Pied Bleu, Fresh- Trompette de la Mort, FreshTrompette de la Mort is French for "Trumpet of death." This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark gray to black. The flavour is rich, deep and somewhat nutty. Also called Black Chanterelle and Horn of Plenty, these mushrooms can b...Out of stock
- Girolles, FreshFrom £18.95
- Enoki Mushrooms, Fresh, 300g£7.25
- Wild Mushroom Mix, FreshFrom £22.00
- Cultivated Mushroom Mix, Fresh, 1kgFrom £22.75
- Yellow Leg Chanterelles, FreshThe flavour of Chanterelles are distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough...They are known to the Italians as Girolles, ...Out of stock
- Shiitake Mushrooms, 500g£8.95
- Grey Oyster Mushrooms, 1kg£12.95
- Golden Enoki, Fresh, 400g£9.50
- King Oyster Mushrooms, Fresh, 500g£9.95The 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 specimen and is even used to decorate tables!! Great value for money, the King Oyster is a delicious alternative to th...
- Hon Shimeji Mushrooms, 300g£8.50As 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 to digest in this form. Cooked however, it's a delight with a nutty flavour and a firm texture that makes i...
- Portobello Mushrooms, 1.5kg£13.10You can't beat a classic dish, and the hallmark of a great stuffed mushroom is the renowned Portobello Mushroom. Tender and meaty, Portobello mushrooms are firm favourite as a meat-free starter. Preparing a stuffed Portobello mushroom is simple and quick; chop up the stalk and flash fry with butter,...
- Paris Brown, Fresh, 3kg£19.75The 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 tossed into salads. Or simply marinate in olive oil, garlic, pepper, and a little chopped chilli (don'...
- Cauliflower FungusAlso known as wood cauliflower, this yellow-white lacy fungus is popular in China and Japan. Its extra rich flavour, redolent of woody forest, is wonderful as the star of a dish or used to add nuttiness and depth. Wash thoroughly to remove any grit then slice into pretty cross sections and fry ...Out of stock
- Mousseron Mushrooms, FreshMousseron, also known as mushroom scythe, and scotch bonnett, are delicious small mushrooms grown wild in France. Famous for being the fairy rings� mushrooms, mousseron have a deep golden hue with lacy, deep gills and long delicate stems. The flavour is full, rich and nutty and their textur...Out of stock
- Morels, FreshFresh morel mushrooms are a delightful sight at the start of spring. They are beautiful to look at and the taste is just out of this world. They vary in colour from light to dark brown and look like little walnuts. They are delicious cooked in a rich, reduced chicken stock sauce finished with c...Out of stock
- St George Mushrooms, FreshSt George's mushrooms start appearing in April around St George's day. They are a strong tasting and strong smelling mushroom and are quite meaty in texture. They work well with eggs and chicken in particular, so a spring omelet with wild asparagus and St George's mushrooms makes a delicious seasona...Out of stock
- Pied de Mouton, Fresh
- Porcini Mushrooms, FreshPorcini mushrooms, also known as ceps, are the king of all mushrooms. They are meaty, rich and very versatile. They work best cut up in slices and pan fried in olive oil and butter. Finish with a chiffonade of parsley and a touch of truffle oil. Serve on sourdough toast and you will be very happy.Out of stock
Here at Fine Food Specialist we source a wide variety of fresh mushrooms throughout the year. Although wild mushrooms are at their peak season in Autumn with a plethora of varieties to choose from , springtime also offers the wonderful seasonal delights which appear in the form of wild morels. Our selection of wild and cultivated mushrooms offers something special for every palate.
Fresh mushrooms are versatile as an accompaniment, addition or a main ingredient. The possibilities are endless - grilled, stuffed, breaded, fried, roasted, braised and sautéed, to name just a few. Why not experiment with some of our more unusual options too?
Classic porcini mushrooms, also known as ceps, are meaty, rich and very versatile. Mild peppery wild chanterelles are known to Italians as girolles – an indulgent treat with griddled scallops and a drizzle of port wine sauce.
Fresh morel mushrooms appear in spring and are delicious cooked in a rich, reduced chicken stock sauce and cream. The firm texture and subtle flavour of fan-like oyster mushrooms renders them ideal for stir-fries, whilst king oysters are a wonderful alternative for porcini when seasons overlap. Nutty Paris brown mushrooms make a great raw accompaniment, marinated in olive oil, garlic, pepper, and with a little chopped chilli, or try slow roasted hon shimeji mushrooms, proving as a tasty addition to summer salads.
For something a little different, try pied bleu mushrooms with strongly flavoured vegetables such as onions and leeks. Or add light tasting peppery ‘pied de moutons’mushrooms, in slow-cooked casseroles and soups. Japan's tasty, slightly chewy shiitake mushroom is perfect for clear soups and nimono (simmered dishes). Enoki mushrooms are also highly prized in Asian cooking and are wonderful added to a miso soup. For a treat, try our mixes to savour three varieties of seasonal wild mushrooms or a bag of four delicious cultivated mushrooms.