Pretty in Pink!

Savory and aromatic with a lightly smoky/ham-like note when seared. Petal-thin caps brown fast and turn lacy-crisp; stems stay tender. Color softens with cooking—go hot and quick for the best texture.

Nutrition highlights
Naturally low-calorie and fat-free; a source of fiber and B-vitamins (niacin, riboflavin), potassium, and antioxidants like ergothioneine. Contains beta-glucans (prebiotic fiber) and small amounts of protein. (Vitamin D may increase if mushrooms are exposed to light post-harvest; varies by batch.)

How to prep (quick ideas)

• Pink “bacon” (savory-crispy strips): Tear 1–2" petals; toss with 1 Tbsp oil + 1 Tbsp tamari/soy + 1 tsp maple + ¼ tsp smoked paprika (optional: a drop of liquid smoke). Oven: 400°F, 10–14 min, flip once. Skillet: medium-high, 2–4 min/side, press for contact. Rest 2 min to finish crisping; salt at the end if needed.

• Crispy “petals” (best seller): Tear into bite-size pieces, toss with oil + salt (add smoked paprika or chili if you like). Roast 425–450°F on a sheet pan 8–12 min, flipping once, or hard-sauté in a hot skillet until edges crisp. Finish with lemon or a swipe of garlic butter.

• Tacos/flatbreads: Hard-sauté, then season with cumin + chili; finish with lime. Pile onto warm tortillas or flatbreads with herbs and a tangy crema.

• Pasta/risotto topper: Quick-sear until golden, then finish with butter, parsley, and black pepper; spoon over creamy grains or noodles.

• Tempura or quick fry: Light batter or rice-flour dust for a delicate, crackly bite.

Handling tips
Extremely delicate…use within 4–6 days of pack date. Refrigerate at 34–38°F in breathable packaging and avoid heavy stacking. Do not soak; brush or trim instead. For best sear, cook hot, don’t crowd the pan, and salt near the end to limit moisture.

Pairings
Butter or olive oil, garlic/shallot, lemon, thyme, parsley, smoked paprika, chili crisp, soy/tamari, miso, maple, balsamic, parmesan/pecorino.