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Fresh Cultivated Mushrooms

fresh shiitake

Product Info
Fresh shiitake mushrooms are recognizable by their large, dark-brown, umbrella-like caps and relatively slender, cream-colored stems.The mushrooms add meaty texture and a delicious earthiness to sautés, stuffings, risotto, soups, and more. Because of their meatiness, shiitakes taste best thickly sliced or quartered, rather than chopped.
Suggested Use
Quickly rinse shiitakes before cooking, or simply wipe the caps with a damp paper towel. Shiitake stems must be removed before cooking. Use a sharp paring knife to trim the stems where they attach to the cap—stems on shiitakes aren’t easy to twist off. The stems are too tough to eat, but do save them: They’ll add flavor to broth for soup or risotto

fresh shiitake

Fresh Enoki

Product Info
An unusually long and thin variety of mushrooms, enokis (aka golden mushrooms, enokidake, velvet stem mushrooms) have a mild flavor and a juicy, slightly crunchy texture. They are grown in tight bunches with their thread-like stems clumping together.
Suggested Use
Cut off and discard the bottom of the cluster of enoki mushrooms (up to the point where individual mushroom stems can be separated). The stems are generally left long. Before cooking or consuming enoki, clean them gently with a damp paper towel to remove dirt. Do not soak them.

fresh enoki

fresh Eryngii

Product Info
Also known as the King trumpet mushroom or king oyster mushroom, Pleurotus Eryngii is an edible mushroom that is the largest species in the oyster mushroom genus---Pleurotus.This mushroom is great for vegetarians or those trying to substitute meat as it contains proteins comparable to such. It also boosts the immune system, contains several essential amino acids, and helps to keep the intestines fresh.
Suggested Use
Pleurotus Eryngii has typical mushroom umami flavors with a texture similar to that of abalone when cooked. Their meatiness makes them candidates for entire entrees; use them in stir-fry, or in substitute for meat

fresh eryngii

Fresh White Shimeji

Product Info
This mushroom is used in a wide range of recipes and has many potential flavors ranging from nutty and earthy to even resembling that of crab.The White Shimeji is a highly nutritious mushroom containing significant amounts of potassium, protein, iron, thiamine, and riboflavin.
Suggested Use
The White Shimeji loves the company of olive oil, garlic or shallots; it is also easily enhanced with fresh herbs and seasonings. Sautée or braise mushrooms in olive oil and sprinkle with favorite seasonings for a side dish. Serve it as a tasty accompaniment for grilled meats, poultry, fish and shell fish. White Shimeji pairs well with tomatoes, red bell peppers and citrus fruits, and is an ideal choice for tempura, stews and soups.

fresh white shimeji

fresh Brown Shimeji

Product Info
This mushroom is used in a wide range of recipes and has many potential flavors ranging from nutty and earthy to even resembling that of crab.The brown shimeji is a highly nutritious mushroom containing significant amounts of potassium, protein, iron, thiamine, and riboflavin.
Suggested Use
Brown shimeji can be used in a board range of recipes. After been cooked, the mushroom has a pleasant, firm slightly crunchy texture and a slightly nutty flavor; some say it even resembles a crab flavor.This mushroom goes well in stir-fried foods, as well as with wild game or seafood. It also can be used in soups, stews and in sauces.

fresh brown shimeji

Fresh Shimeji

Product Info
The Hypsizygus tessellatus or shimeji is an edible mushroom native to East Asia. Buna shimeji is cultivated locally in Europe, North America and Australia and sold fresh in markets.Hypsizygus marmoreus is a synonym of Hypsizigus tessellatus.
Suggested Use
The Shimeji should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. It is often eaten with stir-fried foods including wild game and seafood. It is used in soups, stews and sauces. When prepared alone, Shimeji mushrooms can be sauteed as a whole, including the stem or stalk, using a higher temperature; or, they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan

fresh shimeji

fresh Rugosa

Product Info
Stropharia rugosoannulata, commonly known as the wine cap stropharia, "garden giant", burgundy mushroom or king stropharia (Japanese: saketsubatake), is an agaric of the family Strophariaceae.Unlike many other members of the genus Stropharia, it is widely regarded as a choice edible and cultivated for food.
Suggested Use
The Rugosa should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. Rugosa is used in soups, nabe and takikomi gohan

fresh rugosa

Fresh White Elf

Product Info
Its flavor and texture are described as being juicy with a peppery tang. Abalone mushrooms can be fried just like oysters, making it a good addition for stews.
Suggested Use
The White Elf should be cooked, having a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor. White Elf is used in soups, nabe and takikomi gohan

fresh white elf

fresh Portebella

Product Info
The mature portobello mushroom (Agaricus bisporus) is a flat, low-lying, brown fungus. It can grow to approximately 12cm, but this can vary depending on conditions. It is commonly used for culinary purposes for its thick, meaty texture. One medium Portobello cap provides 22 calories, 0 grams of fat and 4 grams of carbohydrates, and is also an excellent source of vitamin B. It contains a good amount of selenium, potassium, phosphorus, and copper. One average serving of Portobello also contains 4.3 mg of the antioxidant ergothioneine.
Suggested Use
Portobellos can be grilled, broiled, or roasted and served as appetizers, entrees or side dishes. Their hearty taste and texture makes them a flavorful vegetarian alternative – grill and serve them as “burgers” on toasted buns.

fresh portebella

Fresh Maitake

Product Info
Maitake (hen of the wood, grifola frondosa): This massive mushroom has a very firm, meaty texture that resembles that of chicken breast. Its deep, rich taste and plentiful nature make it a perfect candidate to be made into a meal all on its own.Like several other mushrooms, Maitake's medicinal use dates back hundreds of years. It helps to prevent cancer, boosts the immune system, and contains tons of fiber, protein, and vitamins C and B.
Suggested Use
This mushroom can be prepared any way you like; sautee it, bake it, marinate it, or even pickle it. It goes well in spaghetti, soups and stews, stir fries, sauce, tea, and can be easily used as stuffing.