OYSTERS
THEIR NAME COMES FROM THE SHAPE AND COLOR OF THE MUSHROOM CAPS, WHICH LOOK LIKE OYSTERS. THE FLESH AND GILLS RANGE FROM WHITE TO CREAM AND ARE FIRM IN TEXTURE AND HAVE A SUBTLE SEAFOOD FLAVOR WITH HINTS OF ANISE AND A FAINT, EARTHY TASTE.

KING BLUE OYSTER - MEATY, PILLOWY, UMAMI
A COMBINATION BETWEEN A BLUE OYSTER AND AN ELM OYSTER. IT HAS CAPS THAT ARE LARGER THAN A BLUE OYSTER AND SHORT, FAT STEMS THAT ARE MEATY AND EDIBLE.
IT IS A GREAT COMPANION FOR SOUPS, SAUCES, PASTAS AND IS A PERFECT SIDE TO HEAVIER PROTEINS, LIKE BEEF, LAMB OR PORK. THE HEARTY CAP AND EDIBLE STEM MAKE IT A GOOD MEAT REPLACEMENT FOR VEGETARIAN AND VEGAN DISHES, TOO.

OLD ROAD - NUTTY UMAMI FLAVOR, SILKY TEXTURE
A FORAGED MUSHROOM FOUND IN TENNESSEE ON THE OLD ROAD TRAIL AT PANTHER CREEK STATE PARK. THE MUSHROOM HAS THE SAME TEXTURE FROM STEM TO CAP ALLOWING FOR THE ENTIRE MUSHROOM TO BE CONSUMED. THE FLAVOR HAS A NUTTY CREAMINESS TO IT AND CRISPS UP NICELY.

MOTHER OF PEARL  - DELICATE TEXTURE
A CROSS BETWEEN A BLUE OYSTER AND A SNOW OYSTER. IT GROWS SIMILAR TO THE GOLD OYSTER, CREATING A CORE AND SPLINTERING OFF INTO SEVERAL SOFT STEMS AND CAPS. WHEN PINS FIRST GROW, THEY ARE DEEP BLUE IN COLOR AND TURN WHITE WITH A SHEEN OF BLUE AS IT MATURES.

GOLD OYSTERS - AROMATIC, DELICATE AND A NUTTINESS SIMILAR TO CASHEWS
THEY SMELL LIKE FRESH WATERMELON, AND TASTE LIKE ROASTED CASHEWS WHEN YOU SAUTÉ THEM IN OIL OR BUTTER. FOR OPTIMAL ENJOYMENT, BOIL THE MUSHROOMS FIRST BEFORE YOU SAUTÉ THEM. THE WATER WILL TAKE ON THE NATURAL FLAVOR OF THE GOLD OYSTERS AND BE REABSORBED ALLOWING THE DELICATE MUSHROOM TO BE JUICY ON THE INSIDE AND CRISPY ON THE OUTSIDE. THEY ARE WONDERFUL IN PASTAS, RISOTTO, IN SOUPS, TACOS, QUICHE AS WELL AS STIR-FRIED AND EVEN PANKO-FRIED.