Field guides · Culinary varieties
Forage Journey is your field guide to the gourmet mushrooms we grow, gather and cook — every variety identified, described and ready to bring home to your table.
— The Varieties
A preview from the catalog — each variety profiled with its character, its kitchen uses and the care it asks for.
01 / Variety
The Grill’s Favorite
Agaricus bisporus
The grand statement of the cultivated mushroom world — broad, dense and deeply savory. Slow heat coaxes out a meatiness that has made it the centerpiece of countless summer tables.
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02 / Variety
A Texture Like No Other
Hericium erinaceus
Cascading white spines instead of gills, and a tender, shredable flesh often compared to shellfish. Sliced thick and seared in butter, it is the mushroom that converts skeptics.
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03 / Variety
The Golden Wild One
Cantharellus cibarius
The wild mushroom of summer oak forests — golden, apricot-scented and firm of flesh. It arrives with the first rains and disappears quietly, never cultivated at scale, only found.
Shop this variety →— Our Standard
We are a small team of cultivators, identifiers and cooks. Our varieties are grown and gathered to a single standard — careful, generous and field-proven.
Nothing enters our collection unidentified. Each variety is confirmed by our lead forager against field references — because with mushrooms, certainty is the whole game.
We clearly separate what can be reliably grown from what can only be gathered. Wild varieties arrive with their season, habitat and look-alike warnings documented.
Our varieties are picked at peak and packed the same day, so the texture and aroma you read about here is exactly what arrives at your door.
Twelve varieties, each with its own character and kitchen use. Browse the full collection and find the mushrooms your table has been missing.
A mushroom teaches patience: it was mycelium long before it was a meal. Learn the forest first, and the table takes care of itself.— From our field journal, first entry
— Field Notes
Short, practical entries from the woods and the kitchen — the habits that keep a basket honest and a meal excellent.
Mushrooms breathe. Kept loose in a paper bag in the coldest part of the refrigerator, most varieties hold their texture for five to seven days. A sealed container turns them slimy within two.
Spore surface, stem attachment and substrate. Confirm all three against a trusted field guide before a mushroom even considers your basket — and when in doubt, leave it growing.
Start mushrooms in a hot, dry pan and let them release and reabsorb their own moisture. Only when the pan is glossy and the edges brown does butter — and salt — earn its place.