Lion’s Mane
FLAVOUR
It’s texture is meaty and tender with a sweet and fragrant taste. When young the colour is striking white, but yellows with age like a lion’s mane. Pan fried in butter or oil is stunning. Dried lion’s mane has a nutty and caramalised flavour.
HEALTH
Japan and Vietnam cultivate this mushroom for medicinal use to repair damaged nerve cells. Research has shown the Lion’s Mane contains natural properties known as erinacines, which may promote nerve growth. In popular culture it’s known as the mushroom for awareness.
Shiitake
FLAVOUR
A meaty, nutty, savoury and full flavoured mushroom with a pleasant oaky quality. When cooked, they release a garlic pine aroma and have a rich, earthy and umami taste. They are delicious cooked or raw. Dried shiitake is intensely rich with creamy flavour and texture.
HEALTH
Shiitake have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with high levels of vitamin B2, B12 and vitamin D. They are a source of the compound Lentinan, which is being researched as an anti-cancer drug.
Oyster
FLAVOUR
A softer and a more mellow mushroom with a hint of sweetness and velvety texture. The stem can be chewey so either fry separately for longer or remove use as a stock ingredient. Blue Oysters are our favourite with real flavour.
HEALTH
Oyster mushrooms are a good source as an antioxidant, and a good source of protein, fibre, potassium, vitamin B6 and folate.