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Oyster mushrooms caps can vary from pale to dark gray, depending on the season. Oyster mushrooms can be green, pink or yellow in color, depending on the species. The fluted caps have a shape similar to an oyster, ranging in size from 4 to 16 centimetres in width. White gills extend from beneath the cap, down a very short or non-existent stem. Oyster mushrooms are soft and have a slightly chewy texture. Wild Oyster mushrooms can develop a slight aroma of anise, cultivated varieties are milder in flavour, featuring a slight seafood aroma and taste.

The King Trumpet Oyster mushroom AKA King Oyster mushroom is a common edible fruit body of the fungus botanically classified as Pleurotus eryngii. Often "oyster" is a term that defines a single mushroom on the market. Superior in flavor, King Trumpet mushrooms are a premium oyster mushrooms. The King Trumpet oyster mushroom has a large, thick stem and a smaller, beige cap. Pleasantly fragrant, the mushroom's stem is as flavorful as the cap.

Shitake mushrooms pronounced shee-TAH-kay, range in colours from amber to paper bag-brown. Each mushroom has a wide, umbrella shape with a characteristic curled rim. Their caps, growing up to eight inches in diameter, have a cream-colored interior described as supple-firm. When cooked, shiitakes release a garlic-pine aroma and have a rich, earthy, umami flavour. 

 

 (Hericium erinaceus) is also known as the hedgehog mushroom, and once you see if you’ll know why! This edible mushroom is tasty (like crab) albeit unusual in appearance, and it has a long history of use in Traditional Chinese Medicine for supporting the brain and neurological health.* Native to North America, Asia and Europe, this unique mushroom is commonly found during late summer into the autumn. It grows on hardwoods in the wild, particularly American beech trees. A mushroom goes through many stages during its life cycle, just like any plant or animal. Each part of a mushroom has unique attributes that support wellness and serve a different purpose for the organism, but it’s the fruiting bodies that receive the most attention and are the most familiar. Fruiting bodies emerge from the substrate on which they grow — such as trees or fallen logs — to become the part of the mushroom we recognize. They’re the above-ground part that we can see when we walk through the woods, and they’re also what have been traditionally foraged and consumed, in food and supplements