Mushroom Varieties
Chestnut
(Pholiota adiposa)
Chestnut mushrooms, also called cinnamon caps, boast an earthy, nutty flavor packed with umami. They have a firm, crisp texture that holds up well under heat. Chestnuts pair nicely with pasta, rice, and red meat dishes.
Lion’s Mane
(Hericium erinaceus)
Lion’s Mane has a unique texture akin to crab or lobster. This mushroom has a savory and seafood-like flavor. Folks often use it to make faux crab cakes. It can be sautéed, roasted, or grilled.
Pioppino
(Agrocybe aegerita)
Pioppino, also called Black Poplar, is known for its nutty, earthy flavor. It has a firm texture and tender edible stems. Pioppinos pair nicely with risottos and pasta dishes, as well as pork, chicken, and fish.
Pink Oyster
(Pleurotus djamour)
Pink oysters are known for their bacon or ham-like flavor. This aromatic mushroom has a chewy texture. It work wells as a meat substitute. Fry it up and create a faux pulled pork sandwich.
Black Pearl Oyster
(Pleurotus ostreatus - hybrid)
Black Pearls are actually a hybrid between the oyster and king trumpet mushrooms. Black Pearls are more dense and meaty than your typical oyster but they have a similar flavor. You can slice the large stems into rounds to make faux scallops.
Grey Oyster
(Pleurotus ostreatus)
The grey oyster is a versatile mushroom with a mild umami flavor. They have a tender silky texture. Oysters are a great addition to pizza, pastas, or toast. Try slicing them thinly and allowing them to crisp up.
Shiitake
(Lentinus edodes)
Shiitake mushrooms are known for their silky texture and rich buttery flavor. Shiitake can also be slightly earthy and impart a moderate umami to your dish.
Chaga
(Inonotus obliquus)
Chaga is a medicinal mushroom used in teas and tinctures. Chaga has a long history of use in Russian and Siberian cultures. It is used to reduce inflammation, boost immune response, lower blood pressure and blood sugar, and slow aging by counteracting oxidative stress.