Fresh Iowa Mushrooms from Anything But Green Gardens

Organically Grown Mushrooms, such as the varieties we supply, are high in nutritional value. They contain essential amino acids, potassium, some B vitamins, calcium and other minerals. They are also low in calories.

Below you will find information about several specific types of mushrooms we grow and some possible serving suggestions.

	Shiitake Mushroom (lentinula edodes) The Shiitake Mushroom has been used in all forms of foods. It has a strong distinct flavor it is very good in soups, sauces, and because it is a very hearty mushroom. It even holds up well on the grill. Extracts from this mushroom have been used as an anti-cancer drug and more recently it has been used as an anti-aging serum in many facial creams.

	Lion's Mane Mushroom (Hiricium) The Lion's Mane has a wonderful distinct flavor. If you reduce the moisture, (at a high heat in oil), they will turn a golden brown color. Add a tab of butter to them and they will taste like lobster. In 1992 Chen reported this mushroom to have great effects on ulcers, inflammation, and tumors of the alimentary canal. Other studies have been done to show the restoration of nerve growth which was shown to be of benefit to Alzheimer's and stroke victims.

	Morel Mushroom (Morchella Esculenta) The Morel Mushroom is the golden mushroom every one wants. The flavor is fantastic and because they are only available for a short time in the late spring harvesting these tasty treats can cause a big frenzy every year. But not to worry, we can help by bring morels to your table along with any one else that needs there fix for the year. (Limited Availablity)

	Maitake Mushroom (Grifola Frondosa) Also known as the Hen of the woods or Goats Beard, the Maitake is a hardy mushroom with a "meat like" texture and robust flavor that won't disappear in even the most complex of dishes. It may be used in any thing!! It offers approximately 27% protein, along with vitamin B1, B2, C, D, and 50% assorted minerals, calcium, and Iron. Maitake mushrooms make a healthy treat. In 1985 they were found to cure tumors in lab mice of and the National Cancer Institute has been using this mushroom has helped in the fight against the HIV AIDS virus.

	Blue Oyster mushroom (Pleurtus ostreatus) The Blue Oyster Mushroom has a flavor that is mild and may resemble the morel when it is breaded and fried. All Oyster Mushrooms can be successfully used in a wide variety of foods. They are easy to dice and add interest and texture to any dish. If you prepare a dish that requires a long cooking time, add the Oyster Mushrooms at the last stage of cooking to keep them from turning to mush.

	Chicken Mushroom (Laetiporus Sulphureus) Chicken Mushrooms are a bright and beautiful mushroom with shades of orange and yellow. They are sure to bring a lot of color to your dish. Vegetarians like to use these mushrooms in place of meat because of their chicken flavor. They are great when they are breaded and fried. The health benefits of these mushrooms have not been tested, but there has been one article published that speaks to there used as an anti-inflammatory.

	Pink Oyster Mushroom (pleurotus djamor) These mushrooms are the color of fresh salmon. Thier thin, delicate shape resembles the look of a rose. They have a light, earthy flavor with peppery overtones. Their texture has been described as "juicy". They can be fried, just like oysters making them a good addition to stews. Oyster mushrooms are commonly used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to the dish. If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking.

	Golden Oyster Mushroom (Pleurotus Citrinopleatus) The Golden Oyster has a distinct nutty flavor. The caps are golden to bright yellow 2-5 cm. Golden Oyster Mushrooms should be cooked on a high heat for 15-20 min or they may taste bitter. They are great mushrooms for a salad after frying crispy! Nutritionally, they are similar to the brown oyster mushroom and contain 30-36 percent protein.

	Brown Oyster Mushroom (Pleurotus) The Brown Oyster Mushroom is the most common of the Oyster Mushrooms family. It has a flavor that is mild and may resemble the morel when it is breaded and fried. All Oyster Mushrooms can be successfully used in a wide variety of foods. They are easy to dice and add interest and texture to any dish. If you prepare a dish that requires a long cooking time, add the Oyster Mushrooms at the last stage of cooking to keep them from turning to mush.

	King Oyster Mushroom (Pleurotus eryngii) The King Oyster Mushroom resembles a trumpet in shape. The King Oyster Mushroom boasts a high protein content. Its medicinal prosperities are similar to all other varieties of Oyster Mushrooms. Some say that it is the most flavorful of the Oysters, hence the name "King Oyster". The top of the "King" resembles a crown, and it is the most flavorful of all Oyster Mushrooms. All Oyster Mushrooms are reported to be good for cholesterol reduction and in a 1987 study done in China they have been said to cure pulmonary emphysema.