Since we started growing, we’ve seen a delightful increase in the variety of mushrooms available beyond what you’d typically find on the high street or in your local supermarket.
Buying different mushrooms is a brilliant place to start - it’s an accessible, quick and affordable way to explore new flavours, textures and ways of cooking. But beyond what you can buy in the shops, there’s a whole other world waiting to be discovered.
Growing your own mushrooms takes that experience to another level. In just a few weeks, you can cultivate varieties that are fresher, more flavourful, and far more rewarding than anything shop-bought. There’s something truly special about harvesting your own food, and mushrooms are one of the easiest and most exciting ways to begin.
If you are getting started, we always encourage supporting UK-based small-scale kit makers. Their passion for growing mushrooms is reflected in the quality of their kits, and that care translates directly into the produce you grow at home. It’s a simple way to ensure success while connecting with a community that shares your curiosity and enthusiasm.
So whether you’re buying, cooking or ready to start growing, now is the perfect time to explore. And if you’re interested in taking things a little further, have a read through our Journal pieces on slow food - where we share more about growing, cooking and enjoying mushrooms in a more thoughtful, sustainable way.
We want to introduce you to a few of these mushrooms, their flavours, and how you can use them in your cooking.
Top left - the understated chestnut mushroom.
Great for your cells and healthy blood, they support the immune system and are rich in antioxidants. They’re also a good source of vitamin D—and interestingly, if you place mushrooms in sunlight, their vitamin D levels can increase significantly.
We love using chestnut mushrooms as a meat-free mince alternative. Finely chop them by hand or in a food processor, then fry until the moisture evaporates—what you’re left with is a wonderfully rich, low-calorie, plant-based substitute.
With a classic “mushroomy” flavour, they’re perfect for soups, sautéed breakfasts, or simply fried in butter or olive oil with sage, seasoned well, and served on freshly toasted bread.
Dominating the middle of the board - the unmistakable king oyster mushroom.
With its chunky stem and small, delicate cap, it’s known for its mild flavour and incredible versatility.
Unlike most mushrooms, the stem is the star here. It can be shredded and cooked to mimic chicken or pulled pork, sliced into thick discs and seared as a scallop alternative, or cut lengthways and seasoned as a plant-based bacon. It can even be marinated and skewered like satay.
Perhaps the hardest to find in this medley, as they’re often imported from the Far East—but well worth seeking out.
To the right, dried porcini mushrooms - with their rich & deep aroma.
Drying intensifies their flavour, and when soaked, they release a dark, deeply flavoured stock that adds richness to soups, broths, bolognese, ragùs and risottos. They also have an excellent shelf life, making them a perfect store cupboard staple.
Bottom right, a cluster of Grey Oyster Mushrooms.
A deliciously delicate mushroom with a wonderfully meaty texture when cooked.
All parts of the oyster mushroom are edible - from the caps to the gills and stems. Their subtle earthy undertones bring depth of flavour to any meal.
Simply sautéed until golden with a little garlic, these mushrooms are irresistible. If any make it beyond a pre-dinner, straight-from-the-pan snack, they’re fantastic added to noodle, rice or risotto dishes, or used to top burgers, steaks or sandwiches. Oyster mushrooms can also be battered or breadcrumbed and deep-fried for a finger-licking alternative - these are so good.
Below the kings - dried oyster mushrooms.
The flavour of these beauties is intense, the aroma incredible, and once rehydrated they enhance any broth, stock or soup.
Simply soak in boiling water to soften, then add to your cooking. We often whizz our dried oyster mushrooms into a powder and incorporate them into baking - adding an umami depth to brownies and chocolate fudge bars that lingers long after the last crumb has gone. The same works beautifully in homemade bread and pasta too. A versatile ingredient with endless possibilities.
Bottom left - we have the classic white 'closed cap' or button mushroom.
The most recognised and readily available variety, but never to be underestimated.
With a mild, earthy flavour that deepens when cooked, they make a great addition to hearty stews or pie fillings, either sliced or left whole if you’ve chosen the smaller button variety. The white mushroom is closely related to the cremini (a slightly more flavourful version) and is the younger sibling of the well-known portobello.
Portobellos are larger, with a meatier texture, and their open caps lend themselves perfectly to stuffing. They can be grilled or fried, used as a burger topper or even as a burger substitute, complete with all the trimmings.
We’ve fond memories of our mum stuffing white mushrooms with stilton, dipping them in egg wash and breadcrumbs, then deep frying them until golden with a molten centre—not many ever made it past the cooling plate.
These mushrooms pair beautifully with garlic, sage, cheese, soy sauce and even balsamic vinegar - yes, really.
So there you have it - our 'give it a go' Caley Brothers mushroom medley.
We’ve been cooking and experimenting with mushrooms for years, and you’ll find more inspiration across our other journal posts. We’ll also be adding to our recipe collection to help you incorporate more mushrooms into your everyday cooking.
We hope this inspires you to try something new.
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