Our Mushrooms
White Oyster
Pleurotus ostreatus
The white oyster mushroom has been a staple since we started growing. Their meaty texture and delicate flavour make them a perfect partner in many dishes, especially risottos, pasta and meat dishes.
Monster Blue Oyster
Pleurotus ostreatus
Starting as a steely blue colour the Monster Blue slowly changes to a pale blue as it grows to harvest. With a delicious velvety texture and a mild aniseed flavour this is a beautiful mushroom for any dish.
Snowflake
Hericium coralloides
The Snowflake, or Coral tooth mushroom is related to the mighty lions mane mushroom. We grow a native Australian version cloned from a wild mushroom found in the Otway National Park in Victoria. It has a texture of lobster or crab with a sweet, slightly nutty flavour.
Lions Mane
Hericium eranaceus
This fluffy little specimen is not only a culinary mushroom, but has amazing medicinal properties for mood, concentration, anxiety and memory. According to studies it may even repair damaged nerves and may assist with dementia. Our Lions Mane is cloned from an Australian native lions mane found in the Otway National Park.
Black Pearl Mushrooms
Shimofuri Hirotake
This mushroom is a hybrid King Brown and pearl oyster Mushroom. Shimofuri means marbling in Japanese and you can see exactly why from the picture. With big clusters of delicious thick-stemmed mushrooms and stunning dark speckled caps, they are one of our favourites. They are a good source of dietary fibre, iron, phosphorus, and some antioxidants. These mushrooms have a similar texture to abalone and are a great all rounder.
King Oyster Mushrooms
Pleurotus eryngii
Here’s the King. The King Oyster (King Brown) Mushroom has beautiful meaty flesh, nutty flavour and chewy texture. Sliced lengthways through the stem, it is often used as a vegan meat substitute. It holds its form when cooked and its elegant mushroom shape looks amazing in any dish.