The mushrooms we grow
grey/pearl Oyster
Pleurotus Ostreatus is a common oyster mushrooms found all over the world in temperate forests throughout North America, Europe, and Asia.
Texture/flavor : This mushroom has medium to large caps with soft texture as well as thicker stems that have a meaty texture. It has a mild umami flavor with a woodsy quality to it.
This is a general purpose cooking mushroom, it lends itself well to being a part of any dish, or the focus of a dish. Commonly used in egg dishes, pizzas, pastas, and stir fry.
Sajor Caju
Pleurotus Pulmonarius is a common oyster mushrooms found all over the world in temperate forests throughout North America, Europe, and Asia.
Texture/Flavor: This mushroom has a soft textured cap and a stem with the same texture. It has a mild umami with a hint of anise or sweetness.
This is a fantastic pasta mushroom, in sauce or just olive oil or butter. This mushroom cooks quickly and lends itself well to finishing dishes.
Black pearl Oyster
Pleurotus ….? This mushroom is a genetic hybrid between a Pleurotus Ostreatus and a Pleurotus Eryngii. It is grown on farms throughout the world.
Texture/Flavor : This mushroom has a strong umami flavor with a little hint of pepper. It has a robust meaty texture.
Its dense meaty texture makes it perfect for a meat replacement and is commonly roasted or grilled. It is great in any dish that you want a substantial mushroom texture and a strong flavor.
king oyster
Pleurotus Eryngii originally comes from Europe/ the Mediterranean, north Africa and the western middle east. It is now extensively grown throughout Asia, and Europe.
Texture/Flavor : This mushroom has a mild umami flavor that is sweet and has a meaty texture.
There are three easy ways to cook this mushroom. It can be cut lengthwise and grilled or roasted. It can be cut into rounds, against the grain, and cooked like scallops, and it can be shredded with fork tines and sautéed.
cinnamon cap/Chestnut
Pholita Adiposa is found in temperate forests across the northern hemisphere.
Texture/Flavor : This mushroom has a strong earthy flavor with a slight nuttiness, it has soft textured caps and a fibrous stems.
This mushroom lends itself well to savory dishes. Stews, meat pairings, sauces and is well known for being made into mushroom “pulled pork” by pulling the stems apart and cooking with bbq sauce.
pioppino
Agrocybe Aegerita is found throughout the Northern Hemisphere.
Texture/Flavor : This mushroom has a nutty flavor with an earthy undertone. It has soft caps and a fibrous stem that is softer than the chestnut stem.
The strong nutty flavor makes it perfect for cooking with sauces, pastas, savory dishes like baked pastry and meat pairings.
lion’s mane
Hericium Erinaceus is a temperate forest mushroom growing throughout the northern Hemisphere.
Texture/Flavor : This mushroom has a crab like, stringy meaty texture and a sweet crab/lobster like flavor.
Cooking lion’s Mane into mushroom crab cakes is a popular way to eat it. You can compress the larger lion’s Mane and make mushroom steaks or sauté in butter as well.
golden enoki
Flammulina Velutipes grows throughout the Northern Hemisphere.
Texture/Flavor : This mushroom has a mild umami flavor with pepper and nutty undertones.
Enoki is widely used as a soup mushroom in hot pots and ramens. Its texture holds up in the heat giving a nice crunch. It is also wonderful when tempura breaded and fried.
Shiitake
Lentinula Edodes is native to Japan, China, and Korea.
Texture/Flavor : This mushroom rich savory umami flavor. The caps vary in texture. The smaller caps are very soft when cooked and the larger are very meaty.
Shiitake is easily the most commonly grown gourmet mushroom throughout the world. It is used as a general purpose mushroom in any dish you can think of.
If you are seeking bulk mushrooms, compost, or consulting please reach out through our contact tab, we look forward to working with you.