types we grow

Our fresh mushrooms

We currently grow

• Shiitake
• Oyster
• Lion’s mane
• Chestnut 
• Yellow Oyster
• Black Pearl Oyster
• King Trumpets
• Pioppino
• Maitake
• Comb

	The shiitakes grow on hardwood sawdust and look like a dark brown button mushroom. Native to China, these are the flavorful mushrooms used in miso soup and many Asian dishes. They are used medicinally and as food. Shiitakes are good when cooked fresh and even better if dried and rehydrated.
Oyster mushrooms are a true delicacy! They’re too fragile to withstand shipping, which make them hard to find in local grocery stores. They are best consumed or dried within a few days of harvesting.
	Lion’s mane mushrooms are said to resemble a lion’s mane as they grow. Their flavor is often described as seafood-like, comparable to crab or lobster. In addition to their extraordinary flavor, lion’s manes are also used for medicinal purposes.
Chestnut Mushrooms, Pholiota Adiposa, are native to New England. Growing in clusters, these mushrooms are closely related to Nameko mushrooms. You can cook and eat the caps and stems, resulting in two different textures. The caps cook to a silky texture while the stems retain some crunch, similar to cooked celery. As with all mushrooms, we highly recommend you cook these mushrooms before eating to maximize the nutritional benefit.
	Yellow Oysters are equally parts visually stunning, fragile, and flavorful. Adding a pop of color to our mixes, these tropical mushrooms packs a higher protein level than other varieties. They are also characterized by their fruity aroma. Yellow oysters have delicate caps and stems and a thicker base to the mushroom. Every part is edible, tender, and delicious.
Black Pearl Oysters are a cultivated hybrid combining traits of oysters and king trumpets. These mushrooms offer the silky texture of oysters when cooked and the shape of a king trumpet mushroom with a thick, tender stem. The stems are perfect for creating mock scallops in your favorite dishes.
	King Trumpet mushrooms (also known as king oyster mushrooms) have a distinctive shape with large stems relative to smaller caps. These tender stems are well suited for many creative, meat-alternative recipes, such as mushroom 'bacon' and mushroom 'scallops.' King trumpets are coveted by chefs for their rich umami flavors.
Pioppino mushrooms love the heat and typically grow in the warmer months. Identified by their clusters of long stems and brown velvet caps. Stems are edible and stay slightly crunchy when cooked while the caps are very silky, offering contrasting textures in any dish. The flavor can be described as mellow and nutty.
	Maitake Mushrooms, also known as Hen of the Woods, are native to New England, but tricky to cultivate. The frilly petals on this mushroom can easily be pulled apart and shredded to saute into your favorite recipes. These mushrooms offer a tender texture and rich mushroom flavor. Maitake are particularly tasty when roasted at a high temperature.
Comb Tooth, Hericium coralloides, is closely related to Lions Mane. This mushroom grows with an open, delicate structure, yet has a meaty taste and withstands cooking at high heat. Mature Comb Tooth mushrooms have hairs or icicles that appear to be dripping off the mushroom. Enjoy these by chopping and sauteeing in your favorite recipe.