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Named for their oyster-shell shape, Gray Oyster mushrooms have petal-shaped caps with ivory white stems and smooth, convex caps with a slight wave. The flesh is white and can be thin or thick depending on size, and texture has a meaty and melting quality. Grey Oyster mushrooms have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise.
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Fresh shiitakes have a light woodsy flavor and aroma, while their dried counterparts are more intense. Shiitake are one of the most popular edible mushrooms worldwide. They are grown primarily in Japan, China, and Korea, which is in part of the reason they are so predominant in Asian cuisine. Known for their strong, earthy flavor, Shiitake mushrooms are savory and meaty, can be used to top main dishes, and to enhance soups and sauces.
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The smooth caps of the Yellow Oyster mushroom are daffodil yellow, semi-circular, and look like small petals clustered and layered into a small bouquet. Yellow oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. Despite tasting bitter when raw, cooked Yellow Oysters develop a balanced, nutty flavor similar to cashews. It is native to eastern Russia, northern China, and Japan, and has been a popular culinary mushroom for centuries. Yellow Oyster mushrooms are a delicious addition to any meal as a side dish or crispy appetizer.
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King Oysters have a thick meaty white stem and a small, flattened cap. When cooked King Oyster has a soft, crunchy texture, and a savory umami flavor reminiscent of abalone. King Oysters are used as a dietary supplement to lower cholesteral and stimulate the immune system.
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Maitake (a.k.a. Hen of the Woods) grows in clusters similar to the fluffed tail feathers of a hen. “Maitake” means dancing mushroom in Japanese, because in feudal Japan local lords would trade their subjects an equivalent weight in silver for Maitake. Commoners would dance for joy when they found Maitake, knowing they would be greatly compensated for their discovery.
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Lion’s Mane (a.k.a. Pompom) mushrooms are large, white, and shaggy, resembling a lion’s mane. Lion’s Mane has both culinary and medical uses, and can be enjoyed raw, cooked, dried or steeped as a tea. Lion’s Mane can taste like crab or lobster if torn into strands and sautéed with butter and garlic. This unique mushroom has a long history of use in traditional Chinese medicine for supporting the brain and neurological health. Biochemical analysis of lion’s mane mushroom found a wide variety of bioactive compounds. Two compounds, hericenones and erinacines, have been shown to induce Nerve Growth Factors (NGFs) biosynthesis in nerve cells. NGFs promote the growth of neurons. Lion’s Mane is given to patients recovering from brain injuries for its regenerative properties.
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Pioppino mushrooms have long pale stems with a firm texture, and dark brown, soft, velvety caps. This intensely-flavored mushroom develops a crisp and crunchy texture when cooked and has a savory, nutty flavor that is well suited to stir-fries, sauces, and stews. Pioppino mushrooms. Pioppino mushrooms are native to Asia, especially to Japan and China, and have been harvested since ancient times for their culinary and medicinal qualities.
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