I found a farm about 45 minutes from my house that actually grows mushrooms. There are so many that I have never seen yet alone tried. Tomorrow I am starting off with a 3 pound box of mixed mushrooms. Not sure what all I will get but this is what they grow: Pink Oyster, Lion's Mane, Blue Oyster, Black Pearl Oyster, Golden Oyster, Mother of Pearl Oyster, King Blue Oyster and Wild Oyster clone!

Is there a best way that any of you prepare these? We are really excited as we love mushrooms and these will all be new to us!

Thanks <3
Spike

Fuuun

I like blue/gray oysters in the frying pan with olive oil and garlic, cooked until they are a bit crispy and start tasting like meat.

Pink oyster I havent tried yet but in theory its more bacony. Yellow oyster is more nutty. I also like them just in the friying pan.

King oysters I like to chop and cook in a cream sauce for pasta.

I havent tried lions mane but ive heard they taste a bit like lobster and they make great crab cakes.

https://twoluckyspoons.com/quick-and-ea ... room-soup/
A mushroom soup is delicious.

karstopography wrote: ↑Thu Nov 03, 2022 7:13 am https://twoluckyspoons.com/quick-and-ea ... room-soup/
A mushroom soup is delicious.

That does sound delicious and I will make that for sure.

Hubs for some reason turned the box upside down. Men!

They sure look fresh and lovely!
I think in general, mushrooms are great absorbers of flavorings like herbs and garlic. They also absorb lots of oil so cooked in a nice olive oil is really great. It sounds like all of those have unique flavors of their own as well.

Risotto - https://www.seriouseats.com/pressure-co ... tto-recipe

Pasta - https://www.seriouseats.com/mushroom-pasta-creamy

I made an insanely delicious chili con carne with dried sheeetalky mushrooms added to it one time.
Something that was a once in a lifetime deal.
Had an inside connection with a chef.
No reason it couldn't be done with fresh.

I 'm not an expert, but you look like you got several types of oyster mushrooms, some chanterelles and some lion's mane mushrooms. Different flavors there, the oyster are close to each other though. Lion's mane sliced up, is sort of a lobster taste sauteed in butter, also good in a mushrooms tart in pastry. Chanterelles are fruity some say, but not to me; another one good sauteed in butter. The oysters can be good lots of ways, all of them can. I use some oysters in my Japanese/ asain dishes. great torn into miso soup with cabbage and pork.