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Unlike wild mushrooms, cultivated exotics are available year-round, offering consistent quality and supply. These aren't ordinary button mushrooms — they're specialist varieties grown for flavour, texture and culinary interest.
An extraordinary-looking fungus resembling a head of pale cauliflower or a sea sponge. Mild, nutty flavour and a distinctive crisp, noodle-like texture unlike any other mushroom. Excellent torn into pieces and sautéed, added to soups, or used in stir-fries. Grows at the base of pine trees and appears in autumn. Availability is limited.
Rich, earthy, umami flavour and a deep, almost beer-like aroma. The feathery, layered fronds become beautifully crispy when fried — serve simply with garlic and ginger, or use in Asian-inspired dishes, tempura and stir-fries. One of the most versatile exotic mushrooms.
Compact, flavourful shiitake with firm caps and concentrated umami character. Excellent in soups, noodle dishes, stir-fries, and anywhere you want savoury depth. A staple of Japanese and East Asian cooking, and increasingly valued in European kitchens.
Thick-stemmed mushrooms with a mild, slightly sweet flavour and an exceptionally meaty texture. The stems are the star — slice thickly and sear until golden for a satisfying, almost scallop-like bite. Excellent grilled, roasted or pan-fried.
Small, clustered mushrooms with a slightly crunchy texture and a mild, nutty flavour. Best cooked — raw shimeji can be bitter. Excellent in stir-fries, soups, noodle bowls, and as part of mixed mushroom dishes. A Japanese kitchen essential.
Striking orange, club-shaped mushrooms with a mild, slightly sweet, earthy flavour. A long history in traditional Asian use, and increasingly valued for their culinary qualities. Excellent in broths, soups, stir-fries and teas. The vibrant colour makes them a distinctive garnish.
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
