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Black Poplar Mushrooms
This superior edible mushroom has a firm, crunchy texture and a mildly sweet and nutty flavor. Black poplars are very versatile and delicious in any meal- they enhance vegetables, meat, or seafood stir fries. They're also delicious added to soups and sauces at the last minute of cooking. |
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Grey Oyster Mushrooms
Our oyster mushrooms varieties are produced based on season: some grow better in colder weather, and others tolerate the heat. We keep at least two varieties in production year-round, some cultured from locally-foraged mushrooms. Oyster mushrooms can be seared, grilled or broiled; high heat caramelizes the natural sugars inside and provides bold, full flavor. |
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Beech Mushrooms
Nicknamed "hats" for their distinctive cap, beech mushrooms have a firm texture and nutty flavor. Roast them at high heat, sauté them in a stir fry, or cook them low-and-slow in a stew. They're prized for their distinctive long, edible stems. |
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Hen of the Woods (Maitake) Mushrooms
This is one of the most sought-after wild mushrooms for fall foragers. A delicious soft flesh mushroom, the Hen of the Woods is excellent in all kinds of cuisine. It holds its texture well when cooked, and can stand up to long braises or stewing. It also sautés very well and only increases in flavor as its sugars caramelize. Mushrooms Naturally has found a way to produce this excellent mushroom year round, and we're ecstatic to be able to share it with local chefs. |
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Shiitake Mushrooms
Shiitakes are the second-most popular cultivated mushroom worldwide! They're native to East Asia, and have long been a feature in traditional herbal medicine. They have a robust, woodsy flavor and a meaty texture. Roast them or add them to soups and stews. |
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Nameko Mushrooms (Seasonal)
Nameko mushrooms are one of the most popular cultivated mushrooms in Japan. This mushroom has an excellent flavor and toothy texture which stands up to high heat and lasts in the fridge. Namekos have an al dente quality not often found in mushrooms. A natural gelatin-like protein coats the cap which lends to thickening a sauce (and dissipates upon searing). This mushroom looks wonderful in a well laid out dish where you want to highlight its unique look. |
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Royal Trumpet (King Oyster) Mushrooms
King Oysters are originally from the Mediterranean, and the strain we grow has roots in Italian culinary tradition. Its meaty stem is as delicious and edible as its cap, and when roasted it has a deep umami flavor. In fact, King Oysters are popular steak substitutes! |
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Lion's Mane (Pom Pom) Mushrooms (Seasonal)
Many mushrooms are beloved for the umami flavor they bring to dishes. Lions Mane is one of the few mushroom species that has a seafood flavor, reminiscent of lobster or crab! They produce a unique mane of cascading white spines, and when cooked the mushroom has the appearance and texture of limb crab meat.
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Microgreens:
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Edible Flowers:
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*** Pricing available upon request for all of the mushrooms listed above. Please contact us for details.