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Gourmet Mushrooms

 

The gourmet range is "Grown in Singapore"

Available

Hiratake  Willow  Emperor Shiitake   Royal Abalone

Coming Soon

White Oyster  Biggies  Babies  Long stem  Premium

Upcoming

Forest Oyster

 

Grey Oyster Mushroom

Scientific NamePleurotus ostreatus
Grown InSingapore Mycofarm
CategoryGourmet
AvailabilityYear round
ColourPale white(white oyster) to grayish white (Grey oyster) to bluish-black (Hiratake) in colour
ShapeHarvested young in small bouquets
Size5mm to 60mm diameter(cap), stem length 10mm to 55mm
VarietiesWhite, Grey, Black(Hiratake)
General Information

Oyster mushrooms have a fluted, oyster-shell shape and soft texture. The flavour is delicate and subtle, and the flesh succulent. They are versatile, and rapidly absorb other flavours during cooking. Oyster mushrooms are best cooked quickly, and team well with seafood, chicken, veal and noodles.
Growing Information
Incubation4 weeks
Fruiting1 week
Temperature18-20degC
Yield40%

   Nutritional Information
Protein10-30%
Vitamin C30-144mg/100g
Niacin109mg/100g
Folic Acid65mg/100g
High in Potassium306mg/100g

Taste & Texture

Delicate flavour and texture. They can be eaten raw but are usually cooked. They can be used whole or sliced and can replace the white button mushroom in most recipes, particularly stir-fries, fish dishes and creamy sauces.

  Availability
150g, 500g Punnets

Cooking Methods
Sauté
Fry
Broil
Bake
Raw
Boil (hotpot)

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White Oyster Mushroom

Scientific NamePleurotus ostreatus
Grown InSingapore Mycofarm
CategoryGourmet
AvailabilityYear round
ColourPale white(white oyster) to grayish white (Grey oyster) to bluish-black (Hiratake) in colour
ShapeHarvested young in small bouquets
Size5mm to 60mm diameter(cap), stem length 10mm to 55mm
VarietiesWhite, Grey, Black(Hiratake)
General Information

Oyster mushrooms have a fluted, oyster-shell shape and soft texture. The flavour is delicate and subtle, and the flesh succulent. They are versatile, and rapidly absorb other flavours during cooking. Oyster mushrooms are best cooked quickly, and team well with seafood, chicken, veal and noodles.
Growing Information
Incubation4 weeks
Fruiting1 week
Temperature18-20degC
Yield40%

   Nutritional Information
Protein10-30%
Vitamin C30-144mg/100g
Niacin109mg/100g
Folic Acid65mg/100g
High in Potassium306mg/100g

Taste & Texture

Delicate flavour and texture. They can be eaten raw but are usually cooked. They can be used whole or sliced and can replace the white button mushroom in most recipes, particularly stir-fries, fish dishes and creamy sauces.

  Availability
150g , 500g punnets

Cooking Methods
Sauté
Fry
Broil
Bake
Raw
Boil (hotpot)

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Oyster Mushroom White & Black (Hiratake)

Scientific NamePleurotus ostreatus
Common Name Ping Ku (Flat mushroom)
AvailabilityYear round
Colour Pale white(white oyster) to greyish white (Grey oyster) to bluish-black (Hiratake)
ShapeHarvested young in small bouquets
Size Caps are 5mm to 60mm diameter
Stem length 10mm to 55mm
VarietiesWhite, Grey, Black(Hiratake)
General Information

The name of the oyster mushroom is derived from its shape- a fluted, oyster-shell shape. They are cultivated on wood by-product substrate, which can then be recycled as agricultural compost. This tasty mushroom, with a distinctive velvety cap is high in protein and vitamins, and is a source of statin- a cholesterol-lowering drug.
Growing Information
Grey White
Incubation4 weeks
Fruiting 1 weeks
Temperature 18-20degC

Black (Hiratake)
Incubation4 weeks
Fruiting2 weeks
Temperature15-18degC
   Nutritional Information
(per 100g)
Protein10-30%
Vitamin C30-144mg
Niacin109mg
Folic Acid65mg
Potassium306mg

Taste & Texture

The flavour and texture is delicate and subtle, and the flesh succulent. Oyster Mushrooms can be eaten raw but are usually cooked. They are versatile, and rapidly absorb other flavours during cooking. They are best cooked quickly, and team well with seafood, chicken, beef and noodles. They can be used whole or sliced and can replace the white button mushroom in most recipes, particularly stir-fries, fish dishes and creamy sauces.

  Availability
150g Punnets (Supermarkets)
500g Punnets (Wholesale and farm direct)

Shelf Life
5-7 days; kept in paper bags and refrigerated at 1-4 Deg Celsius

Cooking Methods
Sauté
Fry
Broil
Bake
Raw
Boil (hotpot)

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Willow Mushroom

Scientific NameAgrocybe aegerita
Common NamesPoplar mushroom/Willow Mushroom/Pioppino
AvailabilityYear round
ColourGreyish to tan brown, darker towards the center. Stem is white with a well developed membranous ring
ShapeCap is convex to hemispherical, stems are long and slender
SizeCaps are 5-20mm in diameter when harvested early
General Information

Willow mushrooms, or Pioppino as it is known in Italy, is found in the wild on decaying tree stumps or beneath poplar (Pioppe) trees. It is a popular food ingredient in both Asia and southern Europe, with increasing worldwide popularity due to its crunchy texture and intense flavour. The Willow Mushroom has a light brown colored cap sprouting from a thin white stem. The stem is surrounded by rings of the fungus membrane, which eventually fall to the ground as spawn.
Growing Information
Incubation4-6 weeks
Fruiting2 weeks
Temperature20-25degC
  Taste & Texture

Willow Mushrooms are firm in texture with a definite crunch. They can be added to complement a variety of Asian or Western rice and meat dishes. They are very flavourful and impart a satisfying meat-like flavor (also described as a mild nutty flavour) to the dish.

  Availability
150g Punnets (Supermarkets)
500g Punnets (Wholesale & farm direct)

Shelf Life
5-7 days; kept in paper bags and refrigerated at 1-4 Deg Celsius

Cooking Methods
Sauté
Fry
Broil
Bake
Raw
Boil (hotpot)

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Emperor Shiitake

Scientific NameLentinus Edodes
Common NamesOak, Brown Oak, Chinese Black, Black Winter, Oriental Black, Golden Oak, Forest, Black Forest Mushroom, Dong Gu (Winter Mushroom) , Xiang Gu (Fragrant Mushroom), Hua Gu (Flower Mushroom)
AvailabilityYear round
ColourTan to dark brown in colour
ShapeBroad, umbrella-shaped cap with tan gills.
SizeCaps are 3-5cm in diameter
General Information

Shiitake mushrooms originate from China where it has been successfully cultivated for more than a thousand years. With a long history of medicinal use, Shiitake mushrooms are rich in vitamins and minerals. It is no wonder the ancient Chinese considered these an elixir of life. In Japan, from which the name “Shiitake” comes, they are known as “the King of Mushrooms”.

Shiitake is grown on oak logs in the wild, hence its name “Shii” (oak tree) “take” (mushroom). In the more modern mushroom farms, Shiitake mushrooms are grown in plastic-bag logs filled with wood substrate and have become one of the most popular cultivated mushrooms. Shiitake is known to enhance the immune system, aiding the body to fight infection and disease, and is gaining ground in the medical world for its anti-tumor qualities.
Growing Information
Incubation12 weeks
Fruiting1 week
Temperature15-20degC

Taste & Texture

The flavour is rich and “woody”, with a meaty texture and a distinctive aroma. This versatile mushroom is best used cooked and is ideal for braises, stir fries, soups and sauces – or simply tossed onto the barbecue. The stem may be removed before cooking and used to flavour a soup or stock.

  Nutritional Information
(per 100g)
Protein7.58g
Fat0.93g
Carbohydrate11.42g
Fibre2.47g
Vitamin Atrace
Vitamin B10.16mg
Vitamin B20.64mg
Vitamin B6trace
Vitamin B12trace
Vitamin C6.25mg
Vitamin D276.90mg
Vitamin E0.01mg
Vitamin Ktrace
Niacin7.6mg
Pantothnic Acid3.20mg
Calcium300mg
Phosphorus800mg
Potassium420mg
Iron19mg
Water75.37%

  Availability
150g Punnets (Supermarkets)
500g Punnets (Wholesale and farm direct)

Shelf Life
Up to 2 weeks; kept in paper bags and refrigerated at 1-4 Deg Celsius

Cooking Methods
Sauté
Fry
Broil
Bake
Grill