The blue oyster mushroom is one of the most common of the oyster mushrooms used in cuisine worldwide. Young specimens will be bluish color on their caps, then changing color to gray tones upon maturing. Blue oyster mushrooms prefer colder temperatures in comparison to other oyster mushrooms; The King Blue Oyster is no different. A classic blue oyster hybrid, highly prized for its high yield and ease to grow; the King Blue Oyster is a prized addition to any mushroom grower’s arsenal.

The Black Pearl Oyster or Black Pearl King Oyster is an oyster mushroom (Pleurotus ostreatus) hybrid from Japan. It is the result of a cross between a European and an Asian Pleurotus ostreatus. It grows and looks much like Pleurotus eryngii (King Oyster) in the beginning as it matures it will look more like a Pleurotus ostreatus (Pearl Oyster). Black Pearl Kings are less finicky than Pleurotus eryngii, and are able to grow very well indoors. Grows on the same substrates as pearl or king oysters such as master’s mix or hardwood sawdust (HWFP). It is a fast substrate colonizer that fruits dense, meaty mushrooms.

A cousin of the slimy Nameko (Pholiota nameko) , this wonderful clustering, wood loving mushroom forms dense clusters of beautiful, dark orange gilled mushrooms with a slightly shaggy cap, without the slime layer Namekos have. Since they prefer cooler temperatures these mushrooms typically take 2-3 weeks to mature once they start to fruit from baby primordia. An easy mushroom to grow, it can fruit two to three times several weeks apart. The entire mushroom is edible with the exception of the very bottom of the cluster where it attaches, which is a little tough. Pick these young for the most tender texture before they stop growing. 

Our live liquid King Trumpet mushroom culture syringes are isolated biological samples nurtured and tested.  We also offer Agar, or agar-agar, a widely used culture medium for growing micro-organisms. The stuff itself is also the product of micro-organisms.   Please click below to select the type of product you would like to purchase. 

Pleurotus citrinopileatus, the yellow/golden oyster mushroom (tamogitake in Japanese), is an edible gilled fungus. Native to eastern Russia, northern China, and Japan, the golden oyster mushroom is very closely related to P. cornucopiae of Europe, with some authors considering them to be at the rank of subspecies. In far eastern Russia, P. citrinopileatus, they are called iI’mak, is one of the most popular wild edible mushrooms.

Black Poplar, or “Piopinno” in Italian, is a clustering, meaty mushroom with a nutty and crunchy flavor, it prefers hardwood logs half-buried lengthwise in a wooded or garden setting that is shady and can sometimes naturalize into wood chip piles outdoors. These will also fruit on supplemented, sterilized sawdust indoors. Black Poplar has shown a significant immune boosting function concentrating on anti-fungal properties.

Pholiota microspora, commonly known as Pholiota nameko or shortly nameko is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan’s most popular cultivated mushrooms, tastes slightly nutty and is often used in stir-fries. They are also sold dried.

A strain originally developed and put through its paces by Mossy Creek Mushrooms. A cousin to the summer snow oyster, this mushroom produces large, dense, brilliant white clusters that fan out producing large, thick scalloped petals. A high yielding species, definitely expect upwards of 2 ½ lb fruits.

Similar to how the white button mushroom is an albino version of the crimini, the Alba Clamshell is an albino strain of the Brown Clamshell. Also known as Hon- or Buna-Shimeji, it 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. Alba is a pleasant addition to seafood soups or bisques, stews, sauces, or stir-fries, and they have a good shelf life. Crisp to crunchy texture, with an almond aroma, and shellfish-like flavor, the Alba is excellent with fish and shellfish. It likes olive oil, garlic, tomato, red bell pepper, citrus juices, and thyme, and pairs well with Sauvignon Blanc.