At Cove Fungi we have a special love for Oysters and look alikes of all types. Euosmus, pulmonarius, ostreatus and nebrodensis are our favorite true oysters. We also really enjoy the bitter taste and meaty texture of the Sarcomyxa seotina, as well as the commo Elm Oysters, known as the Hypsizygus ulmarius.

Use these beautiful oysters in pastas, as a side with proteins, or just oil, flour, and bake them until crispy; an amazing dippable snack. They can be put into almost any dish. We really love them in a ratatouille.

You must have heard about the magical Lions Mane mushroom. Its scientific name is Hericium erinaceus. We have carefully selected three isolations to cultivate, the Lions Mane, Lions Pride, and Lions Paw. These are all true erinaceus mushrooms; selectively bread and isolated for specific textural and physical characteristics. A delicate flavour and medium firm chew.

This fungi is extremely versatile. Great press fried. Used in pastas and gnocchi, prepared as a meat substitute, or dried and supplemented for its brain boosting active compounds. This lion pack really delivers.

Chestnut mushrooms, scientifically known as Pholiota adiposa. A deliciously chewy mushroom with a satisfying crunch and nutty flavour.

Cauliflower mushroom, Sparassis crispa. This noodly almost leafy looking mushroom is amazing in soups. Use it as noodles, or fry some up with eggs in a scramble/egg foo young. Rare and beautiful.

Velvet Pioppino, Black Poplar, the Agrocybe aegerita. Known for its delicate umami flavours, with nutty, almost sweet earthy and peppery notes.

Dancing Hens/Hen of the woods, the polypore known scientifically as Grifola frondosa. Sautee or roast this delicacy to bring out its savoury and delicate earthy flavours.