Gourmet Mushroom Species List
Oysters
PEARL OYSTER
Delicate, slightly sweet, tender texture. Great in sautés or soups.
BLACK PEARL KING OYSTER
Juicy, meaty stems with savory depth. Perfect grilled or braised.
BLUE OYSTER
Mild and earthy with blue-gray caps. Quick-cooking, clean flavor.
KING TRUMPET
Dense, nutty, and meaty. Slices and sears like scallops.
PHOENIX OYSTER
Light, nutty aroma. Best with summer vegetables.
Clustered
MAITAKE (HEN OF THE WOODS)
Deep and earthy. Crisp edges when roasted.
FRECKLED CHESTNUT
Golden-brown, buttery, and nutty. Adds color and bite.
NAMEKO
Silky and subtly fruity. Classic in miso soups.
PIOPPINO
Rich, peppery, and firm. Holds up in risotto or pasta.
Refined
SHIMEJI
Almond-sweet and crisp. Add at the end to keep texture.
ELM OYSTER
Mild with a hint of anise. Tender and hearty.
ENOKI
Crisp, clean, and slender. Ideal for soups and salads.
SHIITAKE
Bold umami and smoky. Deepens sauces and broths.
Textural
LION’S MANE
Seafood-like strands. Sear or pull for crab-style texture.
KING TRUMPET
Firm and juicy. Great structure for any dish.
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