Pearl Oyster Mushroom (Pleurotus ostreatus)
Commercially cultivated in Asia, particularly Taiwan and Thailand, the pearl oyster mushroom is one of the favorite mushrooms among chefs world wide.
Pink Strawberry Oyster Mushroom (Pleurotus djamor)
A tropical mushroom that grows in layered clusters like their gray and yellow relatives, pink strawberry oyster mushrooms taste like bacon or ham and their flavor intensifies when cooked.
Tallulah Blue Oyster Mushroom (Pleurotus columbinus)
This fascinating mushroom is a cold-weather variant of the pearl oyster mushroom. It produces beautiful, dark blue mushrooms that lighten in color as they mature.
Lion’s mane Mushroom (Hericium erinaceus)
Increasingly sold by gourmet food chains, the Lion's mane mushroom is roughly 20 percent protein and one of the few mushrooms that can taste like lobster or shrimp (Stamets, 2005). Lion’s mane mushroom is best when caramelized in olive oil, deglazed with saké wine, and then finished with butter to taste.
Golden fleur-de-lis Oyster Mushroom (Pleurotus citrinopileatus)
Not many mushrooms are as captivating as the Fleur-de-lis. Its wonderful golden color turns heads with its attracting brilliance.Its extreme fragility postharvest limits its distribution to far away markets. Spicy at first, this mushroom imparts a strong nutty flavor upon thorough cooking.
Medicinal Mushroom Double-Extraction Tincture
Modern biochemical data shows an array of active constituents and compounds which assist the human body in the maintenance of health and in the healing process of ailments. Our tinctures are concentrated mushrooms which are formulated in an alcohol solution and can be applied directly to skin or mixed with food or beverages.