Curators: Noah Brown & Elijah Crow, Opala Foods Chef: Robert Paik
Showcased are two oyster mushroom varietals: Pohu and Summer White.
Pohu is fun because it has nice brown caps and big clusters but actually typically stays soft through most of the stem so there is very little waste. It tastes a bit nutty, similar to an almond.
Summer White does very well in warmer temperatures including Opala’s warehouse in Kaneohe. It fruits easily even when temps creep into the 80s. The flavor is mild and a little bit acidic, with a delicate texture and bright fragrance.