Mushroom House Brings Their Porcini And Truffles To NYC

Mushroom House Truffles

In a time when truffles are in a shortage and it may be a bit harder and more expensive to get your treasured porcini mushrooms, Mushroom House is providing its customers with the best quality mushrooms available.

Mushroom House parent company Northern Food has over 50 years of experience finding the best places in the world with the best flavor or porcini available. Total Food Service had the pleasure of chatting with Lin of Mushroom House to learn more about what they do.

Mushroom House prides themselves on their ability to offer 1,000 full menu items that are real wild mushrooms and organic cultivated mushrooms. “There are wild mushrooms and cultivated mushrooms. We produce and supply both. Cultivated mushrooms being things like shiitake mushrooms, oyster mushrooms, Woodier mushrooms. The wild mushrooms, which are gathered mostly in the western part of China closer to the Tibet area, are things like the porcini; the truffles of course, are mainly black winter truffles. There are some black trumpets and some chanterelles and morels as well. We also do sort some other wild mushrooms from different growing regions. Whether it be Eastern Europe, places like Bulgaria, and even the US,” Lin added.

One of the biggest product segments that Mushroom House focuses on is a truffle. Truffles are held in high-regard in the culinary community. Truffles are also a commodity in the industry and are treasured in any kitchen. Burgundy truffles can go for as much as $700 a pound, Mushroom House is proud to offer high quality truffles for the best possible price.

“Truffles are what differentiate amateur chefs from the pros,” Geoffrey Zakarian states on an episode of Chopped.

In the western countryside of China, is Shangri La. This region is on the foot of the Himalayas bordering Nepal and India. The region is most widely known from Tibet, truffles for the Tibetan people are an essential part of their economy.  “This region produces a very high quality truffle that have a taste and flavor very close to Italian truffles,” said Lin. The Tibetan people would use ducks and dogs in order to find the truffles depending on the season. Summer truffles start in May and go through July. Winter truffles start in October and in November, as you can see these truffles are short lived, seasonal gain for the people of Tibet. “We work with local farmers in Tibet who will pick us high quality truffles, and then preserve it for us,” said Lin.  Mushroom House has a factory in the Himalayas where after preserved, will be sliced, dried, canned and sent to their local warehouse in Long Island.

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Aside from Mushroom Houses Himalayan operations, Mushroom House is working on expanding their own growing facilities. On Long Island, the company is building up 16 green houses, each with about 4,000 square feet on land that is built for it. In the United States Mushroom House has 38 acres of organic farmland in Brookhaven, Long Island. This farm is clinical organic from beginning to end, allowing Mushroom House to sell locally grown, organic, Long Island grown Mushrooms. “We are the only company that can now offer a full line of USDA-certified dried organic mushrooms, including our organic shiitake.

Through working with major food distributaries like Sysco, Chefex Program, and Restaurant Depot, Mushroom House is able to get its products out on a national level. Even for consumers you can find Mushroom House products easily available on  “We are available to food manufactures, distributors for restaurants and sell and packages in small retail packs,” said Lin. Mushroom House is able to handle distribution, production, and manufacturing for every segment of the industry in pretty much anywhere in the world.

To learn more about the Mushroom House, visit their website.