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Shelves in the mushroom fruiting room lined with grow bags and various mushroom varieties fruiting

Organic cultivated mushrooms

The gills of a group of blue oyster mushrooms growing vertically up a growing block

Nutritional benefits

Why eat mushrooms?

01

Rich in nutrients

Mushrooms are loaded with fiber, vitamins, minerals, and other important nutrients. About 100 grams of mushrooms contains roughly:

  • Calories: 28

  • Carbs: 5 grams

  • Protein: 3 grams

  • Fat: <1 gram

  • Fiber: 2 grams

  • Minerals: niacin, pantothenic acid (vitamin B5), folate, choline, potassium, iron, phosphorus, zinc

02

Source of antioxidants

Mushrooms contain powerful antioxidants like ergothioneine, which help protect cells from damage caused by oxidative stress.

03

Supports digestive health

With a good amount of dietary fiber, mushrooms aid digestion and help maintain a healthy gut microbiome.

04

Versatile and delicious

Along with their potential health benefits, mushrooms are highly valued in the kitchen.

Varieties we grow

(our actual stock varies!)

A bunch of large blue oyster mushrooms in a growing room

Blue oyster

Pleurotus ostreatus var. columbinus

This is the most cultivated variety of mushrooms around the world. They are a mild and slightly sweet mushroom with a delicate, earthy taste. The texture is tender, becoming meaty when cooked.

They are best sautéed or used in pasta and risotto for added umami and depth of flavor.

Lions mane

Hericium erinaceus

These mushrooms are named for their appearance which is similar to a lion's mane. Their flavor is sweet, mild, and often described as having a "seafood-like" flavor, resembling crab or lobster with a soft, delicate texture.

They are best grilled as steaks or used as a seafood substitute in crab cakes.

A huge head of lions mane mushroom growing out of a growing block sitting on a shelf
A bright orangey brown cluster of chestnut mushrooms grows out of a growing block

Chestnut

Pholiota adiposa

These rich and decadent mushrooms have a nutty and slightly peppery with a rich, earthy taste. The caps have a firm texture, which hold up well when cooked and take on a buttery, creamy texture.

Use these in a stir fry where the nutty flavor can shine.

Pink oyster

Pleurotus salmoneostramineus

These eye-catching mushrooms are impressively bright pink in color with a ruffled look. They have a bold, salty aroma when raw, and are savory and meaty when cooked, often the flavor is compared to seafood or bacon.

Sauté these and add them to a breakfast scramble or an alfredo pasta.

A bouquet of ruffled pink oyster mushrooms
A basket filled with bright yellow picked heads of golden oyster mushrooms

Golden oyster

Pleurotus citrinopileatus

These bright yellow mushrooms have a fruity aroma and a mild, nutty flavor. 

They are great for mushrooms on toast with eggs or in a oyster mushroom soup.

King oyster

Pleurotus eryngii

These mushrooms have thick white stems and small flat caps, and a heartier, more meaty texture than other oyster mushrooms. They have a more robust, umami taste and a firmer texture, making them an excellent choice for grilling, roasting, or sautéing. 

Try these as a meat substitute for pulled pork, sliced and grilled as scallops, or something fun like mushroom jerky.

Some huge king trumpet oyster mushrooms in their farmer's market sales containers
A close up of some italian oyster mushrooms growing

Italian oyster

Pleurotus pulmonarius

These mushrooms are light and delicate with a subtle, sweet, and mild flavor.

​They work great in soups or pastas, or in a cheesy egg scramble.

Pioppino

Agrocybe aegerita

These mushrooms are earthy, nutty, and mildly peppery with a slightly sweet undertone. They have a firm, meaty texture that pairs well with rich, savory dishes. The stems of these mushrooms are juicy and delicious.

They are perfect for stews, risottos, or sauces where their texture and flavor complement hearty ingredients.

A small bunch of fresh pioppino mushrooms
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