Specialist Mushrooms

Normally only available from July to November, careful flash freezing ensures that you can use these wild mushroom beauties all year round. Girolles, also known as winter chanterelles, are one of t...

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The King Oyster mushroom develops a thick, white flesh that is firm-textured and meaty from the base to the cap. Also referred to as the King Eryngii, the King Oyster is a beautiful specemin and is...

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The Paris brown mushroom is a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture. One of the few mushrooms that can be eaten raw, it is fantastic thinly sliced and...

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The blue hued stem of this delicious mushroom is what gives the Pied Bleu it's name: blue foot.

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You can't beat a classic dish, and the hallmark of a great stuffed mushroom is the renowned Portobello Mushrooms. Never wash a mushroom, just wipe carefully with a tea towel, and always chop up the...

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Fine Food Specialists is delighted to give you the opportunity to try a mixed bag of our delicious cultivated mushrooms. You will get a mixed bag of 4 types of whatever mushrooms are available wh...

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From the exclusive mushroom and truffle producer Gauguin, this rich flavourful cep mushroom powder will give an autumnal kick to any soup or casserole. You can use it for souffles, savoury creme b...

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Asian chefs prize the Enoki mushroom for the magical taste it imparts to foods.

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Girolles, also known as Golden Chanterelle mushrooms are one of the most prized and sought after of Wild Mushrooms. They taste exquisite and have an apricot like aroma. Available all year round fr...

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With a subtle flavour and toothsome bite, oyster mushrooms can be grey veering to yellow or pink in colour. They have a distinctive fan-like shape and their firm texture makes them ideal for stir ...

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As with so many mushrooms, the joy of the Shimeji mushroom lies in its subtlety.  As beautiful as it is delicate, this mushroom should not be eaten raw; it has a deeply bitter taste and is hard t...

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At just 3 to 5 cm these small morels are in a class of their own. An unusual wild mushroom, Morels appear in the spring unlike their counterparts which begin to arrive with the early autumn rains....

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Mousseron, also known as Mushroom Scythe, and Scotch Bonnett, are delicious small mushrooms grown wild in France. Famous for being the “fairy rings” mushrooms, Mouserron have a deep golden hue...

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The Pied de Mouton season is usually October to February. These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de...

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A widely popular wild mushroom, the Porcini, or the French know them as ceps, the Germans as steinpilz, and the Italians know them as porcini, in the Uk they are often referred to as king Bolete. D...

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Dried Scottish Girolles from Fine Food Specialist are smaller than their U.S. cousins, and more desirable to chefs. Once re-hydrated, they swell 4/5 times their dry weight. Perfect with Turbot, o...

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Japan's most well-known mushroom is the delicious shiitake. This flavoursome, slightly chewy mushroom is believed to have many properties beneficial to the health and contains significant quantitie...

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Drying mushrooms is the traditional way to preserve them for when they are out of season, and the best way of drying mushrooms is to dry small whole mushrooms, just like these small whole morels, d...

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The French nickname for Ceps is Bouchon, meaning cork. These are small ceps (or Porcini) and have a more delicate flavour. Flash frozen to keep all the flavour and texture intact these are a fre...

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St Georges start appearing on 23rd April on St Georges day! They are a strong tasting and strong smelling mushrooms and are quite meaty in texture. They are known to work well with eggs and chicke...

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The Trompette de la Mort, is also called the black chanterelle, horn of plenty and trumpet of death, is a wild seasonal mushroom that dries to produce a rich nutty flavourful mushroom on cooking.

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An extremely popular wild mushroom, the Porcini, also known as Ceps are meaty and full of flavour. They are my favourite mushrooms of all. I like to serve them on toasted bread, cut to the size of...

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Fresh morel mushrooms are a delightful sight at the start of Spring. They are beutiful to look at, and the taste is just out of this world...They vary in colour from light to dark brown and look l...

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A great chance to savour 4 different types of our finest wild mushrooms. 4 types of whatever is available when you order, just ring us to find out what we have on the day. Perfect for Spring lunch...

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This is a delightful jar of pure magic. Packed with Porcini mushroom and the wonderful truffle scent, this sauce is extremely versatile. You can use it to flavour different pasta dishes or to boos...

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Perfect for a mushrooom risotto, the sweet girolles will compliment the more earthy yet subtle flavour of the Morel. Available all year round, this mushroom mix is useful to have in your larder.

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Dried Porcini are amazingly good value when you compare the price to when they are fresh. When dried, they retain their flavour very well and infact intensify in flavour. Perfect used in sauces, s...

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Delightful for a wild mushroom pasta or chargrilled toast topped with wild mushrooms and hollondaise. These wild mushrooms are dried at source and are available year round. An important addition t...

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Golden Enoki are more exotic and harder to come by than their white cousins. They have a crunchy texture and fruity flavour. They are excellent deep fried in batter and served as a tempura garnish...

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Porcini mushrooms, also known as Ceps are the king of all mushrooms. They are meaty, rich and very versatile. I find they work best cut up in slices and pan fried in olive oil and butter. Finish wi...

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