Oregon Coast · Pacific Northwest · Est. 2026
Wholesale wild mushrooms for restaurants and specialty buyers — picked by hand on the Oregon Coast, graded in the field, and delivered at their absolute peak.
一 Our Story
Long before there was a business, there was the forest — quietly offering what it had. Chanterelles pushing up gold through the leaf litter. Morels appearing overnight in the burn scars. Oysters fanning out from a fallen log, generous and unbidden. No invoice, no expectation. The woods gave first, and they gave freely.
二 01 · The Gift
It asks so little, really — that we step carefully, take only what's ready, and leave the rest to seed the seasons to come. In return it offers something close to abundance. We've spent enough mornings under that canopy to know the exchange is never even, and never in our favor. We're always in its debt.
三 02 · The Return
Every walk through the understory, eyes down and senses open. Every basket filled by hand, one careful cut at a time. Every delivery to the kitchens that feed this community — carrying the forest's gift the last mile, from the shade where it grew to the table where it's shared. The mushrooms pass through us, but they were never really ours to keep. We're just the ones who carry them home.
四 03 · The Whole of It
The woods gave first. We spend our days trying to be worthy of it.
From the Field
These are the photos our chefs get texted from the forest — what's fruiting, what's coming, and what's already in the bag.
The Harvest
Everything below is picked to order and graded by hand. Tap a season to see what your menu can count on.
A quiet month in the woods — nothing fresh right now, but dried & preserved stock is available year-round. Ask what's on hand →
Our harvest · Oregon Coast
Cantharellus formosus
Apricot aroma, peppery-sweet finish. Oregon's state mushroom and the backbone of the fall harvest.
Pairs with Butter, thyme, cream sauces, roast chicken
Our harvest · Oregon Coast
Hypomyces lactifluorum
Firm, brilliant red-orange, faintly shellfish-sweet. Holds structure through any cooking method.
Pairs with Chowders, butter-poaching, tacos
Our harvest · Oregon Coast
Sparassis radicata
Ruffled, noodle-like ribbons with a mild nutty sweetness. Keeps a perfect al dente bite — one head can carry a whole service.
Pairs with Broths, ramen, braises, pickling
Our harvest · Oregon Coast
Boletus edulis
Dense, nutty, umami-rich. Spring and fall flushes on the coast; superb fresh or dried.
Pairs with Risotto, steak, stocks, tagliatelle
Our harvest · Oregon Coast
Hydnum repandum
Sweet and nutty with toothed undersides in place of gills. Rarely buggy, always clean.
Pairs with Sautés, cream sauces, seafood
Our harvest · Oregon Coast
Craterellus tubaeformis
Delicate, earthy-sweet winter chanterelle with a slender golden stem. Thrives in wet coastal winters.
Pairs with Soups, risotto, braised greens
Beyond Fungi · Coming Soon
Wild-picked berries and greens are joining the list. Tell us in your inquiry if you'd like first call when they land.
Coming Soon
Vaccinium parvifolium
Bright, tart, translucent red — the coast range's summer jewel.
Jun – Aug
Coming Soon
Rubus ursinus
The native trailing blackberry: small, intense, and deeply aromatic.
Jul – Sep
Coming Soon
Nasturtium officinale
Peppery greens cut fresh from cold, clean creek water.
Spring – Fall
Coming Soon
Vaccinium ovatum
Glossy evergreen sprigs and deep-black berries that hold into late fall.
Aug – Nov
Coming Soon
Picea sitchensis
Bright chartreuse spring growth with a citrusy-crisp bite — foraged from coastal Sitka spruce.
Apr – Jun
Want first call when these land?
Ask for first call →Seasonal Availability
Select a month to see what we'll be pulling out of the woods. Weather shifts the edges by a week or two — standing-order chefs get first call either way.
| Species | J | F | M | A | M | J | J | A | S | O | N | D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Golden Chanterelle | ||||||||||||
| Lobster Mushroom | ||||||||||||
| Cauliflower Mushroom | ||||||||||||
| Porcini · King Bolete | ||||||||||||
| Hedgehog | ||||||||||||
| Yellowfoot Chanterelle |
Dried & preserved stock available year-round. Select a month above for the fresh list.
Wholesale
Tell us what your kitchen needs — we'll reply with current availability and pricing.
Prefer to talk? 541 · 819 · 2716 · Instagram @thenickspangler