The Mushroom Kitchen
From Adelaide's farm to your table. Learn how to sear, sauté, and store your gourmet fungi.
Culinary Profiles
Recipe Collaboration
Created in partnership with Yumi's Pantry. We recommend using their Organic White Miso for the umami-forward dishes below.
Baked Shiitake with Miso
Ingredients
- 12 DuraFungi Shiitake caps
- 25g White Miso & 1 tbsp Sake
- Grated Parmesan & Fresh Thyme
Method
Preheat to 180°C. Mix miso and sake; fill caps. Bake for 10 mins. Garnish with cheese.
Oyster Mushroom Stir-fry
Ingredients
- 200g Blue Oyster (strips)
- Minced Garlic, Ginger, Soy
- Sesame oil & Spring onions
Method
Sear mushrooms on high heat for 2 mins. Add aromatics and soy; toss for 1 min.
Lion's Mane "Steaks"
Ingredients
- 2 large Lion's Mane clusters
- Butter, Garlic, Rosemary
- Smoked Paprika & Salt
Method
Press-sear slices in a dry pan until golden. Add butter/herbs and baste for 3 mins.
Want the freshest harvest?
Harvest these exact mushrooms in your own kitchen. Our inoculated Grow Blocks are ready to fruit.
Shop Grow BlocksPreparation & Storage
The Paper Bag Rule
Never store fresh mushrooms in plastic. Keep them in a paper bag in the fridge crisper. They need to breathe to stay firm.
Wipe, Don't Wash
Mushrooms are sponges. Water makes them rubbery. Use a dry brush or damp cloth to remove substrate before cooking.
High Heat is Key
For that "meaty" texture, always start with a very hot pan. Don't crowd the pan, or they will steam instead of searing.