Are you tired of a boring selection of old, spongy mushrooms at the grocery store?
You've heard about the amazing flavor of mushrooms. You've tried what's available at the grocery store, perhaps tried a few exotic mushroom dishes at your favorite restaurant, but the truth is you really want to experiment with them yourself. Perhaps you're feeling adrift in a sea of mushroom recipes. You feel like you don't even know where to start.
You pick up some white button mushrooms from the grocery store. When you get home, you put them in the fridge, and plan how you're going to to use them in the coming week. Let's say that your plan is to use half of the basket on a salad, and saute the other half to have on a steak later in the week. You cut them up for your salad, but after a few days go by and it's now time to saute them, they're slimy, brown, and rotted!
Explore our 9 Varieties
Click on each to discover more about their flavor, preparation ideas, and how to keep them fresh!
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White ButtonAgaricus bisporus
White ButtonAgaricus bisporusTaste: Woodsy flavor becomes stronger with cooking.
Prep: Serve in soups, salads, appetizers, and entrées; a great side dish with any meal.
Store: Keep white mushrooms refrigerated in a paper bag for up to a week.
Crimini (Baby Bella)Agaricus bisporus
Crimini (Baby Bella)Agaricus bisporusTaste: Meaty and earthy flavor, more intense than the white mushroom.
Prep: They make a great substitute for white mushrooms. Fantastic in salads, soups and entrees.
Store: Keep Crimini mushrooms refrigerated in a paper bag for up to a week.
ShiitakeLentinula edodes
ShiitakeLentinula edodesTaste: Shiitakes have a soft, spongy texture, with a woodsy, meaty flavor when cooked.
Prep: This mushroom is most commonly used in stir-fry, and pasta meals. Shiitake mushrooms are often used in Asian cultures because of the belief that they have medicinal properties.
Store: Keep Shiitake mushrooms refrigerated in a paper bag for up to a week. If mushrooms get dried out, you can re-constitute them in warm water prior to cooking.
OysterPleurotus ostreatus
OysterPleurotus ostreatusTaste: Oyster mushrooms have a delicate, mild flavor with a velvety texture.
Prep: Its texture makes it a great compliment to chicken, seafood, and pork.
Store: Keep Oyster mushrooms refrigerated in a paper bag for up to 5 days.
King OysterPleurotus eryngii
King OysterPleurotus eryngiiTaste: Firm, meaty texture, delicate, woodsy, sweet flavor.
Prep: Slice the whole mushroom depending on your preference. It stands up well to sauteing, stir-frying, and grilling, becoming golden brown and nicely crisp.
Store: Keep king oyster mushrooms refrigerated in a paper bag for up to a week.
MaitakeGrifola frondosa
MaitakeGrifola frondosaTaste: Peppery, rich woodsy flavor, delicate texture.
Prep: Pull the mushroom apart, add to sautees, sauces, or soups.
Store: Keep maitake mushrooms refrigerated in a paper bag for up to a week. If they get dried out, reconstitute in warm water before cooking.
Lion's ManeHericium erinaceus
Lion's ManeHericium erinaceusTaste: Mild, sweet flavor, soft texture, similar to crab meat
Prep: Use whole in soups as a dumpling substitute, chop or slice and sautee, or use as crab replacement in crab cakes.
Store: Keep lion's mane mushrooms refrigerated in a paper bag for up to 5 days.
PortobelloAgaricus bisporus
PortobelloAgaricus bisporusTaste: Meaty texture and earthy taste.
Prep: Grill, bake, or deep-fry, they are great as an appetizer, side dish or entrée. Because of their natural meatiness, Portabella mushrooms are great meat substitutes.
Store: Keep Portabella mushrooms refrigerated in a paper bag for up to a week.
Yellow OysterPleurotus citrinopileatus
Yellow OysterPleurotus citrinopileatusTaste: Mild, delicate flavor, buttery and fruity.
Prep: Break apart or chop, add to sautes for a pop of color, and buttery, delicate flavor and texture. Great with eggs.
Store: Keep yellow oyster mushrooms refrigerated in a paper bag for up to a week.Fresh Mushrooms
Gary comes from a long line of mushroom farmers, and has spent over a decade in the mushroom industry. Growing up with a father who is a mushroom farmer, he was practically raised in a mushroom house. Starting by growing exotic mushrooms such as oyster, pioppini, and nameko mushrooms on a small scale, he transitioned into the role of grower for a couple of the large mushroom companies in southern Chester County. He now works full time as a mushroom growing consultant and salesman for one of the largest mushroom spawn manufacturers in the world.
While we no longer bring our mushrooms to farmers markets, you can still find our mushrooms through our farm partners, and order bulk boxes on our website for pick up around major holidays.
Want to learn more about mushrooms and how they grow? Check out our FAQ section, and download our FREE guide to culinary mushrooms, below:
