Alba mushrooms are the white-capped strain of Hypsizygus tessulatus, a species native to East Asia but have become a common cultivator around the world. They are also known as Clamshell or Shimeji mushrooms. Their 2-3″ stems and dime-sized caps offer a crisp texture with a sweet and nutty flavor. It’s
Beech mushrooms are the brown-capped strain of Hypsizygus tessulatus, a species native to East Asia but have become a common cultivator around the world. They are also known as Clamshell or Shimeji mushrooms. Their 2-3″ stems and dime-sized caps offer a crisp texture with a sweet and nutty flavor. It’s
The Black Pearl Oyster mushrooms or Black Pearl King is an oyster mushroom (Pleurotus ostreatus variety) hybrid from Japan. It is a cross between a European and an Asian Pleurotus ostreatus. It’s growth appears similar to that of Pleurotus eryngii (King Trumpet Oyster) in the beginning and as it matures,
Brown Beauty Oyster mushrooms are a Pebble Creek Produce original species, created in our on-site laboratory. The Brown Beauty is a cross-breed between an Italian Oyster and a PoHu Oyster. This species offers excellent yield similar to the PoHu Oyster with a buttery texture and unique, rich flavor comparable to
Chestnut mushrooms (Pholiota adiposa), grows in bunches of small to medium sized speckled caps, with a golden chestnut-brown color. They are native to Europe and are commonly associated with beech trees in nature. Along with their cousin Pholiota nameko, they are one of the few edible mushrooms in the Pholiota
Pleurotus citrinopileatus, commonly known as Golden Oyster Mushrooms, are adored by mushrooms enthusiasts for their beautiful, tightly layered bouquets and their resilience in the growing process. They are native to Eastern Russia, Northern China, and Japan and are very closely related to Pleurotus cornucopiae of Europe, with some authors considering
TKing Blue Oyster mushrooms are a Pleurotus ostreatus variety created in the lab of Mossy Creek Mushrooms. Commonly mistaken as a cross between a Blue Oyster and a King Oyster, this tender mushroom is actually a cross-breed between a Blue Oyster and and Elm Oyster. The King Blue Oyster is
Hericium erinaceus, is a distinctive fungi with long, shaggy, white or cream-colored spines that resemble a lion’s mane, hence its name. It typically grows on hardwood trees, such as oak or beech, in North America, Europe, and Asia. This unique mushroom has a mild seafood-like flavor and a chewy texture,
Pholiota microspora, or Pholiota nameko mushrooms, is a species native to Japan. Due to a gelatinous coating on their caps before they’re cooked, their name translates to “the slimy mushroom” in Japanese. Nameko caps are orange-brown in color and about 1-2″ in diameter. Namekos love cooler temperatures around 58 degrees
The Nebrodini Bianco (White Elves) is a rare Sicilian mushroom revived through sustainable small-batch cultivation at Pebble Creek Produce. Rich, meaty, and naturally buttery-sweet with a delicate nutty finish, Nebrodini Bianco holds its structure beautifully in pastas, risottos, and refined sautéed dishes. Hand-harvested in ultra-limited batches and naturally high in
Pleurotus djamor, commonly known as the Pink Oyster mushrooms, is a beautifully vibrant oyster mushroom species. These tropical mushrooms span as far north as Japan and as far south as New Zealand, but are found in many regions across the globe. They’ve even been observed growing off of fallen coconuts
PoHu Oyster mushrooms are a variety of Pleurotus ostreatus native to Asia. The PoHu oyster thrives in a wide range of fruiting temperatures and makes for a great species for beginner cultivators. These fruits are high yielding and fast growing, with a wide range of culinary uses.
Super Scallop Oyster mushrooms are an oyster strain originally developed and put through its paces by Mossy Creek Mushrooms. It is a cousin to the summer snow oyster, producing large, dense, brilliant white clusters that fan out producing large, thick scalloped petals. This is a high yielding and visually beautiful
Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.
With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.
