Field guides · Culinary varieties
Foraging Supplies is a working field guide to the gourmet mushrooms we grow, gather and cook — every variety identified, described and demystified by people who spend their mornings in the woods.
— 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.
Read the profile →
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.
Read the profile →— Our Standard
We are a small team of cultivators, identifiers and cooks. This guide exists because good mushroom knowledge should be careful, generous and free.
Nothing enters these pages 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 are documented with their season, habitat and look-alike warnings.
Every profile pairs the field with the stove: texture, flavor, prep and the cooking methods that show each mushroom at its best. No fluff, just useful craft.
This site is a library, not a storefront. We describe varieties informationally so beginners can learn the craft of identification before they ever lift a basket.
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.