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Mikuni Wild Harvest
Chef's Blend Mushroom Mix

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The ancient art of mushroom foraging is an honored" if occasionally perilous" pastime throughout Europe and Asia, where amateur mycologists race each other into the woods at the start of each season in search of their favorite specimens. Stateside, Tyler Gray does the dirty work for you" literally" with his hand-picked selections of the best seasonal varieties, including hen of the woods, brown and white hon shimeji, king erengi, baby blue oyster, chanterelle, hedgehog, and yellowfoot mushrooms. You don't even need to crack out the scrub brush or worry about overwashing: Each selection arrives prepped, cleaned, and ready to cook.

Because these mushrooms are foraged to order, availability may change and the price may fluctuate.

Here's what you get:

  • Tyler Gray's hand-picked selection of peak-season mushrooms, prepped and ready to cook
  • 12-oz. blend of seasonal mushrooms may include an assortment of: hen of the woods, brown hon shimeji, white hon shimeji, king erengi, baby blue oyster, chanterelle, hedgehog, and yellowfoot mushrooms
  • Selection varies daily, according to the whims of Mother Nature
Additional Information
artisan pic
Mikuni Wild Harvest California and Oregon

Co-founder Tyler Gray began his foraging career as a child while gathering brambleberries (and escaping bears) in the forests of British Columbia. Throughout his many early adventures—which include diamond mining and driftwood scavenging—his passion for food foraging never waned. He's now the trusted forager for the country's top chefs.

From the Source Estimated Delivery: May 30 2013 - Jun 5 2013

All fresh produce will be shipped overnight in a special box that can be used to store the mushrooms.

 

Season's Greetings

Meet Tyler Gray, a seasoned professional forager and the founder of Mikuni Wild Harvest, whose sustainably harvested products have achieved a cult following among chefs across North America. “Mikuni,” the fusion of two Japanese words, translates as “Beautiful Forest,” an apt homage to the natural environment in which the company’s meticulously sourced products grow. Over the past ten years, Mikuni has become a leading supplier of foods found exclusively in the wild (Mario Batali’s signature mushroom carpaccio is made exclusively from Mikuni porcinis). Mirroring the trend of farm-to-table restaurants that change their menus regularly to capture each season’s bounty at the very peak of freshness, this assortment of wild mushrooms changes on a daily—yes, daily—basis.

You Need to Know

What's Included

  • Tyler Gray's hand-picked selection of peak-season mushrooms, prepped and ready to cook
  • 12-oz. blend of seasonal mushrooms may include an assortment of: hen of the woods, brown hon shimeji, white hon shimeji, king erengi, baby blue oyster, chanterelle, hedgehog, and yellowfoot mushrooms
  • Selection varies daily, according to the whims of Mother Nature

Use and Care

  • Store mushrooms in the refrigerator in their original packaging
  • Keep mushrooms dry until ready to use
  • Mushrooms will keep in the refrigerator up to one week before they begin to dry out

Method of Production

  • Cultivated and harvested using sustainable methods

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.