By Ian Triplett, Three Cap Farms
Have you ever walked past a market table and thought, “What is that alien-looking fluffball and should I be afraid of it?” Chances are, you’ve met one of my mushrooms.
Hi, I’m Ian Triplett, and I grow gourmet mushrooms at Three Cap Farms in Loudoun County. I specialize in varieties that may look a little strange but are absolutely worth getting to know. Think of it like speed dating for fungi: once you get past their unconventional looks, you might just fall in love.
Let’s start with a showstopper. Bright yellow and delightfully ruffled, the Golden Oyster has a light, nutty flavor with that classic woodsy oyster mushroom base. It’s the kind of mushroom that loves to play nice with white meats, shellfish, and your favorite spring vegetables.
Try this: I like to shred it, sauté in butter, then toss it in a smoky BBQ sauce and pile it onto a sandwich bun for a vegetarian BBQ that even the carnivores at your table will devour.
Golden Oyster BBQ Sandwich Recipe
Yes, it’s pink. Yes, it’s dramatic. No, it’s not bacon… but it kind of tastes like it (if you add a smoked element like my Smoke & Umami Spice). The Pink Oyster otherwise has a meaty flavor often compared to lobster. It’s a summer varietal that loves high heat and bold flavors.
Fan favorite prep: Roast it whole like a blooming onion: drizzle with butter, garlic powder, and cracked pepper, then roast until crispy. Serve as an appetizer, or on top of steak for the weirdest, most wonderful surf-and-turf you’ve never tried.
Roasted Pink Oyster Mushroom “Bloom”
Rich. Meaty. Deeply satisfying. The Italian Oyster is your go-to for anything hearty—perfect in a burger or on top of one. We love to sauté it with onions and throw it into chili, pasta, sandwiches, stews, stir-frys… basically, burgers on burgers.
Pro tip: Grill a cap or two alongside your next burger and see which one disappears faster.
Italian Oyster Burger Boost
This one’s a sleeper hit. The Pioppino has a slender stem and chocolate-colored cap, with flavor notes that range from yeasty bread to woodsy dark chocolate. (No, seriously.) It’s earthy, semi-sweet, and a risotto’s best friend.
Best use: Cook the stems first—they’re firmer than the caps—then stir into a mushroom ragu or creamy risotto.
Pioppino Mushroom Risotto Recipe
All hail the King. With a thick, meaty stem and savory umami bite, this mushroom is a staple in high-end kitchens. It’s perfect for slicing into scallop-like medallions and searing in butter.
Fancy it up: Cut into 1/3-inch thick rounds, score the sides, and sear in butter to make “mushroom scallops.” Add to pastas, salads, or serve as the main event.
King Oyster Mushroom Scallops
A blend of King and Italian Oyster mushrooms, the Black Pearl is one of our most versatile and robust mushroom. Its thick stems grill beautifully, and the caps are rich with umami.
How we like it: Slice thick filets from the stem, marinate, and grill like steak. Finish with sautéed caps and onions.
Black Pearl Mushroom “Steaks”
You’ve never seen a mushroom like this before. A shaggy puffball that looks like it belongs in a fantasy novel, the Lion’s Mane has a mild seafood flavor and a unique texture that shreds beautifully—like crab meat.
Our favorite trick: Turn it into mushroom crab cakes or empanadas. Or try it in tacos for a Central or South American spin.
Lion’s Mane “Crab” Cakes
Final Thoughts from the Farm
Sure, my mushrooms may look like something out of a sci-fi movie—but they’re also delicious, nutritious, and packed with culinary potential. So the next time you see something pink, spiky, or strangely shaped at the market, don’t be afraid. Ask questions. Take a taste. And let your kitchen get a little weird……..in the best way.
You can find me and my mushrooms at local Loudoun farm markets, or follow along at www.3cfmushrooms.comand on Instagram @threecapfarms.
