8-10oz of mixed mushrooms. Usually contains lion's mane, oyster, shiitake, chestnut and pioppino
May be blue, grey, white, brown.
Seafood like texture.
Versatile mushroom good for meat dishes, soups, stir fries, sandwiches, tomato sauce... goes with almost anything!
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A bit more thin fleshed and delicate than other oysters, but stems can often be tender enough to use as well! Same great flavor! Available in the warmer months.
A cross between the king oyster and regular oyster. The best of both worlds! Meaty texture and nice flavor.
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A super meaty mushroom that's all stem and a mild flavor. Slice it lengthwise for a meaty steak-like filet. Cut it into medallions for "scallops", chop it in a cuisinart for ground "meat", or just cut them in any way and use like a regular mushroom. A cool weather mushroom available winter and spring.
This mushroom is really becoming popular due to it's brain boosting benefits. And the "crab" cakes you can create with them have been all the rage lately! Crab-like texture, mild flavor. Great if sauteed to the point of getting almost crispy. People are also loving them in soup.
A tasty, versatile mushroom with a bit of an earthy flavor and a meaty texture. Popular in Asian dishes or miso soup. But also a favorite on steaks and burgers!
Nutty, buttery, kinda crunchy. Stems are edible. Use it whole in a stir fry or as a garnish, or chop it up. Goes well on seafood, with veggies, or even on a burger.
We like to call these "the port wine of mushrooms". A flavorful mushroom with earthy and slightly floral notes. Fragile uncooked, but has a nice tender texture when cooked. Stems are often tender enough to be used as well. Great for meats and fish. We love it in tomato dishes too!
An aged garlic with a sweet syrupy taste. Eat it as is, spread it on bread, add to soups, hummus or salad dressings.
