Chestnut mushrooms are subtle in flavor and poppy in texture. We always compare them to a blend of the bolete mushroom's flavor and a shiitake mushroom's texture. Use chestnuts to add an earthy undertone to each dish or as a standalone side or snack. Cut bases off of each mushroom, where it starts to get dark. Chestnuts can be cooked as whole mushrooms or chopped to your desired specifications. For larger chestnuts, we suggest slicing the cap and chopping the stems. Sear in fat and salt on medium-high or until crispy. Always use salt to draw out moisture during your cook, as this will help them sear. Chestnuts especially have a high moisture content when fresh, so take this moisture into account when cooking!

Maitake offer an explosion of umami flavor in each bite. Tear down the fronds or cut into slices and sear in fat and salt over medium-high. Cooked maitake will still be firm, and will have a wonderful crunch!

• brush or cut off any substrate still attached to mushroom cluster
• snip caps off where stem meets cap. If smaller portions are desired, tear caps lengthwise along the gills
• sauté caps in butter or oil and salt - spice to taste

• brush or cut off any substrate still attached to mushroom cluster
• snip mushrooms off at base of stem or leave entire cluster intact. Cook snipped mushrooms in butter and salt/spice to taste
• To cook the entire cluster, soak in an oil of your choosing and salt/spice to taste. Throw on the grill or pan-sear the entire cluster until the desired level of caramelization has been reached.
• A note about yellow oyster: Yellow oysters bruise quite easily, and this bruising can be purple or black in color. It is entirely safe to eat yellow oysters that are bruised this color. However, if your mushrooms are well past their best by date, make sure that this discoloration is not mold.

• brush or cut off any substrate still attached to the base of the mushrooms
• cut lengthwise into thick steaks or chop stems into scallop-shaped disks (caps may be cut to desired size)
• cook in butter and salt/spice to taste.

• brush or cut off any substrate still attached to mushroom cluster
• snip caps off where stem meets cap. If smaller portions are desired, tear caps lengthwise along the gills
• sauté caps in butter or oil and salt - spice to taste