About our mushrooms

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Stropharia Rugosoannulata

• Taste -Earthy and nutty flavor.
• Texture - Soften after cooking.
• Benefits - Antioxidant, Vitamin D2, anti-cancer, anti-aging, inhibition of cholesterol elevation
• Favorite Recipes - Cream of mushroom soup, gravy

Pleurotus Ostreatus

• Taste - Mild, earthy and savory
• Texture - Soften after cooking
• Benefits - helps manage cholesterol levels in the blood, Vitamin B3, helps lower histamine production.
• Favorite Recipes - Sautéed for burgers, soups, added to pasta dishes

Pleurotus Citrinopileatus

• Taste - Citrus flavor, can be bitter.
• Texture - softens after cooking.
• Benefits - Antimicrobial, Antioxidant, dietary fiber
• Favorite Recipes -Soups, gravy 

Pholiota Adiposa

• Taste - Nutty flavor, rich umami taste and slightly sweet finish.
• Texture - Holds texture (like asparagus)
• Benefits -Anti - tumor, anti- inflammatory and Anit-fungal Antioxidants, specifically selenium which protects the body cells from damage that leads to chronic diseases.
• Favorite Recipes - Miso soup, Asian cuisine.

Pleurotus Eryngii

• Taste - Abalone, delicate nutty flavor
• Texture - Firm meaty texture
• Benefits - Good source of niacin a B vitamin that supports brain function and protects against cognitive decline because of age
• Favorite Recipes - Sliced and sauteed (almost tastes like scallops)

Hericium Erinaceus

• Taste - Mildly sweet flavor.
• Texture - Tender
• Benefits - helps protect memory and fight against dementia, antioxidative, Anti -tumor.
• Favorite Recipes - any accompaniment or alternative to sea food

Ganoderma Multipilium

• Taste - Bitter
• Texture - Dried
• Benefits - Enhances immune system, fights adrenal tumors, ovarian tumors, prostate cancer, reduce fatigue & depression, lowers high blood pressure.
• Favorite Recipes - Best used in teas and tinctures.

Grigola Frondosa

• Taste - Spicy/ Nutty
• Texture - Meaty
• Benefits - Anti-Cancer, may help manage diabetes, gut health and brain health.
• Favorite Recipes - Sautee, soups

Laetiporus

• Taste -Mild lemony that reminiscent of chicken, lobster or crab.
• Texture - Meaty
• Benefits - Antioxidant, antibacterial, anti-inflammatory,
• Favorite Recipes - Sautee, soups

Craterellus Cornucopioides

• Taste - Harmonious blend of morel mushroom and truffles.
• Texture - Slightly Tough
• Benefits - Great immune system booster, rich in dietary fiber.
• Favorite Recipes - Soups

Cantharellus Cibarius

• Taste - Slightly fruity & some may have a hint of peach or apricot without any sweetness.
• Texture - Meaty and chewy.
• Benefits - Reduces inflammation and can protect against chronic diseases.
• Favorite Recipes - Sauteed

Morchella

• Taste - Earthy, woodsy, nutty
• Texture - Hollow from top to bottom, pebbly texture of the stem both inside and out.
• Benefits - Anti-oxidative and anit-inflammatory bioactivities
• Favorite Recipes - Sauteed, add to pasta dishes.

Agrocybe Aegerita

• Taste - Earthy aroma with notes of nuttiness, slightly sweet
• Texture - Firm yet tender.
• Benefits - Anti inflammatory, supports gut health and nourish the kidneys.
• Favorite Recipes - Sauteed, or stir-fried.

Pleurotus Djamor

• Taste - Woody flavor
• Texture - Can have a wide variety of textures from delicate and thin to meaty and think depending on the size.
• Benefits - Rich in antioxidants, helps maintain blood pressure, boosts bone mineral density.
• Favorite Recipes - Sautee, fried, pasta dishes.

 Pleurotus ostreatus 

• Taste - Mild, earthy, sweet, and slightly nutty flavor 
• Texture - Soft
• Benefits - Anti-inflammatory, rich in antioxidants.
• Favorite Recipes - Sauteed, or stir-fried.