Also known as the “Mushroom of Immortality” or Ling-Chi, there are a few species of Reishi mushrooms native to temperate climates, and this is the prettiest we have found. This mushroom is beautifully lacquered with brilliant yellow new growth and white tips, like the sun setting perfectly, this mushroom is living art. A potent medicinal … Read more
This is red capped, commercial Chinese strain of Reishi, also known as the “Mushroom of Immortality” or Ling-Chi. This mushroom is beautifully lacquered with almost entirely red new growth and white tips. We cultivate this one in bags indoors and keep the bags shut until they have stretched a bit, then roll down the sides … Read more
Parasol mushrooms can be found in most temperate climates worldwide, and are easy to identify since they are tall have a slightly shaggy, brown cap. Green spored parasol (poisonous with green spores), looks similar, however the true edible parasol has a spore print that is whitish cream, not green. These mushrooms are commonly cultivated by … Read more
A tropical mushroom that fruits only above 80F and actually prefers 90+F, this protein rich species is widely cultivated in Asia on rice straw, but can be grown on many other slightly composted, dried vegetable wastes. This mushroom fruits quickly, typically in 5-7 days from spawning! The mushrooms form in eggs so they should be … Read more
Previous slide Next slide King Oyster tastes exactly like the freshest scallops you could ever dream of and can become addictive. The entire mushroom is basically an enlarged, tender stem, that when laid on its side and sliced into thick dials, can be sautéed with butter, basil and a dash of salt to produce an … Read more
Previous slide Next slide Phoenix Oyster mushrooms are the true summer oyster, that prefer warmer temperatures and can be distinguished from white-spored P.ostreatus with their beautiful lilac colored spore-prints. Most strains have all white fruitbodies, and this one is no exception. This strain was originally isolated from the ID tables at Oconee State Park, South … Read more
Our Brown Oyster strain is one of the best tasting in our collection. Very similar to the native white oyster, this strain differs in that it has a softer, inflated stem that is edible! The entire mushroom can be sliced and cooked, making it a great value for consumers. This strain can grow to almost … Read more
One of our most beautiful oyster species, this warm weather strain is VERY FRAGILE when mature. They resemble a bouquet of beautiful yellow flowers, smell like fresh watermelon, and taste like roasted cashews when you saute them in oil! An excellent gourmet mushroom for local food markets since this one does not ship well over … Read more
The cold blue oyster is one of our most beautiful winter mushrooms and commercial fruiting strain with an extremely low fruiting temperature window. Meaty and sweet, this mushroom is also known for its antiviral properties, so it is a great mushroom to eat and toss into a soup during the colder months. Optimum fruiting occurs … Read more
Oyster mushrooms are high in Vitamin D, antioxidants, iron, and contain beta-glucans (a fiber that may help with heart health, the immune system, and blood sugar levels) Fun Fact: The Latin name for oyster mushrooms is Pleurotus ostreatus, which translates to “sideways oyster” The warm blue oyster is one of our most prolific indoor commercial … Read more
Nameko is the most cultivated mushroom by volume in Japan, for a reason. It is considered a valuable medicinal mushroom with cancer fighting properties, and the traditional recipe for Miso soup is generously filled with chopped pieces. This tasty, nutty mushroom has a slippery cap, so most recipes call for incorporating the saute back into … Read more
Morels are the most recognized and sought after mushroom on the planet, rivaling truffles in their elusiveness and difficulty in cultivation. Fortunately they are now being grown with some degree of success and luck, when you follow specific directions for the bed preparation. Black morels also like to associate with tree compatible with their microbial … Read more