Shiitake, Lentinula edodes
Shiitake is native to East Asia and is highly regarded there for both culinary and medicinal virtues. Shiitake is also a widely consumed gourmet mushroom in North America. Our Shiitake are grown on hardwood chips and sawdust, supplemented with organic grains. Shiitake may also be grown effectively on hardwood logs outdoors. Although this method is slower and more seasonal than our technique, it is a great way for the home gardener to grow mushrooms at home.
Shiitake boast a rich fragrance, firm meaty texture and a robust earthy flavor that is distinct yet adaptable to many dishes. Shiitake mingle well with almost any food; vegetables, seafood, poultry, seafoods and grains are all complemented by the addition of this tasty mushroom. Shiitake are great sauteed, stuffed, roasted, grilled, pickled; or in soups, sauces, stir-frys, pastas and omelets.
Pearl Oyster, Pleurotus ostreatus
Oyster Mushrooms are perhaps one of the most widely consumed mushrooms worldwide. Our Oyster mushrooms are grown on organic rye grain and locally sourced straw. Oyster mushrooms are also an abundant native to North America, found locally on hardwood snags, stumps and logs (but please don’t pick for consumption unless you are 100% positive of identification; if in doubt, throw it out. Or get an expert to confirm your identification). The benefit to purchasing our indoor grown Oyster mushrooms are you know what you are getting and you get to enjoy them before the insects do.
Oyster mushrooms have a milder flavor and more tender consistency than Shiitake but they do hold their own. With a sweet woodsy taste, Oyster mushrooms are also quite versatile and substitute well into many mushroom recipes. We consider them quite exemplary in any egg dish, great in omelets, quiches and fritattas.
Lion’s Mane, Hericium erinaceus
Lion’s Mane Mushroom is Native to North America. Lion’s Mane is a rare find, even in gourmet markets due to its tendency to bruise with handling, it just doesn’t hold up through multiple links in the supply chain. However, through Mycoterra Farm’s direct connections with local markets and restaurants, the Lion’s Mane delicacy can be enjoyed throughout western MA. We grow our Lion’s Mane on hardwood chips and sawdust, supplemented with organic grains.
Lion’s Mane has a delicate crab or seafood like consistency. They are great slowly sauteed in butter and onions, which brings out a lobster-like flavor that complements their texture. Use Lion’s Mane saute as a topper on salads, rice, pasta or a nice cut of meat. They are also great in eggs and stir-fry or try substituting into your favorite mushroom dishes.
Blue Oyster – Pleurotus ostreatus var columbinus
The Blue Oyster mushroom is a sub species of the Pearl Oyster that exhibits a notable blue-gray hue. The color contrast between the darker caps and pale gills give them a truly stunning appearance. Native to Western Europe, the Blue Oyster thrives in cooler temperatures, helping Mycoterra Farm extend our growing season. Easily grown on rye grain and straw, our production of the Blue Oyster is identical to the process we use for other Oyster species. Look for them at one of our winter markets, or in the early spring or late fall at our main season markets.
We’ve found the Blue Oyster is identical in taste and texture to the Pearl Oyster and have yet to be able to distinguish the two in a blind taste test. They are just as versatile in a wide range of recipes.
King Oyster, Pleurotus eryngii
The King Oyster mushroom is a Mediterranean native whose range extends from the Atlantic through Southern Europe and Northern Africa, through the Middle East to western Asia and India. and is widely cultivated in Asia. Domestically it is also known as the King Trumpet mushroom or French Horn mushroom, however, there a multitude of regional names for this tasty beast throughout the world. We produce the King Oyster on pasteurized straw, as the other Oysters and also on sterilized sawdust substrates.
Thick and meaty the King Oyster is the largest, most substantial Oyster mushroom. It also has a strong flavor to compliment it’s commanding physical stature. It can be adapted easily into a variety of mushroom recipes. It is one of the few species produced by Mycoterra Farm that hold up to grilling. We love to slice it thick, marinade ( 2:1:1 olive oil, balsamic vinegar and tamarii, adjusted to taste with a few cloves of crushed garlic), cook on grill until desired tenderness/crispiness is achieved.
Pink Oyster, Pleurotus salmoneo stramineus
The Pink Oyster mushroom boasts a vibrant pink color and ruffled appearance. Other common names include Flamingo Oyster, Salmon Oyster and Strawberry Oyster. Native to the tropics, the Pink Oyster fruits abundantly in warmer temperatures; we’ve found it extremely productive mid-summer when other varieties are stunted by extreme heat. As with our other Oyster species, we produce the pink oyster on rye grain and pasteurized straw.
Although similar to other Oysters in flavor, The Pink Oyster mushroom tends to be more pungent and woody with a tougher texture. Unfortunately the pink color fades upon cooking. Try it in a stir fry, eggs or cream sauce. In soups, the Pink oyster is a great addition to potato leek soup or substitute for the seafood component in a cream based chowder recipe.
Enokitake – Flammulina velutipes
The Enokitake mushroom is also known as Enoki, Velvet foot or the Bean Sprout mushroom. It occurs across northern temperate climates of Europe, Asia and North America; it is one of four Flammulina species native to North America. Caution wild foragers: you need to know your stuff; there are several dangerous look-alikes to these species, again, when in doubt, throw it out! Mycoterra Farm produces Enokitake on supplemented hardwood sawdust. Enokitake is tolerant of cooler weather, fruiting in warm spells during the fluctuating temperatures of spring and fall.
The Enokitake is delicate and crisp with a mildly fruity, pleasant flavor. Before cooking, remove the bottom dark brown portion of the stem. It excels in miso and other brothy soups; or add it to a stir fry in the last few minutes of cooking. It can also be seared with garlic and oil or butter and added atop salad or in spring rolls.