Pearl Oyster Mushrooms (Tree Oyster Mushrooms)

Oyster mushrooms are a basic, all-around useful mushroom. Since their flavor is mild, they blend well with many types of dishes without overpowering them. They also taste great on their own!




Hungarian Mushroom Soup

Mock Oyster Po’Boy

Oyster Mushroom Butter





Pioppinos have a nutty, earthy taste. The stems have the same taste as the caps, but are slightly sweet. These mushrooms retain a firm texture after cooking. They also lend some flavor to the dish they are in. As a result, they are excellent in pastas, risottos, and stir-fries. They are also good on their own, sautéed in oil or butter.

Pioppinos Pioppino Pasta with Goat Cheese and Tarragon


Lion’s Mane

Lion’s mane mushrooms have an umami (savory) taste. They are meaty and firm. They are bitter when raw, so cook them thoroughly to enjoy their taste. Some people cook them and add butter at the end to flavor them – cooked this way, many say they taste like lobster. You can also cut them into medallions and pan fry them, making them an excellent meat substitute at breakfast, or anytime.

a nice cultivated lion's mane mushroom



Lion’s Mane Bisque

Lion’s Mane “Crab” Cakes (from the Forager Chef) 



Chestnut (Pholiota adiposa)

Chestnut mushrooms are rich and nutty – and fine if you have a nut allergy! They retain their texture when cooked and add a great flavor to dishes. As with most mushrooms, cook them thoroughly to enjoy the best flavor and get the most nutrients. They are wonderful in soups and stuffings…or pasta…or stir fries, etc.

mushrooms with brown caps speckled with white Wild Mushroom Stuffing with Fennel and Leeks


King Trumpet

King trumpets are seductive mushrooms that are generally grown for their meaty stems. They have a mild taste that is somewhat stronger than their cousins, the pearl oysters. They are firm enough to slice and cook on the grill. Some people slice them crosswise into rounds and cook and serve them as meatless “scallops.”