Oliver’s Market proudly presents Mycopia. Founded in Sebastopol, CA in 1977, Gourmet Mushrooms was the first to commercially grow Shiitake mushrooms in the U.S. Today, under the Mycopia Specialty Mushroom brand, they grow Alba Clamshell, Brown Clamshell, Trumpet Royale, Forest Nameko, Velvet Pioppini, Nebrodini Bianco and Maitake Fonderosa.
Maitakes, Clamshell and Trumpet Royales oh my! With so many mushrooms to choose from, here’s a handy guide for picking the right one.
MAITAKE FONDEROSA MUSHROOMS
This is a very adaptable mushroom with a beautiful forest aroma and a light, crunchy texture. Its versatile flavor makes it excellent with roasted meats and dark, leafy greens.
BROWN CLAMSHELL MUSHROOMS
This mushroom is similar to the Alba Clamshell, but is much more versatile. It’s an excellent addition to seafood soups or stews, stir-fries, and red wine sauces. Roast them in the oven to deepen their flavor.
TRUMPET ROYALE MUSHROOMS
This mushroom has a wonderful savory flavor, and a firm, meaty texture. These can be prepared a wide variety of ways, from being sautéed to grilled, braised, stewed or boiled.
ALBA CLAMSHELL MUSHROOMS
This is a very versatile mushroom, but is distinguished by its almond aroma and slight shellfish flavor. Sauté these with olive oil and garlic and serve over pasta.
FOREST NAMEKO MUSHROOMS
Forest Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows Forest Nameko to act as a light thickener for soups and sauces.
VELVET PIOPPINI MUSHROOMS
The unique robust flavor of the Velvet Pioppini has already made it a hit with chefs all over America. Also known as the Black Poplar mushroom, it has magnificent dark brown caps on long cream colored stems. The intense forest flavor makes it a natural for pastas, game, and red meats.
NEBRODINI BIANCO MUSHROOMS
A relative of the Trumpet Royale, Nebrodini Bianco is a large firm mushroom with a beautiful vase shape and a color ranging from ivory to glistening white. The flavor is sweet and rich. The texture is unlike any cultivated mushroom you’ve tasted before. Imagine the most tender abalone! Very versatile – at home both in green curry with coconut or with tomato, olive and capers.