OUR MUSHROOMS
Pleurotus djamor
Personality: A gentle and shy mushroom, rare to find as it lasts only a day or two. Umami tasting, almost meaty. When heated, the pink hue fades. Cook soon after harvesting!
Benefits: High in protein, fibre, iron, zinc, potassium, calcium, folic acid. Vitamins B1, B3, B5, B12, C
Suggested uses: Sautéed, stir-fried, braised, roasted, fried or grilled. Add to dishes or simply pan-fry w/ olive oil and sea salt.
Pink oyster
King trumpet
Pleurotus Ostreatus
Personality: The "Great Winter Oyster" is sturdy and reliable, slightly grey/blue tinge to the petals like your favorite jeans. Suitable for almost all occasions.
Benefits: High in protein & fibre, B6 and D. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body.
Suggested uses: Eat the mushrooms soon! Add to dishes or simply pan-fry w/ olive oil and sea salt.
Grey Dove
Pleurotus eryngii
Personality: This mushroom, the Eryngii, despite its size, is mild and elegant in flavor. With short gills, topped with a small cap, the body has a tender texture. Don’t forget— the entire mushroom is edible.
Benefits: Trumpets contain a high quantity of selenium, an essential antioxidant, also high in protein, fibre, amino acids, calcium, iron and vitamin D, anti-inflammatory and packed with antioxidants.
Fun Fact: The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter!
Suggested uses: Taste is meaty, similar to potatoes. Split in half lengthwise and grill or roast in the oven for a rich, concentrated flavor or fry them till crispy (best in butter) as salad croutons!
Fun fact: So reliable is the Grey Dove in fact, that it sets the standard for strains in many mushroom farms.
Golden Oyster
Pleurotus citrinopileatus
Personality: The stunning Golden is fresh and fruity tasting, with flavor improving dramatically with thorough cooking.
Benefits: Studies in animals of oyster mushroom fruiting bodies and distillations have been shown
to reduce tumor size, treat high cholesterol and a reduction in the development of plaque in major arteries
Fun Fact: When cooked, oyster mushrooms have a smooth oyster-like texture and a some say a slight hint of seafood flavor. This may contribute to their name.
wine cap
King stropharia
Personality: Fairytale-like, these wine-red colored caps and hearty stems are a wood loving, non-commercial native to Europe and considered a choice foraged fungi.
Benefits: High in protein & fibre, amino acids, calcium, iron and vitamin D.
Fun Fact: Their mycelium (basically the root of the mushroom) hunts in the wild—captures and eats nematode worms. Little is known about medicinal
Suggested uses: Taste is meaty, similar to potatoes...entire mushroom is edible. It is best sauteed in little oil to draw water out. Then add Bragg amino acids or soy sauce and serve over rice! Store in the fridge for 3-4 days.
We've had a ball growing these mushrooms! It's so fun to see people's faces when they open the delivery bag. Most people, even chefs and foodies, have never eaten a mushroom harvested that day, never mind a variety such as a pink oyster! We're excited to see the mushroom world expand— and appreciation for this spectacular kingdom have its day. Below are the labels we wrote for each species, and a picture of the ones we grew and sold.
Fun Fact: A tropical variety, they are also called the pink flamingo.
value, although early studies have shown they inhibit liver cancer and HIV virus.
Pholiota Adiposa
Personality: Whimsical in appearance yet zombie-like in personality, this curious mushroom grows on both dead and alive trees, meaning it is saprophytic and parasitic.
Benefits: The entire Chestnut mushroom is good for your cells, blood health and supports your immune system. The mushroom has recently been discovered to contain glutathione and ergotheonine, two potential anti-aging antioxidants.
.Fun Fact: The Chestnut has been shown to slow down osteoporosis and has known anti-fungal properties.
Suggested uses: When not reading Sarte, they are delicious in stir-frys, sauces and soups.
chestnut
Fun Fact: In the wild, the Pioppino grows on poplar trees and is also known as the Black Poplar mushroom.
Suggested uses: With a long edible stem and sturdy cap, they are delicious in pasta, sauces, incorporated in soups and risottos.
velvet pioppino
Agrocybe aegerita
Personality: Looking like a French intellectual topped with a velvet beret, the tall and slim Pioppino is mild and nutty in flavor.
Benefits: High in protein, fibre, calcium, iron, vitamins B & D, cholesterol-lowering and packed with antioxidants.
Pleurotus ostreatus
Personality: This mushroom is swole— strong and regal, the body is dense in texture and the entire mushroom is edible.
Benefits: High in protein, fibre, amino acids, calcium, iron and vitamin D, anti-inflammatory and packed with antioxidants.
Pleurotus ostreatus
Personality: Also known as the Mountain Mushroom, the Brown has a soft, inflated stem and a wavy cap that is edible. True to it's name, it is an earthy mushroom, a perfect meat substitute.
Benefits: High in protein, fibre, iron, zinc, potassium, calcium, folic acid. Vitamins B1, B3, B5, B12 and C.
Fun Fact: This mushroom is light sensitive, preferring to grow in the dark!
Pleurotus ostreatus
Personality: Considered a fun and fast mushroom by growers, you’ll love the happy, mild flavor!
Benefits: High in protein, fibre, iron, zinc, potassium, calcium, folic acid. Vitamins B1, B3, B5, B12 and C.
Fun Fact: This mushroom starts life as a blue fungi, and turns grey as it's ready to harvest.
black pearl/king trumpet
brown mountain
blue oyster
Suggested uses: Blue Oyster mushrooms can be used in a variety of dishes, especially soups and pastas. The flavor is unique and delicious. The stems can be chewy, avoid using in most dishes.
Fun Fact: A hybrid from Japan, it’s a cross between a European and an Asian Pleurotus ostreatus.
Suggested uses: Taste is meaty, similar to potatoes. Split in half lengthwise and grill or roast in the oven for a rich, concentrated flavor or fry them till crispy as salad croutons!
shiitake
Hericium erinaceus
Personality: Lion’s Mane is on equal footing with one of the most luxurious of foods— lobster. It has a similar flavor and texture—meaty and delicate. Once cooked, it’s slightly chewy, tender and juicy. Besides being
umami sits alongside sweet, sour, bitter, and salty.
Benefits: Containing many of the same amino acids as meat, Shiitake are high in protein & fibre, calcium, iron and vitamin D, cholesterol-lowering and packed with antioxidants.
Fun Fact: Long used in traditional Chinese medicine, they’re also part of the medical traditions of Japan, Korea and Eastern Russia.
Suggested uses: They are delicious in stir-frys, sauces and flash fried in the wok. Please eat within 5 days.
Lentinula edodes
Let's reintroduce you to this well known variety. It's a wonder fresh!
Personality: Native to East Asia, the Shiitake is beloved world wide and praised for its savory umami flavor. Often considered the fifth taste,
lion's mane
delicious, it is considered one of the most potent medicinal fungi.
Benefits: Supports the brain, heart and gut health. Protects against dementia, Alzheimer’s disease and depression. Helps reduce the risk of heart disease, strokes and ulcers. Rich in antioxidants and anti-inflammatory properties.
Fun Fact: In place of the traditional mushroom cap, Lion's Mane has soft spines (that resemble the mane of a lion) which produce and release spores to reproduce.
Suggested uses: Dry saute first. Cut into ½ inch pieces and saute until the edges are golden brown. Then add olive oil or butter, sea salt, may be a touch of garlic or herbs.