Growing the future,
one mushroom at a time
premium native and gourmet mushroom liquid cultures and cultivation supplies
Native UK Mushroom Cultures
Discover our (ever expanding) range of native species that we’ve come across out in the field and successfully cloned and cleaned up in the lab. Growing native species isn’t just exciting, it’s good for the environment, helping to prevent non-native and potentially invasive species from being introduced into the wild.
Dryad’s Saddle Liquid Culture
NOW IN STOCK
Grow one of the UK’s largest and most visually striking mushrooms with our native liquid culture. Cloned, cleaned up and cultivated by us.
Our Story
Hi there, fellow mushroom enthusiast, Jack here. Growing mushrooms has never been bigger, with many fungi lovers around the world cultivating their own gourmet mushrooms in their living rooms, myself included. I’d love to share some of the native strains I’ve collected over many, many walks in the woods. Along with some classic commercial strains too.
Cultivation has always fascinated me and it has long since been a dream of mine to run a mushroom farm and to be able to turn this rewarding hobby into a job. This is the first step in that journey and I’m grateful to have you here for the ride.
High quality mushroom cultures
- All our mushroom liquid cultures are made with water and a small amount of extra-light spray malt, which helps keep the mycelium vigorous and improves colonization times.
- All liquid cultures are regularly batch tested for contamination to ensure you get exactly what you pay for with no hidden surprises.
- We offer a range of cultures, from native Hericium species to commercial oysters.
Sustainability
- Our growing practices, products, and packaging are all designed with sustainability at their core.
- We use compostable, biodegradable, or recyclable materials wherever possible.
- We support local and UK-based suppliers — prioritizing Cornish businesses whenever we can.
- We compost all spent mushroom substrates ensuring they don’t just end up on a landfill somewhere. This in turn creates a nutritional bioactive compost for greener, healthier gardens.
Our Mushrooms
Lion’s Mane
(Hericium erinaceus)
A striking, shaggy white mushroom with a delicate, seafood-like flavour, often compared to crab or lobster. Traditionally enjoyed in teas and meals, Lion’s Mane is valued for its culinary versatility and unique texture. Rich in naturally occurring compounds, it can be used whole, rehydrated, or powdered in a variety of recipes.
Speckled Chestnut
(Pholiota adiposa)
A rare gourmet mushroom with a rich, nutty, earthy flavour and a firm, meaty texture. Its golden-brown, speckled cap adds visual appeal to dishes. Traditionally enjoyed in stir-fries, soups, or sautéed recipes, this mushroom is prized for its culinary versatility and distinctive appearance.
Pink Oyster
(Pleurotus djamor)
A vibrant, coral-coloured mushroom with a meaty texture and subtle, seafood-like flavour. Its delicate umami notes make it a tasty addition to stir-fries, grilled dishes, or sautéed recipes, and it can even serve as a plant-forward alternative to bacon or ham when crisped.
Shiitake
(Lentinula edodes)
A flavourful mushroom with a deep, earthy, smoky umami taste and a meaty texture. A staple in many Asian dishes, Shiitake is prized for its culinary versatility, adding rich flavour to stir-fries, soups, and sautéed recipes.
Cordyceps
(Cordyceps militaris)
A bright orange mushroom with a mild, slightly sweet, earthy flavour. Traditionally valued in herbal practices, Cordyceps is associated with energy, stamina, and respiratory support. Often enjoyed in teas, tinctures, or powdered preparations, it’s a versatile addition for culinary and wellness-inspired routines.
Turkey Tail
(Trametes versicolor)
A colourful, fan-shaped mushroom with a mildly earthy and slightly bitter taste. Traditionally valued in herbal practices, Turkey Tail is appreciated for its rich compounds and versatility. Often enjoyed in teas, tinctures, or powdered preparations, it’s a unique and visually striking addition to your culinary or wellness-inspired routines.
Maitake
(Grifola frondosa)
Also known as “Hen of the Woods,” this mushroom has a rich, earthy, slightly peppery flavour with a delicate, feathery texture. Traditionally enjoyed in Asian and Western cuisine, Maitake is versatile for stir-fries, soups, roasting, or other culinary creations.
Reishi
(Ganoderma lucidum)
Known as the “Mushroom of Immortality,” Reishi has glossy, dark caps and a firm, woody texture. Traditionally valued in herbal practices, it is commonly prepared as a tea, tincture, or extract. While not typically used in cooking, Reishi is cherished for its place in centuries-old routines and wellness-inspired preparations.
Black Reishi
(Ganoderma sinense)
A dark, glossy variety of Reishi with a firm, woody texture and a bitter, earthy taste. Traditionally valued in herbal practices, Black Reishi is commonly enjoyed as a tea, tincture, or extract rather than in culinary dishes. Its rich history and distinctive appearance make it a prized addition for wellness-inspired routines.
Blue Oyster
(Pleurotus ostreatus var. columbinus)
A striking blue-grey mushroom with a tender, meaty texture and mild, delicate flavour. Blue Oysters are prized for their versatility in stir-fries, soups, and sautéed dishes. Their visually appealing clusters make them a favourite among home cooks and foragers alike.
Coral Tooth
(Hericium coralloides)
A beautiful, coral-shaped mushroom with a soft, cascading texture and subtle, nutty flavour. From the same family of Hericiums as Lion’s Mane. Traditionally enjoyed in teas or culinary dishes, Coral Tooth adds both visual drama and delicate taste to soups, sautés, and gourmet recipes.
King Oyster
(Pleurotus eryngii)
A large, meaty mushroom with a thick, firm stem and mild, slightly sweet umami flavour. King Oysters are celebrated for their versatility in stir-fries, roasting, grilling, or sautéed dishes. Their impressive size and texture make them a favourite for both home cooks and gourmet recipes.
Dryad’s Saddle
(Cerioporus squamosus)
Also known as Pheasant’s Back, this distinctive saprotrophic polypore can be commonly found in the UK throughout the year, but mainly in Spring and Autumn. Named for the “saddles” it forms on tree trunks. Dryad’s Saddle is edible when specimens are younger. It works well when sautéed or infused into broths, often described as having overtones of cucumber or watermelon rind.
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Mush love!
