Blue Oyster- New Hampshire Mushroom Company

Blue Oyster

Blue Oyster (Pleurotus Columbinus) With a lightly chewy texture and medium mushroom flavor, Blue Oysters are excellent when sauteed hot and fast- served over a fresh garden salad with blue cheese, or seared in the pan with a rib-eye steak!

Chestnut - New Hampshire Mushroom Company

Chestnut

Chestnut mushrooms (Pholiota Adiposa) are well known in Europe and Asia, and are now becoming popular in American kitchens. A relative to the nameko mushroom, Chestnuts are a strong flavored mushroom. Great for stir-fry and slow-cooking, or roasted along with your favorite vegetables.

Bears Head- New Hampshire Mushroom Company

Bear's Head or Lion's Mane

Bears Head (Hericium erinaceus) Due to its light flavor, and unique texture, it is a versatile tool for a chef. Tomato sauces and soups are the traditional uses. Try them sliced thin, and roasted with garlic butter, served over a crouton, use as a meat substitute, and see Eric's own Mock Crab Cake recipe in the recipe section.

Oyster- New Hampshire Mushroom Company

Oyster

Oyster mushrooms are among the most popular specialty mushrooms. The flavor and aroma of an oyster mushroom is dependent upon the temperature in which it grows, and we grow them cold! Excellent in any dish that calls for mushrooms, fantastic on steaks, or in a mushroom cream sauce.

King Oyster- New Hampshire Mushroom Company

King Oyster

These large mushrooms are also known as King Trumpets, Royal Trumpets, or King Oyster (Pleurotus eryngii) Native to the Mediterranean, King Oysters are an all purpose substitute for button mushrooms, with a firm texture and deeper flavor. Cut them thin for use as a pasta, stuff them like a portobello, make cream sauces, or just fry them in butter. The king oyster is our most popular product.

Elm Oyster- New Hampshire Mushroom Company

Elm Oyster

The Elm Oyster (Hypsizygus ulmarius) A favorite of chefs looking for a strong flavor and aroma. Elms are wonderful in soups, stews and sauces. Pan fry along with your favorite fish, or make a mushroom pate'

  • Corts

    July 24th Can You Eat It? Class

    Join New Hampshire Mushroom Company and Mycologist Noah Siegel for a fun filled day of fantastic fungi. Learn some mushroom ID basics, enjoy mushroom snacks, take a walk in the woods to hunt mushrooms, and endulge in a buffet style mushroom dinner followed by a identification session of mushrooms collected during the day. Tickets $60 per person. Kids 13 and …

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    July 23rd Supper Club 7pm

    Join us Saturday July 23rd, at 7pm for our Saturday Supper Club. Looking for something to do this weekend? Are you a fan of good food, good company, and a good time? Coming to the New Hampshire Mushroom Company will be our Saturday Supper Club. Chef Kaylon Sweet will be preparing a 5 course pris fix meal. If you are …

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  • Saturday Supper Club

    Join us Saturday July 9th, at 7pm for our Saturday Supper Club. Looking for something to do this weekend? Are you a fan of good food, good company, and a good time? Coming to the New Hampshire Mushroom Company will be our Saturday Supper Club. Chef Kaylon Sweet will be preparing a 5 course pris fix meal. If you are …

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  • Caneatit

    Can you eat it? – Foray and Class

    Can You Eat It Class: June 26th 2016 Event Description Have you ever gone for a walk in the woods and wondered if you could eat that mushroom you just saw? Are you someone who likes to forage and eat what you find? This could be a class for you. Come to the farm for a day of foraging, learning …

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    Lion’s Mane/Bear’s Head “crab” cakes, as seen on WMUR 9’s Cook’s Corner

                    Eric’s Bears Head Mushroom “crab” cakes Recipe provided by Eric Milligan. Ingredients: 1- pound Bears head mushrooms chopped to the size of lump crab meat 1- cup panko bread crumbs 1- egg 3- green onions 2- tbs mayonnaise 1-tbs. dry mustard 1- tbs, creole seasoning Mix all ingredients in bowl, hands work …

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