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Discover 7 mushrooms a digital foray
Walk the trail. Tap each mushroom you meet to learn its story.
Lion's Mane
Hericium erinaceus
Both functional and gourmet. Cooked, it pulls apart and tastes like crab or lobster. Best known for focus and clarity.
Pink Oyster
Pleurotus djamor
Bright coral-pink fans, fast-growing in warm climates. Savory and slightly bacon-like when cooked. Holds its color raw, deepens to caramel in the pan.
Reishi
Ganoderma lucidum
CALMA glossy red shelf with a woody texture, used for over two thousand years in East Asian medicine. Rich in beta-glucans, but no real culinary use. Best as extract or capsules.
Also included in
our sweet and strong gummies
King Blue
Pleurotus eryngii (blue)
A king oyster with a blue-grey cap. Thick, meaty stems and small caps. Slice the stems into rounds and they sear like scallops. Holds shape under high heat.
Cordyceps
Cordyceps militaris
ENERGYOrange finger-like fruiting bodies. Reportedly used by Chinese Olympic athletes in 1993, traditionally taken for stamina. Rich in cordycepin and other actives, but no real culinary use. Best as extract or capsules.
Also included in
our sweet and strong gummies
Golden Pleurotus
Pleurotus citrinopileatus
Sunny-yellow clusters of delicate caps. Tender, slightly nutty flavor. Color fades to butter-gold when cooked, but the flavor concentrates.
Black Pearl
Pleurotus eryngii x ostreatus
A hybrid of king oyster and black oyster. Dark, dense caps with a deep umami flavor. Holds up to high heat. Grills, roasts, stir-fries, all good.
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