Scroll Down to learn about the mushrooms we grow. Visual identification, best ways to cook and nutritional benefits.
The caps appear dark blue when young, lightening into a blue-grey shade with maturity.
Blue Oyster mushrooms have a mild, savory flavor well suited for cooked preparations, including braising, sautéing, roasting, frying, grilling, and sir-frying.
Blue Oyster mushrooms are a good source of vitamin D to balance phosphate and calcium levels in the body to strengthen bones and teeth. The mushrooms are also a source of B vitamins to increase energy, potassium to regulate fluid levels, vitamin A to maintain optimal organ functioning, and other amounts of iron, copper, and riboflavin. In addition to vitamins and minerals, Blue Oyster mushrooms contain chitin, a polymer that promotes healthy digestive bacteria and antioxidant properties to reduce oxidative stress.
The caps also showcase a pale to saturated, golden-yellow hue, varying with temperature. Underneath the caps, cylindrical white stems range from 2 to 5 centimeters in length and are curved to bent due to their overlapping positioning in the mushroom bouquet.
Yellow oyster mushrooms are popularly added to stir-fries, sauteed with butter until crisp, or simmered into sauces.
Yellow oyster mushrooms contain copper to develop connective tissues, potassium to balance fluid levels within the body, and fiber to regulate the digestive tract. The mushrooms also contain B vitamins to help extract energy from carbohydrates, zinc to protect the immune system, iron to produce the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including amino acids, folate, and carotenoids.
Snow oyster mushrooms are medium to large in size with caps averaging 5-25 centimeters in diameter and a very short or non-existent stem. The caps are broad and fan-like, they are white and have curled edges that become wavy and lobed with maturity.
Snow oyster mushrooms are best suited for cooked applications such as frying, stir-fry, and braising, as up to ten percent of the population could have a slight allergic reaction to eating the fungus raw. They can be cooked and added to soups, chowders, sauces, egg dishes, tarts, pasta, lasagna, and pizza. They can also be fried for tempura, fried into vegan calamari, used as a substitute in mock-oyster Rockefeller, or stuffed into dumplings.
Snow oyster mushrooms contain vitamin B6 and D, fiber, potassium, and folate. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body.
Pink oyster mushrooms are meaty and chewy in texture, despite their thin flesh, and have a pungent, seafood-like aroma. When cooked, they develop a mild, woody flavor that readily takes on the flavors of accompanying ingredients.
Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking, around twenty minutes, to develop their flavor and an edible consistency.
Pink oyster mushrooms contain fiber, potassium, copper, riboflavin, vitamin B6, folate and ergothioneine, which is an antioxidant that may reduce instances of cardiovascular disease by helping to prevent plaque build-up in the arteries.
King Trumpet mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap.
King Trumpet mushrooms are best suited for cooked applications such as grilling, roasting, baking, sautéing, and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats.
King Trumpet mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce the risk of chronic disease.
The caps, when young, may appear smaller and more convex, growing larger, flatter, broader, and wavier over time. The caps also display a unique black and white marbling across the surface and there are white gills underneath the cap, giving the mushrooms a meaty and firm consistency.
Black Oyster mushrooms have a mild flavor well suited for cooked applications such as frying, stir-fry, and braising. They can be cooked and added to soups and curries, battered and fried into tempura, used as a seafood substitute, or sauteed into stir-fries. The mushrooms can also be stuffed into dumplings, cooked into eggs, used as a topping over pizza, or stirred into pasta and risotto.
Black Oyster mushrooms are a source of calcium to strengthen bones and teeth and iron to build the protein hemoglobin for oxygen transport through the bloodstream. The mushrooms also provide some potassium to balance fluid levels within the body, vitamin C to boost the immune system, and other vitamins, including vitamins B and D.
Lion’s Mane mushrooms are medium to large in size, averaging 10-25 centimeters in diameter, and are spherical and elongated with a single, hidden base. The tough, fibrous base is covered in soft, overlapping, slender spines that average 1-5 centimeters in length and dangle freely down towards the ground ending in pointed tips.
Lion’s Mane mushrooms are best suited for cooked applications such as baking, frying, roasting, and sautéing. Their meaty texture is often used as a substitute for meat and can be served as a replacement for seafood, lamb, and pork. They are also commonly sautéed and served in pasta, stir-fries, soups, surf and turf, burgers, and salads. This mild mushroom easily picks up the flavors of the accompanying ingredients and can be a part of both side and main dishes. When prepping, the mushroom should be thoroughly washed or brushed clean and then squeezed out like a sponge to remove excess water. The mushroom is very absorbent and too much water will ruin the flavor and texture of the dish. Lion’s Mane mushrooms pair well with apples, ginger, garlic, shallots, onions, butter, chiles, paprika, thyme, parsley, rosemary, sage, saffron, white pepper, kohlrabi, spinach, leeks, lemon, carrots, potatoes, pine nuts, meats such as beef and poultry, cashews, dry white wine, pesto, and chicken stock.
The potential benefits of lion’s mane mushroom are numerous and span physical, cognitive and mental health. The mushroom is a source of natural bioactive compounds, which are health-promoting chemicals found in certain foods and plants. As a result, it exhibits disease-fighting properties, including anti-cancer, anti-microbial and antioxidant activity.
Research also suggests that lion’s mane may protect nerves from disease or decline, according to a 2015 abstract in the Journal of Agricultural and Food Chemistry. The same study concludes the mushroom displays additional health-promoting benefits, such as:
Golden Enoki mushrooms widely vary in size, depending on maturity and growth habits, and form tightly packed clusters. The tight clusters can sometimes distort the shape of the caps, which generally have a convex to slightly flattened shape, and average 3 to 10 centimeters in diameter. The smooth caps range in color from gold, brown, to tan, and have a semi-rubbery consistency with a sticky, viscous coating.
Golden Enoki mushrooms are best suited for cooked applications such as simmering, blanching, stir-frying and sautéing. The stems are generally considered too tough and fibrous to eat, and only the caps are used. Golden Enoki mushrooms can be blanched and tossed into salads and cold appetizers, lightly sautéed into stir-fries, or cooked and stirred into rice and noodle dishes. The mushrooms can also be chopped and fried into vegetable pancakes, mixed into omelets, stirred into risottos, cooked into curries, or baked into casseroles.
Golden Enoki mushrooms are a good source of vitamin D, which helps to provide nutrients for bone growth and are also high in B vitamins, which promote healthy cognitive functioning. In addition to vitamins, the mushrooms contain copper, fiber, iron, zinc, calcium, and magnesium. In Eastern Asia, Golden Enoki mushrooms are used medicinally in traditional Chinese medicine to reduce symptoms associated with digestive issues, blood pressure, and liver disease.
Pretzel Cap mushrooms are small in size, averaging 3-10 centimeters in diameter, and grow in tight clusters with convex caps on top of tall, slender stems. The caps are firm and can range in color from golden-orange to brick red depending on maturity, and the color gradually fades to white around the edges. The top of the cap may also contain some white flakes. The crowded gills are cream to ivory when young, turning a purple-grey to brown as the mushroom ripens and the stem is slender and off-white to pale yellow.
Pretzel Cap mushrooms must be cooked and are best suited for boiling, sautéing, and pan-frying. Due to their small size, they can be used whole, stems included. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes such as scrambles, frittatas, or omelets. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use.
Pretzel Cap mushrooms are rich in vitamins like thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.
Pioppini mushrooms are small to medium in size with convex to flattened caps connecting to thin, elongated stems. The firm, soft, and silky caps average 3-10 centimeters in diameter and range in color from dark brown to light brown-grey growing darker towards the center. Underneath the cap, there are small, grey-brown gills containing dark spores and the gills connect to the fibrous cream-colored stem that has a texture similar to asparagus.
Pioppini mushrooms are best suited for cooked applications such as sautéing, pan-roasting, braising, stewing, or roasting. Before cooking, the mushrooms should be sliced from the hard base. It is not recommended to wash the variety as the water will change the texture of the mushroom. The caps of the mushroom are soft, but the stems are tough and may require boiling prior to stir-frying or sautéing to soften the texture. When cooked, Pioppini mushrooms can be added to salads, soups, stews, baked potatoes, marinated meat dishes, stir-fries, tempura, hot pot, gravies, and white sauces. They can also be cooked in quiches, omelets, and casseroles. In Italy, this mushroom is often used in “pasta con funghi,” and also works beautifully in risotto. Pioppini mushrooms pair well with potatoes, arugula, radicchio, spinach, carrots, prosciutto, red meats, game, oregano, marjoram, mint, parsley, tarragon, chives, fennel, garlic, goat’s cheese, parmesan, walnuts, almonds, hazelnuts, rice, millet, quinoa, and polenta. They will keep up to 3-5 days when stored in a paper bag in the refrigerator and can also be dried and stored for up to six months.
Pioppini mushrooms are rich in copper, fiber, and vitamin B5, and also contain potassium, biotin, folate, iron, selenium, and vitamins B2 and B3. Additionally, they have anti-fungal and antibiotic properties.
Nameko mushrooms grow in crowded clusters of small to medium-sized caps attached to slender, straight stems. Each cap averages 2 to 8 centimeters in diameter and the stems 5 to 7 centimeters in length, and the smooth, rounded caps showcase amber, chestnut brown, to orange-brown hues. The caps are also coated in natural substances that give the surface a glossy, slippery, and somewhat viscous feel.
Nameko mushrooms have an earthy, nutty, and woodsy flavor suited for cooked preparations. The mushrooms cannot be consumed raw and can cause extreme indigestion if eaten fresh. It is also important to note that the slimy coating on the mushrooms should be left intact to thicken dishes. If dirt needs to be removed from the caps, try gently wiping or briefly running under cold water to remove the particles. The longer the mushrooms are left in water, the more their slippery coating will be removed. Nameko mushrooms are popularly blanched, sauteed, or grilled, and they can be cooked and mixed into rice porridge, combined with miso butter and whipped tofu on toast, or added to noodle dishes for texture and flavor. The mushrooms can also be served with fried tofu, used as a thickener in soups, stews, and sauces, or roasted or grilled and used as an accompaniment to meat main dishes. In Japan, Nameko mushrooms are added to nabemono, a one-pot stew, served with steamed rice, wrapped in sushi rolls, mixed into stir-fries, or combined with daikon radish and ponzu sauce as a side dish.
Nameko mushrooms are a source of potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and magnesium to control optimal nerve functioning. The mushrooms also provide vitamin D to assist with calcium absorption, copper to develop connective tissues, and other nutrients, including iron, B vitamins, and phosphorus. The slippery coating on Nameko mushrooms is created from the presence of a natural layer of mucin and pectin. This layer protects the mushrooms from cold weather and drying out, and pectin is believed to help coat the mucous membranes in our bodies. Pectin is also thought to reduce to amount of sugar and cholesterol absorption, and in Japan, the slimy consistency is viewed as nourishing.
