BLACK PEARL KING - EARTHY, UMAMI FLAVOR WITH A MEATY TEXTURE
AN OYSTER HYBRID AND IS HEARTY LIKE A KING TRUMPET. THIS MEANS YOU CAN EAT THE ENTIRE STEM ALONG WITH THE CAP. THEIR UMAMI FLAVOR AND DENSE TEXTURE MAKE THEM AN EXCELLENT CHOICE FOR A MEAT SUBSTITUTE. THEY ARE ALSO OFTEN ADDED TO SOUPS AND STEWS OR ADDED TO PASTA LIKE OTHER MUSHROOMS. MANY PEOPLE MAKE MEATLESS SCALLOPS, TACOS AND PULLED PORK.

BLACK PEARL KING - Earthy, umami flavor with a meaty texture

An oyster hybrid and is hearty like a king trumpet. This means you can eat the entire stem along with the cap. Their umami flavor and dense texture make them an excellent choice for a meat substitute. They are also often added to soups and stews or added to pasta like other mushrooms. Many people make meatless scallops, tacos and pulled pork.

CHESTNUT (AKA CINNAMON CAP) - UMAMI AND NUTTY FLAVOR
HAVE A LIGHT, WOODSY SCENT, AND WHEN COOKED, THEY RETAIN THEIR FIRM, CRISP TEXTURE AND OFFER A MILD, EARTHY, NUTTY TASTE.

WHEN COOKED, BOTH THE STEMS AND CAPS ARE EDIBLE.  THEY HOLD THEIR TEXTURE WHEN COOKING AND FEEL SIMILAR TO ASPARAGUS.  BEST SUITED FOR BOILING, SAUTÉING, AND PAN-FRYING. THEY ARE COMMONLY USED IN RISOTTOS, STIR-FRIES, SOUPS, STEWS, BRUSCHETTA, AND EGG DISHES. THEY CAN ALSO BE PAN-FRIED AND SERVED AS A SIDE DISH TO SALMON OR GRILLED STEAK, OR PICKLED FOR EXTENDED USE.

CHESTNUT (AKA Cinnamon Cap) - Umami and nutty flavor

Have a light, woodsy scent, and when cooked, they retain their firm, crisp texture and offer a mild, earthy, nutty taste.

When cooked, both the stems and caps are edible.  They hold their texture when cooking and feel similar to asparagus.  Best suited for boiling, sautéing, and pan-frying. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use.

BLACK POPLAR PIOPPINO - NUTTY, SLIGHTLY SWEET, PEPPERY, AND EARTHY FLAVOR.
THIS MUSHROOM HAS SHOWN A SIGNIFICANT IMMUNE BOOSTING FUNCTION CONCENTRATING ON ANTI-FUNGAL PROPERTIES. LIKE CHESTNUTS, THE STEMS HAVE A SIMILAR SNAP THAT HOLDS UP WELL WHEN COOKING. IT CAN BE CHOPPED AND SAUTÉED IN OIL, SPRINKLED ONTO A COLD SALAD WITH FETA CHEESE AND A HERBAL VINAIGRETTE. THEY ARE ALSO WONDERFUL SAUTÉED AND ADDED TO GRAVIES FOR MEAT DISHES AND ARE A GREAT ADDITION TO PASTA DISHES.

BLACK POPLAR PIOPPINO - Meaty and crunchy with a nutty, slightly sweet, peppery, and earthy flavor.

This mushroom has shown a significant immune boosting function concentrating on anti-fungal properties. Like Chestnuts, the stems have a similar snap to their stem that holds up well when cooking. It can be chopped and sautéed in oil and pepper, sprinkled onto a cold salad with feta cheese and a herbal vinaigrette. They are also wonderful sautéed and added to gravies for meat dishes and are a great addition to meat or pasta dishes.

ENOKI - MILD, NUTTY, SLIGHTLY FRUITY FLAVOR
A CRUNCHY TEXTURE WHEN LIGHTLY COOKED AND ARE SLIGHTLY CHEWY TEXTURE WHEN COOKED LONGER.
THEY'RE EASY AND QUICK TO COOK AND GO WELL IN SOUPS AND STEWS, STIR-FRYS, HOT POTS, NOODLE DISHES SUCH AS RAMEN AND SOBA, AS WELL AS OMELETS, RICE DISHES, SUSHI, SPRING ROLLS, AND CURRIES. THEY PAIR WELL WITH FLAVORS SUCH AS SOY SAUCE, LEMONGRASS, GARLIC, MISO, GINGER, AND SEAWEED. 
THEY CAN BE PICKLED, STEWED AND FROZEN, OR THE STEM TRIMMED AND DRIED PRESERVING THEM FOR LATER USE.

ENOKI - Mild, nutty, slightly fruity flavor

A crunchy texture when lightly cooked and are slightly chewy texture when cooked longer.

They're easy and quick to cook and go well in soups and stews, stir-frys, hot pots, noodle dishes such as ramen and soba, as well as omelets, rice dishes, sushi, spring rolls, and curries. They pair well with flavors such as soy sauce, lemongrass, garlic, miso, ginger, and seaweed. 

They can be pickled, stewed and frozen, or the stem trimmed and dried preserving them for later use.