Search

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

(Scientific Name: Coprinus comatus) A mushroom variety that was named for the early era process of producing ink by boiling the blackened mushrooms in water with cloves.

(Scientific Name: Agrocybe aegerita) Grown on decaying tree stumps or beneath popular trees, this mushroom is a popular food ingredient in both Asia and southern Europe.

(Scientific Name: Volvariella volvacea) An Asian mushroom which is cultivated to sell in two forms, unexpanded (unpeeled) or expanded (peeled).

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

(Scientific Name: Auricularia auricula) An ear-shaped fungus that grows on the dead branches of broad-leafed trees.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.