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 firstname.lastname@example.org, 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 an airtight container in your pantry or a closet. Somewhere away from heat or moisture. Your mushrooms will last a very long time this way.
How do I rehydrate my mushrooms?
*TO RECONSTITUTE MORELS: RINSE MORELS, SOAK 8 OZ. 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 8 OZ. HOT WATER PER 1 OZ MUSHROOMS OR OTHER HOT LIQUID PER OUNCE OF MUSHROOMS FOR 10-15 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. Please do not put too much liquid in to reconstitute your mushrooms, otherwise your liquid will have more flavor than your mushrooms. It is better to have to add the liquid than losing the flavor.
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.
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