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Oyster - Pleurotus Ostreatus

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Oyster mushrooms are a genus of gilled mushrooms that are cultivated year round and can be found in many different colors, although blue and grey is the most common. Oysters are firm, yet tender and have a sweet, subtle flavor. They grow in clusters and are low-maintenance mushrooms that require almost no cleaning or prep work. Oyster mushrooms have become one of the most commonly eaten mushrooms, and are often used in Asian cuisine.
Large Shiitake - Lentinula Edodes

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Shiitake mushrooms are not only extremely flavorful, but also have medicinal qualities like the king oyster and maitake mushrooms. Their rich, smoky flavor and tender bite make this mushroom a perfect addition to any dish. When sautéed, the flavor is intensified. The shiitake mushroom is native to Asia and grows in forests, and due to its large demand, is now the second most commonly cultivated mushroom in the world. The medicinal benefits are profound, and shiitake mushrooms are proving to be greatly beneficial in cancer research.
Petite Shiitake - Lentinula Edodes

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Shiitake mushrooms are not only extremely flavorful, but also have medicinal qualities like the king oyster and maitake mushrooms. Their rich, smoky flavor and tender bite make this mushroom a perfect addition to any dish. When sautéed, the flavor is intensified. The shiitake mushroom is native to Asia and grows in forests, and due to its large demand, is now the second most commonly cultivated mushroom in the world. The medicinal benefits are profound, and shiitake mushrooms are proving to be greatly beneficial in cancer research.
Wood Ear - Auricularia Polytricha

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The wood ear mushroom is easily distinguishable by its brown color, jelly-like texture, and signature shape, which resembles that of an ear. This interesting mushroom is commonly used for its texture do to its lack of flavor. Wood ear mushrooms are cultivated and grow on wood, and are commonly used in Asian cuisine. Please use caution if sautéing wood ear mushrooms; the shape causes them to pop up out of the pan.
Alba Pioppini - Hypsizigus Tessellatus

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Alba pioppini mushrooms, also known as beech or shimeji, are wonderfully versatile and can be used in a wide variety of recipes. They are available year round and when fresh should be firm and bright white from stem to cap. Pioppini mushrooms possess a mildly sweet, nutty flavor and when cooked, remain firm and have a nice crunch to them. Pioppini mushrooms are considered to be a high-end gourmet mushroom, and are cherished in Asian and Italian cuisine.
Brown Pioppini - Hypsizigus Tessellatus

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Brown pioppini mushrooms, also known as beech or shimeji, are wonderfully versatile and can be used in a wide variety of recipes. They are available year round and when fresh should be firm and have very white, taut stems. Pioppini mushrooms possess a mildly sweet, nutty flavor and when cooked, remain firm and have a nice crunch to them. Pioppini mushrooms are considered to be a high-end gourmet mushroom, and are cherished in Asian and Italian cuisine.
King Oyster/Gambone - Pleurotus Eryngii

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The king trumpet mushroom is the largest species in the oyster family, and is characterized by its thick stem and short gills. King oysters are cultivated year round and have an extraordinary shelf life. They are extremely versatile and have a firm and meaty texture. Whether steamed, sautéed, or grilled, this mushroom’s flavor is superb. Chefs often substitute this mushroom for porcini in many dishes because of strong textural similarities. King oyster, like the maitake mushroom, has proven to possess medicinal qualities that can strengthen and regulate one’s immune system.
Velvet Piopparello - Agrocybe Aegerita

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Although the velvet piopparello mushroom has been cultivated for only a short while, it has quickly become a favorite among many chefs and mushroom enthusiasts.  No matter what cooking preparation, this mushroom’s unique flavor shines through. Its chocolate brown cap and off-white stem distinguish it from other similar mushrooms like forest nameko or beech mushrooms.
Forest Nameko - Pholiota Nameko

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The forest nameko is a wonderful mushroom that has many great attributes, which can enhance almost any dish. When sautéed, this mushroom’s silky texture and vibrant orange color are spectacular. The earthy flavor also makes this mushroom a perfect compliment to meat and game. Another unique characteristic to this mushroom is its gelatinous cap, which can be used as a thickening agent in soups or sauces. The forest nameko is widely used in Asian cuisine and is a staple in the preparation of miso soup.
Hen of the Woods/Maitake - Grifola Frondosa

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The maitake mushroom, also known as “hen of the woods,” is not only incredibly delicious it is also great for you! This mushroom is rich in minerals and is known to possess many medicinal qualities. Maitake mushrooms have been utilized in Oriental medicine for hundreds of years, and new studies show that this mushroom can strengthen and regulate the immune system. This mushroom is cultivated year round, and can also be found in the wild growing in clusters at the base of trees. The “hen of the woods” mushroom has beautiful grayish-brown pedals, and has a very smoky, woodsy aroma and flavor.