Twelve species, each with a story. Some are crowd favorites, some are oddballs we couldn't stop ourselves from cultivating. Here's what they taste like, how to cook them, and when to expect them.
Our workhorse. Steel-blue caps that lighten as they age, with a clean, almost seafood-like flavor and a satisfying chew. The mushroom we recommend if you've never tried "real" mushrooms before.
The showstopper. Vivid coral pink, fast-growing, with a smoky, bacon-adjacent flavor when crisped. Color fades with cooking — eat them young and bright. Doesn't keep well; we sell them the day they're picked.
Bright white pom-poms with a texture eerily close to lump crab. Mild, sweet, slightly briny. We grow three isolations — Mane, Pride, and Paw — each with its own personality. Famous as a brain-loving functional mushroom.
Caramel-brown caps with a glossy, almost lacquered surface. Snap of celery, flavor of toasted hazelnut. They keep their shape beautifully — perfect for any dish where the mushroom is meant to be seen.
Long, elegant stems with chocolate-brown caps. Italians have cooked with these for centuries — for good reason. Peppery, earthy, a little sweet, with a satisfying snap that holds up to long braises.
The strangest beauty in the room — frilly, lace-like, almost coral. Picked young, the layers separate into noodle-like ribbons. Rare even in specialty markets; we get a few flushes per year and they vanish quickly.
Layered fronds in soft browns and grey, with a flavor that punches well above its weight. Roast it whole, basted in butter, until the edges crisp. The chef's pick during its short window.
Often called an oyster but technically its own thing. Thicker and chewier than a true oyster, with a beautiful, almost ceramic-smooth cap. Holds its bite through long cooking — a stew's best friend.
The shop updates each morning with what we picked. If it's there, it's fresh — and there's only ever as much as the grow rooms gave us.