Shiitake, Lentinula edodes
Shiitake boast a rich fragrance, firm meaty texture and a robust pungent, woodsy, earthy flavor that is distinct yet adaptable. Known for their deep Umami taste, shiitake are great for enhancing the flavor of almost any dish: meat, veggies, poultry, seafood, eggs, even baked goods. Shiitake are great sauteed, stuffed, roasted, grilled, pickled; or in soups, sauces, stir-frys, pastas and omelets. Shiitake also have various exotic uses in brewing, infusions, teas, and fermentation.
Lion’s Mane, Hericium erinaceus
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, crackers, toasts or a nice cut of meat. They are also great in eggs and stir-fry or try substituting into your favorite mushroom dishes.
Oyster Mushrooms are perhaps one of the most widely consumed mushrooms worldwide. Mycoterra Farm produces several different species of oyster mushrooms including Pearl Oyster, Pleurotus ostreatus; Blue Oyster Pleurotus ostreatus var. columbinus; Golden Oyster, Pleurotus citrinopileatus; Pink Oyster, Pleurotus salmoneo stramineus; Phoenix Oyster, Pleurotus pulmonarius. Our Oyster mushrooms are grown on hardwood sawdust supplemented with organic grains.
Pearl Oyster – Pleurotus ostreatus
Pearl 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.
Golden Oyster – Pleurotus citrinopileatus
The Golden Oyster is native to northern areas in the Asian continent it is a popular cultivar in China. An aggressive saprophytic mushroom, there are reports of it naturalizing in North America. It boasts vibrant yellow clusters of mushrooms with a thin delicate flesh. The Golden oyster is distinctly fragrant and offers a complex but subtle aromatic flavor. They are great braised or in soups or stir fry. A farm favorite is on a white pizza with an olive oil garlic base, mozzarella and diced sweet red peppers. As with the other oysters, the Golden oyster also excels in egg dishes, cream sauces, or sautéed until crispy and served as a garnish
Blue Oyster – Pleurotus ostreatus var columbinus
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.
Pink Oyster, Pleurotus salmoneo stramineus
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.
Chestnut mushrooms are native to Europe where they grow on beech trees. Chestnut mushrooms are mild, buttery and nutty with a seasoned peppery aftertaste. A great addition to any dish calling for mushrooms.
The Chestnut is tender yet crisp with a pleasant nutty flavor furnishing mild peppery finish. Before cooking, remove the bottom dark brown portion of the stem. Chestnuts are easily enjoyed simply sautéed to taste in butter. It excels in miso and other brothy soups; or add it to a stir fry or substitute into your favorite sauce recipe. It can also be seared with garlic and oil or butter and added atop salad or in spring rolls.
Nameko – Pholiota nameko
Nameko are a relative of the Chestnut mushroom. An earthy, nutty flavored mushroom, nameko are popular in Japan. Their texture is tender and silky. Most often used in stir-fry and Japanese inspired soups or sauté with onions and veggies in fried rice dish. Also enhances meat and poultry dishes nicely.