Chef's Mix | Lion's Mane, Oyster & Piopinno

We put together this trio because these three mushrooms just work. Each one brings something different to the table—literally—and together they give you serious range in the kitchen.

What You're Getting:

Oyster mushrooms are the workhorses here. Delicate but meaty, with a mild flavor that picks up whatever you're cooking with. They get beautifully golden and slightly crispy at the edges when you cook them right.

Pioppino adds depth. Think earthy and nutty, with this almost wine-like richness that comes through when they hit the pan. They've got a firm bite that holds up to pretty much anything you throw at them.

Lion's Mane is the wild card—seafood-like texture (people always say lobster or crab), with a subtle sweetness. These are the mushrooms that make people do a double-take.

How to Use Them:

Honestly? However you want. Sauté the whole mix with some olive oil and garlic. Toss them into pasta or risotto. Roast them until they're caramelized. Add them to ramen, tacos, omelets. Use them as a base for vegan "steaks." They're versatile enough that you can cook them all together or save each variety for different meals throughout the week.

The Details:

Hand-picked on our Minnesota farm and delivered fresh. We grow organically, using sustainable practices that are good for the mushrooms and the planet.

Store them in your fridge for up to 7-10 days, but they're best within the first 5. Don't wash them until you're ready to cook - a damp paper towel works better for cleaning anyway.