Mushrooms

Recipes

Mushrooms are so versatile and add wonderful taste and texture to almost any dish. We do not recommend you wash them, but simply wipe them with a paper towel if needed. Most varieties you can eat both the stem and cap, just trim the bottom a little before cooking. Since they are fresh, you need to cook longer than some store bought varieties. If they taste mushy, just keep cooking – they will eventually start to brown and become crispy. Here are a few recipes we enjoy, we hope this inspires you!

Varieties we grow

Blue oyster

Blue oyster mushrooms have a wonderful savory, umami flavor, with color ranging from blue to gray. They are meaty and hold up well when cooked. Some people think they have a subtle oyster and sea food flavor, but this is very mild. They pair well with eggs and meat, and do not overpower any dish. One of our most versatile mushrooms, you can eat both stem and caps.

Golden oyster

An oyster mushroom with a flavor profile similar to the blue oyster, but more delicate texture. These mushrooms will cook more quickly and brown well, and are crunchy and crispy when fried. The color is a beautiful bright yellow gold.

Black King Oyster

These oyster mushrooms have thick stems, ideal for roasting or for larger serving sizes. You an also slice crosswise to create “scallops”, fried in olive oil and butter.

Chestnut

Chestnut mushrooms have a deep nutty taste, as the name implies. With meaty caps and crunchy stems, they have a great texture as well as flavor. Just snip off the base and cook the rest to add to any dish.

Shiitake

Shiitakes are often used as a meat substitute, they are savory, meaty and slightly nutty. We cut off the stems and cook the caps, which are delicious any way – sautéed, roasted or grilled.

Lions mane

Lions mane has many health benefits, especially for the brain, and have a slightly sweet, almost crablike flavor. We like to tear it into fine pieces before cooking for an almost pulled pork texture. This mushroom absorbs flavor well and will easily take on marinades and spices.

Pioppini

A delicious, mild and slightly nutty flavored mushroom. The stems maintain a little firmness when cooked for a great addition to stir fries.

Growing process

We begin by sterilizing grain spawn and injecting it with liquid culture. Once this is colonized, we mix that into our substrate bags, which have been cooked in a barrel overnight to kill any bacteria. The bags are left in the dark to colonize until they are ready, at which point we place them in our grow room, a tent that is kept at 80%-90% humidity and temperature controlled. Once the blocks fruit, we harvest and place in our walk in cooler until they go to market.