Mushroom Varietals

Get to know the varietals we grow!

We're firm believers in mushroom education. Just like any other ingredient, you want to use the right mushroom for the right cooking application or the right taste. Each of the varietals we grow have their own textural and flavourful features, even between different kinds of oysters! So even for people who "don't like mushrooms" we encourage stepping outside of the button mushroom box and trying something new!

The following varietals are grown on rotation based on season and demand.

White Oyster

White oyster mushrooms deliver a classic mild flavor and a tender, velvety texture. They have an elegant ivory colour and supple appearance. These oysters thrive in various cuisines and are perfect for stir-fries, soups, or as a topping for pizzas and pastas, adding a subtle depth to each dish. Try these as a substitution for button mushrooms!

Blue Oyster

Blue oysters or "monster blues" are known for their large fan shaped caps that have a surprising blue tint under certain temperature conditions. In other conditions the caps can be look steel grey to tan. The stems of this varietal are as soft as the cap which make it great for reducing food cost as you don't need to trim. The flavour is mild, earthy and slightly anise-like. This is a great all-rounder and a staple in our growplan.

Yellow Oyster

Urban Valley yellow or golden oyster cluster on a plate

Yellow oysters aka golden oysters have small, thin, brittle, circular caps with long white crunchy stems. These mushrooms have a stronger aroma which may be compared to an aged red wine. Although they're slightly bitter when eaten raw, they have a cashew-like flavour when cooked and we love the very unique taste! Play around with these fun and funky yellow oysters to discover what you can come up with.

Pink Oyster

Pink oyster mushrooms are the most robust flavoured of all oyster mushrooms with a meaty flavour similar to ham! They may look like delicate pretty pink petals, but these caps are more like powerful umami bombs. Great for dishes where you want that mushroomy flavour or even making mushroom "bacon". They also have the lowest shelf life so be sure to consume pink oyster mushrooms soon after harvest, ideally within 3 days.

Italian Oyster

Also called phoenix, this oyster is characterized by its creamy to light brown cap, delicate gills that tend to curl up around the cap's edges, and a mild, anise-like flavor. It is the most cultivated oyster mushroom in Europe and found naturally in temperate forests around the world. Unlike its cooler climate counterparts, this oyster mushroom actually thrives in warmer climates. This mushroom has a tender texture and a subtle rich taste, making it a versatile ingredient in various culinary applications. It is a great mushroom to try in the warmer months, especially in Queensland.

Pink Velvet Oyster

This is an Urban Valley original variety created by cross breeding the pink oyster and the italian oyster varieties. It has wonderfully taken on the characteristics of both- the rich meaty umami of the pink oyster with the curled tips of the italian oyster caps. It also is two toned with a darker velvet like top and faint pink gills. Most importantly, it also has the shelflife of the Italian oyster which is optimal for commercial kitchens.

Queensland White Oyster

Native to Queensland, this oyster grows well in the warmer months and so it's only in our grow plan in the summer. The large caps are a creamy latte colour and are thin but dense. The thin stems can be quite firm and may need to be slightly trimmed in some applications. These oysters have a delicious subtle umami and earthiness that are great pan fried.

Chocolate Oyster

This brown capped oyster is a medium soft texture throughout and a great all-rounder similar to the white or blue oyster. Use in all applications. This oyster can also be grown in a shimeji style as below.

Shimeji

Shimeji mushrooms have long stems and small caps, opposite to the shape of oysters. However, due to biosecurity laws in Australia, true shimeji mushrooms have not been able to be grown or imported until a April 2023. Therefore the mushrooms that we know as shimeji are actually varieties of oyster that are grown to be that shape. The cluster is easy to prep by pulling apart and the individual mushrooms look fantastic when presented. The entirety of the mushroom from cap to stem is a uniform texture with a slight chew and mild earthy flavour.

Lions Mane

Often referred to as the "seafood of the forest," the lions mane mushroom stands out with its shaggy, cascading appearance. This unique mushroom has a mild, slightly sweet taste and a firm, almost protein-like texture. It may seem odd but it is actually one of the most versatile mushrooms to cook with! Try treating it as a meat substitute in various dishes. It can be grilled like a steak, fried like schnitzel, cooked in a curry, simmered in a soup and tossed in a stir fry! The opportunities are endless so we highly recommend checking out some recipes online for inspiration.

Coral Tooth

Resembling coral formations or a snowflake, the coral tooth mushroom brings a touch of the wild to your plate. Coral tooth is in the lions mane family and is native to Australia. With a mild, delicate flavor and a tender yet firm texture, this mushroom surprisingly holds its shape when cooked and clings to sauces well with it's nooks and crannies. It can also be enjoyed raw and is a striking garnish, especially for seafood dishes.

Pioppino

Native to Italy, the Pioppino Mushroom, with its dark brown caps and slender stems, offers a robust, earthy flavor and a firm, meaty texture. Perfect for grilling, sautéing, or as a savory addition to soups and stews, this mushroom brings a touch of rustic charm as a side dish or unique addition to the main.

Flame Cap Chestnut

Chestnut mushrooms are delicious from the small cap through the long stem. The taste is of rich, earthy, nutty umami. Pan fry and enjoy as a side dish, or add as a fancy topping to any mushroom recipe such as risotto or mushrooms on toast.

Shiitake

Renowned for their rich, savory flavor and meaty texture, shiitake mushrooms have a distinctive umbrella-shaped cap and can range in color from light tan to dark brown with soft white fuzz. Shiitake mushrooms have a robust, earthy flavor with undertones of garlic and a meaty, chewy texture. When cooked, they develop a savory umami taste, making them a popular choice for enhancing the depth of flavor in many recipes, especially long cooking methods like soups. They're delicious sliced thin and added to stir fries. Shiitake mushrooms are also popular when dried for their concentrated flavor.

Golden Enoki

Unlike the long white enoki mushrooms which are almost always of imported origin, and very mild and stringy, the golden enoki mushroom is native to Australia and features golden stems with a rich and slightly fruity flavor. With a delicate, crunchy texture, these mushrooms are best enjoyed raw or in a delicate preparation on top of the dish, surprising in both the taste and presentation.

Baby King Brown (Baby King Oyster)

Also known as king trumpet or eryngii mushroom, the king brown boasts a mild, meaty flavor and a firm, dense texture. Originating from Asia, it is versatile in the kitchen, suitable for grilling, roasting, or as a hearty addition or protein replacement. We recommend cutting in half lengthwise and scoring the flesh before grilling, or cutting into rounds and cooking like scallops.

Black Pearl

Black pearl mushrooms are a cross between oyster and king brown mushrooms, created by natural selective breeding and cultivation practices. Looking like a king brown in shape and size, these mushrooms have a dark grey cap instead and have a slightly more umami flavour. Try these as an interchangeable substitute for king brown mushrooms.