Fresh Oyster Mushrooms

Often considered vegetables, mushrooms are neither plants nor animals. They belong to a unique kingdom of fungi.  

Each Oyster Mushroom has its own characteristic and flavor.  These mushrooms generally grow in clusters of eccentrically stemmed, scallop shaped caps, but they can also grow individually.  They have a soft texture, with succulent flesh and a delicate flavor.  While they can technically be eaten raw, cooking the mushrooms brings out the best of their nutty taste. Oyster mushrooms have a light, mild flavor with slightly earthy notes. Some people also describe them as having a hint of seafood or a subtle anise flavor, but, these flavours are almost indiscernible when incorporated into dishes and makes oysters one of the most versatile mushrooms for cooking.  One appeal of oyster mushrooms is their quick prep time; they can be used whole, torn, or chopped. Oyster mushrooms are eaten in a variety of cuisines, but they are especially popular in Chinese, Japanese, and Korean cooking

Dried Oyster Mushrooms 

Dried Oyster Mushrooms have a concentrated powerful flavour and are dehydrated with care adding no artificial colours, flavours or preservatives.  They are 100% pure oyster Mushrooms hygienically packed and sealed.  Store in a cool dry place and the shelf life of dried oyster mushrooms is 1 to 2 years from date of dehydration.

You can easily rehydrate them and use them in a range of different recipes and use the reconstituted liquid as a broth or stock to add to any dish. Once they’ve been rehydrated, they’re ready to go into your favourite soup, stew, risotto or stir fry recipe and can be used as a convenient replacement for fresh mushrooms in most recipes. 

Dried Oyster mushrooms should be soaked in warm water or broth for 30 minutes before using. With their tender and meaty texture, they can be incorporated into various recipes. They complement stir-fries, soups, stews, and chowders. Oyster mushrooms can also be cooked into omelettes, casseroles, pasta, or used as a pizza topping.

Beyond savoury dishes, dried oyster mushrooms can be rehydrated and used as a seafood substitute. They can be transformed into imitation calamari, crab cakes, and even oysters baked on the half shell. The reconstituted liquid can also be used to flavor sauces and broths.

Oyster mushrooms pair well with meats like beef, chicken, pork, and game, as well as aromatics such as shallots, green onions, ginger, garlic, and onions. They also complement herbs like thyme, cilantro, basil, and parsley, and go well with potatoes, capsicum, corn, and broccoli.

Oyster Mushroom Powder

Oyster Mushroom powder is made by first dehydrating mushrooms until they are crispy, and then grinding them into a fine powder.

One teaspoon of gourmet Oyster mushroom powder is roughly equivalent to one ounce of fresh mushrooms.  Oyster Mushroom powder fits into just about any recipe.  It’s a great way to get the taste and health benefits without preparing and eating fresh mushrooms

Mushroom powders contain important vitamins and nutrients, including five of the eight essential B vitamins, vitamin D, selenium, and more. Additionally, this nutritious additive may also provide the following benefits: Support brain cell growth and functionality.

By incorporating mushroom powder into your cooking, you can add a depth of flavor to a wide variety of dishes, from simple stir-fries to complex sauces and baked goods. Mushroom powder is a versatile ingredient that can be used in various dishes to add a deep, umami flavor. 

Use the versatile oyster mix mushroom powder in soups, stews, sauces, gravies, and savoury baked goods for added flavour and enhanced nutrition. Add it to eggs, use it in dry rubs and coatings for fried chicken, tofu, or vegetables. Use a little to add a subtle mushroom flavor, or use a lot to really taste the mushrooms and for a deep umami flavour.  Add Dried Mushroom Powder to smoothies for a powerful energy boost.

Tincturing mushrooms is a great way to extract and preserve the beneficial compounds in medicinal mushrooms.

Lion’s Mane Mushrooms

Lion’s mane is most known for its ability to help with focus, memory, and overall cognitive function. They are known for boosting brain health and providing mental clarity.

Lions Mane’s are a tasty, earthy flavoured mushroom, with a subtle sweetness and a succulent texture. They are great sautéed, grilled or baked. They are delicious and easy to prepare, and elegant enough to impress company.

Making Lion’s Mane tincture is a great way to preserve the benefits of the mushroom and make them easy to consume.

Our oyster mushrooms are available at popular fresh produce outlets in and around Darwin.

Lion’s Mane (Hericium erinaceus)

Lion’s mane mushrooms are large, shaggy, white puff balls with an outer layer that looks like a lion’s mane. They are also called yamabushitake mushrooms, or hedgehog mushrooms.  

Not just delicious, these mushrooms have a long medicinal history. Lion’s Mane may offer many health benefits including improving memory, improving mood and reducing stress.

Blue/Pearl Oyster Mushrooms   (Pleurotus Ostreatus)

These fancy-looking mushrooms belong to the genus Pleurotus ostreatus.  They have delicate oyster-shaped caps with fine gills, and come in a variety of colours, shapes and sizes (including much rarer blue and pink varieties!

These Mushrooms grow in large clusters and vary in size.  They have long thick stems and small caps and start out a blue colour and turn grey with age.   They are perfect for making into mushroom steaks on the grill or for adding to a rich broth for that extra dimension.

Blue Oyster mushrooms are very nutritious and are rich in fiber, vitamins and minerals and they have many health benefits.  They may promote heart and immune system health, encourage healthy blood sugar control, and provide antioxidant and anti-inflammatory effects.  They are unique, delicious and versatile without being overpowering and appeal to most palates.

Pink/Salmon Oyster Mushrooms (Pleurotus Djamor) 

These mushrooms are vibrantly pink, more so when young. The underside of the mushroom has the deepest pink colour.  The mushroom often grows in clusters or large bouquets. The flavor of the pink oyster mushroom has been described as meaty and fishy. Just like most mushrooms it has a delicious savoury taste. Its texture is both meaty and chewy. When fried until crispy, it resembles bacon. Try tossing pink Oyster mushrooms lightly in oil and salt and place on baking paper in Air fryer or oven for 15 to 20 minutes at 190°C until crispy on the edges.  This mushroom bacon can be eaten on its own.  It is delicious!  Try it on sandwiches, wraps or burgers.

Pink oyster mushrooms are best suited for sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor.

Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency.

Golden/Yellow Oyster Mushrooms (Pleurotus Citrinopileatus)

Golden/Yellow oyster mushrooms are a delicate mushroom and are bright yellow in colour. They are small to medium in size and they grow in tight bunches with small caps with a velvety dry surface texture. They have a mild taste and are without a strong smell.  Golden oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, golden oyster mushrooms can be somewhat bitter, but when cooked, they develop a balanced, nutty flavor similar to the flavor of cashews.

Golden oyster mushrooms contain copper, zinc, and essential amino acids in varying amounts including folic acid, lovastatin, and carotenoids, which also gives the mushroom its vivid golden colour. Golden oyster mushrooms can be sliced and cooked in soups, mixed into sauces, sautéed and served over steak, cooked into omelettes, sprinkled over pizza, or cooked and served on toast. They can also be stir-fried with other vegetables, baked in a tart, or sautéed until crispy and then crumbled to create a mock buttery, bacon bits.

These mushrooms are extremely versatile and can act as a substitute for button or other oyster mushrooms in many different recipes.

Ulmarius Oyster Mushrooms (Pleurotus Ostreatus) – Elm Oyster

They have a fleshy attractive shape, light caps and light-coloured stems that are crunchy in texture.  They are medium bright white and have a moderate taste with a subtle earthy undertone. 

This is a valuable mushroom of dietary importance. It is rich in primary and secondary metabolites and chemical elements of physiological significance. Studies have found applications in the treatment of diseases, especially diabetes, arteriosclerosis and cancer. It is also a potential source of active ingredients in cosmetics.

When cooked, they have an excellent nutty, meaty taste that’s reminiscent of seafood. They are sweeter and more delicate than other Oysters and once the mushrooms have been incorporated into a recipe, they are usually undetectable. Use in stir fries, pastas, curries, pies and pizzas.

A characteristic of this mushroom is while cooking it doesn’t release much liquid, becoming a meaty, quite filling final ingredient making them a popular meat substitute in vegetarian and vegan meals.  They are also ideal for pizzas, one will not need to stir fry this mushroom before topping a pizza as it doesn’t release much liquid.

Phoenix Oyster Mushrooms (Pleurotus Pulmonarius)

Commonly known as the Indian Oyster. It is a medium to large-cap oyster mushroom which has a broad, fan or oyster-shaped cap the stems are short and stout or entirely absent. It is not uncommon to see them with barely a stem at all. They range from white to grey or tan to dark-brown with beautiful curly cap edges.  The flesh is white, firm, and varies in thickness. The gills of the mushroom are white to cream, and descend on the stalk if present. This mushroom is a treat to eat, has a soft, velvety and sweet flavor reminiscent of anise.  It pairs well with many cuisines and flavours. Like all Oyster mushrooms, they retain water and may develop a viscous texture when undercooked. If you prefer a firm or dryer texture, continue to cook until their liquid has reduced and cooked off and they begin to brown