Our mushrooms
Färsk · hämta tis 27/10Lion's mane
Hericium erinaceus
Bara 1 portion kvar
Mild, slightly sweet flavor and firm, stringy texture – when fried, it resembles crab or lobster.
Lion's mane
Hericium erinaceus
Taste and texture
Mild and slightly sweet, with a hint of shellfish. Firm, stringy texture that becomes juicy and golden when fried – often compared to crab or lobster.
How to prepare it
Do not rinse the mushroom, it will absorb water. Brush off any debris and cut into 1–1.5 cm thick slices or tear into pieces. Fry in a dry pan first to remove the liquid, then add fat.
Tip: Press the slices lightly with the spatula while they are frying – this will make the surface crispy and the center firm.
Storage
In the refrigerator (2–4 °C) in a paper bag, not in plastic. It is best to use it within 3–5 days. Always cook the mushroom before eating it.
Butter-fried porcini mushrooms with lemon and thyme 2 servings · 15 min
- 250 g porcini mushrooms
- 2 tablespoons butter
- 1 clove of garlic, lightly crushed
- a few sprigs of thyme
- salt flakes and black pepper
- ½ lemon
- Cut the mushrooms into 1.5 cm thick slices.
- Fry the slices in a dry, hot pan for 3–4 minutes per side. Press lightly with a spatula to press out the liquid.
- Lower the heat, add butter, garlic and thyme and sauté the mushrooms with the butter for 1–2 minutes.
- Season with salt and pepper and squeeze over lemon. Serve immediately, preferably with potatoes or on toast.
""Crabcakes" on hedgehog spine mushroom 4 cookies · 30 min
- 250 g porcini mushrooms
- 1 egg
- 4 tbsp panko
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp chopped chives
- salt and pepper
- rapeseed oil for frying
- Grate the mushrooms into small pieces and fry in a dry pan for 5–6 minutes until the liquid has boiled away. Let cool.
- Mix the mushrooms with the egg, panko, mayonnaise, mustard and chives. Season with salt and pepper.
- Shape 4 cakes and let them rest in the fridge for 10 minutes.
- Fry in oil over medium heat for about 3 minutes per side until golden. Serve with lemon and aioli.
SoonPioppino
Agrocybe aegerita
Nutty, full-bodied flavor and firm feet that hold their shape in risotto, pasta and wok.
Pioppino
Agrocybe aegerita
Taste and texture
Nutty, full-bodied flavor and firm feet that retain their elasticity. A classic in Italian cuisine.
How to prepare it
Cut off the bottom part of the bunch and divide into smaller bunches. The feet are eaten – they are the best.
Tip: Pioppino can withstand longer cooking than most mushrooms: the feet remain crispy even after 10–15 minutes.
Storage
In the refrigerator (2–4 °C) in a paper bag, not in plastic. It is best to use it within 3–5 days. Always cook the mushroom before eating it.
Risotto with pioppino 2 servings · 35 min
- 200 g pioppino
- 160 g arborio rice
- 1 shallot
- 1 dl dry white wine
- 7–8 dl hot broth
- 30g butter
- 40g parmesan
- olive oil, salt
- Fry half of the mushrooms in oil until browned. Set aside.
- Sauté finely chopped onion and the rest of the mushrooms, add the rice and stir until it becomes glossy.
- Pour in the wine. Then add the broth a little at a time, stirring for about 18 minutes.
- Stir in butter and parmesan, let rest for 2 minutes and top with the fried mushrooms.
Oven-roasted pioppino with garlic and thyme 2 servings · 25 min
- 250 g pioppino
- 2 tbsp olive oil
- 2 garlic cloves
- a few sprigs of thyme
- flake salt
- a splash of balsamic vinegar
- Set the oven to 225 °C.
- Toss the mushroom bundles with oil, sliced garlic and thyme in a baking dish.
- Roast for 15–20 minutes until the edges are golden.
- Season with salt and drizzle with a little balsamic vinegar. Serve with meat, polenta or as a starter.
SoonCauliflower mushroom
Sparassis crispa
Wrinkly like a cauliflower, firm and slightly nutty – retains its elasticity when cooked.
Cauliflower mushroom
Sparassis crispa
Taste and texture
Wrinkled like a cauliflower, firm and slightly nutty. Retains its elasticity when cooked and soaks up sauce.
How to prepare it
Cut into smaller pieces and rinse quickly under cold water: the tight folds can trap substrate. Drain well.
Tip: Perfect for soups and stews, where it retains its shape.
Storage
In the refrigerator (2–4 °C) in a paper bag, not in plastic. It is best to use it within 3–5 days. Always cook the mushroom before eating it.
Cauliflower mushrooms in butter, garlic and white wine 2 servings · 20 min
- 250 g cauliflower mushrooms
- 2 tablespoons butter
- 1 clove of garlic
- ½ cup white wine
- parsley, salt, pepper
- Fry the mushrooms in half the butter over medium heat for 5 minutes.
- Add chopped garlic and wine and simmer until the wine has almost boiled away.
- Stir in the rest of the butter and season with salt and pepper.
- Top with parsley. Serve with fish or on toast.
SoonShiitake
Lentinula edodes
Deep umami and meaty texture – a classic in wok, broth and ramen.
Shiitake
Lentinula edodes
Taste and texture
Deep umami and a meaty, slightly chewy texture. The flavor that makes a broth or wok round and rich.
How to prepare it
Wipe the caps with a damp cloth. The stem is tough: cut it off and save it for broth.
Tip: Never eat shiitake raw or undercooked – it can cause a skin rash in some people. Always cook it properly.
Storage
In the refrigerator (2–4 °C) in a paper bag, not in plastic. It is best to use it within 3–5 days. Always cook the mushroom before eating it.
Glazed shiitake with soy and ginger 2 servings · 15 min
- 200g shiitake mushrooms
- 1 tbsp neutral oil
- 1 tbsp Japanese soy sauce
- 1 teaspoon honey
- 1 tsp grated ginger
- 1 clove of garlic, grated
- 1 green onion
- roasted sesame seeds
- Cut the caps into halves or slices.
- Fry in oil over high heat for 4–5 minutes until they are browned and cooked through.
- Stir together soy sauce, honey, ginger and garlic and pour into the pan. Let the mixture boil while stirring for about 1 minute.
- Top with shredded green onions and sesame seeds. Serve with rice.
Simple ramen broth with shiitake 2 servings · 30 min
- 150 g shiitake (feet included)
- 1 liter of vegetable or chicken broth
- 2 tbsp Japanese soy sauce
- 1 tbsp light miso
- 2 cm ginger, sliced
- 2 servings ramen noodles
- green onions, 2 soft-boiled eggs
- Let the feet, ginger and broth simmer under a lid for 15 minutes. Strain.
- Slice the caps, add them to the broth and simmer for 5 minutes.
- Stir the miso into a little broth and add it together with the soy sauce. Do not let the miso boil.
- Cook the noodles according to the package directions, divide into bowls, pour over the broth and mushrooms and top with eggs and green onions.
SoonYellow oyster mushroom
Pleurotus citrinopileatus
Bright yellow and crispy, with a mild nutty note. Best with short cooking.
Yellow oyster mushroom
Pleurotus citrinopileatus
Taste and texture
Bright yellow and crispy, with a mild nutty note. The finest of oyster shucks – best with short cooking.
How to prepare it
Do not rinse. Cut off the base and divide the bunch. The mushroom is delicate: handle it carefully.
Tip: The color fades with prolonged cooking. Fry briefly on high heat and add it last in the dish.
Storage
In the refrigerator (2–4 °C) in a paper bag, not in plastic. It is best to use it within 3–5 days. Always cook the mushroom before eating it.
Butter-fried yellow oyster mushroom on sourdough bread 2 servings · 15 min
- 200 g yellow oyster mushroom
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot
- 2 slices sourdough bread
- 2 tbsp creme fraiche
- parsley, flaked salt
- Toast the bread.
- Fry the mushrooms in oil over high heat for 2–3 minutes until lightly coloured.
- Lower the heat, add butter and finely chopped shallots and fry for 1 more minute.
- Spread crème fraiche on the bread, add the mushrooms and top with parsley and flaked salt.
Pasta with yellow oyster mushroom, lemon and parmesan 2 servings · 20 min
- 200g tagliatelle
- 200 g yellow oyster mushroom
- 2 tablespoons butter
- 1 clove of garlic
- grated peel of ½ lemon
- 40g parmesan
- black pepper
- Boil the pasta. Save 1 dl of pasta water.
- Fry the mushrooms in half the butter over high heat for 2–3 minutes, adding chopped garlic for the last 30 seconds.
- Stir in the pasta, the rest of the butter, lemon zest, Parmesan and a splash of pasta water until the sauce becomes creamy.
- Top with black pepper and more parmesan.
SoonOyster shell
Pleurotus ostreatus
Mild and slightly nutty. Thin caps that become golden and crispy in a hot pan.
Oyster shell
Pleurotus ostreatus
Taste and texture
Mild and slightly nutty. Thin caps that become golden and crispy in a hot pan or oven.
How to prepare it
Do not rinse. Cut off the hard base and divide the bunch into individual mushrooms or tear into strips.
Tip: Don't overcrowd the pan: if you fry too many at once, the mushrooms will cook instead of browning.
Storage
In the refrigerator (2–4 °C) in a paper bag, not in plastic. It is best to use it within 3–5 days. Always cook the mushroom before eating it.
Crispy oven-roasted oyster slice 2 servings · 25 min
- 250 g oyster mushrooms
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 clove of garlic, grated
- flake salt
- chopped parsley
- Set the oven to 225 °C.
- Tear the mushrooms into strips and toss with oil, paprika and garlic.
- Spread in a single layer on a baking sheet lined with parchment paper and roast for 15–20 minutes, turning once, until the edges are crispy.
- Salt and sprinkle with parsley. Great in tacos, on a salad or as a snack.
Creamy mushroom sauce 4 servings · 20 mins
- 250 g oyster mushrooms
- 1 tbsp butter
- 1 shallot
- 1 cup white wine or broth
- 2 dl cream
- 1 tsp soy sauce
- salt, pepper, thyme
- Shred the mushrooms and fry in a dry pan until the liquid has boiled away, then add butter and finely chopped onion and fry for 2 more minutes.
- Pour in the wine and let it boil down to half.
- Add cream and soy sauce and simmer for 5 minutes.
- Season with salt, pepper and thyme. Goes well with pasta, meat or potatoes.
We grow to order: choose mushrooms, quantity and a pick-up date. Earliest date depends on the growing time for each variety. Pick-up: Ryttmästaregatan 3, Gothenburg, 10:00-16:00.
More varieties coming soon
Do you want a variety that is not available to order yet? Leave your email and we will notify you once it is available. Please tell us approximately how much you want - this will help us plan the cultivation.
