Our Mushrooms
Oyster mushrooms are a hardwood-decay fungus, native to North America and found on fallen hardwood logs in the eastern US. Oysters have a delicate umami flavor and are very versatile in the kitchen. We grow three varieties: Blue, Italian, and Golden. From stir-fry to burgers to soup - we add these babies to everything. We especially love them with eggs, kimchi and toast for breakfast.
Chestnut mushrooms grow on both living and dead trees and are commonly found wild in Europe all year but the summer. They’ve been cultivated since the Roman empire! Chestnuts have a nutty, meaty texture and flavor and are similar (but better) than dark button mushrooms. We love cooking them in creamy pasta and risotto.
Lion’s Mane mushrooms are another culinary favorite. Also native to North America, they can be found growing on decomposing hardwood stumps or logs. With a flavor and texture similar to lobster or crab meat, Lion’s Mane is great seafood substitute. We sauté them for tacos, ravioli, and sprinkled on top of pizza. Try them also in gravy or vegetarian crab cakes.
We produce all of our mushrooms on a nutritious hardwood and soy hull substrate in a sterile, controlled environment.
