Modern eating trends have increased demand for exotic mushrooms such as enoki and oyster on menus. The striking appearance and complex flavours of exotic mushrooms can add great flair to dishes with minimum effort. Traditional mushrooms have maintained popularity due to their flavour and versatility. A cooked breakfast is not complete without the presence of a juicy field mushroom.
About our exotic mushrooms
Advances in growing techniques have allowed many previously imported varieties of exotic mushrooms to be grown in Britain. Controlled growing rooms have been created, specifically designed to provide optimum growing conditions for a wide variety of exotic mushrooms.
Classed as wood destroying fungi, exotic mushrooms are set apart from types such as the button mushroom. The mushrooms receive 24-hour monitoring and surveillance during the growing process ensuring attention is paid to hygiene, temperature, humidity, light and ventilation. Each mushroom variety favours particular conditions, with some mushrooms enjoying temperatures below a cool 4°C, while others thrive in the warmth of 20°C. The length of the growing process differs too, ranging from 20 days to 6 months.
Hints, tips & chef's suggestions
Great in sauces and stews.
Try stuffing with homemade traditional Welsh rarebit and baking in the oven for a gorgeous starter.
Black Trompette mushrooms
Sauté in a little olive oil and add to risotto, for a fabulous visual effect and great flavour.
Pied de Bleu mushrooms
Cook in a little olive oil, then finish with white wine, cream and freshly grated Parmesan. This type of mushroom must be fully cooked prior to consumption.
Look and taste wonderful in stir fries, add during the last few minutes of cooking.
Work well with pasta – simply toss in some butter and finish with a little white truffle oil.
Sauté in homemade smoked garlic butter, serve on a slice of sourdough
bread with a freshly poached duck egg.
Paris Brown mushrooms
A fantastic alternative to button mushrooms for breakfast.