Description
Aaron from Joygrow will send you one half pound of whatever he has been working on most recently! Sure to be an exciting variety that you'll enjoy eating. In order of the pictures:
1. Lion's Mane Mushroom (Hericium erinaceus)
Lion's mane is little different looking than the typical mushroom but don't let that fool you. This delightful mushroom has a sweat earthy aroma and flavor. Denser than its cousin comb tooth and coral tooth lion's mane is solid and tender. It is also well documented to have medicinal properties linked to neurogenrative repair and regrowth. Uses: Sliced into steaks and grilled or breaded and fried fritters, “crab” cakes, omelets, alfredo, cooked and marinated for antipasto or salads, etc.
2. Piopinno Mushrooms (Agrocybe aegerita)
Sometimes it is just easier to call these nutty flavored mushrooms Pio's. They have a slight crunch even when fully cooked and the entire mushroom should be utilized. Uses: Stir fries, soups, omelets, steak toppings, crostini/brushetta, pasta, deep fried, etc.
3. BLACK PEARL KING (Pleurotus spp.)
Black pearl kings are a member of the oyster mushroom family recently developed in Asia. This mushroom has everything you want in a mushroom. Thick, meaty, silky, & dense BPK delivers with texture and flavor. It's the “king” for a reason!
4. Chestnut mushrooms (Pholiota adiposa)
Mild and earthy with a crunchy crisp texture. We really like to use them in dishes for their distinct texture contrast. Uses: Omelets, steak toppings, pasta, fried, etc.
5. Coral Tooth Mushroom (Hericium coralloides)
This earthy, branched mushroom is a local treat. We have been cloning this wild culture since 2015. Coral tooth have a mild sweet flavor and morel-like texture sauteed in butter. Uses: Alfredo, soups, stir fry, tacos, fried plain as a crispy garnish, “crab” cakes, etc.
