Welcome to the most versatile and beautiful food! Locally and organically grown mushrooms.
These nutritionally dense mushrooms can be used and cooked in so many different ways.
King Oyster: The 'king trumpet' is the largest of the oyster mushroom and, unlike other oyster mushrooms, their stalks aren’t tough and woody to eat. Instead, they're hailed for their meaty texture and umami flavour.
The mild taste of king oyster mushrooms means they are great at taking on strong flavours such as soy sauce or garlic. If you wanted to get really adventurous, you could cook these with ingredients like truffle oil, blue cheese, or sherry.
Blue Oyster: These are easy to chop up and throw into any dish. They have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise. When cooked, they have a mild and nutty, seafood-like flavour. These work beautifully in pastas and stews because their texture will hold up, creating a meaty addition to your dish!
Black Oyster: The black oyster mushrooms is called the 'workhorse' of mushrooms as they are favoured by chefs. These have a more complex flavour than the common mushroom yet it’s still mild on the palate. Regarding texture, they have larger, meatier caps.
Maitake: One of our favourites as most people think it look like flowers! Each cap is smooth, velvety, and soft with wavy edges, and their colour varies from pure white, tan, to brown depending on how much sunlight they receive prior to harvest. When cooked, Maitake mushrooms are succulent, semi-firm, and chewy with a woodsy, earthy, and spicy flavour.
These work very well on pizza or in sauces such as a mushroom gravy that's poured over prosciutto stuffed chicken or a hot vegan poutine.
Store mushrooms in a paper bag in your fridge for up to a week.
1/2 lb mixed box