Blog | Weekly Specials

The Mighty Mushroom

Whether they’re found in our Northwest forests or grown on local mushroom farms, our abundant mushroom selection is brimming with flavor and potential. While many of our Pacific Northwest-grown fruits and veggies are slowing down for the season, many mushrooms make their seasonal debut just in time for the holidays.

Chanterelle

Subtle, meaty and nutty flavor with the aroma of apricots
Wild grown in our Pacific Northwest woods
Sautée and pair with cured sausage and cheese
Available through mid-December

Shiitake

Earthy flavor that when cooked, unlocks a garlic-pine aroma
Grown on local farms
Include as an option in an omelet bar for house guests

Oyster

Mild flavor with a slight seafood taste
Grown on local farms
Pairs well with egg dishes such as an egg strata

Portabello

Complex flavor resembles that of meat
Grown on local farms
Use as an alternative to meat in burgers, side dishes or gravy

Crimini

Mild and slightly earthy flavor
Grown on local farms
Very versatile. Can be eaten raw or sautéed. Try atop a pizza.

White/Button

Mild flavor when raw, fragrant and meaty when cooked
Grown on local farmsa
Small size makes them perfect for skewers or served whole in soups

Recipe Ideas:

Mushroom Wellington Cups

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Chanterelle Chowder

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