THROUGH A COFFEE FILTER, OR PAPER TOWEL AND RETAIN LIQUID IF  NEEDED. FOR SHITAKE WE RECOMMEND SOAKING THEM IN WATER FOR A MINIMUM OF A 1/2 HOUR. THE BEST IS OVERNIGHT IN THE REFRIGERATOR. THE WHOLE SHITAKE ARE VERY TOUGH THEREFORE THEY NEED THE LONGEST TIME TO RECONSTITUTE. 
 
Can I freeze my fresh mushrooms?
With much research, we have found that as long as they are frozen on a cookie sheet first and then sealed in an airtight bag or container, they are fine. When you take them out to use them, do not let them defrost, cook from frozen state.
  • How do I handle Truffles?

  • Each day, replace the paper towel with a fresh towel and dry the condensation from the container.
  • When truffles become soft, they must be consumed immediately.
  • Truffles can be frozen as well; commercial ventures do this, but care must be taken to avoid the collection of moisture on the truffle due to condensation.

Black truffles release more aroma when cooked, so are generally added to sauces and risottos, stuffed into roulades and foie gras terrines, cooked with eggs, lamb, sweetbreads, seafoods, poultry....the creativity extends even to black truffle ice cream (a specialty of THE NIBBLE’s Wine Editor, Kris Prasad). The famous truffle dish Tournedos Rossini, created for the great opera composer who frequented the top restaurants in Paris, combined beef medallions, foie gras, and black truffles with Madeira. (It’s often made with wild mushrooms to make it affordable at fine restaurants year-round. We’ve included the recipe for Tournedos Rossini below.) Paradoxically, heat destroys the flavor of white truffles: They are generally grated raw over pasta, eggs, and other dishes.


How to prepare medicinal mushrooms?

ALWAYS FOLLOW THE RECOMMENDATIONS OF YOUR HEALTH CARE PROVIDER WHEN BEGINNING A NEW HERBAL REGIMENT AS WELL AS AN EXPERT IN NATURAL REMEDIES.

Making Mushroom Tea (Water Extraction): (Do NOT use this method for chaga! See below for the instructions) To make a pleasant medicinal mushroom tea, simply add your mushroom slices or pieces to a large pot of water.  Bring the water to a boil (except chaga, see directions below) and then cook at a hot simmer for at least 4 hours on the warm setting on a crock pot (up to 12 hours). Next, strain the mixture through a colander or kitchen strainer. You can also ladle your mushroom tea from the pot as your mushroom pieces will settle to the bottom after cooking.  Add flavors traditionally found in teas such as sugar and lemon. Medicinal mushroom teas also blend well with other prepared teas. The possibilities are endless for the creative medicinal mushroom connoisseur. Mushroom teas should be kept refrigerated or even frozen for long term storage of large batches. Use within one week if you refrigerate the tea.
The best way to make the tea and tonic is to use a crock pot, put it on the warm setting and leave the mushrooms in the crock pot all day. Making sure to add water to the tea to make sure you still have the gallon. However, for the tonic, you just let it cook down. See below for instructions. The water doesn't evaporate too much when it is on the warm setting. If you are leaving it alone for 8 hours, put aluminum foil over the pot so the water doesn't evaporate through the lid. Make it so the aluminum foil dips inward so it drips back into the pot.

  (SEE SPECIFIC DOSAGE RECOMMENDATIONS BELOW)
FOR MUSHROOM TEA PREPARATION IS 1 PART MUSHROOMS TO 5 PARTS WATER BY VOLUME (TWO 8 oz. GLASSES PER DAY ARE RECOMMENDED)

Making Mushroom Tonic (Concentrated Water Extraction): 8 oz. of our dried mushrooms will make 1 gallon of tonic.  Empty the entire contents of  8 oz of mushrooms into your slow cooker along with 1 gallon of water and set it to low.  This will typically be about 200 degrees Fahrenheit.  If you would like to add some additional flavor to your tonic, simply add organic chicken or beef bones and herbs to make a delicious and healthy soup stock.  We generally recommend that you allow your tonic to cook for 8 hours in order to fully extract the medicinal constituents from the mushrooms.  The woody medicinal mushrooms, such as TurkeyTail and Artist Conk and Reishi, require a long hot bath to break down.  You will need to add water during the cooking process to maintain the level at the 1 gallon mark.  Once your tonic is done, pour it through cheese cloth or a kitchen strainer into a separate container to remove the large pieces of mushroom mash.  Don't forget to squeeze the strained-off mash into your new container to capture all of your tonic that has been absorbed by the mushrooms.  Next, pour your tonic into ice cube trays and freeze.  Once frozen, you can store your cubes in the freezer in a plastic storage bag or container.  Melt 1 cube twice daily into hot soup, tea, coffee, or any beverage for an effective medicinal dose.  (SEE SPECIFIC DOSAGE RECOMMENDATIONS BELOW)

Making Mushroom Tincture (Alcohol Extraction): 8 oz. of our dried mushrooms will also make 1 gallon of tincture.  Add 1 gallon of 80 proof or greater vodka or other clear spirits to a large canning jar or similar wide mouth sealable glass container.  Next, add your package of mushrooms, seal the container, and give the whole thing a shake.  For smaller batches of tincture, simply use less alcohol and divide your mushroom package accordingly.  Let your tincture rest at room temperature for two weeks, shaking the jar once a day.  Once your tincture is done, pour it through cheese cloth or a kitchen strainer to remove the large pieces of mushroom mash.  Don't forget to squeeze the strained off mash into your new container to capture all of your tincture that has been absorbed by the mushrooms.  This yields a "single extraction".

BEST WAY TO MAKE THE TEA FOR THE MOST BENEFITS:You can then take it a step further and create a "double extraction".  Combine your remaining mushroom mash with 5 times its' volume of water in a pot.  Bring this mixture to a hot simmer and cook for 1 hour.  Allow the mixture to cool and then strain off the mushroom mash.  Next, continue simmering this strong tea until it is back to its' original volume or reduced by 5 times.  Add this to your single extraction.  This yields a stronger, more robust medicinal tincture. As mentioned above, flavors traditionally used with clear spirits such as lemon or even licorice often mix well with medicinal mushroom tinctures.  We prefer to store our mushroom tinctures in the refrigerator or freezer as well, but room temperature storage is fine if using immediately.  You can take 1 tsp. twice daily directly or mix it with a little juice to take the edge off. 

Recommended Dosing Instructions:

Agricus Blazei Murrill (: Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Maitake can also be made into a tea, tonic, or tincture. Dosage: Cooked, ad lib.  Tea: Two 8 oz. glasses per day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily. 

Artist Conk (Ganoderma applanatum): Tea, tonic, or tincture. Dosage: Tea: Up to 30 g. of mushroom in tea/day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Reishi (Ganoderma sp.): Tea, soup stock, tonic, or tincture (alcohol extraction).  Dosage: Tea or Stock: Up to 30 g. of mushroom in tea or stock/day.  Tonic: 1 cube twice daily.  Tincture: 10 ml. 3x daily.

Turkey Tail (Trametes versicolor): Tea, tonic, or tincture (alcohol extraction). Dosage: Tea: Up to 20 g. of mushroom in tea 3x daily.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Chaga (Inonotus obliquus): Tea, tonic, or tincture (alcohol extraction). Dosage: Tea: 3 cups per day of tea prepared with 3 cm. of Chaga per pot.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.  The traditional method of preparation for Chaga is to steep it in hot water (150 - 180 degrees F) for several hours. 8 hours is the best, do not boil it.  This method preserves certain proteins, sterols, and enzymes.  This preparation will contain lower levels of beta-glucans and triterpenes however, so it is really personal preference. 

Oyster (Pleurotus sp.): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Oyster can also be made into a tea, tonic, or tincture. Dosage: Cooked, ad lib.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Maitake (Grifola frondosa): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Maitake can also be made into a tea, tonic, or tincture. Dosage: Cooked, ad lib.  Tea: Two 8 oz. glasses per day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily. 

Birch Polypore (Piptoporus betulinus): Tea, tonic, or tincture. Dosage: Tea: 3-12 g. of mushroom in tea/day.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Lions Mane (Hericium erinaceus): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired. Lions Mane can also be made into a tea, tonic, or tincture. Dosage: Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Giant Puffball (Calvatia gigantea): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired.  Puffball can also be made into tea, tonic, or tincture.  Dosage: Cooked, ad lib.  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Shiitake (Lentinula edodes): Rehydrate and cook as you would any mushroom. Grind or crumble dried mushroom and add to soups, sauces, gravy, or any recipe in which mushroom flavor is desired.  Shiitake can also be made into tea, tonic, or tincture.  Dosage: Cooked: (dried 6-16 g./day)(fresh 90 g./day).  Tonic: 1 cube twice daily.  Tincture: 1 tsp. twice daily.

Red Belt Polypore (Fomitopsis pinicola): Traditionally prepared in soups or as a tea or tonic.  20-30 g. 2X daily.  Tonic: 1 cube twice daily.

RECOMMENDED DOSING INSTRUCTIONS TAKEN FROM "MEDICINAL MUSHROOMS, AN EXPLORATION OF TRADITION, HEALING, & CULTURE" BY CHRISTOPHER HOBBS AND "MEDICINAL MUSHROOMS, A CLINICAL GUIDE" BY MARTIN POWELL .  DOSING INSTRUCTIONS ARE BASED ON A HEALTHY ADULT

USE SPRING WATER, OR PURIFIED WATER WHEN MAKING YOUR CONCOTION. DO NOT USE TAP WATER UNLESS YOU HAVE A FILTER

It is always better to make a pot of tea instead of making the tea in individual cups, because making individual cups does not give you the same benefits because mushrooms need to seep for a minimum of 4 hours in order to make all of the medicinal properties come out. You cannot get the full benefits by only seeping for a few minutes.

With most mushrooms, you can take the mushrooms from the water after making  your tea, if you are not going to do anything else with them, and eat them. Some people take the mushrooms and freeze them in ice cube trays and then put in a freezer bag so you have individual servings and then put them into a smoothie or cook them and eat them. It is up to you. This way there is little to no waste. There is no harm to eating the mushrooms that you are able to eat. Some are not edible. I have a few customers that actually grind the chaga down and then eat it. I honestly do not know if there are benefits to this but I have not been informed of any issues from people ingesting the actual mushroom. The only way to consume reishi is by either taking an extract or tea. You cannot cook and eat reishi, it is as hard as wood.
That said, in my research (I am not an expert) it does not hurt to eat the mushrooms you make a tea out of. Mushrooms are very good for you. There are benefits that you get from eating the mushroom body that you cannot get out of the tea, extract, tincture.   

 

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Oregon Mushrooms LLC, Mushrooms, Keno, OR