Trumpet
Our King Trumpets range in size from bite-size morsels to a full tenderloin and feature a scallop-like texture and mild, poultry-like flavor. They lend themselves to creative knifing and plate up beautifully.
To accentuate the poultry flavor, consider black pepper and bay leaves, deglaze with white wine then braise until white flesh caramelizes to gold . The Trumpet is our most popular variety.
Excellent shelf-life
Trumpet
Our King Trumpets range in size from bite-size morsels to a full tenderloin and feature a scallop-like texture and mild, poultry-like flavor. They lend themselves to creative knifing and plate up beautifully.
To accentuate the poultry flavor, consider black pepper and bay leaves, deglaze with white wine then braise until white flesh caramelizes to gold . The Trumpet is our most popular variety.
Excellent shelf-life
Lions Mane
Our Lions Mane (aka Pom Pom) mushrooms are sweet, adaptable and great for absorbing sauces.
Sauteed on medium heat, they caramelize quickly and develop a stronger flavor that stands up well to rich and sweet flavors. Deglazing sauteed lions mane stakes in dashi, soy sauce, mirin, rice vinegar is an easy and refined dish.
The most popular preparation is a simple butter sauté with garlic, old bay, parsley and a splash of dry white wine. Think lobster.
Braising these mushrooms in rich broths with plenty of fat softens their texture until they pull apart with ease.
Fair shelf-life
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Lions Mane
Our Lions Mane (aka Pom Pom) mushrooms are sweet, adaptable and great for absorbing sauces.
Sauteed on medium heat, they caramelize quickly and develop a stronger flavor that stands up well to rich and sweet flavors. Deglazing sauteed lions mane stakes in dashi, soy sauce, mirin, rice vinegar is an easy and refined dish.
The most popular preparation is a simple butter sauté with garlic, old bay, parsley and a splash of dry white wine. Think lobster.
Braising these mushrooms in rich broths with plenty of fat softens their texture until they pull apart with ease.
Fair shelf-life
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Chestnut
Our Chestnuts grow in tight clusters of medium-sized mushrooms. They are sweet and mild and have a nice, juicy crunch. To bring out their nuttiness, brown in butter and deglaze with white wine.
We occasionally grow the chestnut mushroom’s gelatinous cousin, Nameko.
Fair shelf-life
Chestnut
Our Chestnuts grow in tight clusters of medium-sized mushrooms. They are sweet and mild and have a nice, juicy crunch. To bring out their nuttiness, brown in butter and deglaze with white wine.
We occasionally grow the chestnut mushroom’s gelatinous cousin, Nameko.
Fair shelf-life
Black Pearl
Our black pearl oysters grow in clusters of varying sized mushrooms with gray caps and pure white stems. From a culinary perspective, they combine features of king trumpet (king oyster) and tree oysters. When browned, black pearls develop complex umami similar to beech mushrooms (buna-shimeji).
Good shelf-life
Black Pearl
Our black pearl oysters grow in clusters of varying sized mushrooms with gray caps and pure white stems. From a culinary perspective, they combine features of king trumpet (king oyster) and tree oysters. When browned, black pearls develop complex umami similar to beech mushrooms (buna-shimeji).
Good shelf-life
Pioppino
Our pioppini grow in clusters of small to medium-large mushrooms and have a uniquely complex flavor profile. Nutty for sure. Porky, cheesy also come to mind. There are even hints of favorite wild mushrooms like black trumpet and porcini. Light cooking preserves pioppino’s unique flavors. Browning the mushrooms turns down the complexity but brings out the porky-cheesiness.
Cooked light, the stems have a pleasant snap. Slow-cooked, the stems soften up. Velvet caps are delicate but withstand a hard stir once they’re cooked through. Deglaze with beer to bring out an elegant, caramel-hued sauce that starts an excellent gravy. White wine and even red wine bring out other flavors, but these mushrooms stand out just fine on their own.
Good shelf-life.
Pioppino
Our pioppini grow in clusters of small to medium-large mushrooms and have a uniquely complex flavor profile. Nutty for sure. Porky, cheesy also come to mind. There are even hints of favorite wild mushrooms like black trumpet and porcini. Light cooking preserves pioppino’s unique flavors. Browning the mushrooms turns down the complexity but brings out the porky-cheesiness.
Cooked light, the stems have a pleasant snap. Slow-cooked, the stems soften up. Velvet caps are delicate but withstand a hard stir once they’re cooked through. Deglaze with beer to bring out an elegant, caramel-hued sauce that starts an excellent gravy. White wine and even red wine bring out other flavors, but these mushrooms stand out just fine on their own.
Good shelf-life.
Blue Oyster
Our Blue Oysters form meaty clusters that are surprisingly blue. The blue pigment dissipates upon cooking, but the flavor builds as they brown up.
Described by some mushroom lovers as having a pleasant “mustiness” that cuts through a meaty umami, this oyster variety loves simmering with herbs in cream sauces and rich gravies.
For ambitious cooks, clusters of blue oysters can be layered in with fat and herbs and sizzled between two hot cast-iron pans then sliced up like a steak.
Decent Shelf Life.
Blue Oyster
Our Blue Oysters form meaty clusters that are surprisingly blue. The blue pigment dissipates upon cooking, but the flavor builds as they brown up.
Described by some mushroom lovers as having a pleasant “mustiness” that cuts through a meaty umami, this oyster variety loves simmering with herbs in cream sauces and rich gravies.
For ambitious cooks, clusters of blue oysters can be layered in with fat and herbs and sizzled between two hot cast-iron pans then sliced up like a steak.
Decent Shelf Life.
Shiitake
Our shiitake mushrooms are complex. smoky, and full of umami. Like pioppino, but not quite as sensitive, shiitake cooked lightly retain the complex flavors. Browning brings out the intense savoriness of this mushroom but loses some of the complexity.
A favorite way to prepare shiitake and many other species is to brown one side of the mushrooms, then do a quick stir fry to cook them throughout without overcooking. This way you have the best of both worlds- the unique complexity of the shiitake with the irresistible savoriness.
The texture of shiitake caps is silky. Think oysters. For standard sized shiitake. most cooks will remove stems and use them to make a dashi or stock. We sometimes have “baby shiitakes” available- the babies’ stems are so diminutive that they are quite edible. For this reason baby shiitake offer more bite and shrink less than de-stemmed caps.
Great shelf life.
Shiitake
Our shiitake mushrooms are complex. smoky, and full of umami. Like pioppino, but not quite as sensitive, shiitake cooked lightly retain the complex flavors. Browning brings out the intense savoriness of this mushroom but loses some of the complexity.
A favorite way to prepare shiitake and many other species is to brown one side of the mushrooms, then do a quick stir fry to cook them throughout without overcooking. This way you have the best of both worlds- the unique complexity of the shiitake with the irresistible savoriness.
The texture of shiitake caps is silky. Think oysters. For standard sized shiitake. most cooks will remove stems and use them to make a dashi or stock. We sometimes have “baby shiitakes” available- the babies’ stems are so diminutive that they are quite edible. For this reason baby shiitake offer more bite and shrink less than de-stemmed caps.
Great shelf life.
Retail
Riverwards Produce (Fishtown) @ 2200 East Norris Street.
Riverwards Produce (Old City) @ 146 Bread St.
Weavers Way Co-Ops (Mt Airy, Chestnut Hill, Ambler)
Weavers Way CSA (Henry Got Crops Farm)
Iovine’s Produce @ Reading Terminal Market
Mariposa Food Coop (West Philly)
Kimberton Whole Foods (Phoenixville, Wyomissing, Collegeville)
Philly Food Works
Urban Roots Farm CSA
Dave’s Backyard Farms (Huntingdon Valley) @ 2587 Huntingdon Pike
FAIRMOUNT FARMERS MARKET (Thursdays throughout the year)
Retail
Riverwards Produce (Fishtown) @ 2200 East Norris Street.
Riverwards Produce (Old City) @ 146 Bread St.
Weavers Way Co-Ops (Mt Airy, Chestnut Hill, Ambler)
Weavers Way CSA (Henry Got Crops Farm)
Iovine’s Produce @ Reading Terminal Market
Mariposa Food Coop (West Philly)
Kimberton Whole Foods (Phoenixville, Wyomissing, Collegeville)
Philly Food Works
Urban Roots Farm CSA
Dave’s Backyard Farms (Huntingdon Valley) @ 2587 Huntingdon Pike
FAIRMOUNT FARMERS MARKET (Thursdays throughout the year)
RESTAURANTS
20th St. Pizza
Amanita Cafe (Lancaster)
Bloomsday Cafe
Doro Bet
Friday Saturday Sunday
Good Dog
Kalaya
Le Virtu
Monk’s Cafe
Monster Vegan
Nourish Cafe
Pietremala
Urban Farmer Steakhouse
High Street
Trattoria Carina
Martha
Fitz on 4th
Hi-Lo Taco
Kiddo
Vetri
Laurel
RESTAURANTS
20th St. Pizza
Amanita Cafe (Lancaster)
Bloomsday Cafe
Doro Bet
Friday Saturday Sunday
Good Dog
Kalaya
Le Virtu
Monk’s Cafe
Monster Vegan
Nourish Cafe
Pietremala
Urban Farmer Steakhouse
High Street
Trattoria Carina
Martha
Fitz on 4th
Hi-Lo Taco
Kiddo
Vetri
Laurel