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Pleurotus ostreatus
Blue Oyster
a.k.a.  Pearl Oyster, Tree Oyster

The Blue Oyster is one of the absolute best tasting mushrooms. It is a staple of gourmet kitchens worldwide as it has a taste and surface texture that is both strong and delightful. Blues taste sweet and hold their shape and springiness when quickly cooked. 

Pleurotus pulmonarius
Brown Oyster
a.k.a.  Summer Oyster, Indian Oyster, Italian Oyster

The Brown Oyster is a great mushroom when sautéed, with a flavor that is not overstated and easily enhanced.  When cooked with tempura batter its goodness really comes out. Browns have a beautiful anise/almond aroma when first picked. If cooked within a short time, the tempura will retain some of that anise/almond character. Very nice!

Pholiota adiposa
Chestnut Mushroom
a.k.a.  Black Poplar Mushroom

The Chestnut has a mild earthy flavor with notes of a peppery finish. The texture can excite an average dish and plays very well in crème sauces.  It excels in miso and other broth soups, or add it to a stir fry or your favorite sauce recipe.  It can also be seared with garlic and oil or butter and added atop salad or in spring rolls.

Lions Mane.jpg
Hericium erinaceus
Lion's Mane
a.k.a.  Bearded Tooth Mushroom, Pom Pom Mushroom

The Lion's Mane is one of the more interesting looking types of mushrooms, but provides more than just a visual treat. Lion's Mane are considered a gourmet edible, with a wonderfully chewy texture and taste slightly reminiscent of seafood. Lions Mane is often used as a substitue for crab or lobster meat.

Pleurotus eryngii
King Trumpet
a.k.a.  King Oyster

The King Trumpet mushrooms has a thick, meaty stalk that is best suited for grilling, roasting, baking, sautéing, and frying. It can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or can be cut into rounds to develop a tender, meat-like consistency.

Agrocybe aegerita



The Pioppino mushroom has a faint floral aroma when cooked and are meaty and crunchy with a nutty, slightly sweet, peppery and earthy flavor.  Pioppino mushrooms are a great addition to soups, stews, stir-fries and soups. They also work beautifully in risottos and pair well with potatoes.

Pleurotus ostreatus


Snow Oyster

The Snow Oyster mushroom is a close cousin of the Blue Oyster and shares the same taste and texture.  Snow Oysters taste sweet and hold their shape and springiness when quickly cooked.  They are fantastic in omelets, quiches, frittatas, steaks.

Hypsizygus ulmarius


Elm Oyster

The Elm Oyster mushroom is firm and flavorful and make delicious accompaniment to meats. They can also be cooked and served alone or with other vegetables.  They can be cooked in a saucepan, braised, or sautéed or added to stews.

Pleurotus citrinopileatus
Yellow Oyster
a.k.a.  Golden Oyster

The Yellow Oyster has a fruity aroma reminiscent of an aged red wine.  When cooked, the Yellow Oyster develops a balanced, nutty flavor similar to the flavor of cashews. Yellow Oysters are best suited for cooked applications such as stir-frying, braising, boiling or sauteing.

Pleurotus djamor
Pink Oyster
a.k.a.  Flamingo Oyster

The Pink Oyster is delicious and looks incredible. When cooked thoroughly, the Pink Oyster can take on a meaty flavor, but the pink color fades upon cooking. In soup, the Pink Oyster is a great addition to potato soup or substitute for the seafood component in cream based chowder recipes.

Pleurotus ostreatus-eryngii


Black King Oyster
Hybrid of Blue Oyster and King Trumpet

The Black King is one of the meatiest mushrooms and makes a great substitute for meat. It can be marinated and grilled and has a somewhat neutral and savory flavor that lends well to many different cuisines and flavors. Try it with some Parmesan cheese and extra virgin olive oil.