Our mushroom varieties
Description - Diverse group of species native to almost all forests around the world. Broad caps with gills running down the length of stem. Taste varies with species.
Blue, grey dove, pearl- mild slightly sweet but with distinct mushroom earthiness.
Italian white or phoenix - meatier caps that don't reduce as much with mild flavor.
Pink - seafood like flavor.
Golden- Slightly nuttier flavor resembling roasted cashew.
King- meaty flavor, with stem being choice edible part resembling scallops.
Preparation - trim away any section without gills beneath the cap base and discard or save to grind for powder. Tear along gills in thin strips or cut to desired width and throw in saute pan for 2-3 minutes before they wither. Use as topping on steak, in stir fry, pasta, on pizza or in an omelette.
Anti-inflammatory due to amino acid called ergothioneine.
Low calorie but high in protein with as much per serving as eggs.
Great source of Vitamin D (mushrooms are the only non-animal source)
Great source of Beta-glucans
Description -Striking mushroom with sprawling teeth like growths that resemble a lion's mane. Almost identical in taste and texture to crab meat when drowned in butter. A much meatier mushroom than oyster.
Preparation - trim away any section with substrate still attached. Chop into strips resembling lumped crab meat and saute gently and incorporate into a cream sauce with pasta. Also can be sliced thin or cubed for a more meat like texture.
Nootropic compounds distinct to this mushroom have low molecular weight and can cross the blood brain barrier to stimulate NGF (Nerve Growth Factor). This helps improve short term memory and other cognitive function. Can also aid in recovery from nerve damage especially in stroke victims and those with neuropathy by regenerating neurons.
Helps fight cognitive disorders such as Alzheimer's.
Helps aid the symptoms of depression and anxiety.