About our mushroom varieties

Hericium erinaceus

Lion's Mane

Lion's Mane Flavour And Cooking

Lion's mane mushrooms are a unique mushroom in both look and flavour. The general consensus is that they have a mild seafood-like flavour, particularly lobster or crab, while others compare it to a mild, earthy, and slightly nutty taste. The texture of lion's mane mushrooms is also distinctive. When cooked, they develop a tender and meaty texture, often described as similar to cooked chicken or scallops.

Lion's mane mushrooms can be cooked using various methods such as sautéing, roasting, grilling, or even incorporating them into soups and stews.

They can be used as a meat substitute in vegetarian or vegan dishes or enjoyed as a flavourful addition to various recipes.

Pleurotus ostreatus var. columbinus

Blue Oyster

Blue Oyster Flavour And Cooking

Blue oyster mushrooms when young are quite a deep blue in colour and as they start to mature they turn grey

Blue oyster mushrooms have a nice meaty chew. They are often described as having a robust earthy taste.

When cooked, blue oyster mushrooms develop a tender and velvety texture. They have a delicate and pleasant aroma that adds depth to dishes. The flavour can be likened to a combination of mild seafood and earthy undertones, with some noting a hint of anise or licorice-like notes.

These mushrooms are a great choice as they are versatile and can be enjoyed in stir frys, breakfast fry ups, pastas, pizzas.

Pleurotus ostreatus

Winter White Oyster

Winter White Oyster Flavour And Cooking

Winter White oysters are one f our most popular grow kit varieties. They are the meatiest of our oyster range.

Quite mild in flavour however they soak up all the flavours and sauce they're cooked with.

These mushrooms are a great choice in stir frys or for a mushroom sauce over your steak or vegetables,

Pleurotus ostreatus

Pearl Oyster

Pearl Oyster Flavour And Cooking

The Pearl oyster mushrooms have a fan-like cap and are generally soft shades of grey to creamy white in colour.

They have a nice meaty chew and are often described as having a mild and delicate flavour.

These mushrooms are a little milder and delicate than blue oysters. The are a super versatile mushroom and can be used with most dishes.


Italian Oyster (Phoenix Oyster)

Italian Oyster Flavour And Cooking

The Italian oyster mushroom id a reliable grower and is quite distinct in appearance with their brown to greyish caps and the ends typically curl upwards.

They are known for their mild and delicate taste, with subtle earthy and nutty notes.

When cooked, Italian oyster mushrooms develop a tender and slightly chewy texture. They have a pleasant and mild flavour that pairs well with a variety of ingredients and seasonings. Their versatility makes them suitable for a wide range of culinary applications, including sautéing, grilling, roasting, and incorporating into pasta dishes, risottos, stir-fries, and soups.


Yellow Oyster Mushroom

Yellow Oyster Flavour And Cooking

Yellow oyster mushrooms have a distinct flavour profile. They are often described as having a mild and delicate taste with a subtle hint of sweetness. The flavour can be compared to a combination of earthy and nutty and slightly fruity or citrus-like.

When cooked in the fry pan they tend to wilt and if cooked long enough they can crisp up really nicely.

They are versatile in the kitchen and can be used in various culinary applications such as stir-fries, soups, salads, and pasta dishes.

Pleurotus djamor

Pink Oyster

Pink Oyster Flavour And Cooking

pink oyster mushrooms are super unique with their pink colouring. The growing very quickly and tend to grow in thick clumps. They can offen have quite a pungent smell. If left for too long their colour changes to a light pink to white.

Pink oyster mushrooms have a mild and slightly sweet flavour. They are often described as having a delicate and fruity taste.

The texture of pink oyster mushrooms is soft and velvety when cooked. Pink oyster mushrooms can be cooked in various ways, such as sautéing, roasting, grilling, or adding them to stir-fries and soups.