Our Mushrooms

Lion’s Mane boasts a striking, shaggy white appearance reminiscent of a fluffy pom-pom or coral, instantly drawing the eye. Its delicate, tender texture yields a subtle “seafood” flavor—think lobster or crab—making it a standout in both vegetarian and seafood-forward dishes. Sautéed in butter or olive oil, it develops golden edges and a tender bite perfect for toss-ins like risotto, pasta, or grain bowls. It also shines in broths and soups, where its texture lends body and its flavor deepens over a slow simmer. Beyond its culinary appeal, Lion’s Mane is prized for its cognitive-support compounds (hericenones and erinacines), which may promote focus and nerve health.

The Blue Oyster Mushroom features broad, fan-shaped caps dappled in slate blue to silvery gray hues, often with delicate concentric striations. Its firm, meaty caps hold up beautifully under high heat, delivering an earthy-woody taste with subtle nutty undertones. Use it to elevate stir-fries, creamy pastas, or hearty grain bowls—its robust texture soaks up sauces while adding visual flair. Try grilling whole clusters for a smoky char or incorporating sliced caps into mushroom tacos or stews. Nutritionally, Blue Oysters are a low-calorie source of protein, B-vitamins, and antioxidants like ergothioneine, which supports immune function and cellular health.