Shiitake Mushrooms
The shiitake mushroom is part of the Lentinula edodes species and has been a popular food in Asia for centuries. They’re the second most popular and the third most widely cultivated edible mushroom in the world. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment hardwood logs, such as oak.
One type of high-grade shiitake is called donko (冬菇) in Japanese and dōnggū in Chinese, literally "winter mushroom". Another high-grade of mushroom is called huāgū (花菇) in Chinese, literally "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface. (as shown on the picture) Both of these are produced at lower temperatures.
(source: https://en.wikipedia.org/wiki/Shiitake)
Enoki Mushrooms
Enoki mushrooms are cultivated in jars and shipped to market in vacuum sealed plastic bags. We supply them in 200g and 300g package. Their texture is similar to noodles and spaghetti, so they work well in all kinds of low carb and keto dishes.
Due to their low carbohydrate count and high in fiber, enoki mushrooms are an excellent replacement for spaghetti in Italian dishes. They also make great low carb noodles in Asian-inspired recipes, you will frequently seem them in Chinese, Korean, Japanese "Hot Pots" dishes.
(source: https://www.nutritionadvance.com/enoki-mushrooms/)
King Oyster Mushrooms
King oyster mushrooms are one of the biggest types of edible mushrooms. The mushroom goes by the scientific name of Pleurotus eryngii and it is native to Europe, the Middle East, and North Africa, also grown in many parts of China.
They have a striking appearance and are very thick in shape, giving them an extremely chewy and spongy texture — a little bit like squid. The mushroom has a good shelf life and is cultivated widely. It has little flavor or aroma when raw. When cooked, it develops typical mushroom flavors with a texture similar to that of abalone, therefore sometime you will heard people calling them Abalone Mushrooms.
(source: https://en.wikipedia.org/wiki/Pleurotus_eryngii)
White Fungus
White fungus (tremella fuciformisis) is also known as snow fungus. It is commercially cultivated due to it’s popularity in Chinese cuisine and medicine. It is wildly found on the dead branches of broadleaf trees.
White fungus is known for its medicinal benefits, namely anti-inflammatory and anti-tumor. In Chinese families, it is commonly used in soups. It is eaten because it nourishes the body, heals dry coughs, clears heat in the lungs and keeps skin young.
(source: https://en.wikipedia.org/wiki/Tremella_fuciformis)
Black Fungus
Black Fungus are also known as wood ear, cloud ear, Judas ear or tree ear. Black fungus is found growing on elder trees in China as well as in Britain. They either grow wild or are cultivated and are gathered in summer and autumn. Black fungus has been found to offer health benefits such as promoting blood circulation by preventing clotting of blood in small blood vessels, according to the Mycological Society of San Francisco. This in turn has a protective effect against heart attack and stroke.
(source:https://en.wikipedia.org/wiki/Cloud_ear_fungus)
Oyster Mushrooms
Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food. It is related to the similarly cultivated king oyster mushroom.
(source: https://en.wikipedia.org/wiki/Pleurotus_ostreatus)
Shimeji Mushrooms
Shimeji mushrooms are a group of mushroom varieties characterized by long stems and tight concave caps. There are over 20 species of shimeji mushrooms, including enoki and pioppino. Shown here is buna-Shimeji which is also called the beech mushroom and the brown clamshell mushroom.
Buna-shimeji grow in a cluster and have pale stems that are about a quarter of an inch thick and between two to three inches long. The tight caps are light brown in color and have tiny gills underneath. They should be eaten cooked and not raw; they have a bitter taste and are difficult to digest when raw. They can be used in stir fries, rice bowls, soups, stews, and sauces. Both cap and stalk are edible. Buna-shimeji are crisp in texture and can hold up to being cooked at high temperatures or slow roasted at a low temperature.
(source: https://en.wikipedia.org/wiki/Shimeji)
