Fresh mushrooms from Hazel Dell can be picked up at the farm Monday through Friday, from 9am to 5pm, in our new retail space! If you are not vaccinated, masks are required for entry. Otherwise masks are optional. Please respect 6 foot distance between other customers, and you may call ahead to place an order. 970-624-7884
The following fresh mushrooms are available at the farm. Please note pricing and availability are subject to change!
Black Pearl: (Pleurotus ostreatus) Savory, meaty mushroom that is wonderful marinated and grilled. Sears nicely when thinly sliced. With some grated Parmesan cheese, extra virgin olive oil, and fresh thyme, they make a great topping for pasta dishes.
Cinnamon Cap: (Hypholoma Sublateritium) The name cinnamon cap is derived from the cinnamon like appearance of the spores. Prized for their crunchy texture and nutty flavor. The whole mushroom is edible and can usually be used without slicing. These are great in soups and stews and a fantastic addition to many egg dishes. Try some in an omelet or quiche today!
Crimini: (Agaricus Bisporus) Crimini are the same mushroom as a portabella! Typically referred to as crimini when the mushroom is still young and before the gills are fully developed, they are a more flavorful version of the common white button mushroom. Toss in vinaigrette and grill, slice and sauté or use in any common mushroom recipe.
Golden Oyster: (Pleurotus citrinopileatus) These beautiful golden mushrooms have a nutty flavor once cooked, simjilar to cashews. Nutty flavor, similar to cashews. Versatile mushroom that is delicious sautéed, braised or broiled. Try them sautéed with garlic, herbs, and red wine!
Lion’s Mane: (Hericium Erinaceus) Also known as Bearded Hedgehog, Monkeyhead and PomPom mushrooms. These have a seafood taste and texture similar to scallop, crab or lobster. Simply slice and sauté!
Oyster: (Pleurotus Ostreatus) Tangy when raw and mild when cooked. Slice or use pedals whole. Good for soups, stews, stir fry and egg dishes. Oyster mushrooms have a nice meaty texture which adds to this mushrooms appeal.
Royal Trumpet (aka King Oyster): (Pleurotus Eryngii) Meatier version of the regular oyster mushroom and considered by many to be the tastiest of the oyster mushrooms. The large thick stem is as tasty as the cap. Cut in half or ¼ inch thick slices, toss in your favorite marinade and BBQ. These can also be roasted in the oven or chopped and added to soups, stews, stir fry, stroganoff and pizza.
Shiitake: (Lentinula Edodes) A distinct savory and slightly smoky flavor. They adapt well in many dishes. The whole mushroom is edible, caps and stems. Great in soups, sautés, stir fry, pizza, risotto, burgers and kabobs. Our dried shiitake powder adds a great umami flavor to sauces, gravies and soups. Try some today!
Pink Oyster: (Pleurotus djamor) Beautiful pink hue that fades with cooking. Similar to oyster but with a meaty quality that substitues well for both seafood and pork. Try sautéed as a substitution for bacon bits or cooked in a creamy leak/potato soup!
Pioppino: (Agrocybe Aegerita) Also known as the Black poplar mushroom. Pioppino has a firm texture and a mildly nutty and sometimes sweet flavor. Tasty in risotto and rice dishes and they complement stews and soups very well.