The versatile Clamshell™, also known as Hon- or Buna-Shimeji, is distinguished by its mild shellfish flavor. It's quarter-size caps with 2 to 3 inch white stems retain a crunchy texture even after sautéing. We recommend a hot sauté to coax the most flavor out of this mushroom. The taste may be further enhanced with garlic or shallots. The Clamshell™ is a pleasant addition to seafood soups or bisques, stews, sauces, or stir-fries. They have a good shelf life, and both the creamy white caps of the Alba Clamshell™ or the marbled appearance of the Brown Clamshell™ are attractive in produce and restaurant presentations. Certified organic by QAI.

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The Baby Oyster Cluster™ has a strong visual appeal. Clusters of the blue-grey caps are contrasted against creamy white stems. The texture follows with a silky feel to the palate. They are an excellent accompaniment to fish or poultry dishes. These mushrooms should be cooked in a hot, fast method such as sautéing, grilling, or flash broiling. Brush the Baby Oyster Cluster™ with olive oil, sprinkle with herbs and then bake in a hot oven for 2 to 3 minutes; when served in clusters, they make a wonderful appetizer. The mildly shellfish-flavored mushrooms are delicious when bunches are dipped in a light batter and prepared tempura style. Certified Organic by QAI.

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Trumpet Royale™ has a wonderful nutty flavor, a resilient firm texture, and an amazing shelf life. Chefs in some of the country’s finest restaurants have remarked on its versatility and will often use it in place of wild mushrooms.It has a great range of flavor, depending on the preparation style. It can be sautéed, grilled, braised, stewed, or broiled. Unlike many mushrooms, the stem has the same wonderful texture and flavor as the cap – nothing is wasted. The stem may be sliced into medallions and prepared like seared scallops… Trumpet Royale™ offers endless opportunities for creativity! Certified organic by QAI.

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Cinnamon Cap™ have small, terra-cotta colored, nickel-sized caps sprinkled with white flecks and poised on creamy 2 to 3 inch stems. Their crunchy texture and mild, earthy flavor, coupled with their unusual color and exotic appearance make them a wonderful complement to dishes with meat, fowl, or game. Cinnamon Cap™ are also a delicious addition in red wine reductions. Since this mushroom retains its texture after cooking, it is excellent for use in soups and sauces, and enhances vegetable and meat sautés when cooked hot and fast. An ordinary pizza becomes a gourmet dish when the mushrooms are sautéed in this manner, sprinkled over the pizza, and then briefly baked in a hot oven for a couple of minutes. Another nice feature of the Cinnamon Cap™ is that it may be stored frozen. Certified organic by QAI.

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Forest Nameko™ has an earthy, forest flavor that is enhanced when sautéed with shallots and the silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows Forest Nameko™ to thicken 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 complement for meat, fowl, and game. Nameko is popular in Asia where it is a standard ingredient in Miso soup. Certified organic by QAI.

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This spectacular-looking mushroom derives its English name, "Hen of the Woods", from its feathery appearance. The Japanese name "Maitake" literally means, "dancing mushroom" in reference to the reaction of the mushroom hunters when they found this rare and unusual beauty in the forest. Its large, clustered, earth-toned layers range from 3 to 9 inches in diameter. The pungent, earthy fragrance and distinctive flavor of Hen of the Woods, combined with its versatility, make it a favorite to serve with meat, fowl, or by itself. This mushroom may be deliciously prepared by wrapping a cluster of Maitake with a strip of pancetta or prosciutto (secured with a toothpick) and baking at 450 degrees for a couple of minutes or just until the meat starts to sizzle. (Sustainably farmed with conventional methods).

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Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled. Gourmet Mushrooms, Inc. adheres to the stringent quality standards developed in Japan that requires the edges of the cap to be "in-rolled"; thus the consumer is assured of locked in flavor and longer shelf life. Certfied organic by Washington State Dept. of Agriculture.

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Often used as a substitution for the Golden Chanterelle, both because of its physical characteristics and because it matures following chanterelle season. This thinner-walled mushroom also offers the earthy flavor associated with the chanterelle.

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A traditional, old European favorite, it possesses extra-ordinary flavor, a hint of apricot fragrance, and a vibrant yellow/orange color. It is very sturdy and can withstand baking well. Use with poultry, pork, veal, white sauces, or eggs.

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Popular Japanese mushroom, held in high esteem. Very aromatic and good to use for soup stock infusions, broiled, or cooked with rice in a dish known as matsutake gohan.

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One of the finest and best loved fungi. The mushroom of choice for many western chefs. Delicately scented when fresh, the generously sized caps offer an earthy, nutty addition to dishes.

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A valuable mushroom that is particularly attractive in its fresh state. The burnished-steel color on its rugged, chambered cap adds a new visual dimension to foods. Toss with pasta, delicious in stuffing, grills beautifully.

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Many chefs use this mushroom as a substitute for the Chanterelle. Its name describes the spines, rather than gills, lining the underside of the cap. It holds its texture well and is delicious sautéed in butter until brown.

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