The workhorse oyster, mild and meaty, a slightly more complex flavor and texture compared to button mushrooms. A continuous go-to for everyday cooking.
A nutty flavored mushroom which will keep its shape upon cooking. Excellent in stir fry or slow cooking scenarios.
Prized in Japan and China for its medicinal properties this succulent, semi-firm mushroom packs a powerful flavor. Savory and rich, its earthy and spicy flavors companion any meal.
Light, fluffy and meaty, Italian oysters have a softer stem making them more suitable for eggs and more delicate dishes.
Thick and firm, Kings do well as vegan ribs, pulled pork, and starchy substitutes! Pure solid mushroom meat. These mushrooms are a cold weather strain and are typically available until the weather is too hot to produce them.
A mushroom oddity. Another mild mushroom with a distinct resemblance to crab meat. Great substitute for crab or shredded chicken. Crab cakes, buffalo chicken dip, and imitation pulled pork are all favorites.
Small to medium sized mushrooms with slender, straight stems. Firm and silky with a cashew-butterscotch aroma and a mildly fruity, nutty and earthy flavor.
The hardiest of the oyster mushrooms. These are more firm than Blue oysters and are great for mushroom bacon or soups.
Although similar to other oysters in flavor, pinks tend to be more pungent and woody with a tougher texture. Try in stir fry or cream sauce. These make a great addition to potato leek soup or a substitute for the seafood component in a cream based chowder.
This Italian species, also known as the black poplar or velvet pioppini, is a popular food ingredient in both Asia and southern Europe. Providing a mildly nutty flavor this mushroom can be added to complement a variety of rice, risotto, and meat dishes.
A woodsy or earthy flavor. Known worldwide for their hearty and full-bodied texture.
Slightly more delicate than the Blue and Pearl Oysters. Exceptionally soft when sauteed. Our personal favorite for quick meals.