Mikuni Wild Harvest

Foraged Wild Chanterelle Mushrooms (2 lbs)

Name: Foraged Wild Chanterelle Mushrooms (2 lbs)
Brand: Mikuni Wild Harvest
Price: 40.0 USD
Availability: InStock
Rating: 5.0 (1 reviews)

$40

As good as gold.

Freshly foraged wild mushrooms? Count us in. Chanterelles can be a rare find; luckily, the folks at Mikuni have done all the gathering for us. With their earthy, peppery, apricot-like flavor, these golden buttons will pair right up with whatever happens to be on the menu—steak, fish, chicken...the works. Mikuni’s advice: Sauté ‘em with some fresh herbs, swirl in a bit of white wine and cream, and pour it all over fresh pasta (then prepare for all the oohs and ahhs).

Photography by Ty Mecham

Details & Materials +-

Made in:

Mushrooms are foraged in the US Pacific Northwest and British Columbia, Canada.

Made of:

Fresh wild Chanterelle mushrooms.

Size:

Each order includes 2lbs of mushrooms.

Maker:

Mikuni Wild Harvest

Care & Notes +-

Wild mushrooms should be kept in the refrigerator in a paper bag.
As a rule, clean the wild mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris.
Wild mushrooms will usually last about a week in the refrigerator, but are best consumed within the first three days. If the wild mushrooms you receive are a little damp, allow them to air dry in the refrigerator.
It is not uncommon to find the occasional bug on a wild mushroom, simply wipe it off and know that the mushroom is still perfectly safe and delicious to eat. Mushrooms should be fully cooked prior to eating.

Shipping & Returns +-

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Mikuni Wild Harvest

Tacoma, WA

They started out as mushroom foragers. Now, Mikuni Wild Harvest owners Tyler Gray and brothers Tim and Gord Weighill are purveyors of organic, sustainable foods coveted by celebrated chefs like Mario Batali and David Chang, and they're raising the bar in kitchens across the country.

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All reviews come from Verified Purchases

5.0 Stars

Chanterelle mushrooms

Arrived in good condition. I made two recipes, Chantetelle Soup with wild rice and barley, adapted from the first Union Square Cafe cookbook, and chanterelles poached in olive oil, from this site. The soup was amazing. I froze the poached mushrooms, but they didn’t seem as flavorful as the ones in the soup. The recipe wasn’t quite finished, though, and I thought it would preserve them and also produces lovely flavored olive oil.

Verified Purchase

Submitted on: 11/9/2020 Reviewed by: luvcookbooks Option: