CHANTERELLES
WHAT'S NEW
l FRUITS
l VEGETABLES
l HERBS
1 MUSHROOMS (L-Z)
SPECIALTIES
l SALES/SHIPPING
1 SHIPPING CONTAINERS
l GO HOME
MUSHROOMS
BEAR'S HEAD (POM POM)
BLACK TRUMPET(Horn of Plenty): These are common in oak and beech forest in the Northern hemisphere. The season is from late late summer to late autumn. Excellent when simmered or sauteed slowly.
BUTTON (AGARICUS BISPORUS): This is the most widely used mushroom variety. The flavor is mild and intensifies when cooked.
CAULIFLOWER: Widespread in the Northern hemisphere, cauliflower mushrooms can grow up to fifty. They have a spicy fragrance and are good in soups and casseroles, but they needs to be cooked thoroughly.
(Gold): Gold chantrelles have a beautiful color to complement its delicate flavor and fruity fragrance. It is excellent fried or roasted.
(White): White chantrelles tend to be meatier and are usually less expensive.
CINNAMON CAP: This mushroom has a naturally moist flesh that is a little sticky. The flavor has a little taste of cinnamom to it.
CHICKEN OF THE WOODS: Grows on stumps. Edible when tender, but always should be cooked. Avoid large once because they are tough. This mushroom can cause stomach upsets sometimes.
CORAL: Common in forests throughout the world. It is a little difficult to clean.
CRIMINI(BROWN): The color can range from light tan to a rich brown. It is more dense and has an earthier flavor than white mushrooms.
ENOKI: The flavor is light with a slightly crunchy texture. It is best used in salads, sandwiches and soups.
HEDGEHOG: Grows in large numbers under deciduous or coniferous trees around damp areas. They have little spines on the underside and thick tough stems.
BLACK HEDGHOG