Our MUSHROOM sELECTION

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 They have a rich, nutty, and mildly sweeter taste, meaty texture, and woodsy aroma. Asparagus-like texture. The best thing about using chestnut mushrooms in cooked or undercooked food items is it mingles well with ingredients. It is the most nutritious of the mushroom family. They even exceed the cooper, protein, selenium, and potassium content of shiitake and do not loose their vitamin content when cooked.  

 The texture is firm, and the flavor is described as mildly nutty or earthy. These mushrooms go nicely in rice, risotto, pasta and meat dishes. They are delicious fried in olive oil or butter & they've been known to enhance the flavor of cream cheese. They rank among the top 7 mushrooms with the most antioxidants. The other 6 on the list include: Lions Mane, Shiitake, Maitake, Oyster, Golden Oyster & Porcini.  

The flavor is described as 'seafood-like' often comparing it to crab or lobster. In terms of texture, it is stringy and meaty; much meatier than most mushrooms - like tofu or chicken.

They contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut. They are known to boost energy, prevent disease, and speed up weight loss.

 This is popular for the gorgeous yellow color and the cashew-like flavor. They have a shorter shelf life and are delicate but can be pickled to preserve color and longevity. Golden's specifically have more protein than some of the other oysters with powerful antioxidants, and they are a good source of potassium, vitamin B2, vitamin B3 and vitamin B5. 

Their taste is mild to slightly fishy when cooked. It can be prepped & seasoned as bacon bit substitutes. It is meaty and because of its color it is appealing when prepared and served as an alternative to a meat burger. It absorbs the flavors it is cooked with. 

Pink Oysters (like Goldens) have a shorter shelf life than other Oyster mushrooms.

 The taste is mild and the texture a little meatier. The fruit will take on the flavors it is cooked with.

The Oyster mushrooms contain very little fat and are high in both protein and fiber, as well as riboflavin and niacin, and to a lesser extent, many other vitamins.

Pleurotus mushrooms and mushroom extracts have also been used as ingredients in cosmetics and as additives in fermented dairy products, such as yogurt.

 They are firm and have a nutty flavor that tends to hold up well in any recipe including soups. Meatier texture similar to the Blue Oyster. The fruit bodies of elm oysters contains crude protein, carbohydrates, lipid, fibre, and amino acids. Elm oysters contain the B-complex, vitamins D and E and possibly some vitamin C as well. They also contain calcium, iron, phosphorus, potassium, sodium, and sulphur. 

 The BKPO is a unique hybrid. This mushroom is dense and meatier than most oyster mushrooms. The stems are large, thick and edible, and a bit softer than the stem of the King Trumpet. The flavor is complex, with notes of sweetness and umami flavor. The BKPO has a peppery aftertaste, so they go great in soups, stews, veggie stir fries, pasta or risotto dishes. Due to it's meatiness it can also be used as alternative to meat or poultry. 

 Italian Oyster mushrooms have a delicate, mild flavor with subtle earthy and nutty undertones, making them a versatile ingredient. Their tender yet meaty texture becomes velvety when cooked, absorbing flavors beautifully while maintaining a satisfying bite. They shine in pastas, risottos, creamy sauces, and can be sautéed, added to soups, or roasted for a crispy, umami-packed topping.  

We grow and provide the larger King Trumpets as well as the smaller ones. We understand each Chef has unique needs for this type of product. They makes an ideal addition to many dishes. Their texture and savory flavor make them a suitable substitute for meat. These powerful superfoods have been shown to lower cholesterol and help with weight loss. They've been linked to lower risk of breast cancer and prostate cancer. The King Trumpet mushroom extracts have also been shown to have anti-viral properties and to support bone health.  

 They have a pleasant chew texture, with a mild, fruity flavor that is slightly earthy. They are very sweet and clean and unlike any other mushroom. The long, thin strands are reminiscent of noodles.

Enoki mushrooms have bioactive polysaccharides, FVE protein, and ribosome-inactivating protein that can regulate the immune system. They also have anticancer, anti-allergy, antibacterial, antiviral, and anti-inflammatory properties, which protect and boost your immunity.

 Nameko mushrooms are notable for their unique texture, which is gelatinous and slippery. These mushrooms have dark amber or orange caps with smooth white stems. In flavor, they have a slight woody nuttiness with an underlying sweet aroma, which is why they earned their candy-like nickname. In Japan, nameko mushrooms are often added to miso soup or hot pot dishes. The additional benefit of Nameko mushrooms is not only their flavor, but they also add some thickening agents due to their jelly-like consistency.  

 Maitake mushrooms, also known as "Hen of the Woods," have a delicate, feathery texture and a rich, earthy flavor. They can be sautéed, grilled, or added to soups and stir-fries, and they pair well with a variety of savory dishes. Medicinally, maitakes are valued for their potential immune-boosting effects, with compounds like polysaccharides that have been researched for their ability to enhance immune function and support overall health. 

 Shiitake mushrooms have a rich, umami flavor and a firm, meaty texture that makes them popular in both fresh and dried forms. They can be sautéed, grilled, or added to soups and stir-fries, with dried shiitakes often requiring rehydration before use. Medicinally, shiitakes are known for their immune-boosting properties, particularly due to compounds like lentinans, which have been studied for their potential to support immune function and promote cardiovascular health. 

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The mushrooms taste, like mild mushrooms, but they finish with a sweet note. it's not the sort of sweet that makes you want to put them in a dessert, it's more like the savory sweetness a tomato can have when it's nice and ripe, or an onion after it's been cooked down. They have long been used in traditional Chinese medicine to boost energy and strength, improve immunity, enhance kidney function, and improve sexual dysfunction. They supply the body with Oxygen