Extremely rare and beautiful Polyozellus atrolazulinus, or the Blue/Black Chanterelles were foraged from a secret spot near Lolo, Montana in the fall of 2022.

To prepare this one-of-a-kind seasoning mix we dehydrate the mushrooms in the late summer sun, re-hydrate, and cook the mushrooms thoroughly before dehydrating in a dehydrator, yet again. Then we combine the cooked and dehydrated mushrooms with pink Himalayan sea salt, peppercorns, thyme, red pepper flakes, mustard seeds, and a few drops of natural liquid smoke to enhance the naturally smoky flavor of the Blue Chanterelle. Preparing the mushrooms in this way makes our Smokey Blue Chanterelle spice mix ready to consume on popcorn or sprinkled over eggs. We harvest this mushroom, and all our foraged goods, ethically, sustainably. with intention, and extreme gratitude.

More information about this rare mushroom-

P. multiplex contains the bioactive compoundpolyozellin, shown to have various physiological properties, including suppressive effects on stomach cancer. -Wikipedia

P. multiplex contains the bioactive compoundpolyozellin, shown to have various physiological properties, including suppressive effects on stomach cancer. -Wikipedia

*We make no health claims with this product.

*The 2021 Local Food Choice Act specifically exempts homemade food from the state’s licensing, permitting, inspections, and labeling requirements. Although there are no specific homemade food labeling requirements, but all producers must make clear to consumers that the food has not been “licensed, permitted, certified, packaged, labeled, or inspected per any official regulations.”