Available Mushrooms
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Chefs choice
(Pleurotus ostreatus)
Black Pearl King
Pearl oysters are undoubtedly one of the most iconic of the “oyster” mushrooms. It has a meaty yet airy flavor with hints of sweetness and early undertones. When cooked, it packs a savory punch and is a reliable ingredient for adding umami flavor to a dish.
The Black Pearl Oyster or Black Pearl King Oyster is a oyster mushroom (Pleurotus ostreatus) hybrid from Japan. It is the result of a cross between a European and an Asian Pleurotus ostreatus.
(Pleurotus ostreatus columinus)
Blue oyster
Blue oyster mushrooms definitely have a meaty or savory flavor, like many mushrooms. They've also got a slightly chewy texture that makes them feel a little similar to meat. Beyond that, the flavor is a bit more subtle and up for interpretation. Some people say that blue oysters have a mild seafood flavor.
(Pleurotus citrinopileatus)
Golden Oyster
Pearl oysters are undoubtedly one of the most iconic of the “oyster” mushrooms. It has a meaty yet airy flavor with hints of sweetness and early undertones. When cooked, it packs a savory punch and is a reliable ingredient for adding umami flavor to a dish.
(Hericium erinaceus)
lions mane
Lion's mane mushrooms offer a mildly sweet flavor and a tender texture that mimics shellfish like scallops, crab, or lobster. For that reason, they are often turned to as an accompaniment or alternative to seafood.
Lion's mane mushrooms contain many beneficial plant compounds. Research suggests these compounds may stimulate the growth of new brain cells, improve depression and anxiety, and support gut, heart, and immune health.
(Calocybe indica)
Milky White
Milky mushrooms are often found with multiple stems growing from a single base and do not lose their namesake color or discolor with age or handling. When cooked, Milky mushrooms are tender and chewy with a mild, oily flavor and an aroma similar to radishes.
Milky Whites are used in culinary pasta dishes in fine cuisine around the world but can be added to any dish for flavor and interest.
(Pleurotus eryngii)
King trumpet oyster
King trumpet mushrooms have a delicate, nutty flavor and a firm, meaty texture. When cooked, the king trumpet's texture mimics seafood, like scallops. In fact, when its thick stem is sliced crosswise, the result can appear just like scallops, too.
(Laetiporus)
CHicken of the woods
Chicken of the woods mushrooms have a meaty texture when cooked, and offer a mild lemony note that's reminiscent of chicken, lobster, or crab. The "chicken" flavor associated with these mushrooms lends itself to a reliable meat substitute for vegetarian or vegan meal options.
(Pleurotus djamor)
Pink Oyster
These deliciously delicate oyster mushrooms taste like bacon or ham, and their flavor intensifies when cooked. The aroma is distinct, which is very characteristic of the oyster mushroom. Their meat-like flavor and succulent texture makes Pink Oyster mushrooms a wonderful meat substitute in many dishes.
(Pholiota adiposa)
Chestnut Mushroom
The Chestnut Mushroom has a slightly nutty flavor. The flesh is firmer than that of White Mushrooms. Like White Mushrooms, chestnut mushrooms are delicious in salads or pasta dishes.
(Agrocybe aegerita)
Black poplar(pioppini)
Pioppini (latin name Agrocybe aegerita), also known as the Black Poplar Mushroom or the Velvet Pioppini have a mild, nutty flavor - subtly sweet, floral, and peppery. They have thick, meaty stems that stay firm when cooked and add an amazing texture to your favorite dish.
(Hypsizygus ulmarius)
Elm oyster
Medium bright white oyster mushroom, very tasty! Cooking: Sweeter and more deliciated then other Oysters has an amazing flavor. Suitable for any dish you would consider using mushrooms in including stir fries, pastas, curries, pies and pizzas.
(Hypsizygus tessulatus)
Brown and White beech mushroom
Beech mushrooms tend to be bitter when eaten raw. However cooking them yields a flavor mix of sweet, savory and nutty. They offer a satisfyingly crunchy texture to dishes, and add a bit of drama to recipes that show off their long stems.
(Pleurotus Djamor)
sakura oyster
This warmth-loving mushroom has a medium-to-pungent aroma with a meaty, woody flavor. Most people compare it to have a fish-or pork-like flavor, which heavily depends on how it's prepared and cooked. This Oyster will be in the same family as pink but with rich red coloring.
(Pleurotus ostreatus)
Blue brat oyster
Blue oyster mushrooms definitely have a meaty or savory flavor, like many mushrooms. They've also got a slightly chewy texture that makes them feel a little similar to meat. Beyond that, the flavor is a bit more subtle and up for interpretation. Some people say that blue oysters have a mild seafood flavor.
(Pleurotus ostreatus)maine wild strain
Halloween oyster
like the elm oysters and golden oyster. The texture and flavor resembles earthy soft notes of light pepper woodsy taste. It has a meaty yet airy flavor with hints of sweetness and early undertones as well When cooked.
(Pleurotus Pulmonarius)
Mediterranean Oyster
As well as a great texture for eating (people are often surprised at how good the texture really is), the taste of the Mediterranean Oyster mushroom giving woody aroma, distinct sweet, nutty undertones.
(Pleurotus Salmoneostramineus)
Mediterranean pink oyster
The Mediterranean pink Oyster has a soft light pink color(salmon). Flavor is woody with mild peppery undertones. texture is meaty but delicate and works great to add color to any dish.
(Flammulina velutipes)
Enoki Mushroom
Enoki mushrooms have a unique taste that is mild, delicate, and slightly sweet. They have a subtle crunch and a chewy texture that makes them a great addition to salads, soups, and stir-fries. The flavor of enoki mushrooms is often described as nutty, with a hint of earthiness that adds depth to dishes.
(Pleurotus euosmus)
tarragon oyster
Tarragon Oyster Mushroom is a rare and aromatic variety of oyster mushroom. It is thought to be only found in the British Isles and is currently not commercially cultivated. With a distinctive trumpet-shaped cap, it has a smell and taste that resembles the herb tarragon, making it probably the finest tasting oyster mushroom there is. It is a gourmet mycologist's delight, offering a subtle yet distinct herbal aroma reminiscent of tarragon, adding a novel dimension to culinary creations
(Pleurotus ostreatus)
grey oyster
Gray oyster mushrooms have a subtle seafood flavor with hints of anise and a faint, earthy taste. When cooked, they have a smooth oyster-like texture. They are excellent for adding to dishes to enhance the flavors of the other ingredients. They can be earthy, woodsy, and have a unique, meaty texture. They are good source of protein, high in fiber and vitamin B
(Trametes versicolor)
Turkey tail
Turkey tail mushrooms are edible mushrooms that have a mild, earthy, and slightly bitter taste. They are often used in teas, soups, stews, sauces, and broths because of their robust flavor profile, which can complement other flavors well. They have a chewy texture and are not very mushroomy in taste. Some people compare their taste to chicken or turkey