Cultivated Mushrooms

Description and Uses

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Albarelle

Dark bay caps on creamy white stems, this mushroom has the texture and flavour of chestnuts.

A thick tongue shaped bracket mushroom which resembles a piece of beef when cut open. It has a soft succulent texture when cooked and a rich mildly acid flavour (vitamin C rich). Cooked with other mushrooms it will give a distinctly "wild-mushroom flavour". It is best sliced thinly before cooking. Beefsteak is delicious with beef in a stew, with game, or on its own with a dash of cream and wine.

Caesar's Trumpets

A trumpet shaped relative of oyster mushrooms, it has a creamy white stem and a biscuit coloured cap. The texture is similar to shiitake but it has a sweet nutty taste.

Chestnut Mushrooms

A brown form of the common white mushroom. It have a pleasant nutty taste. There are two main forms. The young closed cap cups and the more mature portobellos or flats which are often mistakenly called field mushrooms. They can be used in most recipes calling for mushrooms. Cups are especially good when roasted whole in the oven around a chicken or joint of meat. Portobellos are ideal for stuffing and baking. The filling can be anything from a simple dressing of oil and herbs to a full-blown pizza with tomatoes, salami, anchovies and cheese.

Chocolate Oyster Mushroom

This mushroom is one we have developed ourselves from a sport of the native oyster mushroom. It has a meaty texture and a peppery flavour. A good all rounder, its distinct flavour compliments beef, game, pork, ham and it's rich, dark colour makes a good contrast with rice or pasta.

Clamshell Mushroom

Small button shaped caps on long grey-white stems. this mushroom has a crisp texture and a nutty flavour. It is delicious with sea food or made into antipasto.

Coral Oyster Mushroom

A spectacular coral pink coloured oyster mushroom with a soft velvety texture. The colour changes to an orangey pink when cooked. It brightens up any dish.

Essex Cream Oyster Mushroom

This mushroom was collected from a wood near Great Horksley, Essex, in October 2001 and we have been cultivating it since then. It has a delicate almond flavour and a good meaty texture. With a clean creamy colour it compliments fish, chicken, pork, eggs, potatoes, rice etc.

Hen of the Woods

Looking like a handful of brown hen feathers, this mushroom has a delicious spicey flavour. The texture is like chicken.

Shiitake or Winter Mushroom

Shiitake is Japanese for shii tree mushroom and is highly prized in the far east. It has a tender meaty texture and rich, mildly garlicky flavour. It is delicious with all meat and vegetables especially beef, chicken and eggs. The stems are not as tender as the caps and are best used in a stew, casserole or soup when they can be well cooked.

Sonoma Brown Oyster Mushroom

Originally from the Sonoma Valley in California, this is a very tender oyster mushroom with a sweet buttery flavour. A good all rounder, it is excellent with eggs, fish, chicken, ham, potatoes, pasta, rice etc.

White Cloud Mushroom

A very delicately toothed mushroom forming irregular creamy white clumps. It has the texture of crab or lobster and a sweet nutty flavour. It needs very little cooking and is best added at the end of cooking where it will cook in the residual heat from the dish. It is complimented by sesame and ginger and is well suited to stir fries and rice dishes. It can also be eaten raw as a salad.