Oyster Blend
A vibrant and versatile mix of gourmet oyster mushrooms, each offering unique flavor, texture, and culinary appeal.
Blue Oyster (Pleurotus ostreatus) – Savory, slightly woody flavor with a firm, meaty texture. Excellent for sautés, soups, and hearty mains.
Pink Oyster (Pleurotus djamor) – Bold and slightly peppery with a delicate texture. Best lightly cooked to preserve color and taste.
Grey Oyster (Pleurotus pulmonarius) – Mild, buttery, and tender. A perfect all-purpose mushroom for stir-fries, pastas, and egg dishes.
Uses:
Ideal for everyday cooking—sauté, grill, roast, or pan-fry. Great in pastas, grain bowls, soups, tacos, or as a flavorful plant-based meat alternative. This trio brings visual appeal and rich umami to any dish.
CULTIVATED IN THE CALIFORNIA
A vibrant and versatile mix of gourmet oyster mushrooms, each offering unique flavor, texture, and culinary appeal.
Blue Oyster (Pleurotus ostreatus) – Savory, slightly woody flavor with a firm, meaty texture. Excellent for sautés, soups, and hearty mains.
Pink Oyster (Pleurotus djamor) – Bold and slightly peppery with a delicate texture. Best lightly cooked to preserve color and taste.
Grey Oyster (Pleurotus pulmonarius) – Mild, buttery, and tender. A perfect all-purpose mushroom for stir-fries, pastas, and egg dishes.
Uses:
Ideal for everyday cooking—sauté, grill, roast, or pan-fry. Great in pastas, grain bowls, soups, tacos, or as a flavorful plant-based meat alternative. This trio brings visual appeal and rich umami to any dish.
CULTIVATED IN THE CALIFORNIA
A vibrant and versatile mix of gourmet oyster mushrooms, each offering unique flavor, texture, and culinary appeal.
Blue Oyster (Pleurotus ostreatus) – Savory, slightly woody flavor with a firm, meaty texture. Excellent for sautés, soups, and hearty mains.
Pink Oyster (Pleurotus djamor) – Bold and slightly peppery with a delicate texture. Best lightly cooked to preserve color and taste.
Grey Oyster (Pleurotus pulmonarius) – Mild, buttery, and tender. A perfect all-purpose mushroom for stir-fries, pastas, and egg dishes.
Uses:
Ideal for everyday cooking—sauté, grill, roast, or pan-fry. Great in pastas, grain bowls, soups, tacos, or as a flavorful plant-based meat alternative. This trio brings visual appeal and rich umami to any dish.
CULTIVATED IN THE CALIFORNIA