About Our Specialty Mushrooms
Quick Facts:​
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Our substrate: locally sourced hardwood + soy hulls + whole oats
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No fertilizers or pesticides
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Rich in flavor, freshly harvested and packed with protein and fiber
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Grown indoors and harvested by hand in Virginia
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All of our mushrooms are great in a simple sauté with butter or olive oil. Use them in any recipe that calls for mushrooms!
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Below you'll see a description of each of our main varieties! Availability changes with seasons.
Pink Oyster Mushroom
​Bold, meaty, slight bacon profile; great for frying, grilling, or bold stir-fries. Peel caps off of the base like flower petals to begin prepping.
Lion's Mane Mushroom
Sweet, delicate, lobster/crab-like; excellent pan-seared, in “crab” cakes, or as a seafood substitute. Often used in mushroom tacos or served as mushroom steaks.
Make sure to press all the water out in a dry pan first for the best taste!
Italian Oyster Mushroom
​Robust, earthy, deep umami; excellent in pastas, sauces, and slow-cooked dishes.
Gold Oyster Mushroom
​Mildly nutty with a touch of floral sweetness—bright and buttery when sautéed. Tender caps with crisp edges when pan-seared; delicate and light but holds shape well. Best cooked hot and fast.
Italian Pioppino (Black Poplar)
Earthy, rich, and slightly peppery—deeper and more complex than most oysters. Firm, snappy stems and soft caps create a satisfying contrast. Excellent in pastas, risottos, and stews.
Black Pearl King Trumpet
Savory, umami-forward with a hint of nuttiness—like a more flavorful King Trumpet. Thick, meaty stems and smooth caps; holds up well to grilling, pan-roasting, or slicing into scallops.
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Chestnut Mushroom
​Rich, nutty, crunchy texture; great roasted, in stir-fries, or crumbled akin to ground meat. Crisp stems with chewy caps that hold up well to roasting or stir-frying. Offers a satisfying bite, similar to asparagus or roasted nuts. Gives soups a rich yellow color and savory flavor.
Blue Oyster Mushroom
Mild earthy umami flavor.
Meaty and slightly chewy when cooked. Great for sautés, stir-fries, soups, grilling, or as a meat substitute in tacos, pastas, and sandwiches. This is the mushroom we often start customers with if they haven't had too much experience with fungi!
Golden Enoki Mushroom
Slightly nutty, earthy flavor—milder than other mushrooms but richer than white enokis found in most Asian grocery stores.
Tender yet slightly chewy when cooked, holding shape well in stir-fries, soups, and hot pots. They also make excellent toppings for ramen, rice bowls, or salads.
Reishi Mushrooms
Bitter, woody, and medicinal—not meant for eating fresh but revered for its therapeutic properties in teas and powders.Tough and cork-like, with a hard outer shell—more like bark than mushroom.
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Best Use:
Typically dried and simmered into teas, tinctures, or extracts. Known as the “Mushroom of Immortality,” reishi is used to support immunity, reduce inflammation, and promote calm and resilience over time.