Mikuni Wild Harvest
Local Mushrooms, Chanterelle
Product code: PR215546LPN
$9.99
$7.99
for 1/4lb (113g) Bag
SAVE $2.00 (20% OFF)
Vegan/Dairy Free Vegan/Dairy Free GMO Free GMO Free
About the product

Chantrelle mushrooms are golden in color, with a soft texture and slightly fruity aroma. They are known to the Italians as Girolle and in German they are called Pfifferling. Wherever they are harvested they are prized for their superb flavor.


This product traveled 386 km to reach our warehouse.
Features: GMO Free , Vegan/Dairy Free
General information
Storage Tip: Keep mushrooms in a vented paper bag in the fridge. Enoki mushrooms will last only a few days, while white, oyster, crimini and boletes stay fresh for up to a week. Shiitake and portobello last up to 2 weeks.

Preparation Tip: Mushrooms soak up water which dilutes flavour and destroys nutrients, so to clean, wipe mushrooms with a damp paper towel or mushroom brush. Mushrooms should always be eaten cooked. The mycochitin composition of mushroom cell walls, as opposed to cellulose walls of plant cells, is more difficult for humans to digest. Our stomachs resent indigestible items, and often forcibly reject them without further ado. The cooking process helps break down fungal cell walls, rendering mushroom flesh not only more readily digestible, but also releasing significant nutritional value contained within the cells.

Did you know... Approximately 38000 varieties of mushrooms exist.

Culinary Compatibility: Butter, olive oil, sesame oil, nut oils, creme fraiche, sour cream, goat cheese. Gorgonzola, stilton, boursin or blue cheese. Garlic, chives, wine, fresh herbs and pine nuts.

Health Information: Mushrooms are low in calories and are fat free. They are a good source of pantothenic acid and iron, potassium, zinc, niacin, folate, and selenium.
About the vendor
Mikuni Wild Harvest
Kelowna, BC
They started out as mushroom foragers. Now, Mikuni Wild Harvest owners Tyler Gray and brothers Tim and Gord Weighill are purveyors of organic, sustainable foods coveted by celebrated chefs across North America.

Raised in Sechelt, B.C., Tyler's foraging ways were imparted to him at a young age thanks to the close relationship he has with his mother, and his farming, hunting and gathering grandparents from Rock Creek, B.C. He heard about the Weighill brothers, from Nakusp in the B.C. Interior, two brothers who were exporting highly prized matsutake (pine mushrooms) to Japan, and shipping chanterelles and morels to Europe. “I had been on the foraging circuit for a while and knew of them. I was impressed on how they ran their business, cared about people, developed relationships,” Gray recalls. “They were just great people. I came in when there wasn’t much of a domestic market [for mushrooms]. We were—and still are—dismayed that wild North American foraged mushrooms are being exported to other countries, when you can hardly find these treasures here in our own grocery stores.”

Today, Mikuni Wild Harvest has grown into a unique, in-demand B.C. business that's spread to the U.S. that sources and markets foraged foods, specialty vegetables, and exotic fruits together with premium condiments like oils, vinegars, and syrups, and supplies them to North America’s top chefs, including superstars Thomas Keller, Daniel Boulud, Eric Ripert, and our own David Hawksworth, Andrea Carlson, David Gunawan and Pino Posteraro.

As Gray explains, “Foraging gives you a different relationship with nature. You’re more interactive, you’re really engaged, and your eyes are fully open. You see the landscape and the environment with a completely different view. A lot of what we walk by is food. It’s delicious healthy, flavourful, and honest food that you can find anywhere.”

Disclaimer: Information on products may not be 100% as it appears on the website and that you should check the packages before consuming if you have allergies or similar.
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