The mission behind the mushrooms, a first look at what we're building, and how to reach us.
Every tin starts with a forest that has to stay healthy enough to keep producing — season after season, for the mycelium underground, for the animals that depend on it, and for the foragers who return to the same valleys and ravines every year. Even fire has a role: morels often follow the year after a healthy forest fire — the kind that clears undergrowth without scorching the soil itself. That balance only holds if the forest is treated as a partner, not a resource to extract.
A portion of every sale goes back into the places we source from — land stewardship, forager relationships, and the slow, unglamorous work of keeping wild mushroom populations healthy for the long run. We're not just preserving mushrooms. We're preserving the conditions that make them possible in the first place.
Oyster mushroom and lion's mane, grown close to home and prepared simply — olive oil, garlic, thyme. Built to be the tin you reach for on a Tuesday, not just for company.
Chanterelle, morel, and (when the season allows) lobster mushroom — the wild finds with real seasonal availability, gathered from the valleys and ravines of the Pacific Coast. Finished simply, so the mushroom leads.
Porcini, black trumpet, hedgehog, and other finds rare enough that a release might only happen once. Each run is dated to its harvest and won't come back until the forest offers it again.
Whether you want first access when the pantry opens, you're a shop, restaurant, or tasting room curious about carrying Tabla Bosque, or you just want to keep following along — let us know.
Tabla Bosque