We grow our oyster mushrooms on dried Japanese knotweed stalks — an invasive plant turned useful again. Once harvested, the mushrooms are smoked over hardwood, grilled for depth, and slowly poached in olive oil and apple cider vinegar with garlic, thyme, and red chili flakes.
Each jar holds tender, smoky mushrooms preserved in their own flavorful oil — rich, herbal, and a little sharp from the vinegar. They’re ready to eat straight from the jar or served warm.
Spoon them over grilled steak, toss through fresh pasta, or fold into a warm vegetable salad. Every batch is small, made entirely by hand in the Berkshires, with nothing wasted and everything transformed.