Mushrooms Varieties

Agaricus Brunnescens ‘albidus’

  • Thick flesh
  • Temp 62-65 deg to fruit

Agaricus Brunnescens ‘bisporus’

  • Portobello or Brown Cremini
  • Portobello is a mature cremini, just opened up
  • More flavor than its cousin ,the button
  • Temp 62-65 deg to fruit

Boletus edulis

  • Cepe’ mushroom, king among mushrooms
  • Usually found in the wild
  • Used dried, rich and woodsy character
  • Known as Boletes, they have dense pores instead of gills
  • Tend to be meatier
  • Cook thoroughly or will cause stomach upset

Cantharellas Cibarius

  • Chanterelle
  • Small white caps
  • Earthy nutty flavor

Flammulina Velutipes

  • Enoki mushroom
  • Very mild flavor
  • Best raw or added last minute to recipes
  • Very mild flavor
  • Temp 45 deg. to fruit
  • Will grow even if you are lax with misting

Grigola Frondosa

  • Maitake or “Hen of the Woods”
  • Succulent and delicious
  • 55-70 deg. to fruit

Lentinus Edodes

  • Shitake mushroom
  • Considered finest eating mushroom in Asia
  • Distinct, slightly smoky flavor
  • Use fresh or dried, caps only (stems tough)
  • Temp 59-70 deg. to fruit
  • Grows outdoors on logs of hardwoods or sawdust bricks

Pleurotis Ostreatus

  • Oyster mushrooms
  • Several different varieties available
  • Best fresh, lose color in cooking
  • Temp 60-64 deg. to fruit
  • Variety ‘florida’ fruits at temps’ 72-77 deg.
  • Grow primarily on wood
  • Short shelf life