Meet the Mushrooms

Previous Next This is a clone from an “escapee”, or a wild mating of commercial log grown shiitakes that appeared in North Carolina on a large fallen oak at Warren Wilson College. The cap is smoother, almost bald, but still has the beautiful caramel-colored surface and wonderfully strong shiitake aroma.  Edibility and Taste Savory and … Read more

Previous Next 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 a very large, beautifully lacquered with brilliant yellow new growth and white tips, like the sun setting perfectly, this mushroom is … Read more

Reishi “GOLD” – (Ganoderma curtisii) – 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 … Read more

Reishi “RED” – (Ganoderma lucidum) – 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 … 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

Previous Next 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 … Read more

King Oyster – (Pleurotus eryngii) taste 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 nd a dash of salt to produce an amazing … Read more

Previous Next This tropical oyster mushroom is a stunning pink color and resembles the flavor of seafood, making it a big hit with chefs and market buyers. We grow this mushroom during the warmer months indoors under blue LED lights and the caps are almost brilliant RED! This mushroom should be picked young, as they … Read more

Phoenix Oyster – (Pleurotus pulmonarius) 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 Carolina … Read more

Previous slide Next slide Our Brown Oyster – (Pleurotus ostreatus) 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 … 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