Spring Mushroom Spotlight: What We're Growing (and Cooking) This Season!
Spring is bursting to life here on the farm, and our grow room is full of beautiful, certified organic mushrooms! Whether you’re a longtime mushroom lover or just starting to explore beyond the white button variety, this season’s lineup has something for every kitchen.
Here’s a peek at the five varieties we’re growing this spring — along with flavor notes, texture descriptions, and a few delicious ways to use them in your own cooking.
1. Lion’s Mane
Flavor & Texture:
Lion’s mane mushrooms have a delicate, slightly sweet flavor and a meaty texture that becomes tender when cooked. Many people compare their texture to lobster or crab, which makes them a fantastic seafood substitute in plant-based dishes. They absorb the flavors of whatever they’re cooked in, making them incredibly versatile.
Try it in:
“Crab cake” style lion’s mane patties
Pan-seared in garlic butter and served over pasta or rice
Torn into chunks and sautéed with veggies for stir fry or tacos
2. Blue Oyster
Flavor & Texture:
Blue oyster mushrooms are mildly nutty and earthy, with firm caps and slightly crunchy stems. They’re a great entry-level gourmet mushroom thanks to their easygoing flavor and texture, and they pair well with just about anything you’d normally use white or cremini mushrooms in!
Try them:
Stir-fried with garlic, greens, and tamari
Baked onto pizza or flatbread with cheese and fresh herbs (we recommend giving them a light saute first before doing this to enhance the flavor!)
Finely chopped and added to burgers or meatballs for moisture and umami
Bonus: Blue oysters contain beta-glucans, which are known to help balance the immune system and support healthy inflammation response. Tasty and nutritious, win-win!
3. Pohu (aka Pearl Oyster)
Flavor & Texture:
Pohu (or pearl) oysters have a soft, buttery texture and a subtle, slightly sweet flavor. They cook quickly and work especially well in creamy or brothy dishes.
Try it in:
Mushroom risotto or creamy pasta
Sautéed and added to noodle or rice bowls
Cooked into soups, especially brothy spring minestrone or miso
4. Pioppino
Flavor & Texture:
Pioppino mushrooms offer a rich, nutty flavor with a touch of umami. Their long, cream-colored stems stay lightly crisp even after cooking, adding a lovely texture contrast. The entire mushroom is edible. We often call these “topper” mushrooms when describing them at market because they sear up nicely and hold their shape really well after being cooked - making them a great topper on a ramen bowl, pasta, and more!
Try it in:
Sautéed with olive oil and garlic over creamy polenta
Tossed into soups and stews for added depth
Roasted with spring vegetables like asparagus and radishes (see above photo for our Mother’s Day weekend breakfast over the fire - delish!)
Bonus: Pioppinos are high in antioxidants and compounds that support anti-inflammatory and immune-boosting activity.
5. King Trumpet (aka King Oyster)
Flavor & Texture:
King trumpets are prized for their dense, meaty texture and mild umami flavor. The thick stems are especially satisfying—perfect for slicing into rounds or shredding into strips. These mushrooms hold up well to bold seasonings and can easily stand in for meat in many dishes.
Try it in:
Seared thick-cut “scallop-style” rounds with butter and herbs
Shredded and roasted for pulled “mushroom” tacos or sandwiches
Glazed with miso or soy and served over rice or noodles
We love how each mushroom brings its own unique flavor and texture to the table. Whether you're grabbing a bag at the farmers market or experimenting in your kitchen, we hope these ideas help you get inspired this season.
And speaking of markets—don’t forget, we’re back at the Rochester Farmers Market every Saturday! Come say hi, pick up some fresh mushrooms, and enjoy the bounty of spring produce alongside us.
