SPECIALITIES

MUSHROOMS

LOBSTER: The color is almost flourescent like with a redish hue. It has a firm crunchy texture that is good for stir fry, gravies and soups.

MATSUTAKE: Also called pine mushroom, it is highly prized for its spicy cinnamin fragrance. It is excellent grilled or steamed. Young perfectly formed specimens are highly prized in Japan commanding a premium price.

MOREL: Highly popular in Europe. They are found in areas with cold winters, especially under burned or diseased trees.

OYSTER: Common in the wild on trees and stumps. It is easily cultivated on straw or sawdust. There are actually many varieties. All of them have a delicate texture with a mild flavor.

(Blue Oyster) (Alba Clamshell)

(Brown Clamshell) (Yellow Canary Oyster)

(Pink Flamingo Oyster) (Trumpet Royale)

PORTOBELLA/PORTOBELLINI (BABY PORTOBELLA): This is the largest of the comercially grown mushrooms. It has a rich, earth, meaty flavor with a substantial texture.

PORCINI(CEPES): Sometimes called king bolete. It has a wonderfull nutty flavor and is excellent fresh, frozen or dried. Porcinis are found all over the world, but the best ones are grow under oak and chestnut trees in Southern Europe. Peak season is from summer to late autumn.

SHIMEIJI: Typically grows in clusters on the ground or on sawdust. Brown, grey, and white varieties are cultivated and others are picked wild. Popular in China and Japan. The wild variety in the U.S. is not as flavorful as the ones in Asia.

SHIITAKE: Very popular in Asian cuisine. The flavor is rich and woodsy. It develops a meaty texture when cooked.

TRUFFLES

(Black): Truffles are extremely aromatic. They are often used to flavor rice, eggs, pasta, and butter. The best ones come from Europe, though there are cheaper similar species from the U.S. and China.

(White): Also known as a Piedmont truffle, The flesh is marbled and has a reddish-brown tint to it.