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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. 

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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!

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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.

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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.

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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.

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Agrocybe aegerita

 

Pioppino
Hybrid of Blue Oyster and King Trumpet

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.

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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.

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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.

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Pleurotus ostreatus-eryngii

 

Black 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.

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