A deliciously unique mushroom, the texture of Lion’s Mane is reminiscent of crab or lobster meat, with a mild slightly sweet flavor. In addition to its culinary allure, this mushroom has also been studied for its potential to aid in healthy brain function.

Pioppino mushrooms are savory and slightly nutty in flavor, but they also maintain a firm texture and shape which not only looks nice on the plate, but also works well for those who dislike the “chewy” texture that is found with other species of mushrooms. In our experience, Pioppino mushrooms pair great with meat/proteins, stir-fry, and pasta dishes.

This variety has a subtle earthy sweetness, yet a deliciously rich flavor, and a slightly crunchy texture that could be compared to the texture of well-cooked asparagus. Also considered slightly “nutty,” the full flavor spectrum of this mushroom is a complex experience all its own. This is also a great option for those who dislike the bouncy or chewy texture of other mushrooms.

The Black Pearl King can be used in many of the same ways that a traditional King Oyster would be. Although not technically a true King Oyster, the stems of this hybrid variety are tender and mild, prized for their versatile texture. They can be cut into faux “scallops,” shredded into pulled meat substitutes, sliced lengthwise into strips for a bacon substitute, and much more. This is a must try for creative cooks.

The blue oyster is one of our most “user-friendly” mushrooms to cook with. It has a mild earthy flavor, and a hint of seafood flavor. However, those who dislike seafood should not overlook this variety - its mild taste makes it a great vehicle for taking on seasonings and sauces to pair well with any dish. When beginning to cook with gourmet mushrooms, the Blue Oyster and other classic oysters are a great starting point to experiment with.

The Italian Oyster (or sometimes called the Phoenix Oyster) is comparable in flavor to the Blue Oyster, but its texture is described as being more smooth and velvety. This mushroom is also a staple gourmet variety, and is equally forgiving for cooks who are newer to the world of gourmet mushrooms.

This Oyster mushroom is one of our meatiest and largest oyster varieties, with caps often measuring in at 6+ inches in diameter. The caps have a nice thickness and a nice bite to them, and the larger size makes this variety useful for dishes where the mushroom is meant to take center-stage.

Our love for this oyster variety lies partially in the fact that we foraged this genetic profile only about 15 minutes from our farm and then cloned it in our laboratory. This is a true local and native variety, and a ZephyrGills original. It can be used similarly to the Elm Oyster, but the caps of this native oyster are more delicate and smooth. When added to soups, the caps are reminiscent of tender savory chicken skin.

The Gold Oyster is a particularly stunning and delicious variety of oyster. The texture is tender and the flavor when cooked is often compared to roasted cashew. The caps of this species are somewhat brittle and fragile which has limited our production of them. They may not be as readily available at retail markets, but these are great for grow at home kits or local buyers where the delivery process will not be too damaging to their beauty.

Perhaps the most beautiful oyster, this species looks like a bouquet of pink-petaled flowers. It may be due in part to the suggestion of the color, but the flavor of this oyster is frequently compared to ham. Because of its short shelf life, this is another oyster that is a great option for grow at home kits; this way the flavor can be experienced with no degradation in quality.

This delicate and sponge-like textured variety is also commonly known as a “comb tooth”. It has the texture of crab or lobster and a sweet nutty flavor. It needs very little cooking and is best added at the end of cooking where it will cook in the residual heat from the dish. It is complimented by sesame and ginger and is well suited to stir fries and rice dishes.