Pink Oyster (P. salmoneostramineus)Yellow Oyster (P. citrinopileatus)It is often said that first we eat with our eyes, and when you consider the health promoting effects of these delicious mushroo...
Pink Oyster (P. salmoneostramineus) Yellow Oyster (P. citrinopileatus) It is often said that first we eat with our eyes, and when you consider the health promoting effects of these delicious mushrooms this old wisdom rings true. These two eye catching mushrooms contain high levels of antioxidants, which give the mushrooms their characteristic colour.
Antioxidants have been found to counteract the damaging effects of oxidation in the body, reducing cellular and DNA damage both of which are associated with ageing.
Grey Oyster (Pleurotus ostreatus) The oyster mushroom is a delicacy in Asian cooking. Also used in the Czech and Slovak contemporary cuisine in soups and stews in a similar fashion to meat.
It was first cultivated in Germany as a subsistence measure during World War I. Some sources say it was long cultivated in Asia. Now the 2nd most cultivated mushroom after the common white button mushroom. This mushroom contains lovastatin (0.7-2.8%), a known cholesterol lowering compound.
Maitake (Grifola frondosa)
A polypore type mushroom that grows in clusters at the base of trees, particularly oaks. With its rich and deep flavours and nutty texture, these pretty mushrooms are delicious, seared, roasted, deep-fried, grilled or sautéed. Maitake has been found beneficial in treating patients with weak immune systems and has been clinically applied for the treatment of different types of cancer.
White Beech (Hypsizygus tessellatus) Aka ‘Shimeji’
A choice mushroom with a sweet smell and mild sweet nutty flavour. When cooked this mushroom has a pleasant, firm, Slightly crunchy texture and a delicious slightly nutty flavour. Suitable in stir-fries as well as with wild game or seafood.
It can also it can be used in soups, stews and in sauces. Highly esteemed in Japan where cultivation techniques were first developed.
About the Producer
Garryhinch Wood Exotic is a long-standing family run farm by Joe & Dolores Gorman. The Organic farm is located on the banks of the river Barrow on the borders of counties Laois and Offaly.
They have been in mushroom farming for over 30 years supplying appetising and nutritious mushrooms for the retail sector, food services sector and farmers markets all across Ireland.
At present, they grow a wide range of wild exotic organic mushrooms which are cultivated on wooden blocks made from trees sourced from sustainable managed forests. These tasty mushrooms have a high nutritional value, and have also amazing benefits like lowering cholesterol, helps to fight infection and builds the immune system.
Garryhinch Mushrooms, 2023
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the story of the producer
Garryhinch Wood Exotic Mushrooms
The family run organic farm of Joe & Dolores Gorman, located on the banks of the river Barrow in Portarlington on the border of Counties Laois and Offaly. They have been in the mushroom industry for over 30 years, supplying appetising mushrooms to food service providers across Leinster and exporting to the United Kingdom. Currently they grow a wide range of wild and exotic organic mushrooms and cultivate their mushrooms on wooden blocks made only from trees sourced from sustainably managed forests. They currently grow Shiitake, King Oyster, Yellow Oyster, Grey Oyster, Maitake, Nameko, and White Beech mushrooms. All their mushrooms are chemical free and approved by Bord Bia’s Sustainable Horticulture Assurance Scheme (SHAS) certification and to Irish Organic Certification standards.