Culinary Mushrooms

We grow more than a dozen exotic and gourmet mushroom varieties at our farm in Monbulk in the Yarra Valley. Our focus is on quality and variety, and we offer more mushroom varietals than any other grower in the country. These range from the more common shiitake and king oyster, to the very rare nameko, snowflake and abalone mushrooms.

We split our trade between direct sales to the restaurant sector in Melbourne and the Yarra Valley, wholesale to retail stores across Melbourne, and via our provedore partners L.J. Parthenos in Sydney and AMJ Produce in Adelaide.

We operate a limited click and collect farm gate so for retail sales please take a look at our retail stockists.

Restaurant Enquiries

Wholesale Enquiries

A mythical beast and ultimate in versatility. Tender and delicate when lightly shredded (like a vegetarian crab meat) but cut thick steaks and grill or fry them and you get a meaty chew (try brushing them in soy or miso before grilling to really boost the meatiness to another level).

Lionsmane.

An earthy, nutty cap and a slightly woody stem, these hold up well when cooked in a pan – stirfry, sautee or roast. A great mushroom to jazz up your steak sauce too!

Pioppino.

Little golden nuggets of fruity, nutty goodness. These have a slippery cap, but a crunchy texture. They hold their crunch after cooking, which is really remarkable. Perfect for a quick stir fry or sautee, but our favourite way to use them is dropped in a soup or broth.

Nameko.

Tender and delicate. Eat raw in a salad, torn over fish or added to the top of a pasta or risotto at the very last minute. An Australian native from the Otways and Delicious Produce Awards Gold Medallist.

Snowflake.

The name says it all. The firmest, crunchiest, most savoury and flavour-packed oyster mushroom you’ve ever tried. Good in everything – fry it, grill it, shave it raw, pickle it. The world is your oyster (mushroom).
Available in large, medium and little babies.

King Oyster.

With steely blue caps and firm white flesh, the blue oyster is packed with juicy flavour. Tear into slices and use as an alternative to button mushrooms, or roast the bunch whole with a miso or sweet soy glaze. Great on the BBQ or grill, as whole mushrooms or pressed flat in bunches.

Blue Oyster.

Stunning sunshine in a the form of a mushroom. Earthy yet fruity, these delicate mushrooms hold up brilliantly torn and added to Asian soups and light curries. Roast or BBQ bunches whole with your favourite marinade.

Yellow Oyster.

Like a stumpy, robust enoki. Fantastic in an asian soup, broth or hotpot – drop them in and simmer for a minute or two. They retain their shape and a delicious chew without going soggy. Also our favourite mushroom for pickling.

Shimeji Oyster.

A flavour and texture unlike any other. Nutty, crunchy, and an appearance uncannily like a black lipped abalone. This amazing mushroom won the 2021 Delicious Produce Awards Trophy for best fresh produce in Australia.
Abalone.

And more seasonal varieties…

Black Pearls

Shiitake

Chestnut

Woodear

Enoki

Maitake

White Oyster

Culinary Mushrooms

A mythical beast and ultimate in versatility. Tender and delicate when lightly shredded (like a vegetarian crab meat) but cut thick steaks and grill or fry them and you get a meaty chew (try brushing them in soy or miso before grilling to really boost the meatiness to another level).

Lionsmane.

An earthy, nutty cap and a slightly woody stem, these hold up well when cooked in a pan – stirfry, sautee or roast. A great mushroom to jazz up your steak sauce too!

Pioppino.

Little golden nuggets of fruity, nutty goodness. These have a slippery cap, but a crunchy texture. They hold their crunch after cooking, which is really remarkable. Perfect for a quick stir fry or sautee, but our favourite way to use them is dropped in a soup or broth.

Nameko.

Tender and delicate. Eat raw in a salad, torn over fish or added to the top of a pasta or risotto at the very last minute. An Australian native from the Otways and Delicious Produce Awards Gold Medallist.

Snowflake.

The name says it all. The firmest, crunchiest, most savoury and flavour-packed oyster mushroom you’ve ever tried. Good in everything – fry it, grill it, shave it raw, pickle it. The world is your oyster (mushroom).

Available in large, medium and little babies.

King Oyster.

With steely blue caps and firm white flesh, the blue oyster is packed with juicy flavour. Tear into slices and use as an alternative to button mushrooms, or roast the bunch whole with a miso or sweet soy glaze. Great on the BBQ or grill, as whole mushrooms or pressed flat in bunches.

Blue Oyster.

Stunning sunshine in a the form of a mushroom. Earthy yet fruity, these delicate mushrooms hold up brilliantly torn and added to Asian soups and light curries. Roast or BBQ bunches whole with your favourite marinade.

Yellow Oyster.

Like a stumpy, robust enoki. Fantastic in an asian soup, broth or hotpot – drop them in and simmer for a minute or two. They retain their shape and a delicious chew without going soggy. Also our favourite mushroom for pickling.

Shimeji Oyster.

A flavour and texture unlike any other. Nutty, crunchy, and an appearance uncannily like a black lipped abalone. This amazing mushroom won the 2021 Delicious Produce Awards Trophy for best fresh produce in Australia.

Abalone.

And more seasonal varieties…