The flavor and appearance of many supermarket brands of dried porcinis can be dirty, muddy, or overpowering, but these high-quality mushrooms from Piedmont, Italy, are anything but. Cleaner, richer and more savory, with a distinct buttery, earthy essence, these dried porcini from Oliveri look more like slices of actual mushrooms rather than typical shriveled, twisted pieces. And we found the clean, woodsy taste was everything a mushroom should be. Once hydrated, they become meaty and tender and can be used in recipes in place of fresh mushrooms, for soups, sauces, risottos and more. Their soaking liquid can also be strained and added to a dish for a more intense mushroom flavor.

Kayanoya uses meaty shiitake and earthy, woodsy maitake mushrooms to make this savory and aromatic broth. We can't get enough of its delicate flavor profile—the subtle extra additions of savory fermented seasonings and yeast result in a much cleaner and clearer mushroom flavor than store-bought mushroom stocks. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.

The petite pearls resemble caviar, but they offer the rich earthiness of black truffle. They’re made from the famous rare black winter truffles of Alba, Italy. The juice is gently extracted from the fresh truffle during a cooking process and then fashioned into little spheres using a molecular gastronomy technique. They’re elegant and surprising in both appearance and taste. Once they burst open on your tongue, you’ll get that immediate flavor of mushroomy, musty, oaky truffle in a silky little package.

Even basic gochujang, the Korean hot pepper paste that has a savoriness similar to Japanese miso, is a real powerhouse ingredient that we consider an essential element of the Milk Street pantry. But this version from Fromwell builds on gochujang’s typical complexity, adding earthy stir-fried shiitake mushrooms locally harvested in the Korean forest. The result is perfectly balanced, funky, rich and earthy with a light sweetness, punch of spice and appropriate hit of salt. And unlike other gochujangs which are smooth, the addition of mushrooms provides an interesting level of texture and nuance that we loved. Fromwell’s gochujang is also lower in sodium than other brands and contains no added sugar. Use as a base to stews and sauces for an extra boost of savory flavor, in place of regular gochujang in any recipe that calls for it or add right to vegetables or meat like a marinade.

While most truffle oils just use flavorings and aromas, TartufLanghe’s Black Truffle Oil actually contains real truffles. Produced in the heart of Italy’s truffle region, Alba, Italy, this truffle oil starts with a punchy green extra virgin olive oil base that combines notes of fresh vegetables, almonds, fresh flowers and fruit. The result is a fruity and delicate flavor that pairs beautifully with small slices of freeze-dried black winter truffle—packed full of deep, earthy, musky notes. Use sparingly, as the rich heady taste of truffles, plus hints of allium, make this truffle oil a phenomenal but powerful finisher for pastas, pizza, meats, vegetables, eggs and more.

This infused balsamic vinegar gets its earthy flavor and aroma from real Périgord black truffles, not artificial flavoring, for nuanced truffle notes that don’t overpower. Like all good balsamics from Modena, the balsamic capital of the world, the vinegar has a pleasant acidity and beautiful raisiny aroma—but 18 years of barrel aging gives it a rounded complexity and luxurious viscosity, achieved without any thickeners or preservatives. Save this extra-special vinegar as a finishing touch: It’s delightful for dipping or drizzling over bread, burrata, roasted vegetables or fruit, steak or caprese salad. (It makes a fabulous gift, too.)

The aroma and depth of truffle oil is both highlighted and balanced by rich, floral honey in this decadent sweet and savory ingredient from Italy. The estate of San Pietro a Pettine is based in Umbria, Italy, a region known for its pungent, woodsy and highly sought-after truffles. This truffle honey has a full, resonant flavor, with a little muskiness like that of white pepper. It is ideal for enhancing other pungent flavors, like those of aged cheeses—try it with pecorino Romano on your next cheese board. We also like to drizzle it over roasted pork for an extra savory element or on salami pizza—honey with the cured meat soppressata on pizza is a traditional Neopolitan pairing. San Pietro a Pettine's Truffle Honey will bring out the best in simple cheese dishes, whether you use it to finish a grilled cheese sandwich or bring out dairy's natural sweetness and drizzle it over ricotta bruschetta topped with coarse black pepper.

Japanese producer Sugimoto grows their shiitake naturally on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. These woodsy shiitakes are then ground into a fine powder that’s easy to sprinkle into all manner of savory dishes to add a touch of umami. Its flavor is delicate, but can easily be amped up the more you sprinkle into your dish, adding a lovely mushroom character to dishes without the prep work.

With over 95% of store-bought shiitake mushrooms being produced artificially in China, you might never have had one that’s naturally grown. Japanese producer Sugimoto grows theirs on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. Natural shiitakes contain a special compound that makes for a much richer umami flavor, and that’s clearly evident in these mushrooms. Their flavor is earthy, meaty and slightly sweet, nothing like the dirty taste and aroma that can often plague dried mushrooms. The koshin varietal of shiitake are larger and fully opened—pleasantly chewy, yet still tender, and are an easy way to add convenient savoriness to all manner of dishes, especially noodle dishes.

With over 95% of store-bought shiitake mushrooms being produced artificially in China, you might never have had one that’s naturally grown. Japanese producer Sugimoto grows theirs on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. Natural shiitakes contain a special compound that makes for a much richer umami flavor, and that’s clearly evident in these mushrooms. Their flavor is earthy, meaty and slightly sweet, nothing like the dirty taste and aroma that can often plague dried mushrooms. The donko varietal of shiitake are chubby and pleasantly chewy, yet still tender, and are an easy way to add convenient savoriness to all manner of dishes, especially hearty stews.

We’re sick of seeing truffle products plagued with bad-quality truffle flavoring—not using the real deal. This salt, however, only uses two ingredients: French Guérande salt and Italian white winter truffle. The result is an aromatic seasoning ideal for finishing all manner of savory dishes. The high quality of both ingredients truly comes through: the earthy, savory, delightfully musty taste of truffles and the delicate brine and minerality of the salt. And it’s incredibly aromatic to boot.