An iconic pacific northwest mushroom the chanterelle is meaty, fragrant and delicious. These gracefully fluted mushrooms are hand gathered from the mossy conifer forests of our region from late summer to the end of fall.
Gathered by hand in remote wilderness areas, these dried mushrooms are meaty and earthy with a profound umami quality. If the scent after a spring rain had a taste, it would be that of a morel mushroom: round, warm, with intense, concentrated flavors of forest and earth. These are one of the last true wild foods, offering a taste so powerful it might make you catch your breath—a deep connection to a flavor long forgotten in our modern world.
Special note: Morels are unique in that they gain more flavour with time. If stored properly, they can be aged for years and you’ll be pleasantly surprised by the incredibly rich, strong, and enhanced flavour they develop.