Products

Shiitake

Aside from its superb taste, its excellent shelf life and good drying capabilities, it has been shown to boost our immune systems. Research is underway into producing drugs from shiitake mushrooms to combat cancer and HIV.

Oyster Mushrooms

Pleurotus ostreatus, is the most commonly  produced Grey Oyster, very tasty great for stir frys. The yellow and pink varieties are tropical varieties but now available regularly.

Chestnut Mushrooms

An excellent every day economical mushroom but with excellent flavour. The open version is a mini portabella and is the traditional English breakfast mushroom.

Portabella Mushrooms

These are quite simply extra large open chestnut mushrooms. They have been left on the compost to mature and open. The dark developed gills mean extra flavour. Grill or bake.

Horse Mushrooms

These lovely cream coloured mushrooms have long  thick stems and a very firm texture. Excellent  raw or cooked.

Wood Blewits 

Strong and meaty texture, great flavour and a delightful pale grey/blue colour.  The fungal hyphae (mycelium) are lilac and the blue strands are often seen on the stems of the mushrooms.  Hence, the traditional name of Blue feet from the French or Pied Bleu.

Shimeji

A popular and pretty Asian gourmet mushroom. With small caps and sturdy stems, they hold their shape and texture when cooked.

Nameko

Bright orange and sticky when raw. The sticky cap protects the mushroom from frosts in the wild. Also widely consumed in Asia, it keeps its shape and colour when cooked.  Very good flavour.

Enoki

Long white stems and tiny caps. It has a crisp texture and is great eaten raw. Looks stunning as a garnish and makes excellent fillings for spring rolls or wraps.    Excellent addition to salads.  Delicious subtle peppery/fragrant flavour.

Eryngii ( King Oyster)

The Japanese call them ‘chicken drumsticks’ on account of their bulbous stems and texture. Great to slice and chargrill and the chewy texture makes them excellent main ingredient for vegetarian dishes.  Sweet/nutty flavour.

Velvet Caps

Long stems and lovely golden/dark brown  velvety looking caps.  Similar to nameko but without the stickiness.  Lovely texture and flavour when cooked.

Pom Pom

Also known as Lions Mane or Monkey head.  Looks a little like a white sponge. Very interesting  texture and best dry fried.

Salads

Raw Enoki, raw Chestnuts, raw Horse or gently fried mixed mushrooms for a warm salad.

Soups/stocks

Shiitake makes beautifully clear stock, add noodles & speciality mushrooms to finish.

Stir Fry

Oysters, Eryngii, Enoki, Shimeji, Nameko, Velvet Caps all add great visual effect.

Scrambled eggs, Frittatas, Quiches

Any mushroom goes well.  Try thinly sliced fried Shiitake in scrambled egg.

Breakfast

Grilled open chestnuts or whole Portabella. Fried Eryngii.

Pate or stuffing

Use fleshy mushrooms like Shiitake, Chestnuts, Eryngi, Portabella, Oyster.

Garnishes

Cooked Shimeji or Nameko. Raw Enoki

Chargrils, kebabs

Chunks of Eryngii, Portabella or whole Chestnuts

Cream/cheese sauces

Any – mushrooms and cream are a marriage made in heaven.  Avoid chestnuts or portabella as dark spores discolour the sauce.

Pasta

Any –try Shimeji and Nameko whole for a great look. Make a mixed mushroom paste for ravioli fillings.

On Toast or Bruschetta

Chop and fry your favourites, add herbs and melted cheese on top. Classic.

Inside – a bun, a wrap, pastry roll

Any – try a whole portabella in a bun, great taste and texture. Enoki makes excellent filling for spring rolls.  Or mushroom pasties or filo parcels