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      Fiddlehead and mushroom tart

      Spring has arrived along with the first fresh wild product of Quebec, the fiddlehead fern! Fiddleheads have a sweet, grassy, fresh taste that matches perfectly with the blue oysters' smoky and umami flavor.So we grabbed the opportunity to prepare you an easy and quick vegetarian recipe with them. Ingredients: 8 Phyllo dough sheets 2 egg yolks 120g of mozzarella 175g of feta cheese 150g of fiddlehead ferns 150g of blue oyster mushrooms Ground black pepper 2 dl of olive oil Let your frozen Phyllo dough defrost on the counter or in the fridge overnight. There are many ways to prepare fiddleheads but the best one to clean them and keep the texture and freshness of them is to boil them...

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      Grilled cheese with mushroom 'pulled pork' and black garlic

      We love lion’s mane mushroom for its health benefits, flavor, fibery texture and that it gives us an endless possibility in the kitchen! One of our other favorite ways to use it, along with making a steak with it, is to use it to replace pork. In this recipe we are going to share with you how to make ‘pulled pork’ out of mushroom and make a delicious grilled cheese with it.

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      Vegetarian mushroom Shepherd's pie

      There are so many different Shepherd's pie recipes, let me show you my favorite vegetarian one with a bit of twist in it. In this version we would like to show you a mushroom based one.Mushrooms are an excellent source of protein and every mushroom has different flavors and textures that enhance the end result! By replacing butter and milk with a plant-based version, and the Worchester sauce with soy sauce you can easily make this recipe vegan too! Ingredients for 4 generous portions: For the pie: 1 bag of dried mushroom mix 1 onion 2 cloves of garlic 3 stalks of celery 2 Tbsp of oil 500 ml of the mushroom rehydrating water as broth 150 ml of red...

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      Vegan mushroom cream soup

      In my next post, I wanted to create a recipe that’s quick, easy, vegan and mainly focuses on the flavor and texture of mushrooms!  To make this simple but outstanding soup, I used:Black Pearl King for its earthy flavorYellow Oyster to add some smoky touch to itGolden Enoki not only for its peppery taste, but because once it’s cooked than blended, it gives the dish more of a creamy textureAnd lastly, I added some Chestnuts for their nutty flavor. The mushroom bouquet’s other half will be used later as a decoration on the soup. Even after sauteeing it, they stay crispy!

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