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