Few food ingredients are as spectacular as the Yellow Oyster mushroom. Its brilliant yellow colour astonishes all who first see it!
This mushroom belongs to the family of Pleurotus, so we can say that it’s the younger brother (or sister!) of the more popular Oyster and King Oyster mushrooms.
Mushrooms are better broken into small pieces before cooking. This mushroom is slightly bitter and tangy when lightly stir-fried. However, cooking further until they are crisp, a strong, appealing, nutty flavour develops. This progression of flavours underscores the mushroom’s versatility as an ingredient.
The Yellow Oyster is also very popular as a garnish in salads due to its impressive appearance.
The Yellow Oyster mushroom is certified organic and grown locally in our premises.
The Maitake, which means ‘dancing mushroom’ in Japanese, is a delicious mushroom with excellent nutritional properties.
This wonderful mushroom – also known as ‘Hen of the woods’ in the UK – is highly valued by chefs around the world for its exquisitely nutty and slightly smoky taste, texture and aroma.
Make sure you turn the mushroom upside down and remove any residues of raw materials – this is a natural product afterall! Use your hands to tear the Maitake into smaller pieces.
Works wonders in the wok with other mushrooms and vegetables!
Before cooking we suggest to bring the Maitake close to your nose for a whiff of its pleasant aroma. We can best describe it as ‘the smell of the forest on a rainy day’.
The Maitake Mushrooms are certified organic and grown right here in our premises.
OK you got us. We don’t actually grow these beautiful mushrooms in our farm.
And the reason we don’t is because we believe that some things are better left to nature and nature alone!
These wonderful mushrooms are one of the most sought-after delicacies for mushroom foragers, due to their unique texture and limited seasonal availability.
We are able to source Lactarius Deliciosus, aka Red Mushrooms (!), whenever they are in season, normally between the months of October and December every year.
Renowned the world over for its health stimulating properties, this mushroom has been used medicinally by people for centuries. Also known as Reishi in Japan, in Asian tradition it has been associated with royalty, health and recuperation, longevity, sexual prowess, wisdom and happiness.
For a time, the Chinese even believed that this mushroom could bring the dead back to life!
This mushroom’s fruitbody is too hard to be eaten fresh. However, it is typically extracted in hot water for teas, syrups and soups.
Dried, whole mushrooms are still used to this day in Oriental medicine due to its medicinal functions. It is also marketed in many other forms including pill, extract, tea and tincture forms.
In the Far East it is also used in beers and wines as a medicinal/flavour additive!