Färska Svamp

Pleasant aroma and perhaps the most delicious and unique tasting oyster. Stems are less tender than other oysters. Very meaty and can replace button mushrooms in most recipes. All oysters can develop a viscous texture if undercooked. We recommend cooking until their liquid has cooked off and they begin to brown.

Meaty taste and texture is a little more pronounced than in other oyster mushrooms. Cooked until crisp, they make a good bacon substitute. All oysters can develop a viscous texture if undercooked. We recommend cooking until their liquid has cooked off and they begin to brown.

Meaty, umami! Sturdy, absorbent, and satisfyingly chewy, Blue Oysters can liven up anything from stir fries to pastas. They’re great with eggs in the morning or fried rice at lunch, and their texture and size make them an ideal meat replacement. Saute ‘em, roast ‘em, or grill ‘em—there’s no wrong way to enjoy ‘em.

Buttery, sweet! Any way you slice it, these Trumpet mushrooms can take the heat. With thick, meaty stems and a pleasantly chewy texture, they can be cut lengthwise and sauteed, or sliced into rounds, scored, and grilled to perfection. They’re delcious on their own, or as a meat substitute in stuffings, pot-pies, and even seafood dishes like scallops. 

Mild, nutty! Mild earthy and nutty flavor. Firm cap and stem that develop a crisp and crunchy texture when cooked. Pairs well with full flavors.