Sustainably Grown in County Monaghan
Tarivoxa began in 2014 on a small plot of land near Clones, County Monaghan. What started as a personal fascination with fungi quickly became a thriving family enterprise. Our founders, Cian and Orla Fitzpatrick, spent two years studying mushroom cultivation across Europe before returning to Ireland to put their knowledge into practice.
Today, our farm spans over eight acres and includes purpose-built growing rooms where temperature, humidity, and airflow are carefully regulated. We grow on locally sourced substrates, including straw from neighbouring tillage farms and hardwood sawdust from sustainable Irish forestry. Every step of our process reflects a deep respect for the land and its natural cycles.
Spring-Fed Water
Pure Monaghan springs supply our growing rooms
Zero Waste
Spent substrate becomes compost for local gardens
Next-Day Delivery
Harvested and shipped across Ireland within 24 hours
Bord Bia Certified
Fully audited and quality assured
Each variety is selected for its exceptional flavour, nutritional profile, and culinary versatility. We grow every mushroom on our Monaghan farm using carefully prepared substrates that bring out the best characteristics of each species.
Popular
Our grey oyster mushrooms have a delicate, slightly sweet flavour with a velvety texture. They grow in beautiful rosette clusters and are highly versatile in the kitchen. Excellent sauteed with garlic, added to risottos, or used in stir-fries. Rich in protein, B vitamins, and antioxidants.
Best Seller
Grown on supplemented hardwood sawdust blocks, our shiitake mushrooms develop thick, meaty caps with deep umami flavour. They are a staple of East Asian cuisine and work beautifully in soups, broths, pasta dishes, and grilled preparations. Known for their immune-supporting beta-glucan content.
Specialty
This remarkable mushroom resembles a cascading white waterfall and has a flavour often compared to lobster or crab. Lion's mane is prized both as a gourmet ingredient and for its well-researched cognitive health benefits. We grow ours on supplemented hardwood, resulting in dense, flavourful specimens.
The king oyster is the largest species in the oyster mushroom genus. Its thick, meaty stem slices into beautiful scallop-like rounds that sear wonderfully in a hot pan. With a mild, slightly earthy flavour and firm texture, it has become a favourite among plant-based cooks and professional chefs alike.
Seasonal
A tropical species that thrives in warmer conditions, our pink oysters are grown during the summer months when ambient temperatures allow. Their striking coral-pink colour fades to a golden hue when cooked. The flavour is reminiscent of bacon or ham, making them a popular choice for creative plant-based dishes.
Chestnut mushrooms offer a nuttier, more intense flavour than their white button cousins. Their brown caps are firm and hold up well in stews, pies, and on the grill. We grow them on a proprietary blend of composted straw and peat, producing mushrooms with exceptional depth of flavour and a satisfying crunch.
Growing mushrooms is a craft that demands patience, precision, and a deep understanding of biological systems. Our four-stage process ensures consistent quality from every harvest.
We begin in our sterile laboratory, where grain spawn is prepared using high-quality cultures sourced from trusted European suppliers. Each batch of spawn is tested for vigour and purity before being introduced to the growing substrate. This critical first step determines the health of the entire crop.
Inoculated substrate bags are moved to our dark incubation rooms, maintained at precisely 22-24 degrees Celsius. Over two to three weeks, the mycelium colonises the entire substrate, forming a dense white network. We monitor CO2 levels and humidity daily to ensure optimal colonisation without contamination.
When colonisation is complete, bags are transferred to our fruiting rooms. Here, we introduce fresh air, lower the temperature to 12-16 degrees, and increase humidity to 90-95 percent. This shock triggers the mycelium to produce mushroom fruit bodies. Within five to seven days, clusters begin to emerge through slits in the bags.
Every mushroom is harvested by hand at the peak of maturity. Our team picks each cluster carefully to preserve its shape and freshness. Within hours of harvest, mushrooms are weighed, packed in compostable trays, and chilled to 2 degrees Celsius. Orders are dispatched the same day for next-morning delivery across Ireland.
We offer guided tours of our growing facilities every Saturday morning. See the full journey from spore to harvest and taste freshly picked mushrooms.
Book a VisitOur kitchen team develops recipes that celebrate the unique character of each mushroom variety. These dishes are designed to be approachable for home cooks while delivering restaurant-quality results.
A classic Italian risotto made luxurious with our grey oyster mushrooms. The mushrooms are sauteed until golden, then folded into creamy arborio rice with white wine, parmesan, and a splash of truffle oil. Finished with fresh thyme from our herb garden.
View Recipe
Thick slices of lion's mane are seasoned simply and seared in browned butter until deeply golden on each side. Served with roasted root vegetables and a tarragon cream sauce, this dish converts even the most dedicated carnivores into mushroom enthusiasts.
View Recipe
A deeply savoury bowl built on a slow-simmered shiitake and kombu dashi. The broth is enriched with white miso paste and topped with marinated shiitake, a soft-boiled egg, spring onions, and crispy nori. A warming bowl that celebrates the extraordinary umami of fresh shiitake.
View Recipe"We have been sourcing our oyster and shiitake mushrooms from Tarivoxa for over three years now. The consistency of quality is remarkable. Our head chef plans entire seasonal menus around their harvest schedule. The lion's mane in particular has become a signature ingredient in our tasting menu."
Sarah C.
Head Chef, The Ivy House, Dublin
"I ordered a mixed box for the first time last month and was genuinely impressed. The mushrooms arrived perfectly fresh, beautifully packaged, and the flavour was miles ahead of anything I have found in supermarkets. The pink oysters were a revelation. Already placed my second order."
Maeve O.
Home Cook, Galway
"We stock Tarivoxa mushrooms in our farm shop and they are consistently our fastest-selling fresh product. Customers specifically ask for them by name. The team is always reliable with deliveries and genuinely passionate about what they grow. A fantastic Irish food business."
Patrick B.
Owner, Greenfield Farm Shop, Cork
Whether you are a restaurant looking for a reliable supplier, a home cook with a question about our mushrooms, or simply curious about what we do, we are always happy to chat. Drop us a message or reach out directly using the details below.
Farm Address
Tarivoxa Mushroom Farm
Drumacon, Clones
Co. Monaghan, H23 YK62
Ireland
Phone
+353 47 51234
Opening Hours
Mon - Fri: 8:00 - 17:00
Sat: 9:00 - 13:00 (Farm Shop & Tours)
Sun: Closed
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