Get to know your mushrooms

Storing and Eating mushrooms

The ideal way to store your mushrooms in a paper bag in the fridge on a shelf (not in the crisper). This should regulate their moisture and keep them good for about a week.

All of the mushrooms we grow should be eaten cooked. While you can get away with eating button mushrooms raw, the varieties we grow are much more fibrous and could be rough on your tummy if you don’t cook them.

Mushroom Prep

You don’t need to do much prep to cook our mushrooms. No need to wash them or they’ll get soggy. The shiitakes stems are fibrous, so you should remove them (and maybe reserve them for stock), and then the caps are ready to cook. For all other varieties, the whole mushrooms are edible. You just need to remove any of the substrate that they grow out of from the base of the stem (if there is any).

The mushrooms we grow

The mushrooms we grow can vary pretty widely in flavor and texture. So here’s a little info on all our varieties:

  • Strong earthy flavor.

    Firm texture, easy to slice.

    Versatile. Great in stir-fries. Pairs well with meat.

    Stems are too fibrous to eat, so we recommend reserving them to use in stock.

  • Classic mushroomy flavor.

    Can shred by tearing them along the gills.

    Delicious paired with eggs, fish, or on its own as a main. It’s a go-to for any recipe that just calls for “mushrooms.”

  • A fluffy outside and texture that’s similar to crab meat.

    Flavor is a little sweet and some say reminiscent of seafood. Often prepared as a faux crab cakes. Also great in anything creamy, like a pasta sauce or a curry.

  • Strong flavor, a hint of nuttiness.

    Soft cap and a crunchy stem.

    Great in brothy soups. Wonderful roasted to a crisp.

    Also, gorgeous!

  • Mild flavor with a hint of sweetness.

    Soft, pillowy texture.

    Hybrid between king trumpet and pearl oyster mushrooms. Popularly used as a substitute for scallops. Great mixed with pioppino for a blend of textures!

  • Similarly to chestnut mushrooms, these are earthy-nutty with soft caps and crunchy stems, but pioppino tend to grow larger and are great in pastas and rice dishes.