Our flagship strain. Velvety big brown-grey caps that deepen in colour at lower temperatures. Meaty, umami-rich — the most prolific and robust mushroom in our collection.
Deep blue-grey pins and young caps with a striking appearance. We named it 'Curly' for its distinctive curly edge on the caps, unique from other blue oyster strains. Similar flavour to grey oyster but with a slightly more tender texture. Grows in beautiful layered clusters.
Vivid golden-yellow clusters that are as beautiful as they are tasty. Delicate, slightly floral flavour. Best eaten very fresh — cooks in seconds and wilts quickly.
Stunning coral-pink fronds that fade to salmon as they mature. Tropical mushroom — prefers warm conditions. Bold, slightly seafood-like flavour. A showstopper on the plate.
The oyster family's outlier — thick, dense stems with a small cap. Firm, almost scallop-like texture that holds up beautifully to high-heat cooking. Excellent sliced into rounds.
A rare hybrid combining the productivity of oyster with the density of king oyster. Velvety-textured caps with a rich, complex flavour. One of our top yielders.
White mushrooms with thick, sturdy stalks and a slightly chewier texture. Lacks the pigmentation of typical oysters — pure white at all stages. Distinctive kitchen experience.
Named for its faint anise-like aroma reminiscent of tarragon. A cold-weather oyster with thick, brittle caps and charming natural markings — its distinctive fragrance carries beautifully into cooking.
A pristine, milky-white oyster with small pearl-like caps and a clean, mild flavour. Clusters heavily and makes a striking impression — small caps, big impact.
Deep, ink-black caps fading to grey — one of the most visually dramatic mushrooms we grow. Dense texture and rich flavour. Cloned from a Japanese grocery import.
Cascading white spines forming a dense, pompom-shaped fruiting body. The flavour is uniquely seafood-like — often compared to crab or lobster. Prized in functional wellness and fine dining alike.
A specialty strain with dramatically elongated spines and a distinct tight ball-like shape — quite different from the looser pompom of standard lion's mane. Seafood-like flavour, great yield.
Cloned from an Asian import shiitake. An Asian cultivar with a strong, rich, smoky, wine-like flavour — broad, bronze-brown caps with a firm, dense texture.
A specialty cultivar from The Mycelium Emporium. Selected for reliable fruiting and good cap development..
Small clusters of caramel-capped mushrooms with a natural gelatinous coating that adds body and texture to soups and broths — a natural thickener. Rich, nutty flavour. The defining mushroom of Japanese miso soup.
Dense clusters of golden-brown caps with a bold, nutty, earthy flavour. Firm texture holds up in long-cooked dishes. Remarkably productive — one of our highest-yielding varieties.
Overlapping grey-brown fronds forming a large, dramatic cluster — known in Japan as "hen of the woods." Earthy, woodsy flavour with an almost crispy bite. Highly regarded in both cooking and wellness.
Long, slender white stems topped with tiny caps — the classic enoki. Mild and slightly sweet flavour, tender when cooked briefly. Essential in hot pot and ramen.
The wild-type sister of white enoki — warm golden-brown caps with more robust stems. Similar flavour to the white variety, but with a notably more stringy and fibrous texture. A rarer find.
Tight clusters of small to medium white caps with a mild, slightly seafood-like flavour and satisfying snap. Stays crunchy when cooked quickly. A versatile everyday mushroom that pairs with almost everything.
The brown-capped sibling of White Beech — same satisfying crunch and seafood-like flavour with a warmer, earthier character. Beautiful caramel clusters that deepen in colour as they mature.
Small, firm brown caps growing in dense clusters on a central stem. Also called black poplar mushroom. Woody, nutty flavour with a pleasant bite — a classic of Italian cooking.
The "mushroom of immortality" — woody, bitter, and inedible raw. Grown for wellness use: dried and made into tea, tincture, or extract. A cornerstone of traditional Chinese medicine.
Curious about a variety?
Ask us about current availability, seasonal offerings, or custom orders for restaurants and home cooks.