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

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.

Grifola frondosa

Cultivated from a regional specimen in the Midwest, USA, Maitake provides a rich umami flavor with earthy and smoky undertones, adding a forest-like essence to any dish. Known as Hen of the Woods, it grows in layered, flowing clusters, contributing to its signature structure and depth, with a tender, velvety, meat-like complexity and a finish that develops further with heat.

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.

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.

Pleurotus djamor

A vibrant oyster mushroom known for its striking color and dynamic flavor, offering a tender yet structured bite. Mildly umami when lightly cooked, pink oysters deepen into a rich, ham-like essence as they cook down. Under high heat, the edges crisp into a bacon-like texture.

Lentinula edodes

Bold, earthy flavor with a balanced, meaty texture. Shiitake is known for its rich umami profile and satisfying bite, often deepening in intensity as it cooks, bringing a grounded, savory depth to both simple and composed dishes.

Hericium coralloides

Coral’s Tooth 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, with a subtle seafood-like essence.

Pleurotus ostreatus

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.

Flammulina velutipes

Mild, slightly sweet flavor with a delicate structure and lightly crisp texture. Recognized for its long stems and small caps, gold enoki offers a clean, subtle finish and gentle crunch, adding brightness and contrast when used fresh or lightly cooked. Common in East Asian cuisine, it is gaining versatile use in Western cooking, from bloomin’ onion-style preparations to roasted enoki fans as a crisp side or finishing touch.

Cyclocybe

A mutant cousin of the Pioppino mushroom, it shares similar flavor profiles, providing a balanced umami flavor with mild nut-like earthiness and smoky undertones, alongside dense, squatty stems and organically formed caps. This fuller expression carries a more structured bite, maintaining its form through cooking while offering a smooth, savory finish.

Pleutorus eryngii

With thick, cylindrical stems and small caps, King Trumpet oyster mushrooms offer a dense, meaty texture that holds its structure through cooking. Mild in flavor with subtle umami, they develop a rich, savory depth when seared or roasted—often compared to scallops or tender pork when caramelized.

Cyclocybe Agrocybe aegerita

Mild, nutty umami flavor with peppery undertones and a firm, tender texture. Pioppino grows in slender clusters, known for its ability to hold structure while delivering a smooth, balanced finish with subtle depth. Standing up well to high heat, they provide true versatility across cooking methods—from roast and sauté to air fry—delivering a perfect bite from snack to full meal.

OAKY OYSTER

Pleurotus ostreatus

A regional Midwest oyster mushroom known for its classic umami flavor and semi-tender texture. Often recognized for its balanced savoriness, this variety carries subtle woody undertones and a smooth, clean finish that holds well across a range of preparations.

Pleurotus pulmonarius

With velvety caps and delicate gills, this oyster mushroom provides a tender yet meaty texture that holds up to a variety of preparations. With mild umami and earthy undertones, it contributes a balanced flavor to any dish or works well as an absorbent bite.

Pleurotus ostreatus

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.