Exotic Mushrooms

Our exotic mushrooms take more time and more skill to grow. We take extra care to make sure these are the highest quality best examples of these mushrooms that you will ever see!

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A variety of wild mushrooms, including some with textured brown caps and others with pale, fuzzy white caps, piled together.

Our Exotic Mushrooms

A wooden bowl filled with fresh white mushrooms, some with gills visible, resting on a dark fabric with a gray textured background.

Lion’s Mane

Slightly fishy / mushroom flavor. Shred-able and dense stringy texture. Use to make Lions Mane vegetarian “crab” cakes or “steaks”, vegetarian pulled pork, or deep-fried nuggets. Known for neurological benefits.

Cluster of brown and beige mushrooms with various sizes and shapes, some gilled and some convex, on a white background.

Black Pearl Oysters

Larger, more dense stems and caps. Medium firm texture, softer than King Trumpets.

Close-up of several stacked mushrooms with brown caps and white spots.

Chestnuts

Dense clusters and textures. Small to medium size. Slender stems that retain firmness after cooking. Rich, earthy, nutty flavor. Naturally “buttery”.

A close-up view of a pile of brown and beige mushrooms with some white stems.

Pioppinos

Velvety caps, with long stems. Earthy, mild flavor. Maintains decent texture when cooked. Great for pastas, stews and soups.

Close-up of several white mushrooms with beige caps against a black background.

King Trumpets

Thick stem and big caps. Mild flavor, dense meaty texture. Retains firmness after cooking.  Cut into custom steaks, patties, “scallops”. Largest mushroom we grow.

Two types of mushrooms, white enoki and brown shimeji, on a white surface.

Enoki

Tiny caps, skinny long stems. Dense clusters. Retains some “bite” after cooking. Legendary in soups and fried.