Cooking & Recipes
To clean mushrooms: gently wipe with a brush; if rinsing, pat dry
Store mushrooms in closed cardboard container in refrigerator
To prepare: sauté on low-medium heat, with just enough oil or butter to prevent sticking, for 10-15 minutes. Don't over-crowd, and wait for all the moisture to cook off before adding more oil, butter, or seasoning to taste!
Blue Oyster
With a classic umami flavor, blue oyster brings depth and flavor to any dish
Great in lasagnas, gravies, soups, and on pizza
Pink Oyster
Pink oyster is known for it's pork taste and texture, going great in fried rice, split pea soup, and tamales
Season with smoked paprika and butter for an unmistakable bacon flavor
Pink oysters have a shorter shelf life: 2-3 days after harvesting, they need to be cooked
Black King Oyster
Black Kings are a hybrid of pearl oyster and king trumpet oyster, giving them the meaty stem of a king, and the mild, earthy flavor of a pearl
Great for a vegan pulled pork or vegetarian scallops
Golden Oyster
Golden oyster has a nutty, cashew flavor, pairing well with risottos, on salads as a precooked topping, in pad-thai, or in pastas
The base can be used to season a broth, infusing it with flavor
Pearl Oyster
The pearl oyster is a subspecies of the blue oyster mushroom that is native to SLO County
It has a mild, meaty taste great in any dish
Pearl oysters have a shelf life of 3-4 days
Snow Oyster
Snow oysters have a fleshy and firm texture with a mild and sweet flavor
Great battered and air-fried, in coconut curries, or in pastas
Lion's Mane
The lion's mane is best known for it's crabmeat flavor and texture, making a superb vegetarian crab cake
Add Old Bay seasoning and butter to enhance the crab meat flavor
Also excellent in omelettes, risottos, and pastas
Coraltooth
Coraltooth is a Hericium mushroom (in the same genus as lion's mane) that is native to San Luis Obispo
It has an unmistakable lobster flavor and texture, making an excellent side or main dish
Shiitake
Shiitake mushrooms have a meaty, earthy, smoky taste and texture
Shiitakes are excellent in any dish, but are especially nice dried, and added into soups or pastas
Chestnut
Chestnut mushrooms have a rich, nutty, meaty flavor - similar to shiitake, but with a crunchy texture
Chestnuts are great in stir-frys, fried rice, green bean casseroles and more
Pioppino
Pioppinos have a mild, earthy, nutty flavor, with a crisp, crunchy texture - similar to chestnuts, with a slightly milder flavor
Pioppinos are great with gnocchi, cooked with pine nuts, or with fettuccini
Recipes
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