Lepista Nuda, also known as Wood Blewit. The smooth cap is often a little contorted and its colour varies from dark lilac to pink-lilac or violet-brown. The stem often has purple markings. The gills are crowded and pale lilac in colour. The flesh is bluish with a quite perfumed smell and mild taste. Cooking Suitability: Wood Blewits must be well cooked and never eaten raw. The Pied Bleu has a wonderful colour and fragrance.

Agaricus Arvensis. The cap has a dome shape at first with a white colour. The gills are white at first before turning a delicate pink. The white flesh is thick and quite meaty in texture and has a very distinctive aniseed smell.
Cooking Suitability: Horse Mushrooms can be used to add an exquisite and delicate touch to a dish. Some chefs like to cook them with wine, particularly Pinot Noir, to make the most of their deep and earthy flavour. Some people let them voluntarily mature a bit (their flesh will change colour) to add a darker tint.

Agaricus Arvensis. The cap has a dome shape at first with a white colour. The gills are white at first before turning a delicate pink. The white flesh is thick and quite meaty in texture and has a very distinctive aniseed smell. Cooking Suitability: Horse Mushrooms can be used to add an exquisite and delicate touch to a dish. Some chefs like to cook them with wine, particularly Pinot Noir, to make the most of their deep and earthy flavour. Some people let them voluntarily mature a bit (their flesh will change colour) to add a darker tint.

Pleurotus Citrinopileatus. Oyster Mushrooms have long been a favourite with Mushroom hunters and are very popular in Japan and Central Europe. The common name “Oyster Mushroom” has nothing to do with a similarity in taste to the well-known sea creature, it comes from the shell-like appearance of the mushroom body. Oyster Mushrooms are characterised by the fact that they have an eccentric (off-centre) stem or sometimes even no stem at all. At Smithy Mushrooms, it is available in three different varieties: grey, golden or pink. Golden Oyster Mushrooms are one of the most spectacular gourmet mushrooms. They grow in clusters of small, convex, thin-fleshed, funnel-shaped bright yellow caps. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

Pleurotus Citrinopileatus. Oyster Mushrooms have long been a favourite with Mushroom hunters and are very popular in Japan and Central Europe. The common name “Oyster Mushroom” has nothing to do with a similarity in taste to the well-known sea creature, it comes from the shell-like appearance of the mushroom body. Oyster Mushrooms are characterised by the fact that they have an eccentric (off-centre) stem or sometimes even no stem at all. At Smithy Mushrooms, it is available in three different varieties: grey, golden or pink. Golden Oyster Mushrooms are one of the most spectacular gourmet mushrooms. They grow in clusters of small, convex, thin-fleshed, funnel-shaped bright yellow caps. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

Lentinus Edodes. Shiitake Mushrooms (from the Japanese Take - Mushrooms and Shii - the type of trees the fungi grow on) still feature as the most popular of all the gourmet mushrooms. They have been a traditional delicacy in Japan, Korea and China for several centuries. The first written record of Shiitake cultivation can be traced back to Wu Sang Kwuang who lived in China during the Sung dynasty (960-1127 AD) but some documents relate their consumption in 199 AD already. Like Nameko, Shiitake Mushrooms can be grown on logs or on pasteurised substrate but it is only during the past several decades that techniques evolved for a rapid cultivation indoors. Shiitake Mushrooms are characterised by their tan to brown umbrella-shaped medium-sized caps. The edges of the cap roll inwards. They have white gills and fibrous white stems. The caps have a soft and spongy texture. This mushroom is the second most widely cultivated mushroom in the world. Shiitake mushrooms possess a hearty flavour and a meaty texture. They accent vegetables, meats, seafood, poultry and even other mushrooms. They are also ideal for flavouring pasta dishes.

Pleurotus Djamor. Oyster Mushrooms have long been a favourite with Mushroom hunters and are very popular in Japan and Central Europe. The common name “Oyster Mushroom” has nothing to do with a similarity in taste to the well-known sea creature, it comes from the shell-like appearance of the mushroom body. Oyster Mushrooms are characterised by the fact that they have an eccentric (off-centre) stem or sometimes even no stem at all. At Smithy Mushrooms, it is available in three different varieties: grey, golden or pink. Pink Oyster Mushrooms are extremely fast growing fungi that fruit easily on a wide range of substrate. Growth starts off as a fast growing white mycelium that ages to a pink colour. The mushrooms grow in clusters of thin-fleshed, convex pink caps. The margin is inrolled at first before becoming incurved. The gills are particularly strongly pigmented with pinkish tones when young, fading to a creamy beige with age. As with its Golden counterpart, the colour fades with the cooking. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

Pleurotus Djamor. Oyster Mushrooms have long been a favourite with Mushroom hunters and are very popular in Japan and Central Europe. The common name “Oyster Mushroom” has nothing to do with a similarity in taste to the well-known sea creature, it comes from the shell-like appearance of the mushroom body. Oyster Mushrooms are characterised by the fact that they have an eccentric (off-centre) stem or sometimes even no stem at all. At Smithy Mushrooms, it is available in three different varieties: grey, golden or pink. Pink Oyster Mushrooms are extremely fast growing fungi that fruit easily on a wide range of substrate. Growth starts off as a fast growing white mycelium that ages to a pink colour. The mushrooms grow in clusters of thin-fleshed, convex pink caps. The margin is inrolled at first before becoming incurved. The gills are particularly strongly pigmented with pinkish tones when young, fading to a creamy beige in age. As with its Golden counterpart, the colour fades with the cooking. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

Pleurotus Ostreatus. Oyster Mushrooms have long been a favourite with Mushroom hunters and are very popular in Japan and Central Europe. The common name “Oyster Mushroom” has nothing to do with a similarity in taste to the well-known sea creature, it comes from the shell-like appearance of the mushroom body. Oyster Mushrooms are characterised by the fact that they have an eccentric (off-centre) stem or sometimes even no stem at all. At Smithy Mushrooms, it is available in three different varieties: grey, golden or pink. Grey Oyster Mushrooms form clusters of either fairly long-stemmed or stemless fungi whose caps are cream to taupe and convex, rounded, kidney-shaped or spoon-shaped with a margin lobed to wavy, like an oyster shell. The caps are between 4 and 15 cm diameter and the flesh is reasonably thick with a smooth surface covering close, well-defined gills. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

Pholiota Nameko. Namekos are the second most cultivated mushrooms in Japan, just after Shiitake Mushrooms. They grow on a substrate of fresh hardwood, made with sawdust, woodchips and a mixture of grains and for pinning, they require very high humidity or a light mist. They are small with a fleshy, rounded, honey-coloured cap and central white stem and their colour ranges from orange to amber to gold. The Nameko has a soft, almost gelatinous texture. One of its unique properties is that it develops an orangish slimy layer on the cap which resembles jelly and is often peelable. This slimy coating disappears once cooked. Rich, earthy flavour. Some people describe it as reminiscent of cashews. They are often found enclosed in sushi rolls in Japanese restaurants. The gelatinous texture is ideal to thicken soups.

Pholiota Nameko. Namekos are the second most cultivated mushrooms in Japan, just after Shiitake Mushrooms. They grow on a substrate of fresh hardwood, made with sawdust, woodchips and a mixture of grains and for pinning, they require very high humidity or a light mist. They are small with a fleshy, rounded, honey-coloured cap and central white stem and their colour ranges from orange to amber to gold. The Nameko has a soft, almost gelatinous texture. One of its unique properties is that it develops an orangish slimy layer on the cap which resembles jelly and is often peelable. This slimy coating disappears once cooked. Rich, earthy flavour. Some people describe it as reminiscent of cashews. They are often found enclosed in sushi rolls in Japanese restaurants. The gelatinous texture is ideal to thicken soups.

A selection of Exotic Mushrooms and some Wild Mushrooms which are currently in season. This selection has a wonderfully addictive aroma and is extremely vibrant.

A selection of Exotic Mushrooms and some Wild Mushrooms which are currently in season. This selection has a wonderfully addictive aroma and is extremely vibrant.

A mix of our three varieties of Oyster: grey, yellow and pink. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.

A mix of our three varieties of Oyster: grey, yellow and pink.
All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.