Mushrooms

Italian Oyster Mushrooms
Oyster Mushrooms

We grow several varieties of gourmet mushrooms which include Golden Oyster, Black Pearl Oyster, Blue Oyster, Italian Oyster, Pioppino, Chestnut, and Lions Mane. Mushrooms feed mainly on wood and grow in the wild as well as indoors. Oyster mushrooms are among some of the most commonly consumed mushrooms in the world and have a mild flavor that is slightly sweet and earthy. These mushrooms come in many different colors as well. They are delicious and can used in a variety of dishes. Oyster mushrooms are a good source of protein, vitamin B6, iron, magnesium, zinc, potassium, and fiber. They keep in the refrigerator for up to 10 days and they are easy to dehydrate in a food dehydrator or in the oven. We have used these mushrooms in several different recipes and have a hard time finding a favorite way to eat them because they are so delicious. 

Chestnut Mushrooms
Lions Mane Mushrooms

Chestnut mushrooms are a bit peppery and have a little bite to them. The cap and stem are both edible and remain firm even after cooking. Pioppino mushrooms are mild and nutty and also have an edible cap and stem. They are wonderful added to soups and sauces. Lions Mane mushrooms have shaggy spines but are soft to the touch. They are a good substitute for seafood in dishes because they have a similar texture to crab meat.

Pioppino Mushrooms

Our fresh gourmet mushrooms start at $10 per pound and are grown year round. Wholesale pricing is also available.

To purchase mushrooms, email rebelroosterfarm@gmail.com or click on contact us

Oyster Mushroom cluster
Gourmet Mushrooms

Sauteed Oyster Mushrooms

Sauteed mushrooms with red onion

Ingredients

  • 2 tablespoons olive oil
  • 1 pound oyster mushrooms
  • 4 garlic cloves minced
  • 4 green onions finely chopped
  • salt and pepper

Instructions

  1. Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.
  2. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.
  3. When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.
  4. When serving, top each serving with the remaining chopped green onions.