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 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 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'

  • 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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  • IMAG0130

    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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  • Nickscreenshot

    New Hampshire Mushroom Co. Video

    Enjoy a short video showing some images and movies made of our progress and cultivation at NHMC over the last few years. ¬†Click Here for the video.      

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  • Bernerhof

    Karla Ficker,Eric Milligan, and Chef Steffani Adaska at Taste of the Mountains Cooking School

    An episode of All Things Growing by Karla Ficker, featuring Chef Steffani Adaska from Taste of the Mountains Cooking School. ¬†Watch the video for an overview of New Hampshire Mushroom Co, followed by amazing recipes and food from the cooking school at the Bernerhof Inn, Jackson NH. Click Here for the Video  

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  • Clanofmushroom

    New Hampshire Magazine – The Clan of the Cultured Mushroom

    “Inside a humble building they have designed a high-tech method to duplicate what nature does naturally on the forest floor. It smells strangely like a brewery. “Yes,” says Milligan, it’s the blend of the growing medium; it contains a bit of grain as a source of protein.” – Susan Laughlin Click Here to Read the Article

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