Grow your own gourmet mushrooms on your kitchen counter or a shelf! Simply cut a slit in the plastic bag, mist daily and harvest your fresh mushrooms within two weeks!
Brown Oyster - (Pleurotus ostreatus) strain is one of the best tasting in our collection and it has a softer, inflated stem that is edible! The entire mushroom can be sliced and cooked, making it a great value for consumers. This strain can grow to almost a foot across and the cap margin becomes a beautiful, wavy shape when mature. Not as sweet as the blue, this one is the best meat substitute we have, and can be oiled and grilled whole for oyster sandwiches or cubed up and threaded onto kabobs. Edibility and Taste: Meaty and Earthy.
Black King Oyster (Pleurotus ostreatus/eryngi) Hybrid from Japan. It's distinguished by its darker cap, particularly when young and grown in colder temperatures. They are delicious pan-seared (like bacon!). Another great way to prepare them is to crosscut the stem and sauté like scallops.
Yellow/Golden Oyster - (Pleurotus citrinopileatus) strain is one of our most beautiful oyster species, this warm weather strain is VERY FRAGILE when mature. They resemble a bouquet of beautiful yellow flowers, smell like fresh watermelon, and taste like roasted cashews when you saute them in oil! Try them on melted brie on toast or dipped in tempura batter and deep fried. Edibility and Taste: Sweet and nutty.
Lions Mane – (Hericium erinaceus) are large white, shaggy mushrooms that resemble a lion’s mane as they grow. Lion’s mane mushrooms (Hericium erinaceus) are unlike anything else in the mushroom world, with their incredible cascading, icicle-like shape. In the wild, it can almost look like coral escaped the ocean and latched onto a tree. Beyond its unusual appearance lies a delectable treat, with a sweet, meaty crab-like flavor.. Lion’s mane has a flavor and texture similar to crab or lobster. It has also been used as a chicken substitute. Edibility and Taste: Sweet and savory, with a stringy texture.
Shiitake - (Lentinula edodes) tan to dark brown, with caps that grow between 2 and 4 inches. Shiitake has a meaty texture when cooked and is good for drying and reconstituting in winter soups. It pairs beautifully with tamari, ginger, and garlic and can bring needed umami to many different dishes.
Edibility and Taste: Savory and Meaty