All 20 products in rotation.

Variety Box

Fresh Mushrooms

A 1-pound box of 3-4 gourmet mushroom species, curated by the farm based on what's harvesting that week.

Golden Oyster

Pleurotus citrinopileatus

• Tastes Cashew, slightly tropical.
• Cook High-heat sauté, finish with lemon and parsley.
• Good for Golden Oysters share the beta-glucan and ergothioneine content that gives oyster…

Lion's Mane Powder, Dehydrated

Dehydrated Mushrooms

Whole Lion's Mane, gently dried and milled to a fine, single-ingredient powder.

Pink Oyster

Pleurotus djamor

• Tastes Bacon, smoky, peppery.
• Cook Crisp-fry thin slices, salt, eat like chips. Or fold into BLTs.
• Good for Oyster mushrooms in general have a long tradition of culinary medicine across multiple…

Pink Oyster Mushroom Jerky

Snacks

The crowd-pleaser. Honey and garlic in equal measure, sweet and deeply savory, with tamarind underneath…

Dehydrated Oyster Mushroom Medley

Dehydrated Mushrooms

Slow-dried for intense, savory depth. A small handful brings deep umami to broths, risottos, sauces, pastas…

Nameko

Pholiota microspora

• Tastes Buttery, mild, silky.
• Cook Miso soup, ramen, rice bowls.
• Good for Nameko has centuries of use in Japanese home cooking, where it's a fixture of miso soup…

Reishi

Ganoderma lucidum

• Tastes Bitter, woody.
• Cook Simmer dried slices for tea; or use our extract.
• Good for Reishi is one of the most studied mushrooms in modern research, with a 2,000-year history…

Shiitake

Lentinula edodes

• Tastes Smoky, deep umami.
• Cook Stir-fry, ramen, glazed and broiled whole.
• Good for Shiitake has centuries of use in traditional East Asian cuisine and medicine

Turkey Tail

Trametes versicolor

• Tastes Earthy when steeped.
• Cook Simmer for tea. Or use our extract.
• Good for Turkey Tail is among the most clinically studied medicinal mushrooms

Maitake

Grifola frondosa

• Tastes Rich, earthy, a little spicy.
• Cook High-heat sauté in clusters; let edges crisp. Or roast whole as a "steak".
• Good for Maitake has been a focus of immune and blood-sugar research for decades

Blue Oyster

Pleurotus ostreatus

• Tastes Savory, woodsy, slightly anise.
• Cook Anything. Stir-fry, soup, roast, pasta. Hard to go wrong.
• Good for The most-studied oyster mushroom

Chestnut

Pholiota adiposa

• Tastes Nutty, slightly sweet.
• Cook Sautéed with shallots, finished with sherry vinegar.
• Good for Chestnut mushrooms share the broad oyster-family nutritional benefits — beta-glucans for…

Elm Oyster

Hypsizygus ulmarius

• Tastes Mild, sweet, with a meaty bite.
• Cook Sear or roast to firm up; holds its shape in stir-fries and braises.
• Good for Beta-glucans, ergothioneine, B-complex vitamins — Elm Oysters check the same wellness…

Lion's Mane

Hericium erinaceus

• Tastes Lobster, sweet, mildly nutty.
• Cook Pan-sear in butter with garlic and thyme. Or shred and use as crab-cake replacement.
• Good for Lion's Mane has long been valued in traditional East Asian wellness practices

Snow Oyster

Pleurotus ostreatus (white)

• Tastes Mild, clean, slightly nutty.
• Cook Cream sauces, risotto, anywhere you want the mushroom to listen, not lead.
• Good for Like the rest of the Pleurotus family, Snow Oysters contribute beta-glucans associated…

Enoki

Flammulina velutipes

• Tastes Mild, slightly fruity.
• Cook Hot pot, soups, raw in salads.
• Good for Enoki has a long traditional use in East Asian cooking and folk medicine

Italian Oyster

Pleurotus pulmonarius

• Tastes Soft, fresh, slightly grassy.
• Cook Quick sauté in olive oil, lemon, parsley.
• Good for Same broad oyster-mushroom wellness profile: beta-glucans for everyday immune support…

King Oyster

Pleurotus eryngii

• Tastes Meaty, scallop-like, savory.
• Cook Slice into "scallops" and sear, or roast whole — holds up to high heat.
• Good for Of all the mushrooms in our rotation, King Oysters carry the highest concentration of…

Pioppino

Agrocybe aegerita

• Tastes Earthy, peppery, rich.
• Cook Keep the crunchy stems on; great in ragùs, sauces, and on pizza.
• Good for Pioppino has a long history in Italian cooking culture, where it's gathered wild from…