Bundle of Fresh Lions Mane, Oyster & Black Pearl (1 lb.)
How awesome will your special dinner be!? This bundle is an one-pound assortment of three hard-to-find, specialty mushrooms, grown in the state-of-the-art fruity chambers by the experts at Forest To Fork. Lions mane is prized for its seafood flavor and texture, you'll think you’re eating crab! Blue Oyster is one of our most popular and versatile specialty mushrooms and is great in any recipe. Black Pearl is another member of the oyster family with a meatier texture and plenty of delicious umami flavor.
Contents: One-pound Combo of Fresh Lions Mane, Blue Oyster and Black Pearl Mushrooms
- One-pound assortment of three popular fresh mushroom species (Individual product details found on each of the fresh mushroom’s product page)
- Actively grown inside Forest To Fork’s start-of-the-art fruiting chambers
- Expertly, small-batch grown in New Hope, Minnesota, U.S.A.
- Picked per order and sold direct to consumer
"Lions Mane" (Hericium erinaceus)
This unique looking mushroom is often described as having a texture and flavor similar to crab meat. It is also a well-studied medicinal mushroom noted for its ability to enhance and improve cognitive function. It is great in a pasta dish as a faux seafood, tempura battered and deep fried, smashed and roasted or sautéed and dipped in clarified butter. This is another awesome vegetarian substitute, and a minute sliver off the base of the stem and you'll have close to 100% use.
“Blue Oyster” (Pleurotus ostreatus var. columinus)
A delicate, mild flavor with a velvety texture and a favorite around the world. Oysters can be eaten raw (in moderation) or cooked, and pair well with chicken, seafood and white meats. This mushroom’s meaty texture lends well to frying, stir- fry, and braising. As they are extremely perishable, use Oysters as soon as possible for optimum flavor and quality.
“Black Pearl” (Pleurotus ostreatus var. columinus)
Another member of the oyster family, the unique black pearl stands out on its own with a meatier texture; softer, edible, large stem and small cap; less delicate yet prominent, umami flavor; and a delicious peppery aftertaste. Like other oysters, it does well with a variety of other ingredients and cooking methods. Its bold favor can hold its own when cooked in strong-flavored sauces, soups and spicy chili.