Food

Mushrooms

Dried Yellowfoot Chanterelles

Dried wild yellowfoot chanterelles. Sold by the ounce.

Southern Oregon based forager with over 30 years of experience in the field. Sustainable harvester of only the finest forest products.

Laughing Rabbit Mushrooms

Dried Butter-foot Bolete Mushroom Halves

Coming to you straight from the North Woods of Minnesota... Butter-foot Boletes! (Boletus Auripes)These boletes were responsibly harvested, sliced in half, and dried on the day of harvest to ensure the fresh flavor didn't fade with time.All of these boletes were harvested young so the texture is fantastic and the colors are still bright. These are a pleasantly fragrant mushroom with a light earthy flavor.As with all wild edibles, if you have never had the pleasure of eating these before, I highly recommend eating a sample size amount the first time to ensure that you don't have a food allergy.The mushrooms will be sealed in glass jars until the time of purchase. I will transfer them into food grade bags for shipping. When you receive your mushrooms you can either leave them in the bag until you are ready to cook them, or you can transfer them back into an air tight glass jar and store out of direct sunlight.Each order will contain 1.2-1.4 oz of dried boletes. Since these are all young, the order will be roughly 20 mushrooms (40 halves).The mushrooms are NOT washed prior to dehydrating. When you rehydrate the mushrooms use a soft bristle brush to gently remove any spores or small leaf particles prior to cooking.If you have any questions please feel free to contact me with them. I'm always happy to help.Happy hunting!!

Your one stop shop for Minnesota wild mushrooms and foraged edibles. All sourced and foraged responsibly from the North Woods. Different seasons bring different blends of flavors, feel free to check often for new finds.

North Woods Forager

Black Trumpet Mushrooms - Dried

Known as the Horn of Plenty, Black Trumpets are a rich, floral wild mushroom highly sought after by top chefs and foodies alike. These can be difficult to find in the wild due to their small size and finicky growth patterns. Black Trumpets make an excellent gravy for pouring over steak and potatoes. Often times, upscale restaurants highlight Black Trumpet Risotto on their menu while in season.Our mushrooms are wild foraged by our family of state certified wild mushroom identification experts. They are inspected and dried in small batches using a heat-free method. All of our mushrooms are harvested right here in northern Michigan from deep within remote forests at the peak of their growth. Check out a great Black Trumpet Risotto recipe here:https://nordicforestfoods.com/black-trumpet-risotto/* This product is not regulated by the FDA. It is not intended to diagnose, prevent, treat, or cure any disease.Using and Storing Dried MushroomsDried mushrooms are a handy pantry item since they contain all of the flavors of fresh mushrooms with an almost unlimited shelf life. If you are a fresh-mushroom aficionado and have an aversion to jarred mushrooms, dried mushrooms are a great option. Plus, you may be able to find varieties dried, like porcini and morels, that are often unavailable at your local market fresh. But how do you use dried mushrooms when a recipe calls for fresh? Here’s the scoop on getting the substitution right.How Many Mushrooms to UseUse about three ounces of dried mushrooms for every pound of fresh mushrooms called for in the recipe. That might not seem like enough, but once they’re reconstituted, the mushrooms will expand to give you the pound of fresh mushrooms needed in the recipe.How to Reconstitute MushroomsDried mushrooms need to be reconstituted before they’re used in place of fresh mushrooms. Reconstitution is just a fancy word for rehydration, and there isn't much to it. Just cover the mushrooms with enough room temperature water to cover them completely and allow them to soak for at least 30 minutes on the countertop. Once they’re finished soaking, remove the mushrooms, reserving the liquid, and rinse them in cool water to get rid of any residual grit. Then add them to your recipe and proceed as written.The soaking liquid, now transformed into a mushroom broth, is quite flavorful and well worth saving. Strain it through a coffee filter or a paper towel to remove the grit. You can then use it in place of some of the liquid in your recipe to add a bit more mushroom flavor or freeze it to use later in soup, risotto, and more.If You're in a HurrySoak your dried mushrooms in warm or hot water to reconstitute them faster. Just know that the hot water will pull more flavor out of the mushrooms. Since that flavor will be transferred to the broth, you can correct the loss of flavor by using some of the mushroom broth in your recipe.If you plan to use your mushrooms in soup, you can also save time by skipping the reconstitution process. Just add them to the soup pot in their dried form and they’ll reconstitute as the soup cooks. The only drawback to this method is that your soup could turn out a bit gritty since you won’t be soaking and rinsing the mushrooms first. This poses more of a problem with grittier mushrooms, like morels, than it does with not-so-gritty mushrooms, like chanterelles.How to Store Dried MushroomsDried mushrooms are shelf-stable and take up little space, making them easy to store in an airtight container in your pantry. Reconstituted dried mushrooms can be stored in the fridge for two to three days or frozen. Mushroom broth will keep in the refrigerator for up to three days or frozen for three months.https://www.thespruceeats.com/how-to-substitute-dried-mushrooms-for-fresh-mushrooms-1388871

We are a small family business located in northern Michigan. Our journey into the woods to find elusive gourmet mushrooms began early in life for us, but it really began to take off several years ago when a family member shared a variety of wild mushrooms for us to sample. Among them were Black Trumpets, and that was all it took! We fell in love, and began venturing out to the woods with our 8 children in tow. We collected mushrooms, took spore prints, and researched day and night. We scoured books and online resources to learn all that we could, and ultimately earned our certification in wild mushroom identification through the State of Michigan. This would allow us to be able to sell our foraged goodies, which was perfect, as our bounties became more than we could consume, preserve, and gift to friends and family. Thus began our adventures with Taste of the Earth. All of our wild plants and mushrooms are harvested by our family of experts, and carefully inspected every step of the way to verify identity and quality - from harvesting, to processing and packaging. We never outsource, and take great pride in the fact that our products are found in the deepest reaches of the remote forests of northern Michigan - far from roads, businesses, cities, and homes.Sustainable foraging practices are at the forefront of what we do. We prioritize forest locations that are marked or scheduled to be clear cut in the near future for the bulk of our foraging. Especially for items like Chaga and Wild Ramps, as these take a bit of time to grow, and may easily be harmed if over-harvested. We always leave more than we take, and are careful not to harm the trees, substrate, mycelium/mychorrizal networks, rhizomes, etc. while harvesting the fruits.We are excited to share our bounty with you! Feel free to take a peek at the varieties we have to offer, and reach out if you have any questions!

Taste of the Earth

Dried Black Trumpets (Black Chanterelle Mushrooms)

The Black Trumpet mushroom is in the Chanterelle family. Some consider it to be the best Chanterelle because of its aroma and wonderful flavor. Our Black Trumpet Mushrooms are picked fresh from the hills of Mendocino County.

Mendocino Wild Foods is located in the heart of Mendocino County, California. We strive to provide the best quality wild food that Mendocino has to offer. We offer Ocean Foods like Smoked Salmon, Smoked Cod, and Canned Dungeness Crab. We Offer Many Different types of Mushrooms that grow wild in the Giant Redwood Forest in Northern California.

Mendocino Wild Foods

Produce

Nuts

Wild Foraged Hickory Nuts (Shelled)

Shelled Wisconsin shagbark hickory nuts for sale, mostly pieces, in a vacuum sealed zipper bag. Organic, wild foraged, wildcrafted and harvested during the 2022 season.FREE Shipping!

Weight

We are one of the few sellers of wild shelled shagbark hickory nuts. All of our hickory nuts are wild foraged only relying on what nature provides in a given year. Hickory trees are masting trees only producing large crops of nuts every 2-3 years. This allows nature to guide us to different areas year to year as to not over harvest one particular area.

Hickory Nuts Direct

Food Products

Syrup

Fermented Pinebud Syrup

We are forever grateful to all of the adventurous foragers who have worked with conifers for many generations and helped guide us with their methods of producing this age old highly valued syrup.&nbsp;We macerate our pinebuds in a blend of&nbsp;sugars for over forty days to truely extract the prime forest essence into our fermented pinebud syrup.&nbsp;It will add a very uniquely deep woods notes to your vinaigrettes, custards, and deserts. Experiment with this as a substitute for your favorite non alcoholic spirits as well while truely bringing the forest to the table. Each bottle is 6fl oz.

We acknowledge and respect that S.C Specialties is located on the indigenous land of the Lenape First Nation and recognize the peoples who have lived and continue to live on these lands. Our farm is where we aim to leave a forest in our footsteps. My name is Sergio and have been working in the restaurant kitchen world for over ten years, feel very passionate about what I grow and am very excited to showcase our high quality foods to arrive directly to your door. We are always exploring different ways to restore our forest ecosystem, build soil, and preserve water quality while producing food, medicine and materials. We steward 40 acres of preserved land and are actively creating a forest nursery, operate a small scale apiary, multiple food production sites including our log cultivated mushroom yard and many sansai vegetables which we grow under the forest canopy. We are happy to answer any of your questions with full transparency about any of our sustainability farm practices for everything we grow and forage. If you are looking for something special that is not listed on our page please feel free to reach out. We would like to thank you for looking at our store and look forward to working with you.

S.C. Specialties

Preserved, Canned Goods

Pickled Fiddleheads

Our sustainably harvested fiddleheads (Matteuccia struthiopteris) come from pristine private lands in Wisconsin and are nestled among the trees and the waterways. These unique spring delicacies only are harvest size for a few days each year, so we keep a close eye on them! Pickled fiddleheads are the perfect way to preserve and enjoy the special flavor the ostrich ferns' tender young leaves have to offer. Enjoy as a side, in bloody mary's and right out of the jar!16 oz jar

<h2>Wild Sourced, Foraged &amp; Handcrafted Foods</h2>We source, farm, and forage all our foods &amp; specialty ingredients. All of our handcrafted products are made in collaboration with local chefs, and made in small batches- because we believe it simply makes better food. We specialize in wild foods, syrups, honeys, sauces (and boutique CBD products at our sister company SIN Cannabis). Look for us at specialty food stores. Or, have them shipped right to you.

Sourced in Nature

Alliums

Black Garlic (2 Whole Bulbs)

Aged in a humidity and temperature controlled environment, black garlic has a unique and robust flavor unlike any garlic you have ever had.Flavor: Balsamic, tamarind, soy sauce, umamiUses: Condiments, stews and soups, sauces, on bread and pizza

Spices, Seasonings, Herbs

Sylvan Salt

Sylvan Salt is a little bit like everything seasoning of the woods. The ramps add that funky onion flavor we all love, and the nettles bring in a seaweed like essence. Coupled with our North Carolina foraged wild mushroom blend, this seasoning is awesome for popcorn, soups like miso, dressings, rubs, and even in salads, avocado toast, and on all kinds of meats. Make cooking wild and fun with Wild Goods! Ingredients: Sea Salt, Ramps, Woods Nettle, Chicken of the Woods, Brick Caps, Lions Mane, &amp; Oyster Mushrooms1 oz.

Wild Goods has been providing fine foraged mushrooms and edibles to the Western North Carolina area in Asheville and Sylva, N.C. for the last five years. With their combined experience, Wild Goods has over 20 years of foraging under their belts and have taught thousands of people the basics of sustainable foraging, wildcrafting, and safe mushroom practices.Please reach out to us if you have any questions at all, or are looking for a specific species. Local pickup available, or overnight shipping. <a data-mce-href=http://www.wildgoods.org" href="http://www.wildgoods.org">Visit our home page here</a> to learn more about who we are our practices background and more. Recently, their truffle dog Eva has begun to dig up the most wonderful native truffles, and we are excited to see what she brings us next!

Wild Goods

Pickled Ramp Bulbs

We sustainably forage ramps, (Allium tricoccum) in Wisconsin on privately managed lands.  These late season bulbs are absolutely delicious as pickles, and are thus able to be enjoyed off season!  Perfect for that garlic/onion flavor you crave.  Delicious in bloody mary's and to substitute where you'd use pickles.  Try slicing them and adding to sandwiches/bagels or even using as a garlic substitute in your favorite recipes. 16 oz jar

Vinegar

Maple Sap Vinegar 

We must pay homage to the Anishinaabe Nation of what is now southern Canada as they are known for their cultivation of wild rice,maple syrup and were the first people to make maple vinegar. The maple sap begins at the sugar maple tree and with the help of a living culture ends as a vinegar that has a rich,syrupy flavor with just a hint of sweetness. Just the right amount of twang for your next BBQ mop sauce or that maple vinaigrette you've been meaning to make. Add it to your pantry of secret ingredients. Each bottle of our small batch maple sap vinegar is 12oz.

Explore wild &
unique foods

Explore Foraged

Stay in the loop for all foraged updates

Hank’s picks

Dried Yellowfoot Chanterelles

Dried Butter-foot Bolete Mushroom Halves

Black Trumpet Mushrooms - Dried

Dried Black Trumpets (Black Chanterelle Mushrooms)

Wild Foraged Hickory Nuts (Shelled)

Fermented Pinebud Syrup

Pickled Fiddleheads

Black Garlic (2 Whole Bulbs)

Sylvan Salt

Pickled Ramp Bulbs

Maple Sap Vinegar

Explore all products

Grow, eat & sell
with foraged

Explore wild &unique foods

Explore Foraged

Stay in the loop for all foraged updates

Hank’s picks

Dried Yellowfoot Chanterelles

Dried Butter-foot Bolete Mushroom Halves

Black Trumpet Mushrooms - Dried

Dried Black Trumpets (Black Chanterelle Mushrooms)

Wild Foraged Hickory Nuts (Shelled)

Fermented Pinebud Syrup

Pickled Fiddleheads

Black Garlic (2 Whole Bulbs)

Sylvan Salt

Pickled Ramp Bulbs

Maple Sap Vinegar

Explore all products

Grow, eat & sellwith foraged

Explore wild &
unique foods

Grow, eat & sell
with foraged