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.
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!
a.k.a. Pioppino Mushroom, 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.
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.
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.
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.