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King of Mushroom's Chef's Mix
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Our chef's mix is extremely popular among chefs, and is known as the best mix in the industry. Our chef mixes contain an assortment of both wild and exotic mushrooms, and changes with the seasons.
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Golden Chanterelles (Oregon) - Cantharellus Formosus
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The golden chanterelle mushroom is a culinary delicacy that has a wonderful earthy, or fruity aroma that is reminiscent of apricots, and is usually bright yellow to orange in color. They have gill-like ridges that stem from the edge of the cap to about halfway down their stipe. Chefs from around the world love their versatility and rich, peppery flavor. Golden chanterelles are great mushrooms to saute in butter, oil, or cream. Oregon chanterelles are meaty and funnel-shaped and are usually in season between July and December.
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Golden Chanterelles (California) - Cantharellus Californicus
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Fresh season coming soon!
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The golden chanterelle mushroom is a culinary delicacy that has a wonderful earthy, or fruity aroma that is reminiscent of apricots, and is usually bright yellow to orange in color. They have gill-like ridges that stem from the edge of the cap to about halfway down their stipe. Chefs from around the world love their versatility and rich, peppery flavor. Golden chanterelles are great mushrooms to saute in butter, oil, or cream. California chanterelles are the largest in the world, and are extremely meaty. They are usually in season and found along the coast from November to February.
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Golden Chanterelles (Europe) - Cantharellus Cibarius
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The golden chanterelle mushroom is a culinary delicacy that has a wonderful earthy, or fruity aroma that is reminiscent of apricots, and is usually bright yellow to orange in color. They have gill-like ridges that stem from the edge of the cap to about halfway down their stipe. Chefs from around the world love their versatility and rich, peppery flavor. Golden chanterelles are great mushrooms to saute in butter, oil, or cream. European chanterelles are usually much smaller than chanterelles found in the United States. Many chefs like this because when sauteed, these whole mushrooms look excellent on the plate.
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White Chanterelles - Cantharellus Subalbidus
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White chanterelles are native to California and the Pacific North West region of the United States. Besides the white to off-white color, they are extremely similar to golden chanterelles, and can be used as such. The aroma of the white chanterelle is not as fruity or strong as its cousin, the golden chanterelle, but is very meaty and flavorful. This delicious wild mushroom is great for sautéing with butter, oil, and cream.
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Hedge Hogs - Hydnum Repandum
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The hedgehog is a beautiful wild mushroom that chefs love, which usually replace chanterelles when they are done for the season. This mushroom is easily identified due to its “teeth” located underneath the cap, and belly button- like dimple located in the center of the cap. This mushroom has a long shelf life, and when fresh should be young and firm. This mushroom is great for sauté and is beautiful when roasted, keeping its shape and beautiful color. Hedgehogs pair wonderfully with steaks and pastas.
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Porcini - Boletus Edulis
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Fresh Season Coming soon!
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Porcini mushrooms are cherished by many cultures, and are considered to be a choice edible among chefs due to their robust flavor and versatility. The nutty, earthy flavor combined with the creamy, meaty texture works well in many different preparations. Porcini mushrooms are commonly used in soups, pastas, and risottos. They also pair very well with proteins. Porcini have a very short shelf life, and when fresh, should be firm. Young porcini, known as “#1’s,” are very firm, and the fruiting body underneath the cap is white. Porcini are considered to be one of the safest mushrooms to pick because they are easily identified; the brown cap and off white stem are easily recognizable. Unfortunately, the fresh porcini season is short, usually lasting only a month or two. Luckily, dried porcini, porcini powder, and other porcini seasonings are always available and work as a great substitute.
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Lobster Mushrooms - Hypomyces Lactifluorum
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Lobster mushrooms are very unique because they are basically two mushrooms in one. The bright red color is actually a parasitic fungus that grows on a white host mushroom. The sea food-like flavor and bright red color resemble that of a cooked lobster, and is a great addition to pastas, risottos, and soups. Fresh lobster mushrooms are usually found between September and October, but can grow as early as July. Lobster mushrooms should be firm and thoroughly cleaned before consumption.
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Morels - Morchella Esculenta
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Morel mushrooms are extremely desirable and are cherished among chefs. They “pop” and are harvested in spring, and are easily identified. It’s fruiting body, which resembles that of a honeycomb gives the mushroom an extremely meaty, spongy texture. The wonderful texture, combined with the morel’s earthy, nutty, smoky aroma and flavor is an incredible addition to any dish. Morels are extremely versatile and are excellent when sautéed or grilled. The hollow cavity within allows these mushrooms to be stuffed, and they pair very well with pastas and proteins. Morel mushrooms should never be eaten raw and must be cooked thoroughly before consumption.
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Yellow Foot Chanterelles - Craterellus Tubaeformis
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Also known as the “winter chanterelle,” they are very similar to golden chanterelles in terms of flavor and fruity aroma. Although they are smaller than golden chanterelles, chefs often substitute this mushroom when golden chanterelles are out of season. They are delicate and have a wonderful subtle flavor that pairs well with proteins including fish, pastas, rice dishes, as well as vegetables. When fresh, yellow foot chanterelles should have a light brown cap and vibrant yellow stem.
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