Gourmet Edible Mushrooms

Flavor and Texture: Beech Oysters have a light mushroom flavor with notes similar to cashews. They have a soft, fleshy texture that can be similar to chicken. These oysters are velvety and...

Flavor and Texture: Beech Oysters have a light mushroom flavor with notes similar to cashews. They have a soft, fleshy texture that can be similar to chicken. These oysters are velvety and delicate. They go well in any dish or as a stand alone side. Our personal favorite is frying them with a buttermilk and flavored flour combo to give that crunchy "chicken" taste and texture.  Benefits: Oyster mushrooms have a myriad of health benefits. They are packed with beta-glucans...

Flavor and Texture: Blue Oyster mushrooms (Pleurotus Ostreatus) are very mild in flavor and, like Lion’s Mane, have a taste compared to a softly flavored crab meat—but more subtly. They...

Flavor and Texture: Blue Oyster mushrooms (Pleurotus Ostreatus) are very mild in flavor and, like Lion’s Mane, have a taste compared to a softly flavored crab meat—but more subtly. They offer a delicate sweetness that can be amplified or tempered through cooking styles. Blue Oysters are velvety and lightweight, more fluffy than a King Trumpet or Lion’s Mane mushroom. While Blue Oysters are a recipe-friendly mushroom option that can be added to just about anything, we like them best...

Flavor and Texture: Brown Oysters (Pleurotus Pulmonarius) also known as "Italian Oyster" has a soft, inflated stem that cooks well with the cap. This meaty and earthy mushroom has the...

Flavor and Texture: Brown Oysters (Pleurotus Pulmonarius) also known as "Italian Oyster" has a soft, inflated stem that cooks well with the cap. This meaty and earthy mushroom has the most "umami" flavor of the oysters with a nice velvety texture. Brown Oysters go well with any savory dish but some of our favorite ways to enjoy them is in gravies and soups.  Benefits: Like other oyster mushrooms, Brown Oysters offer many benefits. They contain virtually...

Flavor and Texture: Chestnut mushrooms (Pholiota adiposa) are not solely named for their lovely coloration, but their taste as well. Chestnuts offer an earthy, nutty, buttery flavor and meaty,...

Flavor and Texture: Chestnut mushrooms (Pholiota adiposa) are not solely named for their lovely coloration, but their taste as well. Chestnuts offer an earthy, nutty, buttery flavor and meaty, crunchy texture. They are incredibly versatile, but their sturdiness makes them a scrumptious addition to soups, stews—anything you prepare low and slow, as their flavor and texture hold beautifully when slow-cooked. Both the caps and stems can be eaten, but we recommend breaking or slicing the...

Flavor and Texture: Golden Enoki mushrooms (Flammulina velutipes) go by many different names, golden needle mushroom, velvet shank, enokitake, but whatever you call them, they’re sure to...

Flavor and Texture: Golden Enoki mushrooms (Flammulina velutipes) go by many different names, golden needle mushroom, velvet shank, enokitake, but whatever you call them, they’re sure to please. Enoki has long, thin, edible stems and small caps that bubble inward. Their flavor is mildly earthy and fresh, but they absorb and meld with surrounding flavors easily. When boiled with salt, the broth can be likened to a mild chicken broth. Enoki texture and mouthfeel are truly a unique...

Flavor and Texture: The Golden Oyster (Pleurotus citrinopileatus) is one of our seasonal mushrooms that we grow here. This mushroom when cooked, has a well balanced flavor that pulls through...

Flavor and Texture: The Golden Oyster (Pleurotus citrinopileatus) is one of our seasonal mushrooms that we grow here. This mushroom when cooked, has a well balanced flavor that pulls through with nutty undertones similar to a cashew. They have a slightly chewy texture with a little bit of crispiness. The stem can be a little bitter but it should tone down when cooked. They will hold their color as well when cooked to make any dish beautiful and bright. We enjoy this mushroom in...

Flavor and Texture: While King Trumpet mushrooms (Pleurotus Eryngii) are a part of the oyster family, their distinctive build makes them a very special fungus. You may have heard King Trumpets...

Flavor and Texture: While King Trumpet mushrooms (Pleurotus Eryngii) are a part of the oyster family, their distinctive build makes them a very special fungus. You may have heard King Trumpets referred to as French Horn Mushrooms, Eryngii, which is just short for its scientific name, Pleurotus Eryngii, or Trumpet Royale. They are sometimes referred to as King Mushrooms, but pay close attention to recipes or recommendations here, as the term King Mushroom also refers to the King Oyster—not...

Flavor and Texture: Lion’s Mane (Hericium erinaceus) flavor and texture are strikingly similar to crab or lobster meat. You’ll experience a delicate sweetness balanced with a dense, meaty...

Flavor and Texture: Lion’s Mane (Hericium erinaceus) flavor and texture are strikingly similar to crab or lobster meat. You’ll experience a delicate sweetness balanced with a dense, meaty mouthfeel that is more akin to crab, or even chicken, than any other mushroom we’ve tasted. The flavor is very mild and these mushrooms easily absorb notes from seasonings, cooking oils, and other ingredients making them a great addition to pasta, soups, and stir-fries. Lion’s Mane mushrooms can be added...

Flavor and Texture: Maitake (Grifola Frondosa) also known as "Hen of the Woods" is quickly becoming one of our favorite mushrooms. The rich woodsy flavor mixed with the peppery notes make...

Flavor and Texture: Maitake (Grifola Frondosa) also known as "Hen of the Woods" is quickly becoming one of our favorite mushrooms. The rich woodsy flavor mixed with the peppery notes make it a savory blend of deliciousness. The succulent texture cooks well with many different dishes. Some of the ways we have cooked them is in stir-fries, soups, and folded into eggs in the morning. While this mushroom takes a little longer to cultivate, the flavor and texture are well worth the...

Flavor and Texture: Pearl Oysters (Pleurotus ostreatus) are a thicker, more meaty oyster with a mildly sweet flavor with woodsy notes that pull through. This meaty mushroom holds up well...

Flavor and Texture: Pearl Oysters (Pleurotus ostreatus) are a thicker, more meaty oyster with a mildly sweet flavor with woodsy notes that pull through. This meaty mushroom holds up well in stir-fries, pizza toppings, and in pastas. The large seashell-like cap holds up especially well on the grill. Any of the oysters will help add that savory note to any dish.  Benefits: Oyster mushrooms contain high amounts of protein which make them a great meat alternative. They also...

Flavor and Texture: Pink Oysters (Pleurotus Djamor) are another seasonal mushroom for us growing in the summertime. The Pink Oyster is known for its vibrant pink color and having a flavor...

Flavor and Texture: Pink Oysters (Pleurotus Djamor) are another seasonal mushroom for us growing in the summertime. The Pink Oyster is known for its vibrant pink color and having a flavor similar to ham or bacon that intensifies when cooked. They have a meaty texture as well with a chewy note similar to all oyster mushrooms. When cooked, the oyster will lose that beautiful pink hue but it keeps that delicious flavor. The Pink Oysters have the shortest shelf life of all mushrooms...

Flavor and Texture: Shiitake (Lentinula edodes), native to East Asia, is one of the most widely consumed mushrooms. Its savory, rich flavor, meat-like texture, and dish versatility make it a...

Flavor and Texture: Shiitake (Lentinula edodes), native to East Asia, is one of the most widely consumed mushrooms. Its savory, rich flavor, meat-like texture, and dish versatility make it a favorite in kitchens across the globe. While Shiitake can be enjoyed raw, cooking them unlocks nutrients from inside its strong cell walls, not to mention releasing its smokey, buttery flavor profile. We love shiitakes sautéed in sesame oil and soy sauce. This preparation seems to yield their most potent...

Flavor and Texture: Velvet Pioppino (Agrocybe Aegerita) also known as Pioppini or Black Poplar mushroom is a meaty and firm textured mushroom. The slightly sweet, peppery, nutty, and...

Flavor and Texture: Velvet Pioppino (Agrocybe Aegerita) also known as Pioppini or Black Poplar mushroom is a meaty and firm textured mushroom. The slightly sweet, peppery, nutty, and earthy flavor make it desirable for any culinary experience. The long stem holds its texture and keeps an asparagus-like crunch. This mushroom holds up well in pastas, stews and soups, hot pots, and sautéed on the side. Benefits: Pioppino mushrooms are a great source of Fiber, Protein,...