varieties we cultivate

We cultivate six of the most popular gourmet fungi here at Aro-Ha Urban Fungus Farm. Our focus is on the highest quality fruit with the very best flavour, form and colour characteristics. Years of experimentation & careful selection have given us what we consider to be the finest restaurant grade gourmet fungi in all of Aotearoa. 


oyster mushroom

Pleurotus ostreatus
With a flavour reminiscent of that of seafood, raw oyster mushrooms are fairly robust and peppery. Oyster mushrooms benefit from cooking, which lessens their pungency. Their sturdy texture stands up to longer cooking times, making oyster mushrooms a great addition to stews. When purchasing, look for oyster mushrooms with caps that are no larger than 4 cm in diameter as the smaller specimens are considered the best tasting. 



golden oyster

Pleurotus citrinopileatus
With daffodil yellow, petal-shaped caps and ivory white stems, Golden Oysters have an amazing visual impact to compliment their bold, nutty flavour.
The flesh is white and can be thin or thick depending on size, regardless its texture maintains a meaty and melting quality. The aroma is fruity and reminiscent of an aged red wine, a quality that permeates with cooking.



Lions Mane

Hericium erinaceus
A culinary treat & extremely versatile in the kitchen. It acts as a good supplement for meat in many dishes, especially chicken. It has a spongy texture that soaks up whatever flavour it is cooked in. Many people find Lions Mane mushroom to be a good imitator of lobster, fried in a pan and dipped in melted butter. Lions Mane mushroom is also said to have medicinal properties, and is thought to increase cognitive abilities by initiating nerve growth and regeneration.


Trumpet royale

Pleurotus eryngii
Trumpet Royale has a wonderful nutty flavour and a resilient firm texture. Unlike many mushrooms, the stem has the same superb flavour and porcini-like texture as the cap - nothing is wasted. Different aspects of its subtle, aromatic flavour will emerge depending on the style of preparation. Trumpet Royale can be sautéed, grilled, braised, stewed or broiled, and its savoury richness is emphasized by high-heat cooking. Slice the stem thickly to make tender medallions perfect for searing and reminiscent of scallops. 





We currently only serve commercial wholesale customers & due to our current scale, can only cater to a set number of clients.
If you would like to see our mushrooms on your menu, please email us via the icon at the bottom of this page or by visiting Contact Us.

Tēnā rawa atu koe! 
{Thank you very mush!}