Meet the Gourmet Mushrooms We Grow
Fresh gourmet mushrooms grown on the Sunshine Coast.
Indoor grown for quality. Hand harvested weekly at our Coolum Beach farm.
Oyster Mushroom Varieties
Pink Oyster Mushroom
(Pleurotus djamor)
Pink Oyster mushrooms are one of the most striking gourmet varieties, forming vibrant clusters of delicate pink caps.
Mild and savoury with light umami. When cooked, the flavour becomes richer with subtle nutty notes.
They lose their pink colour during cooking and develop crisp, golden edges while the centre remains tender. Best suited to high-heat cooking where browning and texture can develop
Best for:
• High-heat pan cooking
• Crisping for texture
• Tacos, stir-fries, and Buddha bowls
Princess of Pearl Oyster Mushroom (Pleurotus ostreatus)
Princess of Pearl is a refined oyster variety with soft cream-coloured caps that grow in beautiful natural clusters.
Clean, mild, and savoury with soft umami notes. When cooked, the clusters hold together while the edges become lightly crisp and the interior stays tender.
Because of this structure, Princess of Pearl is one of the best mushrooms for cooking whole clusters, creating satisfying texture and visual impact on the plate.
Best for:
• Whole clusters recipes
• Pan frying and sautéing
• Pasta, risotto, and mixed dishes
Golden Oyster Mushroom
(Pleurotus citrinopileatus)
Golden Oysters grow in bright yellow clusters with thin, delicate caps and a fine structure.
Mild and slightly sweet with light nutty notes. More delicate than other oyster varieties.
They cook quickly and soften fast, making them better suited to gentle cooking or quick sautés rather than prolonged heat.
Best for:
• Quick sautés
• Light pasta and egg dishes
• Asian inspired dishes
Chocolate Oyster Mushroom
(Pleurotus ostreatus)
Chocolate Oysters are a darker oyster variety with broad caps and a slightly firmer texture.
Savoury with gentle earthy notes and moderate umami.
They hold their shape well during cooking and develop a firm, slightly meaty texture when sautéed or roasted.
Best for:
• Stir fries
• Sautéing
• Adding depth to mixed mushroom dishes
King of Pearl Oyster Mushroom
(Pleurotus ostreatus)
King of Pearl is a robust oyster variety known for its firm texture and large elegant caps.
It holds its structure well during cooking and delivers a balanced savoury flavour with gentle sweetness and mild nutty undertones.
Best for:
• Slow cooked dishes
• Sautéing
• Roasting
Specialty Gourmet Mushrooms
Lion's Mane Mushroom
(Hericium erinaceus)
Lion's Mane is one of the most unique gourmet mushrooms, known for its distinctive cascading white structure.
Mild and clean with light savoury notes and subtle sweetness. The flavour is not strong, allowing it to take on surrounding ingredients.
When cooked, it holds its structure well and develops a tender, slightly fibrous texture. It performs best when seared or roasted, where moisture can cook off and the surface can brown.
Best for:
• Pan-seared steaks
• Grilling
• Roasting
Pioppino Mushroom
(Agrocybe aegerita)
Pioppino mushrooms grow in elegant clusters with long stems and small brown caps.
They have a mild nutty flavour and a pleasantly firm texture that holds well during cooking. The stems remain tender and slightly crunchy, adding beautiful structure to dishes.
Best for:
• Pasta dishes
• Sautéing
• Pairing with herbs and garlic
• Mediterranean style dishes
Shiitake Mushroom
(Lentinula edodes)
Shiitake mushrooms have firm caps and a well-defined structure, widely used in both fresh and dried forms.
Rich and savoury with strong umami and slightly earthy notes. More pronounced than most other gourmet mushrooms.
They maintain their texture during cooking and release deep flavour into dishes, especially in slower cooking or broths.
Best for:
• Sautéing
• Broths and soups
• Slow-cooked dishes
• Adding depth to sauces
Chestnut Mushroom
(Pholiota adiposa)
Chestnut mushrooms grow in tight clusters with beautiful golden brown caps and delicate natural scales.
Nutty and savoury with moderate umami and a slightly earthy finish.
They retain a firm texture when cooked, giving a consistent bite that works well in mixed dishes.
Best for:
• Roasting
• Sautéing
• Mixed mushroom dishes
• Adding texture and contrast