Living

Mousam Valley Mushrooms in Springvale, Maine | Types of Mushrooms 101

A closer look at the many types of mushrooms grown (and sold!) at the family owned and operated Mousam Valley Mushrooms in Springvale, Maine.

By Shelley Wigglesworth|Apr 06 2017| Print icon

Mushrooms growing at the farm.

Credit: Shelley Wigglesworth
How many types of mushrooms can you name? Family founded, owned, and operated, Mousam Valley Mushrooms is housed in a converted dairy barn in Springvale, Maine. Inside, it’s mushroom magic, as 10 varieties of delectable mushrooms are nurtured from start to finish by siblings Emily and Robert Sharood; their father, John; and a team of dedicated and knowledgeable fungi enthusiasts.
Mousam Valley Mushrooms Operations Manager Aron Gonsalves holds a bouquet of mushrooms.

Mousam Valley Mushrooms Operations Manager Aron Gonsalves holds a bouquet of mushrooms.

Credit: Shelley Wigglesworth
Mousam Valley operations manager Aron Gonsalves.
Credit: Shelley Wigglesworth Mushroom farming is a precise and complicated process. Each variety of fungus requires temperature and climate-controlled environments specific to its needs. The mushrooms are grown in blocks of straw and wood chips blended together to mimic a naturally decaying log; after careful monitoring and “blooming” they are harvested at the peak of freshness. They are then packed and shipped to stores that same day.
Mushrooms growing at the farm.

Mushrooms growing at the farm.

Credit: Shelley Wigglesworth
Mushrooms growing at the farm.
Credit: Shelley Wigglesworth
Mushrooms growing at the farm.

Mushrooms growing at the farm.

Credit: Shelley Wigglesworth
Mushrooms growing at the farm.
Credit: Shelley Wigglesworth Priced comparably with many other mushrooms on the market, Mousam Valley’s mushrooms are fresh and sustainably grown, and last seven to 10 days longer than imported mushrooms. They’re also delicious, nutritious, and 100 percent organic. Wondering about the types of mushrooms available from Mousam Valley? Here’s a rundown:

MOUSAM VALLEY | TYPES OF MUSHROOMS

OYSTER MUSHROOMS

Italian oysters are the classic oyster mushroom. These gray-blue fungi boast a meaty texture.
  • Mild, slightly sweet flavor
  • Earthy aroma
  • Firm texture
Pink oysters are a tropical species that are naturally all pink, which deepens to a salmon color when cooked.
  • Savory taste
  • Woodsy aroma
  • Medium-firm texture
Butter oysters have yellow caps and white stems. It’s been said their aroma is similar to that of an aged red wine.
  • Mild, buttery flavor
  • Fruity aroma
  • Crunchy texture
Katahdin oysters are Mousam Valley’s native Maine strain. These cream-colored mushrooms are considered flavor enhancers.
  • Umami taste
  • Woodsy aroma
  • Firm texture

MORE MUSHROOMS

Cinnamon caps, also known as brick tops, form in clusters. The caps are speckled with white flakes.
  • Full, earthy flavor
  • Robust aroma
  • Crunchy-firm texture
Velvet Pioppino mushrooms, also known as black poplar mushrooms, have dark brown caps on long cream-colored stems.
  • Peppery, “foresty” flavor
  • Robust aroma
  • Firm texture
Maitake mushrooms, also known as hen of the woods, have frondlike growths that resemble chicken feathers.
  • Umami taste
  • Earthy aroma
  • Firm texture
Lion’s mane is known to some fans as the “smart mushroom,” as it’s said that eating this fungus can be good for cognitive function.
  • Lobster/scallop flavor
  • Slightly sweet aroma
King oysters, also known as king trumpets, have a thick, meaty texture that stands up even to grilling on a barbecue.
  • Mild abalone flavor
  • Woodsy aroma
  • Firm texture
Shiitake mushrooms range in color from amber to dark brown and have a markedly savory taste.
  • Umami taste
  • Smoky aroma
  • Meaty texture
Which types of mushrooms are your favorite? For more information on Mousam Valley Mushrooms, go to mousamvalleymushrooms.com.

Shelley Wigglesworth

Shelley (Fleming) Wigglesworth is an award-winning freelance journalist from Maine and a certified Maine Master Gardener who writes gardening articles on a regular basis for NewEngland.com. Her work can be found in the following publications: The Village Magazine, York County Coast Star, Yankee Magazine (online), National Fisherman Magazine, Commercial Fisheries News, Points East Magazine, Coastal Angler Magazine and The Maine Lobstermen's Association's "Landings."

More by Shelley Wigglesworth

Leave a Reply

Your email address will not be published. Required fields are marked *

Login to post a comment

  1. Thank you for sharing your journey and insights on
    how to pick the right mushroom. This is very educational.
    Thank you!

    Reply

  2. Thank you so much for sharing! And let us know the different types of mushrooms that are available with different characteristics. Mushroom it is really magical, it has endless capabilities!

    Reply

You might also like...

Jud Hale. An older man in glasses and a beige jacket smiles, holding a brown chicken in a cluttered, cozy room.
Living
Remembering Yankee’s Yankee
By Mel Allen
Patsy Kane lobster earrings - Made in New England
Design
A Jewelry Designer and a Lobster-Trap Manufacturer Walk Into a Bar
By Kim Knox Beckius
Person in a light blue apron holding a stack of four handmade, colorful artisan soap bars.
Living
Made in New England | Atlantic Soap Co. in Falmouth, Massachusetts
By Courtney Hollands
Two women standing in a grassy field, one in a quilted coat, the other wrapped in a quilt, both looking at camera.
Homes
Behind the Brand: Garnet Hill
By Yankee Custom Editors

Shop the New England Store

Unlock Your Roots – One Free Account, Endless Discoveries.

Get access to New England templates, research tools, and more.