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mushrooms Paihia Kerikeri

021 231 4359

93A Yorke Road Paihia New Zealand

Frequently Asked Questions


The taste of oyster mushrooms is very mild, and some describe it as subtly woody or like seafood. What makes this mushroom so unique is their texture. Both Grey and Pink oyster mushrooms can have a very meaty texture when prepared properly!

Pink will more like a bacon taste.

Our oyster mushrooms usually grow on sawdust or straw, they haven’t been in contact with dirt and shouldn’t need washing.

They are spray free so no need to wash away chemicals.

Our website is just up and running. In the next few weeks we will publish some amazing recipes! So follow us on facebook and you won’t miss it.

Oyster mushrooms, with their high moisture content are ideal targets for mold and bacterial spoilage. The best way to ensure that they last as long as possible it to store them in the refrigerator with plenty of air circulation. A loosely folded paper bag or in a single layer in a plastic container with the lid kept cracked open should help your mushrooms stay fresh.

We help to prolong the shelf life of all our mushrooms by harvesting before full maturity, this invariably increases our prices ever so slightly, but it means that you’re left with young, vital, healthy mushrooms which will keep for much longer than if we’d left harvesting to a later date to maximize yields.

Storing mushrooms in the bottom of the fridge in the vegetable drawer is preferable as it’s warmer than the rest of the fridge.

TIP: To stop your mushrooms drying out, you can place a damp paper towel in the paper bag with the mushrooms.

Mushrooms should never be stored in sealed plastic bags or tubs as the plastic can rapidly deteriorate the flesh of the mushroom.

Yes our mushrooms are growing right here in the Bay of Islands New Zealand. Perfect climate for growing taste mushrooms.

Obviously individual recipes will vary depending on your final goal, but for the majority of cooked applications, whether it’s a mushroom pasta bake, a mushroom ragú, mushroom soup, or mushroom risotto, sautéeing is the first step. The key is to make sure that you cook them for long enough. Mushrooms have plenty of moisture that sogs up the pan during the early stages of cooking. Only once you cook off that liquid will the mushrooms brown and concentrate in flavor. The biggest mistake first-time mushroom cooks make is not cooking them long enough. Make sure to leave them in the pan and wait until you hear that sizzle and see that browning!