Oyster Mushrooms

Grown commercially almost without exception Oyster mushrooms are very commonplace. One of the most popular "exotics" offered in restaurants, its elusive flavor and exceptionally melting texture makes them very versatile in any dish.

There are many varieties grown, and they come in many different colors. Yellow and pink oysters are also available in limited amounts, but should be used uncooked or they lose their beautiful color. Serve in soup, creamed, lightly sauted as an accompaniment to white meat, seafood, pasta, grains, rice and eggs.

Shiitake

These mushrooms originated in China where they were prized by royalty. Originally they grew on rotted oak logs but are now commercially grown on oak sawdust bales. They are valued for their disease-preventing qualities.

Swarthy and handsome, gold to brown with a cream-colored interior. Light garlic-pine aroma. Grilled or broiled Shiitake needs a generous supply of oil, stems are tougher than most mushrooms and require special attention.

Combine them with the dish you are preparing or use with sauted vegetables or as part of a soup or stew.

Portobello

Impressive in size and appearance, brown in color with a thick meaty texture. Serve whole, sliced, grilled, baked or deep-fried. Add to stir-fries, sauts and sauces. A great substitute for meat in a sandwich or entre. Use as a meat alternative in a vegetarian entre

Matsutake

The Japanese prize Matsutake as an aphrodisiac. Begin as white in color and develop pale brown to yellow brown tones as they mature. A unique taste and flavor is owed to the rare conditions under which it grows - under the base of pine trees between 20 to 60 years old and never in the same place twice.

Their magnificent spicy-aroma, similar to a sweet cinnamon gives flavor enhancement to wild mushrooms dishes and make great stuffed mushrooms. They are high in protein, low in fat and rich in vitamins B1, B2, and D. They reduce cholesterol and fend off geriatric diseases.

Chanterelle

Found late Spring to late Summer in europe and mid-Summer to early Winter in the USA. Yellow to orange in color with a fruity apricot flavored aroma. Gives an elegant color to sauces and the overall appearance of a dish.

Chanterelles naturally go well with chicken, rabbit, veal, cornish hen, quail, and pheasant - whether used as a stuffing, a sauce component, or side dish. They are also wonderful with cream, starches, and grains or can be sauted in olive oil for a warm composed salad. They are the most available wild mushroom, and volumes exceed all other types.