out of season

Woodland Mushroom Mix

Name: Woodland Mushroom Mix
Brand: WILD ROOM
SKU: WMM250
Price: 19.50 GBP
Availability: OutOfStock

£19.50

Net: 250g At least 3 seasonal wild varieties in every mix Available autumn through early spring

A changing selection of wild foraged mushrooms — girolles, trompettes, chanterelles, morels and pied de mouton — chosen for contrast and balance. Fry in foaming butter and let the forest do the work, or use as the foundation for a risotto, pasta or omelette with built-in complexity.

A curated selection of wild foraged mushrooms, chosen to give a range of flavours and textures in a single pack. Each Woodland Mix contains at least three seasonal varieties, drawn from girolles (Cantharellus cibarius), trompettes de la mort (Craterellus cornucopioides), chanterelles (Cantharellus spp.), morels (Morchella spp.) and pied de mouton (Hydnum repandum), depending on what is available at the point of harvest. The exact composition changes through the season — no two packs are identical, which is part of the appeal.

This is an accessible way to work with wild mushrooms without committing to a full pack of a single variety. The mix brings together contrasting characters — the peppery brightness of girolles, the smoky intensity of trompettes, the earthy depth of morels, the gentle nuttiness of pied de mouton — so the finished dish has complexity built in. In the kitchen, the mix works best treated simply: a hot pan, butter, seasoning, and very little else. It is equally at home stirred through risottos, folded into pasta, added to omelettes, or scattered alongside roasted or pan-fried proteins.

Origin: France / Northern Europe (varies by season and variety)

Ingredients: Fresh wild mushrooms — a seasonal selection of at least three varieties, typically from: girolles (Cantharellus cibarius), trompettes de la mort (Craterellus cornucopioides), chanterelles (Cantharellus spp.), morels (Morchella spp.), pied de mouton (Hydnum repandum). Exact composition varies by availability.

Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic.

Net: 250g

Cleaning
Wild mushrooms grow in forest soil and each variety has its own cleaning needs. As a general rule, brush all mushrooms gently with a soft, dry brush or cloth to remove loose debris. Avoid washing in water where possible — most wild mushrooms absorb moisture readily. If any specimens are particularly dirty (morels especially), a quick agitation in cold water followed by thorough drying on kitchen paper is fine. Trim the base of stems across all varieties.

For morels specifically, split them lengthways and check for grit inside the hollow cavity. For trompettes, split and check the trumpet for trapped debris.

Pan-frying (the simplest and best method)
The different varieties in the mix cook at slightly different rates, so start with the denser mushrooms (pied de mouton, morels) and add the thinner, more delicate ones (trompettes, girolles) a minute later. Heat a wide pan over medium-high heat, add a splash of olive oil and a knob of butter. Once the butter is foaming, add the mushrooms in a single layer — do not overcrowd. Fry for 3–4 minutes, turning occasionally, until they take on colour and any released moisture has evaporated. Season with salt and finish with a thin sliver of garlic and fresh herbs — flat-leaf parsley, thyme or chives all work well.

Risotto
Sauté the mushroom mix separately as above, then set aside. Build the risotto with shallot, white wine and stock, and fold the mushrooms through in the final 2–3 minutes to preserve their individual textures. Finish with butter and Parmesan.

Pasta
Fry the mix as above, deglaze the pan with a splash of white wine, add a ladleful of pasta cooking water and toss through freshly cooked tagliatelle or pappardelle. Finish with olive oil, black pepper and a scattering of Parmesan.

Omelette
Sauté a generous handful of the mix in butter, season, and fold into a French omelette just before it sets. The variety of textures makes this far more interesting than a single-mushroom version.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A curated selection of wild foraged mushrooms, chosen to give a range of flavours and textures in a single pack. Each Woodland Mix contains at least three seasonal varieties, drawn from girolles (Cantharellus cibarius), trompettes de la mort (Craterellus cornucopioides), chanterelles (Cantharellus spp.), morels (Morchella spp.) and pied de mouton (Hydnum repandum), depending on what is available at the point of harvest. The exact composition changes through the season — no two packs are identical, which is part of the appeal.

This is an accessible way to work with wild mushrooms without committing to a full pack of a single variety. The mix brings together contrasting characters — the peppery brightness of girolles, the smoky intensity of trompettes, the earthy depth of morels, the gentle nuttiness of pied de mouton — so the finished dish has complexity built in. In the kitchen, the mix works best treated simply: a hot pan, butter, seasoning, and very little else. It is equally at home stirred through risottos, folded into pasta, added to omelettes, or scattered alongside roasted or pan-fried proteins.

Origin: France / Northern Europe (varies by season and variety)

Ingredients: Fresh wild mushrooms — a seasonal selection of at least three varieties, typically from: girolles (Cantharellus cibarius), trompettes de la mort (Craterellus cornucopioides), chanterelles (Cantharellus spp.), morels (Morchella spp.), pied de mouton (Hydnum repandum). Exact composition varies by availability.

Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic.

Net: 250g

Preparation / Cooking

Cleaning
Wild mushrooms grow in forest soil and each variety has its own cleaning needs. As a general rule, brush all mushrooms gently with a soft, dry brush or cloth to remove loose debris. Avoid washing in water where possible — most wild mushrooms absorb moisture readily. If any specimens are particularly dirty (morels especially), a quick agitation in cold water followed by thorough drying on kitchen paper is fine. Trim the base of stems across all varieties.

For morels specifically, split them lengthways and check for grit inside the hollow cavity. For trompettes, split and check the trumpet for trapped debris.

Pan-frying (the simplest and best method)
The different varieties in the mix cook at slightly different rates, so start with the denser mushrooms (pied de mouton, morels) and add the thinner, more delicate ones (trompettes, girolles) a minute later. Heat a wide pan over medium-high heat, add a splash of olive oil and a knob of butter. Once the butter is foaming, add the mushrooms in a single layer — do not overcrowd. Fry for 3–4 minutes, turning occasionally, until they take on colour and any released moisture has evaporated. Season with salt and finish with a thin sliver of garlic and fresh herbs — flat-leaf parsley, thyme or chives all work well.

Risotto
Sauté the mushroom mix separately as above, then set aside. Build the risotto with shallot, white wine and stock, and fold the mushrooms through in the final 2–3 minutes to preserve their individual textures. Finish with butter and Parmesan.

Pasta
Fry the mix as above, deglaze the pan with a splash of white wine, add a ladleful of pasta cooking water and toss through freshly cooked tagliatelle or pappardelle. Finish with olive oil, black pepper and a scattering of Parmesan.

Omelette
Sauté a generous handful of the mix in butter, season, and fold into a French omelette just before it sets. The variety of textures makes this far more interesting than a single-mushroom version.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here