Can be harvested to specified size, although the best flavour comes from mushrooms picked when they are between 30-60mm in diameter.
Freshly picked buttons have tight closed
veils and a delicate flavour.
White mushrooms (Agaricus bisporus) are
the most widely cultivated and consumed
mushrooms in the world. They have a
mild, woodsy flavour that intensifies with
Any size of mushroom you like, white or
chestnut, sliced at varying thicknesses.
Cremini (Agaricus bisporus) are similar to
white mushrooms but have a deeper
Button sized Chestnuts have a strong
texture and a nuttier flavour.
Portobellos are matured mushrooms with
a solid, meaty texture and rich flavour.
Their large caps reach up to 6 inches in
These are also matured mushrooms. Their
veils break away from the stem to reveal
their pink to dark brown gills on the
Shiitake translates from the Japanese as
‘wood mushroom’ and these are the
second most widely consumed
mushroom variety in the world. They
have dark brown umbrella-shaped caps
with pure white gills.
Wide and fan-shaped Oyster mushrooms
are named for their resemblance to an
oyster shell: wide and fan-shaped. They
are prized for their silky texture.
Also Known as the King Oyster or the
Trumpet mushroom, Eryngii are
considered to have the best flavour of
the oyster variety. They have a firm bite
and a meaty texture.
Often regarded as the gourmet choice
for their unique zesty, nutty flavour, Buna
Shimeji, or Brown Beech, are small,
long-stemmed mushrooms, which grow in
Shiro is the Japanese word for white, like
the caps of this sub variety of the Shineji
Enoki translates as ‘winter mushroom’, so
called because they grow at
temperatures as low as 1 or 2 degrees.
These clustered, crisp white mushroom
with long thin stews and tiny white caps
are irresistible in soups, stews and salads.
Golden Enoki is the brown-coloured sub
variety with the same growing and taste
characteristics as the Enoki.