Varieties & Recipes
Cultivated varieties are certified organic. This includes oyster, lion's mane, king trumpet, chestnut, and others.
Wild varieties are locally harvested by Ernie and Cathy, who are certified mushroom experts. We use responsible foraging and harvesting techniques.
Pearl Oyster(Tree Oyster)
Oyster mushrooms are a basic, all-around useful mushroom. Their flavor is mild and buttery, and they blend well with many types of dishes. They also taste great on their own!
King trumpets are seductive mushrooms that are generally grown for their meaty stems. They have a mild taste that is somewhat stronger than their cousins, the pearl oysters. They are firm enough to slice and cook on the grill. Some people slice them crosswise into rounds and cook and serve them as meatless “scallops.”
Lion’s mane mushrooms have an umami, savory taste and firm texture. They are bitter when raw, so cook them thoroughly to enjoy their taste. You can cook them and add butter at the end for flavor, comparable to lobster. You can also cut them into medallions and pan fry them, making them an excellent meat substitute.
Chestnut mushrooms are rich and nutty–and a good substitute if you have a nut allergy! They retain their texture when cooked and add a great flavor to dishes. They are wonderful in soup, stuffing, pasta, or stir fries.
Chestnut (Pholiota adiposa)
Pioppini have a nutty, earthy taste and retain a firm texture after cooking, while the stems are slightly sweet. They lend flavor to the dish they are in and make a great addition to pasta, risotto, or stir-fries. They are also good on their own, sautéed in oil or butter.