Mushrooms & Wild Edibles

Fresh Wild Mushrooms & Exotic Varieties — Buy Online in the UK

Wild and exotic mushrooms bring flavour, texture, and depth that cultivated supermarket varieties simply cannot match. FINE & WILD stocks a changing selection of the finest seasonal wild mushrooms — ceps, girolles, morels, chanterelles, trompettes — alongside year-round cultivated exotics like maitake, shiitake, king oyster, and cordyceps. We also carry dried mushrooms and wild edibles for when fresh isn't in season.

Our range changes with the seasons. Some mushrooms appear for just a few weeks each year, others are available year-round. Check the collection above for what's in stock now.

Wild Foraged Mushrooms

Wild mushrooms are foraged from forests and woodlands, their availability dictated by weather, season, and location. They cannot be factory-farmed. This scarcity is part of what makes them special — along with flavours and textures that cultivated mushrooms can't replicate.

Ceps (Porcini)

The king of wild mushrooms. Ceps (Boletus edulis), known as porcini in Italy, are prized for their rich, nutty flavour and dense, meaty texture. They grow wild under oak and pine trees and are instantly recognisable by their thick stems and broad brown caps. Ceps are outstanding sautéed in butter, sliced into risottos, or dried and ground into powder for year-round use. We often sell them halved to ensure they reach you in perfect condition. A chef's tip: score a crosshatch pattern on the cut side to help them cook evenly and absorb more flavour. Season runs primarily from late summer through autumn, though availability varies year to year.

Girolles

Girolles are among the most beautiful wild mushrooms — golden-yellow, trumpet-shaped, with a delicate fruity aroma and a flavour that's subtly peppery and apricot-like. They're excellent sautéed simply in butter, folded into cream sauces, or served alongside poultry and fish. Girolles and chanterelles are closely related and often referred to interchangeably, though true girolles (Cantharellus cibarius) have a slightly more refined character. Handle gently — they're delicate. Season runs from early summer through autumn.

Chanterelles

Close relatives of girolles with a similar trumpet shape but typically more robust. Chanterelles have a mildly peppery, earthy flavour and a firmer texture that holds up well to cooking. They're versatile — excellent in sauces, on toast, with eggs, or as a garnish for game and poultry. Like girolles, they're best cleaned with a brush rather than washed. Season overlaps with girolles, primarily summer through autumn.

Morels (Morchella)

Morels are one of the most coveted wild mushrooms in existence. Their distinctive honeycomb-like caps and hollow stems are unmistakable, and their flavour is intensely earthy and complex with nutty undertones. Morels excel in cream sauces, risottos, and as an elegant accompaniment to veal, poultry, and fish. Their honeycomb structure can trap dirt, so clean carefully with a brush. Morels appear in spring — typically March to May — and their arrival is one of the most eagerly anticipated moments in the culinary calendar. We carry both fresh morels in season and extra-quality dried morels year-round.

Trompettes de la Mort (Black Trumpets)

Despite their ominous name — "trumpets of death" — trompettes are delicious, with a deep earthy flavour and subtle fruity notes. When cooked, they develop a chewy yet tender texture and their trumpet shape holds sauces beautifully. Particularly good in creamy pasta sauces, with scrambled eggs, or as a garnish for poultry and game. Season is primarily autumn, though they can appear from late summer depending on conditions.

Pied Bleu

Pied bleu (Lepista nuda), also known as wood blewit, is a striking wild mushroom with a violet-blue hue that fades to brown as it matures. The flavour is mild and slightly perfumed with a tender, meaty texture. They work well sautéed, in risottos, or mixed with other wild mushrooms. A less well-known variety that deserves more attention. Available in autumn and early winter.

Cultivated Exotic Mushrooms

Unlike wild mushrooms, cultivated exotics are available year-round, offering consistent quality and supply. These aren't ordinary button mushrooms — they're specialist varieties grown for flavour, texture, and culinary interest.

Cauliflower Mushroom (Sparassis Crispa)

An extraordinary-looking fungus resembling a head of pale cauliflower or a sea sponge. Cauliflower mushrooms have a mild, nutty flavour and a distinctive crisp, noodle-like texture that's unlike any other mushroom. Excellent torn into pieces and sautéed, added to soups, or used in stir-fries. 

Maitake (Hen of the Woods)

Maitake has a rich, earthy, umami flavour and a deep, almost beer-like aroma. The feathery, layered fronds become beautifully crispy when fried — serve simply with garlic and ginger, or use in Asian-inspired dishes, tempura, and stir-fries. One of the most versatile exotic mushrooms.

Baby Shiitake

Compact, flavourful shiitake with firm caps and concentrated umami character. Excellent in soups, noodle dishes, stir-fries, and anywhere you want a savoury depth. A staple of Japanese and East Asian cooking, and increasingly valued in European kitchens.

Baby King Oyster

Thick-stemmed mushrooms with a mild, slightly sweet flavour and an exceptionally meaty texture. The stems are the star — slice thickly and sear until golden for a satisfying, almost scallop-like bite. Excellent grilled, roasted, or pan-fried.

Buna-Shimeji (Brown Beech)

Small, clustered mushrooms with a slightly crunchy texture and a mild, nutty flavour. Best cooked — raw shimeji can be bitter. Excellent in stir-fries, soups, noodle bowls, and as part of mixed mushroom dishes. A Japanese kitchen essential.

Cordyceps (Cordyceps Militaris)

Striking orange, club-shaped mushrooms with a mild, slightly sweet, earthy flavour. Cordyceps have a long history in traditional Asian medicine and are increasingly valued for their culinary qualities. Excellent in broths, soups, stir-fries, and teas. Their vibrant colour makes them a distinctive garnish.

Mushroom Mixes

For the easiest way to cook with variety, we offer two curated mushroom mixes. The Woodland Mushroom Mix brings together a seasonal selection of wild and semi-wild varieties — ideal for fricassées, risottos, and pasta. The Exotic Mushroom Mix combines maitake, baby king oyster, cordyceps, baby shiitake, and hon shimeji for Asian-inspired cooking, noodle soups, and stir-fries.

Wild Edibles

Alongside mushrooms, we stock foraged and artisan wild edibles that complement the range. Piemonte Roasted Hazelnuts IGP are shelled, roasted, and ready to use — outstanding in salads, with cheese, or in baking. Périgord Walnuts AOP are among the finest walnuts in the world, prized for their rich, buttery flavour and protected by French AOP status.

Mushroom Seasonality Guide

Mushroom	Type	Season	Flavour Profile
Ceps (Porcini)	Wild	Late summer – autumn	Rich, nutty, meaty
Girolles	Wild	Summer – autumn	Delicate, fruity, peppery
Chanterelles	Wild	Summer – autumn	Peppery, earthy, firm
Morels	Wild	Spring (March – May)	Intensely earthy, nutty, complex
Trompettes	Wild	Autumn	Earthy, subtly fruity
Pied Bleu	Wild	Autumn – early winter	Mild, slightly perfumed
Cauliflower Mushroom	Wild	Autumn	Mild, nutty, crisp texture
Maitake	Cultivated	Year-round	Rich, earthy, umami
Baby Shiitake	Cultivated	Year-round	Savoury, umami, firm
Baby King Oyster	Cultivated	Year-round	Mild, sweet, meaty
Buna-Shimeji	Cultivated	Year-round	Nutty, crunchy
Cordyceps	Cultivated	Year-round	Mild, sweet, earthy

How to Prepare Wild Mushrooms

Mushrooms are extremely porous and should have as little contact with water as possible. Clean with a dry brush wherever you can. Ceps and morels can be briefly agitated in ice-cold water if needed, then dried immediately on kitchen paper. Girolles, chanterelles, trompettes, and maitake should be brushed only — trim any tough stems before use. Morels need careful brushing as their honeycomb structure traps dirt. Keep trimmings from maitake stems for stock.

For cooking, simplicity wins. A hot pan, good butter, a splash of white wine, and fresh herbs are all most wild mushrooms need. Add firmer varieties like ceps first, followed by more delicate types like girolles and chanterelles. Season, serve on sourdough, with eggs, or as a generous garnish for risotto.

Buying Fresh Mushrooms in the UK

FINE & WILD sources wild mushrooms from trusted foragers and suppliers, and cultivated exotics from specialist growers. Everything is quality checked by hand before dispatch. Fresh mushrooms are delivered via next-day courier — orders placed before 2pm are dispatched the same day. For orders over £225, weekday delivery is complimentary. Because wild mushroom availability depends on season and weather, our stock changes regularly — what you see listed is what's available now.