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PORTABELLO
This mushroom, almost unknown to the general consumers 15 years ago, 
has risen to its stardom and become one of the hottest items on every household's shopping list thanks to its steady supply and modest pricing. Its large and dense form (3 to 7 inches cap-size), with such a thick and meaty texture, makes it perfect for the grill. It is considered a steak without no fat and zero cholesterol. It is grown indoors in a controlled environment, available all-year-round.
PUFFBALL
It is a ball-shape white mushroom with a spongy texture. It can grow to the size of a soccer ball. It is wild, growing only in late autumn and early winter. it is very rarely consumed raw.
POMPOM (LION'S MANE)
A cream-white puffy mushroom, known as a mountain treasure, is now grown from bottles
indoors. It is tender and spongy to the touch, yet cooks very well with green vegetables. The size of pompom varies, ranging from 2 to 6 inches. Wild pompom can grow even larger.
PORCINI
One of the top choices by the chef. This is a rich-flavored thick mushroom with a brown cap and pale club-shape stem, cap size can reach over 4 inches across. Mushroom growers are still trying to grow this popular mushroom, yet without success. Porcini mushroom has two seasons, spring and autumn. However, it becomes available in all seasons since we started to import it from southern Africa.