Chestnut (Pholiota adiposa) has velvety, small-to-medium, delightfully speckled caps resembling the color of their namesake nut. When cooked, they have a woodsy aroma, a meaty heaviness, and a rich, nutty, mildly-sweet flavor. They pair great in any stir fry or soup.

Lion’s Mane (Hericium erinaceus) is a nutritious medicinal mushroom that produces plump white clusters with icicle-like teeth. When cooked, it has a consistency and flavor similar to crab meat.

Black Kings (Pleurotus spp.) have a neutral and savory flavor that lends itself well to many different cuisines and recipes. They sear very nicely in the pan, roast well in the oven and taste amazing when cooked on the BBQ pit.

Blue Oyster (Pleurotus ostreatus) have a strong bluish-gray hue. They have a soft meaty texture that pairs well with most dishes. If you prefer a firm or dryer texture, cook them until their liquid has reduced and cooked off and they begin to brown.

Snow Oysters (Pleurotus ostreatus) fare well in any kind of cooking. They can be simply seasoned and oven-roasted or grilled. When sautéed, they cook down quite a bit, but they also crisp and caramelize in an absolutely delightful way.

Italian Oysters (Pleurotus pulmonarius) are thicker and meatier than blue oyster mushrooms, and their brown frilled caps can grow quite large. They have a mild flavor, earthy aroma, and are a favorite among those who prefer a sturdier oyster mushroom.