Hericium erinaceus

Lion’s Mane is used for both culinary and medicinal purposes. Its mature fruiting body has a fleshy, tough, and watery texture, and it’s known for its seafood-like flavor, reminiscent of crab or lobster.

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Pleurotus ostreatus ssp.

This mushroom’s standout color is accompanied by fantastic tender caps and meaty stems that have that tasty umami flavor. that’s great to add to every dish.

Pleurotus ostreatus var. Columbinus

These mushrooms contain a mild, earthy, and savory taste with anise-like nuances and a velvety tender texture that makes them feel a little similar to meat.

Pleurotus ostreatus ssp.

This oyster species originates as a find in the wild Smokey Mountains of Tennessee. Cultured and cloned, and now cultivated indoors. This lovely mushroom provides the classic umami flavor profile paired with a meatier texture provided by the denser stem than the typical Oyster.

Pleurotus ostreatus ssp.

A lovely hybrid between a European Oyster and a Japanese Oyster. This variety offers a substitute for those looking for the King Trumpet mushrooms. Black Oyster mushrooms are also sometimes known as Shimofuri, which means “marbling” in Japanese(you’ll see this on the cap), Black King Trumpet, and Black Pearl. They have a soft meaty texture—mild, sweet, and nutty, umami-forward flavor.

Hericium coralloides ssp

Fractal is a relative to Hericium erinaceus, aka Lion’s Mane. This beautiful mushroom grows in a fractal pattern, giving it its name. With a tender texture, this taste is full of sweet and nutty flavors.

Pholiota adiposa

The cinnamon cap mushroom or numerisugitake mushroom as it is known in Japan. This mushroom has a firm texture that will stay firm if cooked properly. Chestnut mushrooms taste similar to shiitake mushrooms but milder, with a distinct nutty umami flavor that gives them their name.

A meaty and velvety texture to pair with the lovely earthy and savory taste of these mushrooms.