The Magic of Mushrooms

Lion’s Mane

Lion’s Mane mushrooms are known for their unique, shaggy appearance and flavour reminiscent of seafood, particularly lobster. Their firm texture and mild, slightly sweet taste make them perfect for grilling, sautéing, or adding to soups and sauces. They’re also celebrated for their potential health benefits.

King Trumpet

With thick, meaty stems and a mild, savoury flavour, King Trumpet mushrooms are perfect for grilling, roasting, or sautéing. Their texture holds up well in stir-fries, pasta dishes, or even as a meat substitute in plant-based meals. Their rich flavour enhances any dish.

Shimeji

Shimeji mushrooms have a mild, slightly nutty flavour with a crunchy texture. Often used in stir-fries, soups, and Asian-inspired dishes, they absorb the flavours around them well, making them a versatile ingredient. Shimeji can be enjoyed sautéed or added to hot pots and broths.

Maitake

Maitake, or “Hen of the Woods,” has a bold, earthy flavour and a tender, frilly texture. It’s fantastic for sautéing, adding to soups, or even roasting. The deep umami taste makes it a great meat substitute in vegetarian dishes.

Chestnut

Chestnut mushrooms have a rich, nutty flavour and a firm, meaty texture. They’re a great addition to sauces, soups, and casseroles, or simply sautéed in butter. Their slightly earthy taste pairs well with a variety of vegetables and meats.

Lobster

Lobster mushrooms have a vibrant orange-red colour and a mild, seafood-like flavour. They’re often used in gourmet dishes where they add a subtle umami flavour. Try them in pasta, risotto, or seafood-inspired recipes for a unique twist.

Cauliflower

Cauliflower mushrooms have a unique, frilly texture that resembles the appearance of a cauliflower head. Their flavour is mild and slightly nutty. These mushrooms work well in soups, stews, or sautéed with a bit of butter and garlic. They’re also a good meat substitute for vegetarians.

Morel

Morel mushrooms are prized for their deep, earthy flavour and distinctive honeycomb-like appearance. Their meaty texture and rich taste make them ideal for sauces, soups, or as a topping for meats and pastas. Often foraged in the wild, these mushrooms are a seasonal delicacy.

Chanterelle

Known for their bright yellow to golden colour and fruity, slightly peppery flavour, Chanterelle mushrooms have a tender texture. They pair well with light dishes, such as cream-based sauces, eggs, or simply sautéed with butter and herbs. Their delicate taste adds a touch of elegance to any meal.

Matsutake

A rare and highly sought-after mushroom, Matsutake offers a spicy, pine-like aroma and a firm, dense texture. Often found in Japanese cuisine, they’re perfect for soups, broths, or grilled dishes. Due to their scarcity, Matsutake mushrooms are considered a luxury ingredient.

Porcini

Porcini mushrooms are known for their rich, nutty, and earthy flavour. With a meaty texture, they’re ideal for risottos, pastas, or hearty stews. Dried porcini also adds a deep, umami-packed kick to sauces and soups.

Black Trumpet

Black Trumpets have a deep, smoky flavour and a delicate, thin texture. They’re often used in gourmet cooking to add complexity to dishes like risottos, pasta, or even as a topping for meats. Their rich flavour is perfect for more sophisticated recipes.

Yellowfoot

Yellowfoot mushrooms, also known as “Winter Chanterelles,” have a mild, slightly nutty taste and are typically used in soups, sauces, and casseroles. Their unique yellow stem and delicate flavour make them a great addition to a variety of dishes.

Bluefoot

Bluefoot mushrooms are known for their striking blue stems and mild, nutty flavour. They’re often used in gourmet cooking, ideal for risottos, stir-fries, or sautéed in butter. Their unique appearance adds a pop of colour to your plate.

Mousseron

Mousseron mushrooms are small, delicate mushrooms with a slightly sweet and earthy flavour. Often foraged in forests, they work well in soups, stews, and sautéed dishes. Their mild taste complements more subtle flavours in a dish.

Classic Oyster

The classic Oyster mushroom has a delicate, mild flavour with a slightly sweet, earthy taste and a soft, velvety texture. It’s versatile in cooking and works well in stir-fries, soups, and sauces. Perfect for those who prefer a more neutral mushroom flavour that complements a wide range of dishes.

Blue Oyster

Blue Oyster mushrooms have the same mild flavour as the classic Oyster but are distinguished by their striking blue-grey caps. Their texture is tender, and they absorb sauces and seasonings beautifully. They’re great for sautéing, adding to stir-fries, or mixing into pasta dishes for a pop of colour and subtle taste.

Pink Oyster

Pink Oyster mushrooms are vibrant in colour, ranging from pale pink to deeper magenta tones. Their flavour is still mild, with a slight sweetness, but the colour adds a visual appeal to dishes. They have a more delicate texture than other Oyster varieties and are great for light sautés or garnishing gourmet plates.

Velvet Oyster

Velvet Oyster mushrooms have a unique velvety texture and a mild, earthy flavour. Their appearance is darker and more compact than regular Oyster mushrooms, with rich brownish tones. They’re ideal for sautéing or adding to soups and sauces, where their texture holds up well and their subtle flavour enhances other ingredients.