Our core species

We focus on four core varieties, each with its own texture, flavour profile, and growing character. Explore taste, best uses, and storage—then shop fresh or explore grow supplies.

Blue Oyster

Mild, slightly sweet, delicate. · Tender, soft; cooks quickly.

Best for: Sautés, stir-fries, soups, pasta; avoid long, high-heat cooking.

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Lion's Mane

Delicate, mildly sweet, often compared to crab or lobster. · Tender, soft, meaty when cooked properly.

Best for: Pan-searing, "crab" cakes, pasta, simple sautés.

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Black Pearl King Oyster

Subtly sweet, savory, umami. · Dense, meaty; stems hold up to high heat.

Best for: Searing, grilling, roasting; slice stems like scallops.

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Pioppino

Deep umami, wine-like, rich. · Firm, meaty; holds shape in sauces and long cooks.

Best for: Sautéing, sauces, risottos, pasta, roasting.

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