Fresh Exotic Mushroom Mix 350g featuring Maitake, Baby King Oyster, Cordyceps, Baby Shiitake, and Hon Shimeji mushrooms from FINE & WILD UK.

Exotic Mushroom Mix

Name: Exotic Mushroom Mix
Brand: WILD ROOM
SKU: EMM350
Price: 15.00 GBP
Availability: InStock

£15.00

Net: 350g Four cultivated varieties in every mix

Four cultivated mushroom varieties with distinct textures and flavour profiles — savoury maitake, meaty king oyster, umami-rich shiitake and crunchy hon shimeji. A ready-made foundation for noodle broths, stir-fries, risottos and anything that benefits from layered mushroom character.

Exotic Mushroom Mix

£15.00

A fixed selection of four cultivated Asian mushroom varieties, chosen for the range of textures and flavours they bring to a single pack. Every Exotic Mix contains maitake / hen of the woods (Grifola frondosa), baby king oyster (Pleurotus eryngii), baby shiitake (Lentinula edodes) and hon shimeji (Hypsizygus marmoreus). Unlike the seasonal Woodland Mix, these are cultivated mushrooms available year-round, making this a reliable standby for the kitchen.

Each variety contributes something different. Maitake has a layered, frilly structure and a rich, savoury depth. Baby king oyster mushrooms are dense and meaty with a mild, slightly sweet character — they take on a satisfying chew when seared. Baby shiitake deliver concentrated umami from their firm, amber caps. Hon shimeji are delicate, slightly crunchy clusters with a clean, nutty finish. Together, they give a dish visual variety and a layered flavour profile that a single mushroom variety cannot achieve. The mix leans naturally towards Asian preparations — noodle broths, stir-fries, donburi, steamed dishes — but works equally well in European cooking: risottos, cream sauces, tarts and omelettes all benefit from the range of textures.

Origin: Cultivated — sourced from specialist growers

Ingredients: Fresh maitake (Grifola frondosa), fresh baby king oyster mushrooms (Pleurotus eryngii), fresh baby shiitake (Lentinula edodes), fresh hon shimeji (Hypsizygus marmoreus)

Storage: Refrigerate immediately on arrival. Keep in original packaging or store loosely in a paper bag. Use within 3–5 days. Cultivated mushrooms generally have a longer shelf life than wild varieties, but check individual varieties — maitake tends to deteriorate first.

Net: 350g

Cleaning
Cultivated mushrooms are generally very clean and require minimal preparation. Brush lightly with a dry cloth if needed. Do not wash unless necessary — if you do, dry thoroughly on kitchen paper immediately afterwards. Trim the base of the hon shimeji clusters and the very bottom of king oyster stems. Maitake can be pulled apart into smaller fronds by hand. Baby shiitake stems are edible but tougher than the caps — trim or remove them depending on the dish.

Stir-fry
Heat a wok or wide pan over the highest heat you have. Add a neutral oil (groundnut or vegetable). Tear the maitake into pieces, halve the king oysters lengthways and leave the shiitake and shimeji as they are. Cook in batches to avoid overcrowding — each variety colours best when in direct contact with the hot surface. Season with soy sauce, a splash of mirin and a pinch of sesame seeds in the final seconds.

Noodle broth
Bring a dashi, chicken or vegetable stock to a simmer. Add sliced king oyster and whole shimeji clusters and cook for 2–3 minutes. Add torn maitake and shiitake and cook for a further minute. Ladle over cooked udon or ramen noodles. Finish with soy sauce, lime, sliced spring onion and chilli oil.

Pan-frying (European style)
Heat olive oil and butter in a wide pan over medium-high heat. Add the mushrooms — start with the denser king oysters, then add maitake and shiitake a minute later, and shimeji last. Fry for 4–5 minutes total until golden in places. Season with salt, a sliver of garlic and fresh thyme or flat-leaf parsley. Serve on toast, folded into an omelette, or alongside roasted proteins.

Roasting
Toss the mix in olive oil, season, and spread in a single layer on a baking tray. Roast at 200°C for 15–20 minutes until the edges crisp. The king oysters caramelise particularly well. Excellent as a side dish, on top of polenta, or tossed through warm grain salads.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A fixed selection of four cultivated Asian mushroom varieties, chosen for the range of textures and flavours they bring to a single pack. Every Exotic Mix contains maitake / hen of the woods (Grifola frondosa), baby king oyster (Pleurotus eryngii), baby shiitake (Lentinula edodes) and hon shimeji (Hypsizygus marmoreus). Unlike the seasonal Woodland Mix, these are cultivated mushrooms available year-round, making this a reliable standby for the kitchen.

Each variety contributes something different. Maitake has a layered, frilly structure and a rich, savoury depth. Baby king oyster mushrooms are dense and meaty with a mild, slightly sweet character — they take on a satisfying chew when seared. Baby shiitake deliver concentrated umami from their firm, amber caps. Hon shimeji are delicate, slightly crunchy clusters with a clean, nutty finish. Together, they give a dish visual variety and a layered flavour profile that a single mushroom variety cannot achieve. The mix leans naturally towards Asian preparations — noodle broths, stir-fries, donburi, steamed dishes — but works equally well in European cooking: risottos, cream sauces, tarts and omelettes all benefit from the range of textures.

Origin: Cultivated — sourced from specialist growers

Ingredients: Fresh maitake (Grifola frondosa), fresh baby king oyster mushrooms (Pleurotus eryngii), fresh baby shiitake (Lentinula edodes), fresh hon shimeji (Hypsizygus marmoreus)

Storage: Refrigerate immediately on arrival. Keep in original packaging or store loosely in a paper bag. Use within 3–5 days. Cultivated mushrooms generally have a longer shelf life than wild varieties, but check individual varieties — maitake tends to deteriorate first.

Net: 350g

Preparation / Cooking

Cleaning
Cultivated mushrooms are generally very clean and require minimal preparation. Brush lightly with a dry cloth if needed. Do not wash unless necessary — if you do, dry thoroughly on kitchen paper immediately afterwards. Trim the base of the hon shimeji clusters and the very bottom of king oyster stems. Maitake can be pulled apart into smaller fronds by hand. Baby shiitake stems are edible but tougher than the caps — trim or remove them depending on the dish.

Stir-fry
Heat a wok or wide pan over the highest heat you have. Add a neutral oil (groundnut or vegetable). Tear the maitake into pieces, halve the king oysters lengthways and leave the shiitake and shimeji as they are. Cook in batches to avoid overcrowding — each variety colours best when in direct contact with the hot surface. Season with soy sauce, a splash of mirin and a pinch of sesame seeds in the final seconds.

Noodle broth
Bring a dashi, chicken or vegetable stock to a simmer. Add sliced king oyster and whole shimeji clusters and cook for 2–3 minutes. Add torn maitake and shiitake and cook for a further minute. Ladle over cooked udon or ramen noodles. Finish with soy sauce, lime, sliced spring onion and chilli oil.

Pan-frying (European style)
Heat olive oil and butter in a wide pan over medium-high heat. Add the mushrooms — start with the denser king oysters, then add maitake and shiitake a minute later, and shimeji last. Fry for 4–5 minutes total until golden in places. Season with salt, a sliver of garlic and fresh thyme or flat-leaf parsley. Serve on toast, folded into an omelette, or alongside roasted proteins.

Roasting
Toss the mix in olive oil, season, and spread in a single layer on a baking tray. Roast at 200°C for 15–20 minutes until the edges crisp. The king oysters caramelise particularly well. Excellent as a side dish, on top of polenta, or tossed through warm grain salads.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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