Once tender they are ready for a quick sauté and can be added to everything, from pasta sauces to soups. Alternatively, the mushrooms can be ground into a powder and used to add a depth of flavor for heartier meats like beef and venison. Packed with umami-laden goodness Wine Forest Wild Foods’ dried porcini elevate the simplest dishes to something extraordinary.

About Wine Forest Wild Foods

As a pioneer in the wild mushroom business, Connie Green founded Wine Forest Wild Foods in 1981 and continues to provide the very best wild and tamed foods available throughout the United States. They forage for some of the most applauded restaurants including the prestigious The French Laundry and proudly provide for many of the country's finest chefs and artisanal markets.

In the current cross-section of food culture where stone-age hunter-gatherer tradition crosses paths with haute cuisine, sustainability is the secret ingredient to Wine Forest Wild Foods. As evidence mounts that mushroom picking actually increases mushroom fruiting, their team is dedicated to gathering and sustaining their trees, having now sourced wild mushrooms from the same crops for the past twenty-six years. We're excited to showcase Wine Forest Wild Foods in the May 2014 box - a true chef's find of an ingredient - and one we hope will shine light on the versatility of the noble mushroom.