Fall in love with fungi

Hericium erinaceus: This shaggy mushroom is known for its tooth-like or spine-like fruiting bodies.

With notes of lobster or crab, it has a sweet, rich, and savoury flavour profile. These mushrooms have a great meaty and stringy texture, creating an excellent meat substitute.

Pleurotus eryngii: a full-stem and cap mushroom, the royal trumpet has a firm, meaty texture with a delicate nutty flavour.

When cooked, royal trumpet mushrooms have a similar texture to shellfish and are excellent to sauté, grill or add depth to stews.

Grifola frondose: a single branched stem with many clustered caps resembling leaf-like rosettes.

It has an earthy, peppery flavour and will add a richer flavour to your dishes. The maitake will, like most mushrooms, pick up the base flavours used in your cooking.

Pleurotus ostreatus: This popular mushroom has a subtle seafood flavour, with a hint of licorice or anise.

They are richly umami and have a soft, meaty texture. When cooked, they crisp up well and the middle stays soft and chewy. They can add a great layer of texture and flavour to any dish.

Agrocybe aegerita: One of our absolute favourites! With its delicate cap, firm texture, and lingering chestnut flavour, this mushroom is a crowd-pleaser.

Offering a faint floral aroma, when cooked, they keep their firm and crunchy texture a with a nutty, slightly sweet, peppery, and earthy flavor.