How to Prepare
Our mushrooms are grown and delivered clean, there is no need to wash them. Peel each cap and stem off of the cluster. Tear larger caps along the gills for smaller pieces.

To Sauté: Place in dry, hot pan over medium heat. After sweating out the water, add butter or oil and spices. Cook on medium high for several minutes on each side until browned.

To Roast: Coat caps and stems with olive oil and seasonings. Roast in oven at 400 degrees for 8-10  minutes or until crunchy.                      

Why You'll Love Them

A versatile mushroom, oysters can be use in a variety of dishes ranging from a hardy soup, to  pasta dishes or smiply roasted in olive oil. Grown indoors, we guarantee clean, ready to use mushrooms.           

Oyster Mushrooms

How to Store

Oyster mushrooms should be stored in a closed paper bag or vented plastic container.  You can extend your mushroom’s storage life by placing a dry paper towel in with the mushrooms to help absorb any extra moisture. 

Delectable Taste

Recipe of the Month -

Oyster Mushroom Grilled Cheese

  • 6 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 medium shallots, thinly sliced
  • 2 teaspoons light brown sugar
  • 8 ounces oyster mushrooms
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 12 ounces taleggio cheese, sliced
  • 8 slices hearty bread 

1. Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet.

2. Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches).

3. Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.        

Serves 4.