A show-stopping centrepiece that wraps a rich duxelles of mixed Tarivoxa mushrooms in golden puff pastry. Perfect for Sunday gatherings or festive occasions.
A classic Italian risotto made luxurious with our grey oyster mushrooms. The mushrooms are sauteed in butter until deeply golden, then folded into creamy arborio rice with dry white wine, aged parmesan, and a whisper of truffle oil. Fresh thyme from our herb garden adds an aromatic finish. This dish works beautifully as a main course or an elegant starter for dinner gatherings.
Thick slices of lion's mane are seasoned with flaky sea salt and cracked black pepper, then seared in browned butter until each side develops a deep golden crust. The texture closely resembles scallops or lobster, making this dish a revelation for anyone trying lion's mane for the first time. Served alongside roasted root vegetables and a tarragon cream sauce, it converts even the most dedicated carnivores.
A deeply savoury bowl built on a slow-simmered shiitake and kombu dashi broth, enriched with white miso paste for a silky, umami-rich base. The toppings include marinated shiitake sliced thin, a six-minute soft-boiled egg with a jammy yolk, thinly sliced spring onions, crispy nori, and a scattering of toasted sesame seeds. This is a warming, restorative bowl that celebrates the extraordinary depth of fresh shiitake.
The thick stems of our king oyster mushrooms are sliced into two-centimetre rounds, scored lightly in a crosshatch pattern, and seared in a smoking-hot pan with a drizzle of rapeseed oil. The scoring creates beautiful caramelisation and mimics the appearance of seared scallops. Plated on a vibrant pea puree with a squeeze of lemon and a few drops of good olive oil, this starter has become one of our most requested dishes at farm events.
This silky soup combines three Tarivoxa varieties for layers of flavour: grey oysters provide a delicate base, chestnut mushrooms add earthiness, and a handful of shiitake brings deep umami. Sweated with shallots and garlic, simmered in vegetable stock, then blended until smooth with a splash of cream. Finished with fresh thyme leaves and served alongside warm sourdough. A go-to recipe for chilly Monaghan evenings.
Our grey oyster mushrooms are torn into strips, coated in a light spiced batter, and fried until shatteringly crisp. Tucked into warm corn tortillas with quick-pickled red cabbage, a zesty lime crema, sliced avocado, and a scattering of fresh coriander. These tacos have become a crowd favourite at our Saturday farm market stall. The contrast of crispy mushroom against the cool, tangy toppings is genuinely addictive.
A quick weeknight stir-fry that makes the most of fresh shiitake. Sliced shiitake caps are tossed in a screaming-hot wok with tender-stem broccoli, red peppers, and toasted cashews, all coated in a glossy sauce of soy, ginger, garlic, and a touch of maple syrup. Ready in under fifteen minutes and served over fluffy jasmine rice. The shiitake holds its shape beautifully and soaks up the punchy sauce without losing its meaty bite.
Shredded lion's mane mushroom has an uncanny resemblance to pulled crab meat, both in texture and flavour. These cakes are bound with a little egg and breadcrumb, seasoned with Old Bay spice, Dijon mustard, and finely chopped chives. Pan-fried until golden and crisp on the outside, tender and flaky within. Served on a bed of peppery watercress with lemon wedges and a roasted garlic aioli for dipping.
Wide ribbons of pappardelle tossed with a generous pan of mixed sauteed mushrooms in garlic butter. We use a combination of grey oyster, king oyster, and chestnut mushrooms for varied textures and complementary flavours. The pasta water is reserved and added to create a glossy sauce that clings to every strand. Finished with a handful of flat-leaf parsley and a shower of aged pecorino. Comfort food at its finest.
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Our most requested recipe, perfect for gatherings and celebrations. This wellington showcases the diversity of Tarivoxa mushrooms wrapped in golden, flaky pastry.
1 hr 20 min
Total Time
Serves 6
Portions
Intermediate
Difficulty
Heat the butter and oil in a large frying pan over medium-high heat. Add the shallots and cook for three minutes until softened. Add the garlic and cook for one minute more. Tip in the chopped mushrooms, season generously with salt and pepper, and cook for 12 to 15 minutes, stirring occasionally, until all the moisture has evaporated and the mixture is dry and concentrated.
Stir in the thyme leaves and Dijon mustard. Transfer to a bowl and allow to cool completely. This step is important: a warm filling will cause the pastry to go soggy. Once cooled, fold in the wilted spinach and crumble in the goat cheese if using.
Preheat your oven to 200 degrees Celsius (fan). Unroll the puff pastry on a lightly floured sheet of baking parchment. Spoon the mushroom filling along the centre of the pastry in a log shape, leaving a five-centimetre border on each side.
Brush the pastry edges with beaten egg. Fold the pastry over the filling, pressing the seam to seal. Tuck the ends under and place seam-side down on a lined baking tray. Brush the entire surface with egg wash and use a sharp knife to score a decorative pattern on top. Cut two small slits to allow steam to escape.
Bake for 30 to 35 minutes until the pastry is deeply golden and puffed. Allow to rest on the tray for five minutes before slicing with a serrated knife. Serve with roasted seasonal vegetables and a simple pan gravy made from mushroom stock.
A few simple principles will transform the way you cook with mushrooms. These tips come directly from our farm kitchen and the chefs who use our produce every day.
Mushrooms absorb water like sponges. Instead of rinsing them under a tap, use a soft pastry brush or a damp cloth to gently remove any substrate particles. This keeps them dry and allows proper caramelisation when cooking. Our mushrooms are grown in clean environments, so they rarely need more than a quick brush.
The most common mistake when cooking mushrooms is overcrowding a cold pan. Use a wide pan over high heat and add mushrooms in a single layer with space between them. Resist the urge to stir constantly. Let them sit and develop golden colour on one side before turning. This drives off moisture and creates deep, nutty flavour.
Adding salt too early draws moisture out of the mushrooms, causing them to steam rather than sear. Season with salt and pepper only after the mushrooms have developed a golden crust. A splash of soy sauce or a squeeze of lemon at the end amplifies their natural umami without masking the earthy flavour.
Keep fresh mushrooms in a paper bag or wrapped loosely in a clean tea towel in the fridge. Plastic bags trap moisture and accelerate spoilage. Stored properly, our oyster mushrooms will stay fresh for five to seven days, and shiitake for up to ten. Use them as close to delivery day as possible for peak flavour and texture.
Order our freshly harvested mushrooms and start cooking with the finest Irish-grown produce. Delivered to your door within 24 hours of harvest.
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