Cultivated Produce

Miatake Mushrooms

Maitake mushrooms range in size from small to very large, averaging 3-15 pounds, but can grow up to 100 pounds. The fruiting body has an underground, inedible base that transitions into a single branched stem with many clustered caps that resemble leaf-like fronds or rosettes. Each cap is smooth, velvety, and soft with wavy edges, and their color varies from pure white, tan, to brown depending on how much sunlight they receive prior to harvest. When cooked, Maitake mushrooms are succulent, semi-firm, and chewy with a woodsy, earthy, and spicy flavor.

alba white and brown clamshell mushrooms

The same way that white mushrooms are similar, so are White and Brown Alba Clamshell mushrooms. They have a crunchy texture that offers a delicately mild flavor, both satisfyingly sweet and nutty. The mushrooms are sometimes called “Beech mushrooms” because in the wild, they often grow on fallen Beech trees in Japan. Perfect for soups, stews or sauces, Clamshell mushrooms maintain their crisp texture if added as the last ingredient! Bitter in their raw state, but very enjoyable once cooked. Great in soups, stews or sauces. May be eaten in clusters or individually separated. To separate, trim off the base of the cluster and they are clean and ready-to-cook.

Nameko Mushrooms

Forest Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows Forest Nameko to act as a light thickener for soups and sauces. The beautiful, bright-orange color and glossy, moist texture of this mushroom adds an enchanting dimension to culinary creations. This mushroom is a wonderful compliment for meat, fowl, and game. Nameko is popular in Asia where it is a standard ingredient in Miso soup. Firm texture with a slightly fruity forest flavor, and a stunning accent of amber color. Pair with Pinot Noir. it likes shallot, dark green vegetables, miso, & red meats.