Gourmet & medicinal mushrooms grown by the sea in West Cornwall.

Delicious fungi available now

Currently fruiting

  • Yellow Oyster

    Pleurotus citrinopileatus

    In our humble opinion, one of the prettiest mushrooms around. Native to the forested subtropics of China, Southern Japan and adjacent regions. These little rays of sunshine have a sweet, nutty taste and a great array of texture when cooked to your preference. They are delicate little chaps and don’t travel well, which is why you won’t find them in the supermarket. Ours however are delivered fresh as a daisy from just down the road, so no worries there. Amaze your friends, delight your kids, and add some colour to your plate with these mellow yellows.

  • Lion's Mane

    Hericium erinaceus

    The mystical Lion's Mane aka Bearded Tooth, Pom Pom Blanc, Yamabushitake (Japanese for Mountain Priest Mushroom) and many more. Found throughout Europe, N America, China & Japan & highly prized for centuries for its purported functional benefits. It has a beautifully mild, sweet flavour akin to lobster or crab and, in our opinion, makes the best vegan steak alternative you can find. Its purported benefits to cognition, memory, and other ailments like bowel disease are legendary too. What’s not to love about this denizen of the ancient woodland?

  • Summer Oyster

    Pleurotus pulmonarius

    The Summer Oyster (aka Italian Oyster, Phoenix Oyster, Indian Oyster or Lung Oyster) is the warm weather cousins to the more commonly found grey oyster mushroom. They’re a great culinary mushroom, hard to find and beautiful to look at, with a gorgeous texture and delicious flavour. They keep very well in the fridge compared to other strains (up to 10 days if stored correctly) and they handle really well in a busy kitchen, making them perfect for chefs (a favourite way to prepare them is to marinade a whole cluster and press into a hot pan like a steak). A great kitchen go-too ingredient and a properly versatile summer lovin’ fungi.

  • Pink Oyster

    Pleurotus djamor

    As we start warming up here in Falifornia, these flamboyant tropical fungi are coming out to play. Widespread in the tropics, they grow on anything from palms, rubber trees to bamboo. They’re a treat to grow with their beautiful shape and vibrant colour - even the mycelium turns pink as it matures and gets ready to fruit. They are delicious, with a classic oyster mushroom flavour but a thicker texture. We like them best marinaded & crispy like bacon for breakfast. It’s worth noting that as they cook, they’ll lose that vibrant pink in favour of a rich creamy brown. You won’t mind that once you’re tucking in though.

  • Black Pearl

    Pleurotus ostreatus var. Black Pearl

    Black Pearl Oysters are characterised by their rich brown caps and thick creamy white stems. They are a hybrid of Pearl Oyster & King Oyster mushrooms and these beauties are the best of both worlds. With a name like a pirate ship, a soft nutty taste and a meaty stem, they’re a delicious culinary treat. They start out life as miniature King Oysters before maturing into a majestic fruiting body. Then, if nature takes its course, ending up as a delicious ragu. If you’re lucky enough to get a fat one, try cutting the stalk into medallions, marinading with some seaweed & lemon juice and searing on a skillet - boom! Vegan scallops.

  • Coral Tooth

    Hericium coralloides

    The rarely seen Coral Tooth fungus, cousin to the A-List Lion’s Mane, is a sight to behold. Characterised by its stunning fruiting bodies that resemble delicate, branching coral formations, it would seem more at home underwater than in dense beech woodlands. To see this underwater analogy through, it also has a tender texture and mild seafood-like sweetness when cooked. You can treat this bizarre woodland coral just like Lion’s Mane - delicious and nutritious for body and soul as a dried supplement, pressed as a steak or even fried until crispy in a light tempura batter with some fresh garlic aioli for dipping.
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About us

We’re a family run business with a simple mission - grow gourmet & medicinal mushrooms as sustainably as we can, right here by the sea in West Cornwall. Based in Penryn, we supply delicious, nutritious and hard-to-find mushrooms to the public, chefs, restaurants & fungi fanatics all over our little corner of Kernow.

We focus on the types of gourmet fungi which are hard for supermarkets to source at freshness and scale. Often the more exotic species are shipped from abroad at huge cost to the environment and huge cost to their quality. Our aim is to cultivate these tasty beauties right on your doorstep, giving you access to the freshest, most interesting produce we can without the crushing environmental impact. Mushroom farming (even at at a small scale) has room for improvement. Our ultimate goal is to be a fully sustainable, circular business with as close to zero environmental impact as we can. This means an ongoing journey to engineer out single use plastic, to grow seasonally to avoid huge energy input, to reuse waste materials like coffee grounds & paper and to reintroduce our waste back into the soil as compost.

Most importantly we want everyone to discover the magical and tasty world of fungi.

Out in the wild

As well as being able to buy directly from us, you can find fabulous falfungi mushrooms at the following locations:

On the menu at Jude Kereama's Kota, Porthleven and for sale fresh at Mr Raggamuffins, Falmouth & Bailey's Country Store, Penryn

You can also find us at Tregew Food Barn - our upcoming dates can be seen below.

If you'd like to stock our mushrooms we'd love to have a chat. Drop us a line by clicking the button below.

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