Japanese eggplant is a slender, elongated variety of eggplant with a deep purple or almost black skin. Its flesh is tender and creamy, with a sweet and mild flavor and fewer seeds than larger varieties, making it less bitter. Japanese eggplant has a thinner skin, which doesn’t require peeling, and it cooks quickly, making it ideal for stir-frying, grilling, roasting, and braising. This variety is particularly well-suited for dishes that highlight its subtle sweetness and tender texture, often absorbing marinades and seasonings well.

White mushrooms are small, round, and smooth with a pale white to light beige color. They have a mild, slightly earthy flavor when raw, which intensifies and becomes more savory when cooked. These mushrooms are incredibly versatile, commonly used in soups, sauces, salads, stir-fries, and as a topping for pizzas or meats. Their firm texture holds up well during cooking, and they absorb flavors easily, making them a staple in both simple and complex dishes. White mushrooms can be sautéed, roasted, grilled, or eaten raw, offering a subtle umami depth to a wide range of culinary applications.

Crimini mushrooms, or "brown mushrooms," have a rich, earthy flavor and a firm, meaty texture that’s slightly denser than that of white button mushrooms. They are an immature form of the portobello mushroom, offering a mild but savory taste with a hint of nuttiness. When cooked, criminis develop a deeper, more robust umami profile, making them a versatile addition to dishes like stir-fries, pasta, risottos, and soups. They hold up well to various cooking methods, including roasting, sautéing, and grilling.

Portabella mushrooms are large, mature mushrooms with a deep, savory flavor and a dense, meaty texture. Their rich umami taste and substantial size make them an ideal substitute for meat in vegetarian dishes, such as grilled “steaks” or stuffed mushrooms. When cooked, they develop a smoky, hearty flavor and retain a satisfying chew. Portabellas are versatile and can be roasted, grilled, or sautéed, holding up well to bold seasonings and marinades, making them a popular choice in burgers, stir-fries, and savory stews.

Beech mushrooms, also known as "shimeji" mushrooms, have a mild, slightly nutty flavor when raw, which deepens into a savory, buttery taste when cooked. They have a firm texture that holds up well in various dishes, and their small caps and slender stems make them visually appealing as well. Beech mushrooms work wonderfully in stir-fries, soups, and noodle dishes, as they absorb flavors well and add a satisfying bite. Often used in Japanese cuisine, they pair nicely with umami-rich ingredients like soy sauce, miso, and dashi.

Chef's Sampler mushrooms are a curated blend of specialty mushrooms from MyCopia in Sonoma County. They often include varieties like oyster, shiitake, maitake, trumpet, and beech mushrooms. This mix offers a diverse range of flavors—from mild and nutty to deeply earthy and umami-rich—as well as a variety of textures, from tender to pleasantly chewy. Perfect for enhancing the complexity of dishes, Mycopia mixed mushrooms can be sautéed, roasted, or added to soups, risottos, and pastas. Their unique mix of shapes and flavors makes them a popular choice for both visual appeal and culinary depth...

Oyster mushrooms have a delicate, mild flavor with subtle hints of seafood, often described as slightly sweet and anise-like. They possess a tender, velvety texture, with broad, fan-shaped caps that cook quickly and develop a soft, almost creamy consistency when sautéed or roasted. These mushrooms pair well with garlic, soy sauce, and herbs, and their light flavor absorbs seasonings beautifully. Oyster mushrooms are popular in stir-fries, soups, and pasta dishes, and they can be fried or grilled to add a unique, savory richness and appealing texture to a variety of recipes.

Maitake mushrooms, also known as "hen of the woods," have a robust, earthy flavor with peppery and slightly smoky undertones, giving them a distinct umami depth. Their frilly, fan-like clusters have a firm texture that crisps up beautifully when roasted or sautéed, while remaining tender in soups and stews. Maitake mushrooms add richness to a range of dishes, from risottos and pastas to hearty vegetable medleys. Their unique flavor profile pairs well with garlic, soy sauce, and herbs, making them a favorite for enhancing savory, flavorful dishes.