What variety should I get?
If you have not tried these before, here’s a brief description.
Phoenix (Grey) Oyster Mushroom
These are the easiest to cook. I usually tell people that you can use them in any dish that you would do chicken, and cook it in a similar way. So is a great vegetarian or vegan staple. If you are a meat-eater, it pairs very well with white meats including fish. The texture is not “spongy” like a field mushroom as it is more fleshy.
Pink Oyster Mushroom
These have a stronger umami flavour and a more textured or meaty mouth-feel. The flavour is not for everyone, but most of our customers love it and prefer nothing else. It is an exceedingly playful ingredient in the kitchen, it works well in curries, a fantastic topping for pasta dishes, and our favorite in tacos. Tip: fry it as one would do bacon, where it has similar crisp and a slightly smokey or earthy flavour.
These are for the mushroom connoisseur popular amongst fungi aficionados. These are what the word Umami was invented for. This they take much longer to grow that Oyster, but we have a method that has speed up the process of grow to plate. They are more technical than the Oyster family to grow so suggest you read the info in the link below.