Oysters: These tender mushrooms cook in a jiffy, making them a great go-to for quick stir-fries and an easy last-minute addition to soups. The lighter the color of an oyster mushroom, the more subtle its flavor.

Maitake: Versatile and willing to please, this mushroom can be consumed both raw and cooked. This semi-firm mushroom holds up well to heat: stir-fry or deep fry, sauté or roast it. Add it to your grill cooking. It will acquire the companion flavors of whatever other delectables you’ve got sizzling away. Pairs well with dandelion greens and bacon.

Wood Ear: This lightly flavored, crisp, crunchy, cup-shaped jelly fungus adds texture and mouthfeel to soups and stir-fries. Add shortly before removing dish from heat.

Lion’s Mane: This mushroom resembles in taste lobster or shrimp and gladly soaks up surrounding flavors with its pom-pom-like filaments. We recommend cooking it thoroughly till the edges are crispy to bring out its complex flavor profile.

Shiitake: Far West Fungi’s most popular mushroom is the belle of the ball in Asian cuisine, but no need to restrict it to its traditional uses! Woodsy, intensely meaty and delicately chewy, shiitakes pair wonderfully with dry white wines or sherry. Sauté, grill, or feature in a clear consomme for a light summer evening’s meal.

Pro Tip: If you ever get shiitake mushrooms and they have dusty white spots, don’t be scared! It just means they are super fresh and have been handled very gently.