Species we currently offer weekly

Blue Oyster - Pleurotus ostreatus


Mild and delicate flavor.

Smooth and velvet texture.

Tastes rich when fried or sautéed.

Very versatile, use in many recipes.

Tear or cut off caps, and pull or chop into pieces!

Lion's Mane - Hericium erinaceus


A chef once described it "smells like fresh cut grass, drying flowers, and fresh dirt. Clean umami, and perfectly balanced mushroom flavor."  

Very mild taste, and unique texture.

Slice into steaks, tear into pieces, or chop into nuggets.

Shiitake - Lentinula edodes


"Very clean flavor, even more umami than lion's mane. Texturally, after cooking, very pleasant with the typical, almost al dente chew of shiitakes," a chef mentioned.

Savory and meaty. Can stand up to long-cook soups.

Remove stem, and slice or chop into pieces!

Cinnamon Cap - Pholiota adiposa


Also sometimes called Chestnut mushroom.

Nutty, slight earthy flavor.

Crisp, crunchy texture.

Stem is occasionally left on for presentation.

Caps are the most desirable for its unique texture.

Italian Oyster - Pleurotus pulminarius


Very similar texture to our blue oysters.

Very little stem - so no waste!

A little meatier and larger caps than our blues.

Very versatile, add to about any recipe!



King Oysters (Trumpet) - Pleurotus eryngii (pictured)

Pioppino - Agrocybe aegerita

Reishi - Ganoderma lucidum

Hen of the Woods (Maitake) - Grifola frondosa

Beech - Hypsizygus tessellatus