Mushrooms

Fresh wild chanterelles — golden, fragrant, firm. A summer-forest mushroom at its peak.

Whole marinated honey mushrooms (opyata) in a clean European-style brine — a zakuska staple, ready for the plate.

Whole opyata marinated to a traditional Ural recipe — garlic, dill, clove. Made by Steinhauer, Germany.

Whole marinated maslyata (slippery jacks) — small, glossy forest mushrooms in a light, traditional brine.

Whole shiitake in a Ural-style marinade — meaty texture, garlic and dill. Made by Steinhauer, Germany.

Whole marinated wild chanterelles — golden forest mushrooms in a delicate brine, ready to serve.

Whole marinated button champignons in a balanced brine — the everyday zakuska mushroom.

Marinated wild morel mushrooms — a rare, deeply flavoured spring forest find, ready to plate.

Whole marinated porcini (cep) mushrooms — the prized forest king in a clean brine.

Whole marinated opyata (honey mushrooms) in a clean, lively brine — a zakuska staple.

Marinated summer porcini — the lighter, more delicate cousin of the autumn cep, in a clean brine.

Whole wild ryzhiki (saffron milk caps) pickled vinegar-free with citric acid — Teshchiny Recepty house style.

Mixed forest mushrooms — opyata, maslyata, oyster and more — vinegar-free Teshchiny Recepty brine.

Salt-cured Russian white milk mushrooms (gruzdy) — dense, briny, vinegar-free. The headline zakuska mushroom.

Mixed forest mushrooms — opyata, maslyata, oyster — in a Ural-style marinade. Steinhauer, Germany.

Ready-to-eat mushroom-and-vegetable salad with honey mushrooms, onion, carrot and sunflower oil.

Whole pickled button mushrooms — small, mild, ready for cold zakuska, salads and skewers.

Whole oyster mushrooms in a Ural-style marinade — garlic, dill, clove. Made by Steinhauer, Germany.

Salted black milk mushrooms in garlic brine — dense, dark, no vinegar. A rare traditional zakuska.

Salt-cured oyster mushrooms with garlic and dill — no vinegar. Traditional Russian-style preserve.

Dried boletus (porcini) — 20 g rehydrates to fragrant whole mushrooms for soup, risotto or sauce.

Premium dried porcini — generous caps and slices for fragrant mushroom soup, risotto and sauces.

Latvian Spilva mushroom letcho — button mushrooms in a tomato-paprika sauce. Versatile, ready to serve.

Marinated Asian straw mushrooms — silky, mild, versatile across stir-fries, salads and pasta.