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Our Mushrooms

Oyster mushrooms

 

Description and Taste

Oyster mushrooms caps can vary from pale to dark gray, depending on the season. Oyster mushrooms ca be green, pink or yellow in color, depending on the species. the Fluted caps have a shape similar to an oyster, ranging in size from 4 to 16 centimeters in width. White gills extend from beneath the cap, down a very short or non-existent stem. 

Oyster mushrooms are soft and have a slightly chewy texture. Wild Oyster mushrooms can develop a slight aroma aof anise. Cultivated varieties are milder in flavor, featuring a slight seafood aroma and taste.​

Availability

Oyster mushrooms are available year round, with a peak season in late fall.

Application

Oyster mushrooms are best eaten cooked. Up to 10% of the population could have a slight allergic reaction to eating the fungus raw. Cood the tender parts of the Oyster mushroomsd and save the stem (if present) and any tough parts for vegetable stocks. They cook relatively uickly, so add Oyster mushrooms towards the end of the cooking process. Oyster mushrooms pair well with seafood and white meats. The Oyster mushroom's meaty texture lends well to frying, stir-fry, and braising. Substitute Oyster mushrooms for the real thing in a mock-Oysters.Rockefeller. Pair with other mushrooms, such as shiitake or chantrelle for a wild mushrooms risotto or pasta. As they are exptremely perishable, use Oyster mushrooms as soon as possible for optimum flavor and quality. do not wash mushrooms until just before use. To preserve, sauté with butter or oil and freeze. Oyster mushrooms dehydrate rapidly and can be used in thier dry state without re-hydrating.

Golden Oyster
Grey Oyster
Pink Oyster
King Oyster
Taste like: Golden Oyster mushrooms (pleurotus citrinopileatus) are really quite stunning in clusters. This mushroom is spicy and bitter if cooked lightly. When cooked crispy they take on a strong nutty flavor that is quite delicious, and taste similar to cashews.
Shiitake 
Taste like: 
Lions's Maine/Pom Pom
Pioppiono
Taste like: 
Taste like: 
Taste Like: Shiitakes have a meaty texture. Cooking brings out their earthy, smoky flavor.
Taste Like: Surprisingly, lion’s mane has a similar flavor and texture to backfin crabmeat
Taste Like: The pioppino has a very firm texture, and are popular in risotto, sauces and soups.
Oyster mushrooms

 

Description and Taste

Oyster mushrooms caps can vary from pale to dark gray, depending on the season. Oyster mushrooms ca be green, pink or yellow in color, depending on the species. the Fluted caps have a shape similar to an oyster, ranging in size from 4 to 16 centimeters in width. White gills extend from beneath the cap, down a very short or non-existent stem. 

Oyster mushrooms are soft and have a slightly chewy texture. Wild Oyster mushrooms can develop a slight aroma aof anise. Cultivated varieties are milder in flavor, featuring a slight seafood aroma and taste.​

Availability

Oyster mushrooms are available year round, with a peak season in late fall.

Application

Oyster mushrooms are best eaten cooked. Up to 10% of the population could have a slight allergic reaction to eating the fungus raw. Cood the tender parts of the Oyster mushroomsd and save the stem (if present) and any tough parts for vegetable stocks. They cook relatively uickly, so add Oyster mushrooms towards the end of the cooking process. Oyster mushrooms pair well with seafood and white meats. The Oyster mushroom's meaty texture lends well to frying, stir-fry, and braising. Substitute Oyster mushrooms for the real thing in a mock-Oysters.Rockefeller. Pair with other mushrooms, such as shiitake or chantrelle for a wild mushrooms risotto or pasta. As they are exptremely perishable, use Oyster mushrooms as soon as possible for optimum flavor and quality. do not wash mushrooms until just before use. To preserve, sauté with butter or oil and freeze. Oyster mushrooms dehydrate rapidly and can be used in thier dry state without re-hydrating.

Golden Oyster
Pink Oyster
King Oyster
Pioppini

 

Description and Taste

Yellow Oyster mushrooms have daffodil yellow, petal-shaped caps with ivory white stems. The cap is smooth and often convex with age. The margin can be smooth with a slight wave. The flesh is white and can be thin or thick depending on size, regardless its texture maintains a meaty and melting quality. The aroma is fruity and reminiscent of an aged red wine, a quality that permeate with cooking. the mushrooms' stem is short, often horizontal as it emerges perpendicular from its wooded host. The stems can be somewhat bitter. Yellow Oyster mushrooms are very fragile; handle with care.

Availability

Cultivated Yellow Oyster mushrooms are available year-round whereas wild Yellow Oyster mushrooms can be found in the fall and winter months.

Application

Yellow Oyster mushrooms are best suited as a soup and stir fry mushroom or braising mushroom: their texture does not lend itself well to raw applications. The stem of the Yellow Oyster mushroom may be quite bitter to some individuals, in which case they should be removed and discarded. Yellow Oyster mushrooms pair well with seafood, pork, garlic, ginger, soy, tomatoes, Asian vegetables and pot herbs. 

Traditional recipes include stir fires, curries and soups and these are good starting points if you have never cooked with Yellow Oyster mushroom before. Modern recipes include companion ingredients such as clams, fennel, wild arugula, fresh and melting cheeses, cured meats such as prosciutto, wild ramps, black garlic and young shallots. To store, place in paper bag or between paper towels. Never store fresh mushrooms in plastic as the plastic deteriorates the flesh rapidly.

 

Description and Taste

Velvet Pioppini mushroom have chocrown caps, which can grow up to two centimetere wide, and pearly stems, which can grow up to twenty centimeters long, and are skinny yet sturdy. They are sold by the cluster, each of which can grow up to sixteen centimeters in diameters in diameters. 

The Velvet Pioppini mushroom's rich and earthy ummi flavors are frequently described as "foresty"and pepperyk with a firm texture and satin finish that holds up beautifully in cooking.

Availability

​​

Velvet Pioppini mushrooms are aailable year-round.

Application

While the Velvet Pioppini mushroom can be enjoyed sautéed on its own, it also makes a marvelous addition to a variety of different dishes. In Italy it is often used in "pasta con funghi,"and also works beautiffully in risotto. Its firm compositionis perfect for stir fries as well as entrees requiring a long cooking time, such as stews. The Velvet Pioppini mushroom's luscious flavor profile pairs wonderfully with red meats (including game) and red wine. To prepare the Velvet Pioppini mushroom trim the cluster's bottom to remove any imperfections. If there is dirt on the cluster use a brush or cloth to clean it up. It is best to avoid rinsing mushrooms, as doing so literally waters down the flavor. Fresh mushrooms can last up to seven days in the refrigerator. They can also be dried nd stored for up to six months.

King Trumpet Oyster

 

Description and Taste

K​ing Trumpet Oyster mushrooms are unique in appearance to other mushrooms. they are easily identified by their thick cylindric stemmed creamy white bowling pin shape witha stout sandy colored brown cap. The stem and cap are wholly joined by thin gills on the caps underside, a unique feature of the king trumpet.

Raw King Trumpets, though dense and spongy in texture lack aroma or flavor. Cooding brings out a savory umami flavor in the mushroom while softening the texture to a meaty and melting quality.

Availability

King Trumpet Oyster mushrooms are available year-round.

Application

King Trumpet Oyster mushrooms pair well with legumes, grains, seafood and white meats. The King Trumpet Oyster mushroom's meaty texture lends well to frying, stir-frys, soups and braising. Complementary flavoirs include Asian greens, ginger, chiles, pot herbs, peppercorn, soy, garly, winegar and dry white wines. As they are extremely perishable, use King Trumpet Oyster msuhrooms as soon as possible for optimum flavor and quality. Do not wash mushrooms until just before use. Store, refrigerated in brown paper bag. Never store in plastic as all mushrooms deteriorate rapidly in plastics.

Shiitake 

 

Description and Taste

Shiitake mushrooms, pronounced shee-TAH-kay, range in colors from amber to paper bag-brown. Each mushroom has a wide, umbrella shape with characteristic curled rim. 

Their caps, growing up to eight inches in diameter, have a cream-colored interior described as supple-firm. When cooked, shiitakes release a garlic-pine arome and have a rich, earth, umami flavor.

Availability

Shiitake mushrooms are available year-round.

Application

Shiitake mushrooms should be cooked prior to eating. Although Shiitake mushrooms are cultivated variety, their flavor and texture lends well to being a substitute in recipes calling for "wild mushrooms."Pair Shiitake with Asian mustard greens, egglplant, rice, noodles garlic, soy and chile. The Asian mushroom can be sautéed, roasted or skewered and grilled.

Lions's Maine/Pom Pom

Description and Taste

The Lion's Mane mushroom, also known as the Bearded Tooth fungus, looks a lot like its nmaesake; white and spherical with soft spines dangling from a hidden base. The body of the Lion's Mane can grow from tehn to 25 centimeters and the spines can range in size from 4 to 6 cm. Its texture is meaty and tender with a sweet and fragrant taste similar to lobster or crab. When young, the color is a striking white that changes to a more yellowish, lion-like color with age. 

Availability

Shiitake mushrooms are available in the late summer and autumn months.

Application

Lion's Mane mushrooms have a very meaty texture and can be served as a compliment to meat dishes or in pastas. cook in butter to instensify the flavor of lobster or crab. this mild mushroom easily picks up the flavors of whatever is being cooded. Sautee in garlic, white wine and pasrsley or add to stir fries in place of tofu or meat. The Lion's Mane mushroom can be the main component of the meal or served instead of or alongside meat or fish.