Gourmet Mushrooms we grow
Phoenix Oyster (Pleurotus pulmonarius)
Yellow Oyster (Pleurotus Citrinopileatus)
Blue Pearl Oyster (Pleurotus Columbinus)
These are also known as Italian Oyster and have fan-shaped fleshy caps. Initially, the edges of their caps curl under but flatten out as they mature. They can be delicate to handle so are best grown locally.
Blue Pearl Oyster (Pleurotus Columbinus)
Yellow Oyster (Pleurotus Citrinopileatus)
Blue Pearl Oyster (Pleurotus Columbinus)
These start off as blue but lose their colour to grey. These hold up well in cooking with a meaty texture, idea alternative to meat. Some people say that blue oysters have a mild seafood, or liquorice flavour. Try them and see!
Yellow Oyster (Pleurotus Citrinopileatus)
Yellow Oyster (Pleurotus Citrinopileatus)
Yellow Oyster (Pleurotus Citrinopileatus)
These are a tasty addition to any meal. If cooked for a sufficient amount of time, a balanced “nutty” flavor develops. The mushroom can be cooked until it is crispy, with the tiny flaky caps acting as a substitution for bacon bits- a nice addition to salads. Unfortunately, the brilliant yellow color is almost entirely lost during cooking. It is also easily damaged so locally grown is the best way to buy these.
Giant King Oyster (Pleurotus Eryngii)
Lion's Mane (Native Australian Hericium Coralloides)
Yellow Oyster (Pleurotus Citrinopileatus)
These are also known as King trumpet mushroom, French Horn Mushroom or King brown. These taste earthy, woody and slightly nutty, while others describe them as savory and meaty with seafood-like flavors. They grow rather large and can be sliced and grilled on the BBQ.
Lion's Mane (Native Australian Hericium Coralloides)
Lion's Mane (Native Australian Hericium Coralloides)
Lion's Mane (Native Australian Hericium Coralloides)
These are Medicinal as well as delicious. They do not look like oyster mushrooms and were sourced from the Otway ranges in Victoria.
Lion's mane mushroom might improve nerve development and function. It might also protect nerves from becoming damaged. It also seems to help protect the lining in the stomach.
Buy these for the taste as they are rather like crab or lobster. When cutting just tear off sections rather than cutting with a knife.
Shiitake (Lentinula edodes)
Lion's Mane (Native Australian Hericium Coralloides)
Lion's Mane (Native Australian Hericium Coralloides)
These are very high in Umami, meaty in flavour and very different to the dried found in Asian grocery stores. Eating shiitake mushrooms regularly may help boost your immune system, and many people love the unique taste of these little gems.
Chestnut (Pholiota Adiposa)
Black King Oyster (Pleurotus ostreatus)
White Oyster (Pleurotus Ostreatus)
Their beautiful colour and wonderful texture make for a earthy and nutty flavour. They look and taste great in a creamy pasta sauce. These also keep well in the fridge.
White Oyster (Pleurotus Ostreatus)
Black King Oyster (Pleurotus ostreatus)
White Oyster (Pleurotus Ostreatus)
They have a thick soft cap and have a mild subte flavour. These do not travel well so best grown locally. They have an earthy flavour and are very white all over.
Black King Oyster (Pleurotus ostreatus)
Black King Oyster (Pleurotus ostreatus)
Black King Oyster (Pleurotus ostreatus)
These are the scallops of the forest, and can grow large, hence the title of King! Sliced into sections and fried in butter, these are great for vegans and are popular to eat.
Velvet Pioppini (Agrocybe aegerita)
Velvet Pioppini (Agrocybe aegerita)
Black King Oyster (Pleurotus ostreatus)
Also known as the Black Poplar mushroom, it has magnificent dark brown caps on long cream colored stems. The intense forest flavor makes it a natural for pastas, game, and red meats. The caps are dark chocolate brown with a soft/silky texture. Excellent on its own, with red meats or game.
Widely used in Italy for pasta con funghi. Pair with big red wines.
Medicinal Mushrooms we grow
Turkey Tail (Trametes versicolor Polyporales)
Lion's Mane (Native Australian Hericium Coralloides)
Lion's Mane (Native Australian Hericium Coralloides)
Medicinal suitable to improve immune response and fatigue, although individual reactions can be varied.
Lion's Mane (Native Australian Hericium Coralloides)
Lion's Mane (Native Australian Hericium Coralloides)
Lion's Mane (Native Australian Hericium Coralloides)
These are Medicinal as well as delicious. They do not look like oyster mushrooms and were sourced from the Otway ranges in Victoria.
Lion's mane mushroom might improve nerve development and function. It might also protect nerves from becoming damaged. It also seems to help protect the lining in the stomach.
Buy these for the taste as they are rather like crab or lobster. When cutting just tear off sections rather than cutting with a knife.
Shiitake (Lentinula edodes)
Lion's Mane (Native Australian Hericium Coralloides)
Reishi (Ganoderma Steyaertanum)
These are very high in Umami, meaty in flavour and very different to the dried found in Asian grocery stores. Eating shiitake mushrooms regularly may help boost your immune system, and many people love the unique taste of these little gems.
Reishi (Ganoderma Steyaertanum)
Coral tooth (Hericium coralloides)
Reishi (Ganoderma Steyaertanum)
These are Medicinal suitable to make a tincture or tea. They have been a part of traditional Chinese medicine practices for more than 2000 years.
Coral tooth (Hericium coralloides)
Coral tooth (Hericium coralloides)
Coral tooth (Hericium coralloides)
hese keep well and are unlike other mushrooms, looking like soft coral and pair well with salad ingredients. Native to Australia and grown locally these are ready to eat as is.
About Us
Umami is one of our best sellers. It is a crushed dried mixture of gourmet mushrooms in a vacuum sealed pack. It takes 500g of fresh mushrooms to make each 40g pack. Umami has a long shelf life and packs a flavour all of its own.
Lion's Mane Mushroom sourced from the Otway National Park in Victoria. (Hericium Erinaceus)
Oyster mushrooms (Pleurotus) come in many colours and forms, we grow lots of different varieties at different times of the year. These gourmet mushrooms are great for Vegans.
Who we are
I am Lukas Matysek and I have operated the gourmet mushroom garden since July 2021, started in the middle of a lockdown and it grew from there. My background is in Mathematics and Corporate Photography, so had a lot to learn about being a farmer. My site is based on Permaculture principles, and was influenced by two Australian books, Milkwood (Kirsten Bradley & Nick Ritar) and Retrosuburbia (David Holmgren). We had to reshape the land contour to maximise water usage and build retaining walls all over the place. Pecan and B Cottage is dominated by two large Pecan trees and swarms of honey bees, hence the name. I grow the gourmet and medicinal mushrooms in specially made structures for the Lab and the fruiting room.