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Growing in colonies on mushroom bags or rotting wood in the forest, Oyster mushrooms are a popular edible mushroom worldwide. They have a mellow taste that’s nothing like an oyster, but perhaps that of mellow morning air on a cold winter day with a hint of chicken.* It’s odd, but accurate. Trust us. Looking like little fairy stepping stools, these dried oyster mushrooms for sale are prolific and work in any recipe that calls for mushrooms. In addition, due to their flatness they cook up uniformly. Easiest way to cook these guys? A simple sauté in oil and herbs with a splash of sherry and cream. Yes, yes, yes. Fun Fact: This particular fungus is actually carnivorous and eats nematodes by trapping them in little glue traps. Perhaps that organic diet of little nematodes is what makes them so darn tasty?

Husky, musty, earthy, with a potent mushroom flavor that doesn’t crack the volume on the boom box but keeps it at a moderate level. We lovingly call the Cepes mushroom the Broth Porcini. It’s a mushroom that you reconstitute in hot water by the boatload. We love to dragoon this mushroom broth into a strong, meaty stock by simmering it down with a bit of green onion. This rich mushroom stock can then be added to soups, sauces, or used to make elegant risottos. Of course, the mushrooms themselves are just are hardy as the broth. After a good rinse under running water to expel any grit chop them up and add them to a Crockpot with some potatoes, carrots, and a round roast. Another dinner option is to pop them into a beef bourguignon for an ethereal take on a classic dish. Tuna noodle casserole with Porcini? Yes, please.