Fresh from the grow room
Fresh mushrooms, picked every harvest.
Gourmet mushrooms, grown in small batches and sold fresh at the Mush Love shop at Union City Farm. They’re pickup only, and what’s on the counter changes with each harvest, so give us a call to check what’s in and to arrange when to pick up.
- 14 varieties
- Sold by weight
- Changes with each harvest
Fresh prices
Choose ½ lb or 1 lb, or try the mixed sampler.
- ½ lb $15
- 1 lb $25
- Mixed sampler ½ lb $20
14 varieties
Meet the harvest.
Here’s every variety we sell fresh. Not every one is ready every week, so call the shop to check what’s in and to arrange a pickup time.
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King Trumpet
Pleurotus eryngii
Thick, meaty stems with a mild, savory flavor. Slice into coins and sear like scallops, or grill whole.
- Sear
- Grill
- Roast
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Lion’s Mane
Hericium erinaceus
Tender, shaggy and shreddable. Pan-seared in butter it tastes remarkably like crab or lobster.
- Pan-sear
- “Crab” cakes
- Steaks
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Chestnut
Pholiota adiposa
Clusters of glossy, chestnut-brown caps with a nutty, slightly peppery bite that holds up in cooking.
- Stir-fry
- Soups
- Risotto
-
Pioppini
Cyclocybe aegerita
Long, slender stems and small brown caps. Nutty, earthy and pleasantly crunchy.
- Pasta
- Risotto
- Sauté
-
Blue Oyster
Pleurotus ostreatus var. columbinus
Slate-blue caps that soften to grey as they cook. Mild, savory and tender.
- Sauté
- Roast
- Tacos
-
Grey Oyster
Pleurotus ostreatus
The classic oyster mushroom: velvety, mild and endlessly versatile.
- Sauté
- Soups
- Stir-fry
-
Pink Oyster
Pleurotus djamor
Vivid coral-pink clusters with a firm bite. Cook them crisp for a smoky, almost bacon-like flavor.
- Crisp
- Fry
- Tacos
-
Gold Oyster
Pleurotus citrinopileatus
Bright golden bouquets with a delicate, nutty flavor. Best cooked quickly.
- Quick sauté
- Stir-fry
- Eggs
-
Italian Oyster
Pleurotus pulmonarius
Light tan caps with a mild, delicate flavor and tender texture.
- Sauté
- Pasta
- Pizza
-
Black Pearl King
Pleurotus ostreatus × eryngii
A king oyster cross with dark caps and thick stems. Rich, savory and meaty.
- Grill
- Roast
- Sear
-
Gold Enoki
Flammulina velutipes
Golden caps on long, slender stems. Crisp and mild, made for soups, ramen and hot pot.
- Ramen
- Hot pot
- Soups
-
Maitake
Grifola frondosa
Also called hen of the woods: frilly, layered clusters with a deep, earthy flavor and crispy edges when roasted.
- Roast
- Sear
- Grill
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Chicken of the Woods
Laetiporus sulphureus
Bright orange shelves with a firm, chicken-like texture and a lemony note. Always cook thoroughly.
- Sauté
- Fry
- “Chicken” swaps
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Coral Tooth
Hericium coralloides
Delicate, branching white coral with a sweet, seafood-like flavor, a cousin of lion’s mane.
- Butter sauté
- Seafood swaps
- Pasta
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Can’t choose?
Try the mixed sampler.
$20for ½ lb of mixed varieties
Ask for a sampler: call (860) 302-5535
How pickup works
Call, we set it aside, you pick it up.
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Call to check availability
Ring the shop at (860) 302-5535, or message us on Facebook or Instagram, to hear what’s in from the latest harvest.
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We set it aside
Tell us which varieties you’d like and how much. We’ll set your mushrooms aside and arrange a pickup time with you, since pickup times vary.
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Pick up at the shop
Collect them at 12 Union City Rd in Prospect at the time we arranged. The shop is open Tuesdays, 12 pm to 6 pm. Other times by appointment, when Pat is available. Get directions (opens Google Maps in a new tab)