How to prepare
A selection of unusual organic mushrooms, grown in Devon by our friends at Forest Fungi. In the punnet this week, you’ll find a mix of two to three varieties. There’s Shiitake mushrooms, an East Asian variety, much loved for their nutty, oaky, even slightly garlicky flavour and velvet-soft texture; and Yellow Oyster mushrooms, which are firm and meaty, with a subtly earthy taste. Sometimes the selection will also include Grey Oyster mushrooms, which have a notably delicate texture.
Use just as you would standard mushrooms. They'll take any dish to the next level, with a striking mix of colours, textures, and richly savoury flavours.
If your Shiitake mushrooms have a little fuzz on them, don’t worry, it’s not mould! It’s called mycelium, and grows on fresh, healthy mushrooms that are starting to fruit.
These mushrooms are grown completely peat-free, using an organic substrate block made from sawdust and rye. Peatlands are vital carbon stores and wildlife habitats, so by keeping peat in the ground, we're helping protect nature and fight climate change - one mushroom at a time.
Country of origin
Produced in the UK
Storage
Keep in fridge and eat within a few days.