Blue Oyster

Blue Oyster

Scientific name: (Pleurotus ostreatus)

The workhorse oyster, mild and meaty, a slightly more complex flavor and texture compared to button mushrooms. A continuous go-to for everyday cooking.

Availability: Year-round


Chestnut

(Pholiota adiposa)

A nutty flavored mushroom which will keep its shape upon cooking. Excellent in stir fry or slow cooking scenarios. 

Availability: Sporadically

67877063_2407858399448863_4642245810250055680_n.jpg

HTB1p088LXXXXXXMXpXX760XFXXXU.png

Hen of the Woods

(Grifola frondosa)

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.

Availability: Fall-Spring


Italian Oyster

(Pleurotus pulmonarius)

Light, fluffy and meaty, Italian oysters have a softer stem making them more suitable for eggs and more delicate dishes.

Availability: Spring-Winter

68327540_440262816561912_894533445991006208_n.jpg

67709148_363940367890063_8717149818205503488_n.jpg

King Oyster

(Pleurotus eryngii)

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.

Availability: Fall-Spring


Lion’s Mane

(Hericium erinaceus)

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. 

Availability: Year-round

67958805_564370627428171_2930583652100210688_n.jpg

livingfoodlove_namekomushrooms_chelseymccaw.jpg

Nameko

(Pholiota microspora)

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.

Availability: Fall-Spring


Pearl Oyster

(Pleurotus ostreatus)

The hardiest of the oyster mushrooms. These are more firm than Blue oysters and are great for mushroom bacon or soups.

Availability: Spring-Fall

67827337_2385374624881080_4282606006459957248_n.jpg

68600693_456565391610276_9098576629583577088_n.jpg

Pink Oyster

(Pleurotus djamor)

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.

Availability: Spring-Fall


Pioppino

(Agrocybe aegerita)

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.

Availability: Sporadically

69126429_454079338478275_8148034512245227520_n.jpg

67924532_2562560073795947_2612202253343260672_n.jpg

Shiitake

(Lentinula edodes)

A woodsy or earthy flavor. Known worldwide for their hearty and full-bodied texture.

Availability: Year-round


Yellow Oyster

(Pleurotus citrinopileatus)

Slightly more delicate than the Blue and Pearl Oysters. Exceptionally soft when sauteed. Our personal favorite for quick meals.

Availability: Spring-Fall

68608995_468779637291077_6230671513998065664_n.jpg