Our first go at merging our love of mycology and mustard! We started with a blend of shiitake, chanterelle, button, and porcini mushrooms, dry sauteed them with thyme & chili flakes, then cured it all with the mustard seeds. This mustard is subtly earthy with solid umami notes. Ideal for sharp cheeses, tapenade, and pasta sauces. This limited release won't be around long and there'll be nothing like it until mushrooms pop again!