Mushroom Flavor Profiles 

🦀= Mild seafood flavor          🍄 = Umami flavor          🍬= Sweet & fruity flavor 

Chestnut 🍄

  • Earthy and strong nutty flavor with some peppery notes with firm texture
  • More flavorful substitute for cremini mushrooms
  • Storage note:  A bit more delicate with a shorter shelf life than other mushrooms. Its caps can also leave a brown stain on other mushrooms, so they should be stored separately from other varieties.

Brown & White Beech 🍄

  • Nutty, savory & umami flavor with a firm texture  
  • Used in place of cremini mushrooms
  • White beech are pure white, whereas brown beech have speckled brown caps. 

Pioppino 🍄

  • Earthy with a mild nutty flavor and a very firm texture that is maintained when cooked
  • Another excellent substitute for cremini mushrooms, especially in soups & stews as it will maintain its firm texture.

 

 

 

 

 

Lion's Mane 🦀

  • Mild seafood flavor (e.g crab, lobster) with a tender texture that can be shredded or pressed.
  • When shredded, can be used in “crab” cakes, pulled “pork”, “tuna” or “chicken” salad.
  • When sliced, pressed, and fried can be used as “chicken” cutlets
 
 

King Trumpet 🦀 🍄

  • Scallop flavor and texture. Very firm meaty texture
  • Can be shredded and used as a substitute for pulled pork
  • Can also be sliced into large, meaty “scallops” & roasted/grilled

 

 

 

 

Oyster Mushrooms

Blue Oyster 🦀 🍄

  • Prolific, producing large interconnected bunches with a sweet & mild seafood flavor and meaty texture.
  • Has small caps and thick, meaty stalks that can be sliced or shredded, similar to King Trumpet but with a slightly softer texture.
  • Absorb marinades beautiful – can be used in place of sliced portobellos in many recipes.

 

 

 

Black Pearl Oyster 🦀​ 🍄

  • Similar to Blue Oyster, with larger caps and slightly thinner stalks.
  • Prolific, produces interconnected bunches with a sweet & mild seafood flavor and meaty texture.
  • Stalks can be shredded or sliced, similar to King Trumpet but with a slightly softer texture.
  • Also absorbs marinades beautifully.

 

 

White Oyster 🦀​ 🍄

  • Prolific, producing many bunches of medium-sized, pure-white caps with thin, firm stalks.
  • Has a stronger umami flavor than other oysters, but gains a slightly sweet and mild seafood flavor once cooking.
  • Firmer texture than Blue Oyster – great for slicing and using in recipes in place of button, shitake and cremini mushrooms.

 

Phoenix Oyster 🦀 🍄

  • Individual, large thick caps with no stalk
  • Has a mild anise scent & flavor before cooking
  • Gains a slightly sweet and mild seafood flavor with cooking
  • The thick caps slice beautifully, and can be used as a meat substitute (i.e. mushroom “bacon”) or in place of sliced portobellos.

 

 

 

Golden Enoki 🍬🍄

  • Slightly sweet and fruity flavor (similar to chantarelles)
  • A beautiful, small mushroom with a firm but delicate texture – can be used whole in sautés, soups, and tartines!
  • Note: We grow these in a non-traditional manner, producing firmer enoki with shorter stalks with larger caps, with a shape and texture similar to red chanterelles.

 

 

Shitake 🍄

  • Earthy and strong umami flavor with firm texture that is maintained when cooking 
  • One of our slowest growing mushroom varieties, but always a treat when it fruits!