The GMF reference
Guides for buyers & chefs
The questions we get asked most, answered properly — how to handle the product, how to cook it, and how to buy it well.
HandlingEveryone
How to store fresh mushrooms so they last
Paper not plastic, cold not wet, and never washed until you cook. The handling that keeps specialty mushrooms saleable for days longer.
4 min read →KitchenChefs
Cooking wild mushrooms: getting the most from the season
Dry heat, patience, and salt at the end. How to treat porcini, chanterelle, morel and trumpet so their flavour actually shows up.
5 min read →SourcingBuyers
Buying specialty mushrooms wholesale: a buyer's guide
Minimum orders, lead times, private label, and the questions that separate a reliable supplier from a broker. What to ask before you commit a line.
6 min read →