One of the best qualities of this mushroom is its ability to keep its shape once it has been cooked. So keep that in mind when you are meal planning or cooking, don’t be afraid to let this mushroom be the star of the show! Use it in soups, in your omelets, top it on your meat, basically in any dish where you are using onions, garlic, or shallots. Many compare this mush with shiitake due to its texture and quality of cooking.

It tastes nutty with a peppery finish and crunchy stem with a silky cap - no slimey mushrooms here! The white frillies on the cap are actually leftover bits of the veil (a thin membrane cover over the gills that attaches the cap to the stem) & tend to go away as they mature.

Mushrooms contain a type of polysaccharide called beta-glucans, made of a string of glucose molecules. Don’t be scared by the word sugar here, this is where the immune system stimulating and cancer cell killing properties of mushrooms come from, hence the current research of beta-glucans for cancer treatment.