Mushrooms

EXCLUSIVE: Grey Morel Mushrooms (Morchella spp.) – Wild Foraged, Gourmet Grade

Grey morels are an early-season variety of wild Morchella mushrooms, known for their lighter color, delicate texture, and refined, slightly milder flavor compared to later-season black morels. Highly sought after by chefs, they represent the first emergence of morel season and are prized for their subtlety and versatility in fine cuisine.

WHAT ARE GREY MORELS?

Grey morels are part of the Morchella genus, typically appearing at the very beginning of the spring foraging season. They are distinguished by pale grey to light brown ridges, a softer and more tender structure, and a slightly lighter, more nuanced flavor profile. They are considered a transitional stage or early fruiting type within the broader morel family.

GREY MORELS VS REGULAR MORELS

Seasonality: Grey morels appear during the first flush of early season, while black and yellow morels fruit mid to late season.

Flavor: Grey morels offer a more delicate, subtle, and slightly nutty taste. Regular morels deliver a stronger, deeper, more earthy flavor.

Texture: Grey morels are softer and more fragile. Regular morels are firmer and more structured.

Culinary Use: Grey morels are best for light sauces, butter applications, and eggs. Regular morels are better suited for heavy cream sauces and meats.

Grey morels are often preferred by chefs seeking precision and refinement, while later morels are used for intensity and richness.

CULINARY VALUE

Grey morels absorb butter and sauces exceptionally well. Their lighter color works beautifully for high-end plating. Ideal for eggs, pasta, risotto, and poultry dishes.

RECIPES

1. Classic Butter-Sauteed Grey Morels: Clean fresh morels thoroughly with a brush. Saute shallots in butter, add morels and cook 5-7 minutes, season lightly with salt and pepper. This highlights their natural flavor — do not overpower.

2. Grey Morel Cream Sauce: Saute garlic and fresh morels, deglaze with white wine, add heavy cream and reduce. Serve over chicken or pasta.

3. Grey Morel and Egg Scramble (Chef Favorite): Lightly saute fresh morels in butter, add eggs and cook gently, finish soft. This is a premium breakfast dish in restaurants.

SELLING POINTS
- Early-season wild foraged fresh product
- Limited seasonal availability, high perceived value
- Preferred by chefs for delicate applications
- Distinct from standard commercial morels
- Premium niche product

Weight

Grey Morel Mushrooms (Morchella spp.) – Wild Foraged, Gourmet Grade — USA Shipped

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1 lb

3 lb

Crown Fungi is a New York-based specialty mushroom company founded by Zakhar Dats, a certified wild mushroom forager through Mushroom Mountain. We source and deliver exceptional wild and cultivated mushrooms from our facilities in Brooklyn and Kingston, NY.

We work directly with trusted foragers and growers to bring you rare, hard-to-find varieties at peak freshness. Our catalog includes wild-harvested morels, chanterelles, matsutake, black trumpets, porcini, and ultra-rare imports like French Caesar's mushroom (Amanita caesarea) and Chinese termite mushrooms.

Every mushroom is carefully selected, properly handled, and responsibly sourced. Whether you're a chef looking for premium ingredients or a home cook exploring new flavors, Crown Fungi delivers quality you can trust.

crown fungi

EXCLUSIVE: Dried Giant Puffball Mushroom (Calvatia gigantea) - a rareandimpressive wild mushroom prized for its mild, earthy flavor and versatile culinary applications. Giant puffballs can grow to massive sizes in the wild, and when dried, they deliver a concentrated umami-rich taste perfect for elevating any dish.

Known for their delicate, slightly nutty flavor and smooth texture when rehydrated, giant puffballs are a favorite among chefs and adventurous home cooks. They absorb sauces and seasonings beautifully, making them ideal for a wide range of recipes.

Perfect for soups, stews, risottos, pasta dishes, and cream sauces. Rehydrate in warm water for 20-30 minutes before cooking. The soaking liquid makes an excellent light mushroom broth.

Available in 0.5 lb and 1 lb bags. Ships dried in resealable packaging to preserve freshness and flavor.

Wild-harvested and hand-selected for premium quality. A unique and hard-to-find dried mushroom that brings something truly special to the table.

Dried Giant Puffball Mushroom (Calvatia gigantea) - Wild-Harvested, Premium Quality — USA Shipped

0.5 lb

EXCLUSIVE: Presenting Dried French Caesar's Mushroom (Amanita caesarea) -- finestof the rarest and most sought-after gourmet mushrooms on Earth. Wild-harvested in the pristine forests of France, this legendary species has been prized since the days of the Roman Empire, when it was reserved exclusively for emperors and nobility. Today, it remains extraordinarily difficult to find, making each batch a true collector's treasure for chefs and mushroom connoisseurs alike.

100% SAFE, EDIBLE GOURMET MUSHROOM:

IMPORTANT -- Amanita caesarea (Caesar's Mushroom) is completely different from other Amanita species. Unlike its toxic relatives such as Amanita muscaria or Amanita phalloides, Caesar's Mushroom is a prized, fully edible gourmet species with zero danger whatsoever. It has been safely consumed for thousands of years and is celebrated across Europe as one of the finest culinary mushrooms in the world. There is absolutely no risk associated with consuming properly identified Amanita caesarea. As a licensed mushroom certifier, we stand behind every product we sell and guarantee the identity and safety of our mushrooms.

WHY CAESAR'S MUSHROOM IS SO SPECIAL:

Amanita caesarea is widely regarded as one of the finest-tasting wild mushrooms in existence. Its flavor profile is unlike anything else -- rich, nutty, and subtly sweet with a delicate, buttery undertone that intensifies beautifully when dried. The texture rehydrates to a silky, velvety consistency that elevates any dish it touches. This is a mushroom that top European chefs fight to get their hands on.

PERFECT FOR DRIED MUSHROOM RECIPES:

Our Caesar's mushrooms are carefully dehydrated at low temperatures to preserve their extraordinary flavor, aroma, and nutritional value. Dried Amanita caesarea is ideal for:

- Luxurious mushroom risottos and pastas
- Rich, aromatic cream sauces and reductions
- Gourmet mushroom soups and bisques
- Elegant appetizers and charcuterie boards
- Infused mushroom broths and stocks
- Specialty dried mushroom rubs and seasoning blends

We develop exclusive recipes specifically designed for dried Amanita caesarea to help you unlock the full potential of this incredible ingredient.

RARITY AND SOURCING:

Amanita caesarea cannot be commercially cultivated -- it grows only in wild symbiosis with specific oak and chestnut trees in Southern European forests. Each mushroom is hand-selected by expert foragers during its brief seasonal window, then gently dried to lock in peak flavor. The supply is extremely limited, and once this batch is gone, availability is uncertain.

SIZES AVAILABLE:

- Half Pound (8 oz) -- $60.00
- One Pound (16 oz) -- $109.00 (Best Value)

SHIPPING AND STORAGE:

Ships dried in a sealed, food-safe package. Store in a cool, dry place for up to 12 months. Rehydrate in warm water for 20-30 minutes before cooking.

From Crown Fungi -- your trusted source for the world's finest wild and cultivated gourmet mushrooms.

Dried French Caesar's Mushroom (Amanita caesarea) – Ultra-Rare Gourmet Wild Mushroom, Small-Batch, Recipe-Ready — USA Shipped

Half Pound (8 oz)

One Pound (16 oz)

EXCLUSIVE: Premium Chinese Termite Mushroom (Termitomyces) - one of the most prized valuedsought-after wild mushrooms in the world. These rare gourmet mushrooms grow exclusively in symbiosis with termite mounds across Asia and Africa, making them impossible to cultivate commercially.

Known for their intense umami flavor, meaty texture, and complex aroma often compared to a blend of porcini, truffle, and shiitake. Termite mushrooms are considered a top-tier delicacy in Chinese, Vietnamese, and Indian cuisine - reserved for special occasions and fine dining.

Perfect for soups, hot pots, ramen, stir-fries, risottos, and pan sauces. Rehydrate in warm water for 20-30 minutes before cooking. Save the soaking liquid - it makes an incredibly rich mushroom broth.

Available in 0.5 lb and 1 lb bags. Ships dried in resealable packaging to preserve freshness and flavor.

This is a truly rare, gourmet, in-demand mushroom that chefs and serious home cooks go wild for. If you know, you know.

Dried Chinese Termite Mushroom (Termitomyces) - Wild-Harvested, Premium Quality — USA Shipped

EXCLUSIVE: Exclusive Fungi Dried Russula Mushrooms (Russula) -- Wild-Harvested from Eastern Europe, Premium Quality

Thesedried Russula mushrooms are wild-harvested from the ancient forests of Eastern Europe, where unspoiledwoodland ecosystems produce some of the finest wild mushrooms in the world. Russula is one of the largest genera of mushrooms, with hundreds of species found across temperate forests. The edible varieties selected for this product are prized for their firm texture, mild nutty flavor, and subtle earthy sweetness that intensifies beautifully when dried.
Russula mushrooms are a staple of Eastern European cuisine, where they have been foraged, dried, and enjoyed for centuries. Their sturdy caps hold up exceptionally well during the drying process, making them ideal for long-term storage. When rehydrated, they maintain a satisfying meaty texture that works wonderfully in hearty soups, stews, sauces, and grain dishes. The drying process concentrates their delicate umami flavor, giving them a depth that fresh Russula cannot match.

Why Dried Russula Mushrooms?
- Wild-harvested from Eastern European forests using traditional, sustainable foraging methods
- Firm, meaty texture that holds up beautifully when rehydrated
- Mild, nutty flavor with subtle earthy sweetness -- versatile for many cuisines
- Long shelf life -- store in a cool, dry place for up to 24 months
- No additives, preservatives, or artificial processing
- Rich in B vitamins, selenium, and dietary fiber

Recipes and Cooking Ideas:

1. Eastern European Russula and Potato Soup: Rehydrate dried Russula in warm water for 25 minutes. Saute diced onions, carrots, and celery in butter. Add cubed potatoes and chicken stock along with the rehydrated mushrooms and their soaking liquid. Simmer until potatoes are tender. Season with dill, salt, and pepper. Finish with a dollop of sour cream.

2. Russula Mushroom Stroganoff: Rehydrate mushrooms and slice. Saute with onions in butter until golden. Add a splash of white wine, then stir in sour cream and Dijon mustard. Season with paprika, salt, and pepper. Serve over egg noodles or rice for a rich, comforting meal.

3. Russula and Barley Pilaf: Toast pearl barley in olive oil with minced garlic. Add vegetable broth and the mushroom soaking liquid. Stir in rehydrated Russula pieces. Simmer until barley is tender and liquid is absorbed. Fold in fresh parsley and a squeeze of lemon.

4. Creamy Russula Pasta Sauce: Rehydrate mushrooms and chop finely. Saute shallots in olive oil, add the mushrooms, and deglaze with dry white wine. Add heavy cream and simmer until thickened. Toss with your favorite pasta and top with freshly grated Parmesan and cracked black pepper.

5. Russula and Cabbage Pierogies Filling: Rehydrate and finely dice the mushrooms. Saute with caramelized onions and mix with mashed potatoes and sauteed cabbage. Use as a filling for homemade pierogies -- a classic Eastern European comfort dish.

6. Wild Mushroom and Russula Gravy: Rehydrate Russula mushrooms and combine with their soaking liquid. Saute onions and garlic, add flour to make a roux, then slowly stir in the mushroom broth. Simmer until thick and glossy. Perfect over mashed potatoes, roasted meats, or biscuits.

Available in half-pound and one-pound bags.

Dried Russula Mushrooms (Russula) - Wild-Harvested from Eastern Europe, Premium Quality — USA Shipped

EXCLUSIVE: Premium Fungi Dried Morel Bites (Morchella) -- Wild-Harvested from Bulgaria, Premium Quality
lushThese dried morel bites are sourced from the pristine forests of Bulgaria, where morels grow wild in rich, undisturbed woodland soil. Bulgaria is renowned for producing some of the finest wild morels in the world, thanks to its ideal climate and centuries-old foraging traditions. Each bite-sized piece is carefully hand-harvested and gently dried to lock in the morel's signature deep, earthy, nutty flavor.

Morel mushrooms (Morchella) are among the most sought-after wild mushrooms by chefs and home cooks alike. Their distinctive honeycomb cap and hollow interior make them instantly recognizable. Dried morels offer an even more concentrated flavor than fresh, making them a pantry staple for anyone who loves bold, umami-rich cooking. These bite-sized pieces are perfectly portioned for easy rehydration and quick use in any recipe.

Why Dried Morel Bites?
- Wild-harvested from Bulgarian forests with sustainable foraging practices
- Bite-sized pieces rehydrate quickly -- ready to cook in 20-30 minutes
- Concentrated, intense morel flavor that elevates any dish
- Long shelf life -- store in a cool, dry place for up to 24 months
- No additives, preservatives, or artificial processing

Recipes and Cooking Ideas:

1. Classic Morel Cream Sauce: Rehydrate morel bites in warm water for 20 minutes. Saute in butter with minced shallots until golden. Deglaze with white wine, add heavy cream, and simmer until thickened. Season with salt, pepper, and fresh thyme. Serve over pasta, steak, or grilled chicken.

2. Morel and Asparagus Risotto: Rehydrate morels and reserve the soaking liquid. Toast arborio rice in butter, then gradually add warm broth mixed with the morel soaking liquid. Stir in sauteed morel bites and blanched asparagus tips near the end. Finish with parmesan and a drizzle of truffle oil.

3. Stuffed Morel Bites: Rehydrate larger morel pieces and stuff with a mixture of herbed goat cheese, breadcrumbs, and fresh herbs. Bake at 375 F for 12-15 minutes until golden and bubbling. A stunning appetizer for dinner parties.

4. Morel Butter on Steak: Finely chop rehydrated morel bites and fold into softened butter with roasted garlic, sea salt, and cracked pepper. Roll into a log, refrigerate, and slice over hot-off-the-grill steaks.

5. Wild Mushroom and Morel Soup: Saute onions, celery, and garlic in butter. Add rehydrated morel bites along with cremini and shiitake mushrooms. Pour in chicken or vegetable stock plus the morel soaking liquid. Simmer 25 minutes, blend partially for texture, and finish with a splash of sherry and fresh parsley.

6. Morel and Gruyere Omelette: Rehydrate morel bites, pat dry, and saute in butter until slightly crispy. Fold into a fluffy three-egg omelette with shredded Gruyere cheese and fresh chives. The earthy morels pair beautifully with the nutty cheese.

Available in half-pound and one-pound bags.

Dried Morel Bites (Morchella) - Wild-Harvested from Bulgaria, Premium Quality — USA Shipped

EXCLUSIVE: Select Fungi Frozen Wild Black Trumpet Mushrooms (Craterellus cornucopioides) -- Wild-Harvested, Flash-Frozen for Peak Flavor

flavorsomethe black trumpet -- often called the "poor man's truffle" and one of the most flavorful wild mushrooms you will ever taste. Wild-harvested from pristine Pacific Northwest forests by experienced foragers, our black trumpets are carefully cleaned and flash-frozen within hours of harvest to lock in their extraordinary depth of flavor.

About Black Trumpet Mushrooms:
Black trumpets (Craterellus cornucopioides) are delicate, thin-fleshed wild mushrooms with a striking dark gray to jet-black color and an elegant funnel or trumpet shape. Despite their fragile appearance, they deliver an incredibly rich, complex flavor that is smoky, earthy, and subtly fruity with deep umami notes. Many chefs compare their aroma and taste to black truffles, which is how they earned their famous nickname. Black trumpets grow wild on the forest floor among leaf litter and moss near hardwoods and conifers, making them one of the most prized foraged mushrooms in French, Italian, and American fine dining.

Why Frozen?
Black trumpets have an extremely short fresh shelf life. Flash-freezing at peak harvest preserves their intense flavor, delicate texture, and truffle-like aroma so you can enjoy them year-round. Simply thaw and cook -- no soaking or rehydrating needed. Frozen black trumpets retain their deep color and concentrated flavor beautifully.

Cooking Tips & Recipes:

1. Black Trumpet Cream Sauce: Saute thawed black trumpets in butter for 3-4 minutes. Add minced shallots, a splash of white wine, and heavy cream. Simmer until thickened. Season with salt and white pepper. Spoon over pan-seared salmon, chicken, or scallops for an elegant restaurant-quality dish.

2. Black Trumpet Risotto: Stir sauteed black trumpets into a classic Arborio rice risotto during the last few minutes of cooking. Their dark color creates a stunning contrast. Finish with butter, Parmesan, and a drizzle of truffle oil for an unforgettable dish.

3. Black Trumpet Pasta with Brown Butter: Saute thawed black trumpets in brown butter with fresh sage and garlic. Toss with pappardelle or tagliatelle and finish with shaved Pecorino Romano and a squeeze of lemon. Simple, elegant, and deeply flavorful.

4. Black Trumpet Omelette: Fold sauteed black trumpets, fresh goat cheese, and chives into a French-style omelette. The mushrooms bring a rich, almost truffle-like depth to a simple breakfast.

5. Black Trumpet and Gruyere Tartine: Saute black trumpets in butter with thyme. Spread onto thick slices of toasted sourdough, top with melted Gruyere cheese, and finish under the broiler. A perfect appetizer or light meal.

6. Black Trumpet Compound Butter: Finely chop thawed black trumpets and fold into softened butter with sea salt, cracked pepper, and fresh thyme. Roll into a log and refrigerate. Slice and melt over grilled steak, roasted vegetables, or fresh bread.

Storage: Keep frozen at 0 degrees F (-18 C) or below until ready to use. Best used within 12 months of purchase. Once thawed, store in the refrigerator and cook within 24 hours. Do not refreeze after thawing.

Shipped frozen with insulated packaging and dry ice to ensure your black trumpets arrive in perfect condition.

Available in 1 lb and 3 lb packages.

Frozen Wild Black Trumpet Mushrooms (Craterellus cornucopioides) – Wild-Harvested, Premium Quality — USA Shipped

EXCLUSIVE: Artisan Fungi Frozen Wild Matsutake Mushrooms (Tricholoma matsutake) -- Wild-Harvested, Flash-Frozen for Peak Flavor

Discover the prizedmatsutake mushroom -- one of the most sought-after and revered wild mushrooms in the world. Prized for centuries in Japanese, Korean, and Chinese cuisine, matsutake are now available year-round from Crown Fungi, flash-frozen at peak freshness to preserve their extraordinary character.

About Matsutake Mushrooms:
Matsutake (Tricholoma matsutake) are large, firm-fleshed wild mushrooms that grow in symbiotic relationship with conifer tree roots in old-growth forests. They are instantly recognizable by their thick, dense white-to-brown caps, sturdy stems, and a distinctive spicy-aromatic fragrance that is completely unique in the mushroom world. The aroma is often described as a complex blend of cinnamon, cypress, and pine -- intense, warm, and deeply earthy. Their flavor is bold and savory with a pronounced umami depth, a hint of spice, and a firm, meaty texture that holds up exceptionally well in cooking. Matsutake are considered a luxury ingredient and are traditionally given as prized gifts in Japan during autumn harvest season.

Why Frozen?
Flash-freezing captures matsutake at the peak of their aroma and texture, preserving the qualities that make them so special. Fresh matsutake have a very short shelf life, but our frozen matsutake allow you to enjoy this rare delicacy any time of year. Simply thaw and cook -- no soaking or rehydrating needed. The signature aroma and firm bite are beautifully retained.

Cooking Tips & Recipes:

1. Matsutake Gohan (Japanese Matsutake Rice): The classic way to enjoy matsutake. Thinly slice thawed matsutake and cook them with short-grain Japanese rice, dashi broth, soy sauce, sake, and mirin in a rice cooker or pot. The mushroom perfumes the entire pot of rice with its incredible aroma. Serve with a squeeze of sudachi or lemon.

2. Matsutake Clear Soup (Suimono): Bring dashi stock to a gentle simmer. Add thinly sliced matsutake and a few drops of soy sauce and sake. Simmer for 2-3 minutes -- do not boil. Garnish with a thin strip of yuzu peel or a sprig of mitsuba. This delicate soup showcases the pure aroma of the mushroom.

3. Grilled Matsutake (Yaki Matsutake): Slice thawed matsutake lengthwise into thick pieces. Brush lightly with oil and grill or broil for 2-3 minutes per side until lightly charred. Serve with a dip of soy sauce and sudachi juice. Simple and stunning.

4. Matsutake Butter Saute: Slice thawed matsutake into thick pieces. Saute in butter over medium heat for 4-5 minutes until golden on the edges. Season with sea salt and a splash of sake. The butter amplifies the natural richness of the mushroom. Serve alongside grilled steak, fish, or over rice.

5. Matsutake Cream Pasta: Saute sliced matsutake in olive oil with garlic, then deglaze with white wine. Add heavy cream, a pinch of white pepper, and toss with linguine or fettuccine. Finish with Parmigiano-Reggiano and fresh parsley. A luxurious fusion dish.

6. Matsutake Hot Pot (Nabe): Add sliced matsutake to a simmering kombu-dashi broth along with tofu, napa cabbage, enoki mushrooms, and thinly sliced pork or chicken. The matsutake infuses the broth with its signature fragrance, creating an unforgettable communal meal.

Storage: Keep frozen at 0 degrees F (-18 C) or below until ready to use. Best used within 12 months of purchase. Once thawed, store in the refrigerator and cook within 24 hours. Do not refreeze after thawing.

Shipped frozen with insulated packaging and dry ice to ensure your matsutake arrive in perfect condition.

Available in 1 lb and 3 lb packages.

Frozen Wild Matsutake Mushrooms (Tricholoma matsutake) – Wild-Harvested, Premium Quality — USA Shipped

EXCLUSIVE: Gourmet Fungi Frozen Yellow Chanterelles (Cantharellus cibarius) -- Wild-Harvested, Flash-Frozen for Peak Flavor

Experience the brillianttreasure of the forest, delivered straight to your kitchen. Our yellow chanterelles are wild-harvested from pristine Pacific Northwest woodlands, carefully cleaned, and flash-frozen within hours of harvest to lock in their signature fruity aroma and peppery, earthy flavor.

About Yellow Chanterelles:
Yellow chanterelles are among the most prized wild mushrooms in the world, cherished by chefs and home cooks alike. Recognizable by their vibrant golden-yellow color, funnel-shaped caps, and distinctive forked ridges (not true gills) running down the stem, they have a firm, meaty texture that holds up beautifully in cooking. Their flavor profile is complex -- mildly peppery with apricot-like fruity notes and a rich, woodsy depth that elevates any dish.

Why Frozen?
Flash-freezing preserves the chanterelles at their peak freshness, capturing the same texture and flavor you would get from a fresh harvest. Frozen chanterelles are available year-round, making it easy to enjoy this seasonal delicacy any time. Simply thaw and cook -- no soaking or rehydrating required.

Cooking Tips & Recipes:

1. Classic Chanterelle Saute: Thaw chanterelles and pat dry. Saute in butter over medium-high heat for 5-7 minutes until golden. Add minced garlic, fresh thyme, and a splash of white wine. Season with salt and pepper. Serve over crusty bread or alongside steak.

2. Creamy Chanterelle Pasta: Saute thawed chanterelles in olive oil, then add heavy cream, grated Parmesan, and a pinch of nutmeg. Toss with your favorite pasta (pappardelle works beautifully) and finish with fresh parsley.

3. Chanterelle Risotto: Stir sauteed chanterelles into a classic Arborio rice risotto during the last few minutes of cooking. Finish with butter, Parmesan, and a squeeze of lemon for brightness.

4. Chanterelle and Gruyere Omelette: Fold sauteed chanterelles and shredded Gruyere cheese into a fluffy French omelette. Garnish with chives for an elegant brunch.

5. Chanterelle Cream Soup: Saute chanterelles with shallots, deglaze with sherry, add chicken or vegetable broth, simmer, then blend until smooth. Finish with cream and serve with a drizzle of truffle oil.

Storage: Keep frozen at 0 degrees F or below. Use within 12 months for best quality. Once thawed, do not refreeze. Cook within 24 hours of thawing.

Shipped frozen with insulated packaging and dry ice to ensure your chanterelles arrive in perfect condition.

Available in 1 lb and 3 lb packages.

Frozen Yellow Chanterelle Mushrooms (Cantharellus cibarius) – Wild-Harvested, Premium Quality — USA Shipped

Truffles

EXCLUSIVE: ExquisitePerigod Black Truffle (Tuber melanosporum), flash-frozen to preserve peak aroma and flavor. Sourced from wild harvests, these prized truffles deliver an intense, earthy fragrance with notes of chocolate and musk. Perfect for shaving over pasta, rich, eggs, and fine dishes. Sold frozen in 1/2 lb (8 oz) portions. Ships with cold packs to maintain quality. Store frozen until ready to use; thaw in refrigerator before slicing.

Perigord Black Truffle (Tuber melanosporum) – Frozen — USA Shipped

8 oz

EXCLUSIVE: Foraged-Harvested Dried Morel Mushrooms (Morchella species) - The King of Wild Mushrooms

Our dried morels are hand-picked from pristine wild forests and carefully dehydrated at low temperatures to lock in their exceptionaldepth of flavor. Morels are among the most sought-after mushrooms in the world, prized by top chefs and home cooks alike for their distinctive honeycomb cap, intensely earthy aroma, and rich, nutty, almost smoky taste that no cultivated mushroom can replicate.

Drying concentrates the flavor, making these even more potent than fresh morels. Just a small handful transforms any dish into something extraordinary. One ounce of dried morels rehydrates to roughly 6-8 ounces, making this an incredible value.

How to Rehydrate: Soak in warm water or stock for 20-30 minutes until soft and pliable. Strain and SAVE the soaking liquid - it is pure liquid gold for sauces, soups, and risottos.

Perfect For: Cream sauces and pasta, risotto, steak and chop pan sauces, soups and bisques, stuffings, egg dishes, and any recipe where you want deep umami richness.

Available in 8 oz and 1 lb sizes. Sourced by Crown Fungi - your trusted wild mushroom specialists.

Dried Whole Morel Mushrooms (Morchella) – Wild-Harvested, Premium Quality — USA Shipped

1 oz

Discover one of the year’s first wild delicacies: Early-Season California Orchard Morels, a rare spring treasure emerging from warm orchard soils after the first seasonal rains. These morels are known for their exceptional aroma, honeycomb texture, and clean, fruity-earth flavor—distinct from forest morels and highly prized by chefs for their tenderness and consistency.

Harvested in small, carefully selected orchard sites in Northern California, these early morels arrive weeks before the main season, making them one of the hardest-to-find specialty mushrooms of the year. Their light, apricot-brown caps, firm ridges, and naturally clean interiors make them ideal for premium culinary applications.

Because orchard morels fruit unpredictably and only in narrow microclimate windows, they remain available in very limited quantities each season. Once they’re gone, they’re gone.

Flavor & Culinary Notes

Bright, nutty aroma with soft fruit and earth notes

Tender texture that holds shape when sautéed

Perfect for cream sauces, steaks, pasta, poultry, and spring vegetable dishes

Excellent for drying—flavor intensifies dramatically

Why These Morels Are Special

First true morels of the year—ultra-fresh

Naturally clean from orchard ground (minimal debris)

Sustainably hand-picked by small independent foragers

Rare seasonal availability in small batches

Fresh Wild Morel Mushrooms (Morchella) – Early-Season California Orchard Morels, Hand-Harvested, Gourmet Chef-Grade

EXCLUSIVE: Experienceone of the year’s first wild delicacies: Early-Season California Orchard Morels, a rare spring treasure emerging from warm orchard soils after the first seasonal rains. These morels are known for their outstandingaroma, honeycomb texture, and clean, fruity-earth flavor—distinct from forest morels and highly prized by chefs for their tenderness and consistency.

Harvested in small, carefully selected orchard sites in Northern California, these early morels arrive weeks before the main season, making them one of the hardest-to-find specialty mushrooms of the year. Their light, apricot-brown caps, firm ridges, and naturally clean interiors make them ideal for premium culinary applications.

Because orchard morels fruit unpredictably and only in narrow microclimate windows, they remain available in very limited quantities each season. Once they’re gone, they’re gone.

Flavor & Culinary Notes

Bright, nutty aroma with soft fruit and earth notes

Tender texture that holds shape when sautéed

Perfect for cream sauces, steaks, pasta, poultry, and spring vegetable dishes

Excellent for drying—flavor intensifies dramatically

Why These Morels Are Special

First true morels of the year—ultra-fresh

Naturally clean from orchard ground (minimal debris)

Sustainably hand-picked by small independent foragers

Rare seasonal availability in small batches

Early-Season California Orchard Morels (Limited Availability) — USA Shipped

EXCLUSIVE: PremiumLobster Mushrooms (Hypomyces lactifluorum) are a premium wild mushroom product prized for their seafood-like aroma, firm meaty texture, and vividred-orange color. These mushrooms are wild-harvested at peak maturity, carefully cleaned, portioned, and flash-frozen to lock in flavor, color, and structure.

Lobster mushrooms are a parasitized mushroom species that develops a dense, steak-like bite and a naturally briny, shellfish-adjacent character. When properly cooked, they hold their shape exceptionally well, making them ideal for sautés, chowders, risottos, ravioli fillings, pasta dishes, and seafood-style preparations.

Why frozen

Freezing lobster mushrooms after proper cleaning and trimming:

Preserves their firm texture

Prevents spoilage common in fresh lobster mushrooms

Makes them available year-round beyond the short wild season

Allows chefs and home cooks to portion only what they need

Frozen Lobster Mushroom (Hypomyces lactifluorum) — Wild-Harvested, Chef-Ready — USA Shipped

5 lb

EXCLUSIVE: Fresh Wild Porcini Mushrooms (Boletus edulis) – Wild-Foraged King Boletes from Washington State

Premium wild-foraged porcini mushrooms, hand-harvested from the forests of Washington State. Known as the "King Bolete," Boletus edulis is one of the most prized wild mushrooms in the world — a cornerstone of Italian, French, and fine-dining cuisine. These fresh porcini arrive whole, firm, and aromatic, ready for your kitchen.

What Are Porcini Mushrooms?

Porcini (Boletus edulis) are among the most sought-after wild mushrooms globally. They grow in symbiotic relationships with conifers and hardwoods, and cannot be commercially cultivated — every porcini is wild-foraged. The name "porcini" means "little pigs" in Italian, a nod to their plump, meaty caps and robust flavor.

Identification & Harvest Notes

Cap: 5–20 cm, buff to chestnut-brown; surface dry, velvety when young, cracking with age.
Pores: White-cream in youth, slowly yellowing; never bruises blue.
Stem: Thick, club-shaped; fine white netting (reticulation) toward the apex.
Flesh: Snow-white, firm, nutty aroma; does not discolor when cut.
Season & Range: Harvested from the Pacific Northwest's Coast and Cascade ranges, fruiting beneath Douglas-fir, spruce, and true fir.

Porcini vs Other Wild Mushrooms

While chanterelles offer fruity, peppery notes and morels bring earthy smokiness, porcini deliver unmatched depth of umami and a meaty, substantial texture that holds up in braises, risottos, and grilling. Porcini are the go-to mushroom when you need bold flavor and hearty structure in a dish.

Culinary Value

Aroma: Hazelnut, sourdough crust, sweet forest floor.
Texture: Meaty, springy; holds structure in long braises and high-heat cooking.
Heat Tolerance: Excellent for sautéing, grilling, and slow-cooking.

Signature Recipes

1. Classic Porcini Risotto – Dice caps and stems, sauté in a butter-olive oil blend, fold into Arborio rice with thyme and Parmigiano-Reggiano.
2. Grilled Porcini Steaks – Halve young buttons, brush with herb oil, sear 2 min per side over charcoal or wood fire.
3. Porcini & Venison Ragù – Slow-braise sliced porcini with venison shoulder, red wine, rosemary, and juniper berries. Serve over pappardelle.

Pairings: Pinot Noir, aged Barolo, dry Madeira; proteins like venison, duck, and aged beef; herbs — thyme, rosemary, garlic, juniper, chestnut, farro.

Product Format

Available as: Fresh (seasonal, limited availability)
Weight: 5 lb box
Shipping: Free shipping (US only), ships with insulated box liner and cold packs.

Selling Points

- Wild-foraged Boletus edulis from Washington State
- Whole, firm caps — not sliced or broken
- Premium gourmet grade, restaurant-ready
- Ships fresh with insulated packaging
- Free shipping included
- Rich umami flavor, meaty texture
- Cannot be cultivated — 100% wild harvest

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Fresh Wild Porcini Mushrooms (Boletus edulis) – Washington State, King Bolete, 5 lb, Free Shipping — USA Shipped

6 lb

EXCLUSIVE: Aboutof Wood Ear Mushrooms
Wood Ear mushrooms (Auricularia auricula-judae) are a type of edible culinarythat belong to the family Auriculariaceae. They are also known as Cloud Ear, Tree Ear, or Jelly Ear.

Characteristics:
1. Appearance: Wood Ear mushrooms have a distinctive ear-shaped cap that is typically 3-8 cm (1.2-3.1 in) wide. The cap is thin, flexible, and has a smooth, velvety texture.
2. Color: The cap is typically brown to grayish-brown, with a white or yellowish stem.
3. Stem: The stem is typically short and stout, 1-3 cm (0.4-1.2 in) long and 0.5-1 cm (0.2-0.4 in) thick.
4. Flesh: The flesh is thin, tender, and has a crunchy texture.

Medicinal Values
Wood Ear mushrooms have been found to have several medicinal properties:

1. Antioxidant activity: Wood Ear mushrooms contain antioxidants that can help protect against cell damage and oxidative stress.
2. Anti-inflammatory effects: The mushrooms have been found to have anti-inflammatory effects, which may help alleviate symptoms of conditions like arthritis.
3. Immune system support: Wood Ear mushrooms may help stimulate the immune system and increase its response to infection.
4. Antibacterial and antiviral activity: The mushrooms have been found to exhibit antibacterial and antiviral activity, which may help prevent illness.
Health Benefits of Wood Ear Mushrooms
Wood Ear mushrooms may offer several health benefits, including:

1. Immune system support: The mushrooms may help stimulate the immune system and increase its response to infection.
2. Antioxidant activity: The mushrooms contain antioxidants that can help protect against cell damage and oxidative stress.
3. Anti-inflammatory effects: The mushrooms may help alleviate symptoms of conditions like arthritis.
4. Digestive health: The mushrooms may help support digestive health and alleviate symptoms of conditions like IBS.

Dried Wood Ear Mushrooms (Auricularia auricula-judae) – Premium Quality, 1 lb — USA Shipped

EXCLUSIVE: Learnthe information for Porcini Powder:

Description of Porcini Mushrooms
Porcini mushrooms (Boletus edulis) are a type of edible fungi gourmetbelong to the family Boletaceae. They are also known as King Bolete, Porcino, or Penny Bun.

Characteristics:
1. Appearance: Porcini mushrooms have a rounded cap that is typically 5-15 cm (2-6 in) wide. The cap is brown to reddish-brown, with a smooth, velvety texture.
2. Color: The cap is brown to reddish-brown, with a white or yellowish pore surface.
3. Stem: The stem is typically 4-8 cm (1.6-3.1 in) long and 1-2 cm (0.4-0.8 in) thick.
4. Flesh: The flesh is firm, dense, and has a nutty aroma.

Medicinal Values
Porcini mushrooms have been found to have several medicinal properties:

1. Antioxidant activity: Porcini mushrooms contain antioxidants that can help protect against cell damage and oxidative stress.
2. Anti-inflammatory effects: The mushrooms have been found to have anti-inflammatory effects, which may help alleviate symptoms of conditions like arthritis.
3. Immune system support: Porcini mushrooms may help stimulate the immune system and increase its response to infection.
4. Antibacterial and antiviral activity: The mushrooms have been found to exhibit antibacterial and antiviral activity, which may help prevent illness.

Porcini Powder
Porcini powder is made by drying and grinding Porcini mushrooms. It's a convenient way to add the flavor and nutritional benefits of Porcini mushrooms to various dishes.

Characteristics:
1. Color: Porcini powder is typically brown to reddish-brown.
2. Flavor: The powder has a rich, nutty, and earthy flavor.
3. Aroma: The powder has a distinctive, intense aroma.

Wild Porcini Mushroom Powder (Boletus edulis) – Premium Quality, 1 lb — USA Shipped

EXCLUSIVE: Overviewof Turkey Tail Mushroom
Turkey Tail mushrooms (Trametes versicolor) are a type of edible fungi that belong to the family Polyporaceae. They are also known as Trametes versicolor, medicinalversicolor, or Polyporus versicolor.

Characteristics:
1. Appearance: Turkey Tail mushrooms have a fan-shaped or semicircular cap that is typically 3-8 cm (1.2-3.1 in) wide. The cap is multicolored, with shades of brown, gray, white, and black.
2. Color: The cap is multicolored, with shades of brown, gray, white, and black.
3. Stem: The stem is short and stout, typically 1-3 cm (0.4-1.2 in) long and 0.5-1 cm (0.2-0.4 in) thick.
4. Flesh: The flesh is thin, tough, and has a leathery texture.

Medicinal Values
Turkey Tail mushrooms have been found to have several medicinal properties:

1. Antioxidant activity: Turkey Tail mushrooms contain antioxidants that can help protect against cell damage and oxidative stress.
2. Anti-inflammatory effects: The mushrooms have been found to have anti-inflammatory effects, which may help alleviate symptoms of conditions like arthritis.
3. Immune system support: Turkey Tail mushrooms may help stimulate the immune system and increase its response to infection.
4. Antibacterial and antiviral activity: The mushrooms have been found to exhibit antibacterial and antiviral activity, which may help prevent illness.
5. Cancer treatment: Turkey Tail mushrooms have been found to have antitumor properties and may be useful in cancer treatment.

Dried Turkey Tail Mushroom (Trametes versicolor) – Wild-Harvested, 1 lb — USA Shipped

EXCLUSIVE: DriedTrumpet mushrooms (Craterellus cornucopioides) are a typeprizedof edible fungi that belong to the family Cantharellaceae. They are also known as Horn of Plenty, Trumpet of Death, or Black Chanterelle.

Characteristics:
1. Appearance: Black Trumpet mushrooms have a trumpet-shaped cap that is typically 3-6 cm (1.2-2.4 in) long and 2-4 cm (0.8-1.6 in) wide. The cap is wavy and irregularly shaped, with a smooth, velvety texture.
2. Color: The cap is dark brown to black, with a grayish-brown stem.
3. Stem: The stem is typically 2-4 cm (0.8-1.6 in) long and 0.5-1 cm (0.2-0.4 in) thick.
4. Flesh: The flesh is thin, tender, and has a rich, earthy aroma.

Medicinal Values
Black Trumpet mushrooms have been found to have several medicinal properties:

1. Antioxidant activity: Black Trumpet mushrooms contain antioxidants that can help protect against cell damage and oxidative stress.
2. Anti-inflammatory effects: The mushrooms have been found to have anti-inflammatory effects, which may help alleviate symptoms of conditions like arthritis.
3. Immune system support: Black Trumpet mushrooms may help stimulate the immune system and increase its response to infection.
4. Antibacterial and antiviral activity: The mushrooms have been found to exhibit antibacterial and antiviral activity, which may help prevent illness.

Dried Black Trumpet Mushrooms (Craterellus cornucopioides) – Imported, Premium Quality, 1 lb — USA Shipped

EXCLUSIVE: **WildMorel Mushrooms Overview**  

**Description**  
- **Appearance**: Cone-shaped caps withridgedpitted, honeycomb-like textures (colors range from black, yellow, to gray). Hollow stems.  
- **Habitat**: Grow in moist woodlands, burned areas, and near hardwood trees (ash, elm, sycamore). They fruit in spring when soil temperatures reach 45–55°F.  
- **Caution**: Avoid toxic lookalikes like false morels (*Gyromitra* spp.), which have wrinkled caps and solid stems. Always confirm identification before consumption.  

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**Medicinal Value**  
Morels are nutrient-dense and linked to several health benefits:  
- **Antioxidants**: Combat oxidative stress, reducing chronic disease risk.  
- **Immune Support**: Polysaccharides enhance immune function and reduce inflammation.  
- **Vitamin D**: High levels aid bone health and immunity.  
- **Minerals**: Rich in iron (supports blood health), copper, and potassium.  
- **Liver Protection**: Extracts show hepatoprotective properties in studies.  
- **Antimicrobial**: Compounds inhibit harmful bacteria and fungi.

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