Discover Mushrooms

Gourmet fungi, grown by you.

Four varieties, packed with flavour. The science, the growing, the recipes — everything you need to fall in love with mushrooms.

Why mushrooms

An older life form than plants.

1B
Years old — fungi pre-date plants by 500 million years.
90%
Water content — naturally low-calorie, high-nutrient.
30d
From kit to harvest. Faster than most veg.
5★
Source of B vitamins, selenium and ergothioneine.
Cook with them

Five oyster recipes that always work.

Oyster mushrooms on toast
15 min · Serves 2

Oyster mushrooms on toast

British · Brunch

Ingredients
  • 225g oyster mushrooms, cleaned and sliced
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • ½ tbsp fresh thyme leaves
  • 2 slices sourdough or whole grain bread
  • 1 tbsp unsalted butter
  • Salt, pepper, fresh parsley to finish
Method
  1. Heat the olive oil in a skillet over medium-high heat. Sauté the garlic for about 1 minute until fragrant.
  2. Add the oyster mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
  3. Season with salt, pepper and thyme. Stir in the butter until melted.
  4. Toast the bread, spoon the mushrooms on top and finish with chopped parsley.
Oyster mushroom risotto
35 min · Serves 2

Oyster mushroom risotto

Italian · Main

Ingredients
  • 150g oyster mushrooms, sliced
  • 125g arborio rice
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 500ml hot vegetable stock
  • 75ml dry white wine
  • 25g grated parmesan
  • 1 tbsp olive oil, salt, pepper, parsley
Method
  1. Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until they release their moisture.
  2. Stir in the arborio rice, toast 1 minute, then add the wine and let it evaporate.
  3. Add hot stock a ladle at a time, stirring continuously, until the rice is creamy and al dente.
  4. Stir in the parmesan. Season and finish with fresh parsley.
Grilled oyster mushrooms with garlic butter
15 min · Serves 2

Grilled oyster mushrooms with garlic butter

British · Side

Ingredients
  • 250g oyster mushrooms, cleaned and left whole
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • Salt, pepper, chopped chives
Method
  1. Preheat the grill to medium-high. Melt butter in a small pan and sauté the garlic until fragrant.
  2. Brush the mushrooms with the garlic butter and season with salt and pepper.
  3. Grill for 4–5 minutes per side until lightly charred and tender.
  4. Drizzle with lemon juice and scatter chives over to serve.
Creamy oyster mushroom pasta
20 min · Serves 2

Creamy oyster mushroom pasta

Italian · Main

Ingredients
  • 200g pasta of choice
  • 150g oyster mushrooms, sliced
  • 120ml heavy cream
  • 1 tbsp olive oil
  • 1½ cloves garlic, minced
  • 25g grated parmesan
  • Salt, pepper, fresh thyme
Method
  1. Cook the pasta in salted water per packet instructions.
  2. In a pan, sauté the garlic in olive oil until golden. Add the mushrooms and cook until tender.
  3. Pour in the cream and simmer until slightly thickened.
  4. Toss the drained pasta through the sauce, stir in parmesan, season and finish with thyme.
Oyster mushroom stir-fry
15 min · Serves 2

Oyster mushroom stir-fry

Asian · Main

Ingredients
  • 200g oyster mushrooms, torn into bite-sized pieces
  • ½ red bell pepper, sliced
  • ½ head broccoli, cut into florets
  • 1½ tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tbsp sesame oil
  • 1 clove garlic, minced + ½ tsp grated ginger
  • 1 tbsp vegetable oil
Method
  1. Heat vegetable oil in a wok over high heat. Stir-fry the garlic and ginger until fragrant.
  2. Add the mushrooms and cook until they start to brown at the edges.
  3. Add the pepper and broccoli; stir-fry until tender-crisp.
  4. Mix the soy, oyster sauce and sesame oil, pour over and toss for a final 2–3 minutes. Serve over rice or noodles.
Grow your own →
FAQ

Questions, answered.

Are these the "magic" kind?

No. These are gourmet, edible mushrooms — the kind you cook and eat. Completely legal, delicious, and genuinely good for you.

Is it hard to grow?

Not at all. Three steps: add boiling water, mix in the spawn, leave it somewhere warm and dark. After 2–4 weeks you cut the bag, mist twice a day, and harvest. No special equipment.

How much do I get from one kit?

Roughly 3–6 meals' worth across two flushes. The first flush is the bigger one — typically 200–400g depending on variety. The second comes through 2–3 weeks later.

What if it doesn't grow?

It's covered by our growth guarantee — if your kit doesn't grow we'll send a free replacement. No quibble. Visit the help page for diagnosis first.

Are they actually good for you?

Yes — they're a strong source of B vitamins, selenium, copper and ergothioneine (a rare antioxidant). Lion's Mane has been studied for nerve growth factor and cognitive function. Oyster varieties have been studied for cholesterol and immune support. None of this is medical advice — but the research is well worth reading.

How long do harvested mushrooms keep?

5–7 days in a paper bag in the fridge — never plastic, which makes them sweat and go slimy. To preserve longer: cook first, then freeze in portions.

How long does the kit last before I open it?

Unopened, the spawn stays viable for around 3 months kept somewhere cool, dark and dry — a cupboard or pantry is ideal. After that it will still grow, just less vigorously. Best results from kits started within 6 weeks of arrival.

Do I need to refrigerate the kit?

The main kit block doesn't need refrigeration — keep it at normal room temperature, away from direct sunlight and radiators. The spawn bag does need to live in the fridge until you're ready to start, exactly as the instructions inside the box describe.

What temperature do they need to fruit?

15–24°C suits all four varieties. Pink Oyster prefers the warmer end (20–24°C), Blue and Lion's Mane the cooler end. A kitchen worktop is almost always fine year-round.

Can I reuse the block in my garden afterwards?

Yes — and we encourage it. After the second flush, break the block up and bury it in a shady bed, mulch it with cardboard or wood chip, and you'll often get more flushes outdoors over the following months. It also enriches the soil as it breaks down.

Are the kits safe around pets and kids?

Yes. The substrate is sterilised and the spawn is food-grade — no chemicals, no pesticides. The mushrooms themselves are gourmet edibles. We do recommend keeping curious dogs and toddlers from chewing on the bag while it's growing, simply because raw substrate isn't a snack.

Where are the kits grown?

On our family farm in the UK, in a converted barn powered by solar. Materials are sourced locally from sustainable suppliers and every kit is hand-packed plastic-free. We also donate a kit to a UK primary school for every kit you grow at home.

Pick a kit → Need help?