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Pleurotus citrinopileatus AKA Golden oyster mushrooms are best suited for cooking such as braising,  boiling, stir-frying, and sautéing. When preparing oyster mushrooms,  they should be gently cleaned with a damp towel or soft brush. Stems can  be bitter so remove them if you choose to. They have a slightly nutty  flavor compared to the more mild taste of silver oysters. Golden oysters  are versatile and can be a substitute for button or other oyster  mushrooms.

Pleurotus eryngii,  AKA King oyster mushrooms are the largest in the oyster mushroom family. They’re also known as king trumpet mushrooms or French horn mushrooms. They grow individually, instead of clusters like the pearl oyster. Native to the Mediterranean, they’re commonly used in Chinese, Korean and Japanese cooking. You can also shred them or fry them as a vegan meat substitute.

Pleurotus djamor AKA Pink Oyster Mushrooms.  Pink oysters are some of the most eye-catching mushrooms around. They can be pink to red in color, but will lighten as they age or after being cooked.  Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, boiled in soups, chowders, or stews, or cooked into risotto.

Agrocybe aegerita AKA Pioppino AKA black poplar mushroom AKA the Italian mushroom is a favorite among fungiphiles due to its nutty flavor and ability to keep its mushroom shape upon cooking.  Black poplars are used in traditional Chinese medicine. They reduce  symptoms of nausea, fevers, and headache. They promote digestive health,  strengthen kidneys, reduce inflammation and have anti-fungal  properties. 

Hericium erinaceus AKA Lions Mane Mushrooms are known to improve memory and mood, these white puffy mushrooms contain roughly twenty percent protein. Lion’s mane mushrooms are packed full  of antioxidants which may fight inflammation and oxidation in the body.  Surprisingly, lion’s mane has a similar flavor and texture to backfin crabmeat.  Lion’s mane makes a great substitute for any recipe that calls for crab meat and is also greatly enjoyed simply sautéed on its own. 

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