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 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!
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.
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.
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.
Flame Cap Chestnut
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 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.