These beauties can be purchased directly from our farm, or at any of our 5 weekly farmers markets. Check our Farmers Markets calendar for dates and times.
Pleurotus ostreatus-eryngii
Black King Oyster
Black Kings are some of the meatiest mushrooms and make a great substitute for meat. They can be marinated and grilled and have a somewhat neutral and savory flavor that lends well to many different cuisines and flavors. Try them with some Parmesan cheese and extra virgin olive oil or in your favorite pasta dish.
Pleurotus ostreatus
Blue Oyster
Blue Oysters are one of the absolute best tasting mushrooms. They are a staple of gourmet kitchens worldwide. Blue Oysters taste sweet and hold their shape and springiness when quickly cooked. They are fantastic in omelets, quiches, frittatas, or any egg dish. They combine well with all other Oyster mushrooms.
Pleurotus pulmonarius
Brown Oyster
Brown Oysters are a great mushroom to sauté, with a flavor that is easily enhanced. Brown Oysters have a beautiful anise, almond aroma when first picked. If cooked within a short time, the tempura will retain some of that character. They are fantastic in paste or as an accompaniment for meat dishes.
Pholiota adiposa
Chestnut
Chestnut Mushrooms are tender yet crisp with a well-defined mushroom flavor furnishing a mild peppery finish. Chestnuts are easily enjoyed sautéed and make an excellent meat accompaniment. They excel in miso and other broth soups. Add them to a stir fry or substitute in your favorite sauce recipe.
Hypsizygus ulmarius
Elm Oyster
Elm Oysters are firm and flavorful and make a delicious accompaniment to meats. They can also be cooked and served alone or with other vegetables. The large caps of the Elm Oyster are well suited for cooking in a saucepan, braised or sautéed. They are fantastic with rice dishes and make a nice addition to stews.
Pleurotus eryngii
King Trumpet
King Trumpet mushrooms have a thick, meaty stalk that is best suited for grilling, roasting, baking, sautéing, or 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.
Hericium erinaceus
Lions Mane
Lions Mane has a delicate crab-like consistency. It is great slowly sautéed in butter, which brings out a lobster-like flavor that compliments its texture. Lions Mane has a delicate, pleasant taste and can be used as a meat substitute for crab cakes and other seafood dishes.
Pleurotus djamor
Pink Oyster
Pink Oysters are delicious and look incredible. When cooked thoroughly, Pink Oysters take on a meaty texture. Try them in stir fry or eggs, or on a sandwich. Pink Oysters are a great addition to potato soup, a Hawaiian pizza, or a substitute for the seafood component in cream-based chowder recipes.
Agrocybe aegerita
Pioppino
Pioppino mushrooms have a faint floral aroma when cooked and are meaty and crunchy with a nutty, slightly sweet flavor. Pioppino mushrooms are a great addition to soups, stews, stir-fries and soups. They also work beautifully in risottos and pair well with potatoes, or simply sautéed with butter.
Pleurotus ostreatus
Snow Oyster
Snow Oysters are a close cousin of the Blue Oyster and shares the same taste and texture. Snow Oysters taste sweet and hold their shape and springiness when quickly cooked. They are fantastic in omelets, quiches, frittatas, steaks. The snow oyster is also well suited to accompany seafood and rice dishes.
Pleurotus citrinopileatus
Yellow Oyster
Yellow Oyster have a fruity aroma reminiscent of an aged red wine. When cooked, Yellow Oysters develop a nutty flavor similar to the flavor of cashews. Yellow Oysters are best suited for stir frys, braising, boiling, or sautéing. The Yellow Oyster also excels in cream sauces and soups or added to salads and fresh vegetables.
