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Bluefoot (Blewit)

The wood blewit appears late in the autumn season. The bluefoot mushroom has a stem with a shockingly brilliant blue or lilac hue. It is the cultivated cousin of the wild blewit (BLEW-it), whose color is concentrated more in the cap than the stem. The vibrant, eye-catching color of the stem fades quickly with time and exposure to heat. The caps and gills remain gray or tawny.
It must be fully cooked and never eaten raw. It goes well in all mushroom dishes due to it's woodsy, earthy flavor and firm though delicate velvety texture. Because of it's very strong flavor bluefoot mushrooms go exceptually well with strongly flavored vegetables like leeks and onions. Many chefs enjoy cooking bluefoot mushrooms with fish and they also add a nice texture to Polenta and Egg dishes.

Royal Trumpets

The royal trumpet has a wonderful nutty flavor and a resilient firm texture. Chefs in some of the country’s finest restaurants have remarked on its versatility and will often use it in place of wild mushrooms. It has a great range of flavor and can be sautéed, grilled, braised, stewed, or broiled. Unlike many mushrooms, the stem has the same wonderful texture and flavor as the cap, allowing chef's to utilize the entire mushroom from stem to cap.
Firm porcini-like texture, its savory richness is emphasized by high-heat cooking. Royal Trumpets are fabulous grilled (just split in half and toss with olive oil). The stem may be sliced into medallions and prepared like seared scallops.

Honey (Nameko)

The Honey mushroom has an earthy, forest flavor that is enhanced when sautéed. The silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows the Honey to lightly thicken soups and sauces.
The beautiful, bright-orange color and glossy, moist texture of this mushroom adds an enchanting dimension to culinary creations. This mushroom is a wonderful complement for meat and game. Nameko is popular in Asia where it is a standard ingredient in Miso soup. The firm texture of honey mushrooms has a slightly fruity forest flavor, and a stunning amber color. It's taste is similar to a shallot, and pairs well with dark green vegetables, miso and all red meats.

Hen of the Woods (Maiitake)

At the very end of the mushrooming season, one species outlasts the others: Hen of the Woods. Growers may often find a fruiting of Hen of the Woods as big as forty or fifty pounds. They develop in variable colors, from pure white, to tans, browns and grays. Hen of the Woods are recognized easily by their large overlapping leaf-like fronds that grow in bushy clusters. The entire body of this mushroom can grow to become as big as several feet wide. Hen of the Woods have firm and juicy caps, with firm and thick stems is thick firm.
Hen of the Woods has a kind of chewy texture. It's enjoyable woodsy flavor lends itself to a wide variety of dishes. Because this species doesn't overpower anything, chef's use Hen of the Woods in soups, stews, and stir fries. They are delicious baked, added to stuffings, broiled, or steamed. Due to it's subtle taste, it may taste better in a sauce or marinade.

Beech (White or Brown)

The versatile Clamshell-like mushroom has a distinguishable, mild shellfish flavor. Chef's typically suggest a very hot sauté to coax the most flavor out of the Beech mushroom, knowing that even after a good saute, it's quarter-size caps and 2 to 3 inch white stems retain a crunchy texture. They are often added to seafood soups or bisques, stews, sauces, or stir-fries. Their creamy white caps are particularly appealing in high-end restaurant presentations.
The Beech mushroom has an almond aroma, and shellfish-like flavor, and goes well with fish and shellfish. Saute them in olive oil, garlic, tomato, red bell pepper, citrus juices, and thyme, or cut or tear into strips for an amazing salad.


The pom-pom mushroom is a beautiful white mushroom that was named for its resemblance to a cheerleader's pompoms
It is sometimes referred to as the Lion's Mane, Bear's Head and Old Man's Beard. These delicate mushrooms usually have a white color and don’t present a stem (only a spherical cap with soft spines). The flavor of a Pom-Pom mushroom is mild and sweet and is accompanied by a pleasantly meaty texture similar to lobster or deliciously tender veal.
Pom-Pom mushrooms are a rare treat and can be steamed, boiled, pan-fried, roasted, stewed or stir-fried.


The unique and robust flavor of the Pioppini is accompanied by fabulous dark chocolate brown caps that have a soft and silky texture. The caps sit atop long cream colored stems whose texture is similar to asparagus. Among the many cultivated mushrooms, the Pioppini is recognized by its deep flavor, allowing it to shine as a great addition to pastas, game, and red meats. It also pairs nicely with bold red wines.


The Nebrodini mushroom is a very large, firm glistening white spring mushroom. It's savory and delicate flavor can elevate a wide range of dishes. The incredibly tender texture is truly extraordinary. Nebrodini are wonderful sliced, sautéed or grilled. These white beautiful mushrooms are dense and meaty.


The morel is highly regarded by gourmets. Their savory earthy flavor requires little embellishment. Many expert chefs prefer morels unpretentiously sauteed in some butter with a pinch of sea salt. Their magnificent taste places them among the most highly prized of all the Wild Harvest Mushrooms.
Black morels range from dark black to very light brown or tan. The Not Blacks include white, yellow, gray morels as well as the Bigfoots.


The amiably aromatic flesh of the wild chanterelle mushroom is golden or apricot in color, making it known as "golden chanterelle". Most culinary experts cut them into generous portions in order to truly appreciate the maximum flavor of this meaty and chewy mushroom.
One of the most favored ways to cook chanterelles is to slice and sauté them in butter. Other culinary professionals enjoy chanterelles accompanied by cream and chicken broth. Chanterelles are wonderful when baked because they maintain their flavor after far past cooking and they also combine elegantly with pork, chicken, veal and even eggs.


Porcini mushrooms look the way most would expect a mushroom to look. They are have a beefy and firm white stalk with a broad dark brown cap. It's soft, meaty white body is consistent throughout.
The meat-like texture of Porcini, with its earthy and nutty flavor allows for it to be used in infinite dishes. It's multifaceted taste can be added to a delicate sauce, yet porcini will also rise to the occasion with a dynamic and flavorful steak.
Chicken of the Woods (Fall)
The crowd-pleasing "Chicken of the Woods" is effortlessly distinguished by its color, soft texture, and lack of gills. It grows in large bracket-shaped fruiting bodies. It is most commonly found on wounds of trees (mostly oak).
Though the Chicken of the Woods is a safe and easily identified edible mushroom, it should not be eaten raw. This got its name because it has the texture of cooked chicken.  You can sauté it or, it can also be used as a substitute for chicken in a vegetarian diet. Be aware that a small percentage of people can have an allergic reaction when ingesting it.


The flavor of a lobster mushroom resembles that of an actual lobster. It has a scantly nautical taste and a heavy texture. Some species are even somewhat spicy too. Lobster mushrooms can be used in a large array of recipes. They bake, fry and saute nicely. They have a flavor that's unparalleled and that lends itself to complement a multitude of distinct foods. They are also marvelous simply fried in butter.
One of the most interesting things about lobster mushrooms is that they aren't a genuine mushroom. They are actually a type of fungus which colonizes other mushrooms. When the fungus is left undisturbed, it will completely cover its host with a bright reddish to orange membrane, looking like a cooked lobster. As a whole, the host and the fungus are referred to as a “lobster mushroom.”


It's the smell of Matsutake that distinguish this mushroom. It's scent is very spicy, sweet and clean. It has a heavy white or brown meaty flesh with a thick cotton-like partial veil. The surface is dry and smooth, with a short and broad stem. The stem and the cap develop rusty stains where they're bruised as they age. It is the odor that identifies this mushroom. Matsutake means "pine mushroom" for it's unique flavor.
The Matsutake tastes fabulous in soups or just barbecued Japanese style with a little salt and pepper. Matsutakes are meaty like porcinis and portobellos and large ones have steaksteak-likelike caps and thick stems. The flavor of larger matsutake can be overwhelming in stir-fries or soups. Be careful to use them frivolously due to their intense taste.

Black Trumpet

Black Trumpet mushrooms are fragile, trumpet shaped. The inside of a trumpet is a velvety blackish-brown with a waxy, charcoal-gray outer skin. This is an incredibly rich and buttery mushroom and is considered a true delicacy. This Mushroom can be found growing in large groups in damp deciduous woods.
Black Trumpets flavor soups and casseroles very nicely. Because Black Trumpets have a profound richness, they are great substitution for meat in vegetarian entrees. They are enjoyable when sautéed and they are particularly delectable when paired with wild rice. They have a sweet, earthy richness that works very well in soups. They are an incredibly luscious and buttery mushroom.


The hedgehog mushroom sweet and nutty flavor with a quite pleasing and slightly crunchy texture. It has a medium sized orange-beige fruiting body and it's underside exudes small drooping teeth. The cap of the hedgehog mushroom has a small depression and as the mushroom ages it's sides turns upward. The delicious stem and flesh of the hedgehog mushroom are a creamy white color.
The hedgehog's strong smell and flavor and odor intensifies when the mushrooms are dried. Due to the hearty texture, fresh hedgehogs are reminiscent of meat.

Yellow Foot Chanterelles

Yellow to brown in color, Yellow Foot Chanterelles are recognized by their hollow, yellow stem and the chanterelle-like gills running down the stem.
They have a sweet plum smell that compliments game dishes in an extraordinary way. They are commonly served with meat and fish dishes due to their multifaceted ability to be mixed with other mushrooms and vegetables.

wood ear
Wood Ear Mushrooms

The Wood Ear is a unique mushroom that grows on the trunks of walnut, beech, willow and elder trees. They have a brown/beige flesh and a very short stalk and grows from one to eight inches across. The species name came from the mushroom's appearing like an ear growing on a tree.
Wood Ears add an strange but pleasant texture in dishes, notably in soups, stews, salads, with other vegetables and in pasta dishes. They have a subtitle woodsy flavor and they soak up and attain the flavor of the liquid that they're cooked in. Some chefs feel that the best way to cook them is to sauté or heat them in the oven.

Chicken of the Woods

The crowd-pleasing "Chicken of the Woods" mushroom is easily identified by its color, soft texture and it's unusual lack of gills. Chicken of the Woods mushrooms grow in large bracket-shaped fruiting bodies (most commonly found on wounds of trees - mostly oak).

This species of mushroom got its name because it has the texture of cooked chicken.  You can sauté them or use them as a substitute for chicken in a variety of vegetarian dishes.

Be careful because there are a small percentage of people can have an allergic reaction when ingesting Chicken of the Woods mushrooms. Though cooked Chicken of the Woods mushrooms are safe and easily identified, they should not be eaten raw.

Mousseron (Fairy Ring)

Mousseron mushrooms are an exceptional, yet small beige-brown colored bell-shaped wild mushroom. They are also known as fairy ring mushroom because they grow in a fairy ring or an arc (which means when you find one, you'll find clusters of them). This small and delicate mushroom has a real full-bodied flavor for its tiny size. Mousserons have a fleshy texture and a long, narrow and tough stem.

Colorful and quite tasty, mousseron mushrooms add a nice flavor to enhance stews, light soups, quiche, omelets and scrambled eggs. They can be added with other mushrooms to embellish ragouts and and stews, sautéed in butter with sweet red onions, or partnered with chicken or beef entrees. Some even say that this mushroom's sweet flavor even enhances the flavor of cookies.

Truffles (Domestic or Foreign)

Truffles are round, warty, and irregular in shape and vary from the size of a walnut to that of a man's fist. With fresh truffles, stick to the basics, and always keep in mind that less is more. They are considered a rare indulgence throughout the entire world.


The RAMP is a member of the more well known onion and garlic family. The unique flavor of the RAMP has an even stronger smell than scallions. Their green long leafs resemble a cross between a leek and garlic and is characterized by it's long and wide leaves. At the end of each long green stem is a white bulb (about one-half inch round). Although Ramps are best served cooked, their use is only limited to ones imagination. Ramps are a nice accompaniment to roasted fish and grilled meats.

Fiddlehead Ferns

Fiddlehead ferns refers to the unfurled fronds of a young fern and are usually located by the bottom of a plant. The fiddlehead unrolls as the fern matures and grows due to more growth in the inside of the curl.
The fiddleheads of certain ferns are eaten as a cooked leaf vegetable; they must be cooked first to remove shikimic acid. Removing the water reduces the bitterness and the content of tannins and toxins. Fiddleheads should be cooked thoroughly before eating and it's recommended to steam a thin layer lightly just until tender, but still crisp.

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