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Aliʻi Mushroom

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Hamakua Mushroom's signature eryngii, or king oyster mushroom. The firm texture and nutty flavor of these mushrooms make them great for stews, roasting, or pan-frying. 

Mushrooms are temperature sensitive and release spores when harvested which can grow into a thin white fuzz on the mushroom's surface. No need to panic, however, as what you are seeing is called mycelium and it is normal and absolutely edible.

Grown in Hawaiʻi

Hamakua Mushrooms

Situated along the picturesque Hamakua Coast on the Big Island of Hawaiʻi, Hamakua Mushrooms was founded by Janice and Bob Stanga, driven by their passion for locally grown food. Back in 2003, they secured 35 acres of land at 700 ft elevation and embarked on learning to grow mushrooms locally. Using Japanese polypropylene bottles filled with a blend of sawdust, wheat bran, and corn cob, they inoculated the substrate, capped the bottles, and let them incubate for four weeks in controlled grow rooms.

This method gave rise to Hamakua Mushrooms' signature "Ali'i" mushroom, distinguished by its hefty 3-½ inch cap and meaty, one-inch stem. In line with their commitment to sustainability, Hamakua Mushrooms repurposes the substrate for local farmers' use across the island, thus promoting crop growth while reducing waste.

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