Mushrooms Beartooth Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Hericium Coralloides Also known as Bears Head Tooth, Comb Tooth, Coral Tooth, and Satyr’s Beaded Mushroom. Taste & Appearance: This rare and highly sought out mushroom is prized for its strong and distinct mushroom taste. Some describe the taste as having a seafood taste and makes a great combination with lobster for garlic butter dipping. Available: September From: BC Usage: From lightly baked, to sautéed to stir fry, this mushroom is extremely versatile. Use in sauces and soups Pack Size: lb Mushrooms Black Trumpet Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Craterellus Fallax Although related to the Chanterelle, Black Trumpet mushrooms should not be confused with the Black Chanterelle which produces visible veins. They are called the "poor man's truffle" in France because of the similar dark color. Taste & Appearance: Equal in texture and flavor, the cap and stem are both edible. It offers a rich rather intense buttery woodsy taste that is described as cheesy and earthy. Chewy in texture, this mushroom releases a sweet fragrance. Known as a "false truffle" Quite delicate and trumpet-shaped, this mushroom produces a waxy charcoal-gray exterior and blackish-brown flesh. In the wild, it looks something like a frail flower and can grow to over three inches in height. Available: December to March From: BC & CA Usage: For a contrasting presentation, serve with white fish, game, pheasant or venison. Ideal for stir-fries, casseroles, stews and soups. Pair with wild rice and other grain dishes. Simply sauté; season as desired; serve as an easy side dish. Add to cream or clear sauces as an accompaniment for veal, steak or fish entrées. Pack Size: lb Dried & Fresh Mushrooms Blue Foot Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Clitocybe Nuda This mushroom can easily be mistaken for several mushrooms in the Cortinarius family including the Violet Cortinarius, Cortinarius Violaceus, and Lilac Conifer Cortinarius, Cortinarius Traganus. Many members of this family are toxic and colors vary. Taste & Appearance: Strong flavored, this firm fleshy mushroom requires cooking to be edible. A favorite of gourmet chefs, it produces a purplish-blue wavy cap. The stem may appear to be fluorescent purple and thickens toward the base. Usually one and one-half inches to two and one-half inches across, most are lilac-bluish but some may be cream to buff to brown except for the stem which is consistently blue. Available: Year Round From: France Usage: Retaining their shape and meaty texture, and must be thoroughly cooked and are never to be eaten raw. Ideal for any mushroom dish, the intense flavor pairs well with bold flavored vegetables like onions or leeks. Excellent choice to accompany wild game. Add caps and stems to sautés and marinades. Perfect for grilling. Enhance egg dishes and polenta. For a delicious mushroom medley, melt four tablespoons butter with two tablespoons olive oil in extra large pan. Add one pound brown mushrooms and one pound of assorted mushrooms: blue-foot, chanterelle and shiitake. Sprinkle with one-half teaspoon salt when butter begins to bubble. Toss well. Cook about ten minutes; add two teaspoons minced garlic, one-half teaspoon freshly ground pepper and one-and-one-half tablespoons fresh chopped parsley. Cook a few more minutes. Increase heat to medium high; add one-cup crème fraiche. Stir well to blend. Serve over fettuccine. Pack Size: lb Mushrooms Cauliflower Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Sparassis Crispa Grows in the same place year after year. Taste & Appearance: Has a sweet smell and a nutty flavor. Quite unusual the fruit body is built up of many layers that resemble a cauliflower or a brain. It ages from a pale yellow-white to a white to brown. Available: July & August From: BC Usage: Cleaning needs care, as there are so many nooks & crannies. Dip them in a batter made with beer rather than milk and deep-fry to make a wonderfully crisp nutty hors d’ oeuvres. Slice fresh and added to stews and casseroles. Pack Size: lb Dried & Fresh Mushrooms Chanterelle Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Cantharellus Cibarius Taste & Appearance: Fruity apricot flavored and aroma. Yellow to orange in color Available: July to February From: BC Usage: Gives an elegant color to sauces and the overall appearance of a dish. Has a natural affinity for chicken, rabbit, veal, Cornish hen, quail and pheasant-whether used as a stuffing, a sauce component, or side dish. They also love cream, starches, and grains or can be sautéed in olive oil for a warm composed salad. Pack Size: lb Dried & Fresh & Frozen Mushrooms Chanterelle Black Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Craterellus Cornucopioides Dark mysterious and elusive. Taste & Appearance: The taste can be described as a pronounced floral flavor with an apricot overtone. Add at the last minute when cooking with paler colored mushroom to prevent the dark color taken over. Available: September & October From: BC Usage: Their special flavors transform everyday cooking into elegant cuisine in soups, sauces, gravies, stews, marinades, stuffing, pates, fish chowders, ratatouille and vegetables dishes. Amazing with Lamb and even hamburgers. Try them sautéed in butter and served on a grilled steak. Pack Size: lb Mushrooms Chanterelle Yellowfoot Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Cantharellus Tubiformis. Known as the winter mushroom Taste & Appearance: Sautéed in cream the taste become silky and nutty, sautéed in butter the taste becomes slightly spicy. Yellow to brown in color with a plum fragrance. Available: November to January From: BC & CA Usage: Serve with the majority of meat and fish dishes. Goes well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sautéed in olive oil, or used as filling for stuffed crêpes. Pack Size: lb Mushrooms Hedgehog Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Hydnum Repandum This very odd-appearing mushroom acquired its name because of the characteristic tooth-like projections under its cap. Also called "sweet tooth", it usually has a very colorful orange cap. Taste & Appearance. Reminiscent of a chanterelle in color and flavor, tastes slightly bitter and has a peppery aftertaste. Some describe it as having a shrimp-like flavor. Very delicate, the body of this fragile mushroom breaks apart easily. Attached to a rather stout yellowish-orange stem, the hedgehog generally measures about two to six inches across Available: November to March From: BC & CA Usage: Add its dramatic flavor to a favorite sauce or gravy; drizzle over chicken entrées. Stews and casseroles are especially receptive to its presence and spicy taste; cook slowly to tenderize. Its peppery flavor becomes milder as it cooks. Pack Size: lb Mushrooms Maitake Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Grifola Frondosa Also known as Hen Of The woods in Japanese maitake means "dancing mushroom". Because of its ruffled look, it has been compared to having the appearance of a fluffed-up feathered hen; hence its name. Taste & Appearance: Easy to identify, the entire mushroom is edible, offering a mild earthy flavor. Some say the harder stems are even more delectable than the caps because of their delicious texture. Consistently firm and fleshy, hen-of-the-woods mushroom is a polypore, meaning several caps grow from its one stem. The wavy edges turn brown as the mushroom matures, but the flesh remains white and releases a slightly musty aroma Available: Year Round From: BC & CA Usage: Add to soups, stews and stir-fries. Sauté with olive oil and garlic; serve over rice. These mushrooms go well with hearty vegetables, seafood, meat, poultry and eggs. Include its good flavor in pasta sauces. Add to steamed vegetable medleys; season as desired. Its earthy flavor pairs well with smoked meats and sausage. May be roasted, baked or braised. To prepare, do not wash maitake mushrooms. Simply brush with a mushroom brush or wipe gently with a paper towel. Slice and sauté in butter or olive oil. Enhance cream sauces. Pack Size: lb Mushrooms Hon-Shimeji Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Hypsizygus marmoreus. Also known as Buna Shimeji (brown) and Bunapi (white), Hon Shimeji and are the pride of Japan Taste & Appearance: a sweet, nutty rich buttery taste and a firm texture. These mushrooms grow in clusters and produce tender caps that vary from white to beige. Available: Year Round From: BC Usage: Cooking is recommended .Use whole or sliced in stir-fries, sauces, soups and fish entrées. Bake, steam, sauté or braise and use olive oil, garlic, tomatoes, red bell peppers, citrus and grilled meats. Thyme enhances flavor. Roasting enriches it’s natural flavor. Excellent served with white wines. Do not soak mushrooms in water as absorption of water destroys their integrity. Pack Size: 6 x 5 oz Brown & White Mushrooms Lobster Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: H. Lactifluorum Not really a mushroom, it is actually a parasitic fungus that covers certain other species, engulfing the entire mushroom in a bumpy crust that resembles the shell of a lobster. Taste & Appearance: It has a firm crunchy texture and is mild in flavor, slightly nutty taste. The color is almost fluorescent like with a reddish hue.