Mushrooms
Culinary Delight
A mixture of the finest and most sought after mushrooms we carry. The Culinary Delight may include, but is not limited to:
- Lion's Mane
- Maitake
- Chestnut Mushrooms
- Black Poplar
- Seasonal wilspecies like Lobster Mushrooms, or Chicken of the woods.
*This mix will not include oyster mushrooms of any type, shiitake or naor
Kitchen Classic
People often ask which mushrooms Mycophile uses the most, and the answer is Shiitake, King Oyster, and Michigan Oyster.
These hearty, long-lasting, dense textured fungi have the most widely appealing flavor of any mushrooms Mycophile grows.
Perfect for nearly any mushroom dish, the Kitchen Classic Blend is a go to mix and we're sure it will be yours as well.
Oyster Mushroom Blend
A Selection of 2 Or More Oyster Mushroom Varieties. Selection Varies Weekly but May Include the Following:
·Black Pearl Oyster
·White Pearl Oyster
·King Oyster
·Italian Oyster
·Michigan Oyster
·Blue Oyster
·Golden Oyster
Rich & Hearty Mix
If you're looking for a mushroom blend with earthy, savory, woodsy flavors than look no more!
May include but is not limited to:
·Shiitake
·Maitake
·Chestnut
·Black Poplar
*This blend will not include oyster mushrooms of any type.
Lion's Mane
Native: North America, Europe, Asia
Taste: mild lobster-like flavor
Texture: similar to white bread
Use: broth based soups, meat alternative
Maitake - Hen of The Woods
Native: North America and Europe Taste: Mild, earthy, peppery Texture: firm
Use: slicing or chopping, sautéing, battering and deep frying them (replacement for chicken sandwich)
Nameko
Native: Japan
Taste: nutty
Texture: slippery cap (most recipes call for incorporating back into a sauce or soup
Use: traditional miso soup, ramen bowl, hot and sour soup
Michigan Oyster
Native: Michigan
Taste: unique flavor unknow to commercial varieties
Texture: firm
Use: serve as a side dish or use in sauces, stir-fries, pastas, and risottos
King Oyster - King Trumpet
Native: Mediterranean regions of Europe, the Middle East, and Africa
Taste: nutty, earthy, woody
Texture: meaty and slightly chewy.
Use: popular substitute for meat and seafood. (Think scallops and calamari)
Baby Shiitake
Native: Southern Song dynasty (China)
Taste: light, earthy. Much lighter taste than dried shiitake mushrooms
Use: Stems: tough and chewy. Perfect for soup stock and risotto dishes
Large Heirloom Shiitake
Native: Southern Song dynasty (China)
Taste: light, earthy. Much lighter taste than dried shiitake mushrooms
Use: Stems: tough and chewy. Perfect for soup stock and risotto dishes
