Mushrooms

Brown mushrooms, with a mild and earthy flavor, versatile for saut?ing, roasting, and using in a wide range of dishes.

Enoki mushrooms, with delicate, slender stems and mild flavor, popular in Asian cuisine for soups, stir-fries, and hot pots.

Oyster mushrooms, with a delicate and sweet flavor, perfect for stir-fries, saut?s, and adding a gourmet touch to dishes.

Portobello mushrooms, large and meaty with a robust flavor, great for grilling, stuffing, and serving as a meat substitute.

White Holland mushrooms, similar to white button mushrooms, used in various recipes, including omelets, sauces, and pasta dishes.

King oyster mushrooms, with thick, meaty stems and a mild, savory flavor, perfect for grilling, roasting, and saut?ing.

Shiitake mushrooms, prized for their umami-rich taste and meaty texture, used in Asian cuisine, soups, and stir-fries.

Brown shimeji mushrooms, with a nutty and slightly bitter taste, often added to stir-fries, soups, and noodle dishes.

White shimeji mushrooms, similar to brown shimeji but with a milder flavor, versatile for Asian-inspired and international dishes.