indoor cultivated wild mushrooms

Latin Name: Pleurotus ostreatus

The blue oyster mushroom is one of the most common of the oyster mushrooms used in cuisine worldwide. Young specimens will be bluish color on their caps, then changing color to gray tones upon maturing. Blue oyster mushrooms prefer colder temperatures in comparison to other oyster mushrooms; Blue oyster mushrooms are more solid and flavorful than most other oyster varieties. Generally they are earthy to the taste, shrink a little, and hold their shape and springiness when they are briefly cooked. 

Latin Name: Pleurotus citrinopileatus

The yellow/golden oyster mushroom (tamogitake in Japanese), is an edible gilled fungus. Native to eastern Russia, northern China, and Japan. Golden Oyster Mushrooms are best suited for stir-frying, boiling, browsing, or sauteing, and can be baked into a tart. Due to their fragility, the golden oyster mushroom tends to break apart upon contact, if they do we recommend to apply to mixed sauces, cook into omelets, or sprinkled on top of steak or pasta. 

Latin Name: Pleurotus ostreatus

Super scallop oyster mushrooms are typically used to replace button mushrooms. like all oyster mushrooms they retain a lot of water so they need to be cooked all the way through for best results. They can be used in cuisines, pasta, omelets, steak, or burgers to name a few options. They are a variation of the white oyster mushrooms. This is a good starter option for someone looking to try oyster mushrooms. 

 Latin name: Hericium erinaceus

Lion's Mane is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines. This Mushroom is mild and contains more moisture than most other mushrooms. When beginning to saute it has the aroma of seafood and is often used as a seafood replacement for fish, lobster, and crab.

Latin Name: Pholiota adiposa

Chestnut Mushrooms is a cousin of the slimy Nameko (Pholiota nameko) , this wonderful clustering mushroom forms dense clusters of beautiful, dark orange gilled mushrooms with a slightly shaggy cap, without the slime layer Namekos have. They hold a nutty, earthy taste to them. When cooking the mushrooms, the stems will stay crunchy and since the Chestnut mushrooms are also porous, which tends to lend itself well into absorbing surrounding flavors. These mushrooms work well with miso, curry, ramen, cream of mushroom soup recipes, and sauteed or grilled.

Latin Name: Pholiota microspora

Nameko Mushrooms taste slightly nutty and are often used in stir-fries and they have a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. The Coating can thicken soups and sauces and has an aroma that walks the line of being both fruity and earthy. Nameko mushrooms go well with dark green vegetables, red meats, and shallots, and are used traditionally in Japanese miso soups.

Latin Name: Cyclocybe Aegerita

Pioppino mushrooms have floral, sweet, nutty notes. With their mild flavors, these mushrooms can be implemented into any dish. The caps and stems are edible. Boil these mushrooms before adding to stir fries to avoid toughness of the stem. You can consume these mushrooms raw or cooked for a great source of protein. 

Fun Fact: Pioppino Oysters, Chestnut Oysters, and Nameko oyster are all cousins of one another. 

Latin Name: Ganoderma lingzhi

Reishi Mushroom is a Medicinal Mushroom. Once made into fresh tea, pr dehydrated or freeze dried, the mushroom can then be added to smoothies, honey, and tinctures to be able to enjoy the benefits of the mushrooms. Reishi helps to enhance the immune system, improving sleep, reducing stress. You can take this mushroom to help health conditions such as high blood pressure and high cholesterol. it can even help reduce fatigue and depression.