(or are trying too!)

​Mycorrhizal versus non-Mycorrhizal

The easiest way to explain these two terms is to expain the term mycorrhizal - 'myco' means 'mushroom' and 'rhizal' means 'root' - mushrooms that grow on roots (of trees) and    'non-mycorrhizal' means fungi that doens't grow on roots! 
In regards to mycorrhizal fungi both the plant and the fungi often both benefit from the relationship - more well know examples of mycorrhizal fungi are Black truffles and Porcinni mushrooms. Many mycorrhizal fungi are selective about what types of trees they grow on thus tree identification plays a big part in fungi identifcation!
                        These types of fungi are seasonal only and cannot be 'forced' into producing and often yeilds vary year to year depending on the                                weather/climate for that particular year. 
Many of the commercially grown mushrooms that people buy year round are non-mycorrhizal as these tend to grow in dead plant materials and can be manipulated by artifical environments.  

NON-MYCORRHIZAL MUSHROOMS​

OYSTER MUSHROOMS​ (pictured)
Oyster mushrooms are thought to be the second most commonly eaten mushroom in the world. Described as having a delicate mushroom flavour, when not specifically listed they can be a great (and convenient!) substitute in recipes when it calls for button mushrooms.
​Product range includes 'graded' Whole Dried Mushrooms, Flaked Mushrooms and Oyster Mushroom Powder which can be used as a SALT / GLUTEN / DAIRY FREE stock option and overseas is often taken as a health supplement.

SHIITAKE​
One of the few mushrooms that were thought to be eaten by the New Zealand Maori - a meaty mushroom with lots of flavour.
At present is only included in Mixed Mushrooms or Mushroom Soup.​One of the more commonly known cultivated gourmet mushrooms with an earthy flavour and a meaty texture and is considered to have multiple health benefits - fresh or dried.​ SlicedTo ensure even dehydration.

​ TAWAKA or POPLAR MUSHROOM
One of the few mushrooms that were thought to be eaten by the New Zealand Maori - a meaty mushroom with lots of flavour.
At present is only included in Mixed Mushrooms or Mushroom Soup.​

FIELD MUSHROOMS (Agaricus campestris)

These are a cousin of the variety that you buy in the supermarket (usually Agaricus bisporus)!
The 'real' field mushrooms are found during autumn when the cool nights and the warm soils encourage  'fruiting' to occur - sometimes you can find the odd one or two in Spring! These mushrooms are often found in grassy areas where the ground has not been cultivated for a period allowing the mycelium to grow to a fruiting size - the 'mushroom rings'  that occur indicate the outer edge of the mycelium body. These mushrooms are said to have a superior flavour to the factory grown ones but they are short lived - thankfully they can be dehydrated or frozen for out of season use. Due to not cultivating the fields here at Stonehurst there are some large mycelium patches from where we pick this variety to add to the Mixed Mushroom & Mushroom Soup mixes.

MYCORRHIZAL MUSHROOMS​

 SHORO
 The surface of this 'puffball' is a pale non-descript brown but when sliced, displays a pure white centre. 'Shoro' is supposedly highly valued in some Japanese cuisine for its texture and exclusivity.
While these mycorrhizal puffballs are  technically an experiment  here at Stonehurst our waiting time to confirm success is getting very close!

SLIPPERY JACK  (Suillus luteus)
Often found under 'infected' Scots Pines or Radiata Pines in autumn. Whilst the cap is slimey looking this is peeled off when used fresh or for when dehydrating which revels a white flesh and bright yellow pores. Adds another layer to the Mixed Mushroom flavour! AVAILIBILITY LIMITED : ​Available from early autumn yearly until stock runs out.​

BIRCH BOLETE (Leccinum scabrum) (pictured)
 ​​A relatively common mushroom in New Zealand found under 'Silver Birch' trees (Betula​ sp.) during early autumn. This meaty, earthy mushroom can be [and is] used as a substitute cooking wise for the more exclusive and expensive 'Porcini' - either by simple mistaken identity or on purpose - either way it tastes great! Dehydrated mushrooms add a depth of both flavour and colour to any dish and marries well with beef and venison flavours. AVAILIBILITY LIMITED : ​Available from early autumn yearly until stock runs out.​

BIANCHETTO TRUFFLE (Tuber borchii)
The aroma of this truffle is said to be 'garlicy' and it is suggested that it is very close in aroma, flavour and appearance to the more expensive and un-cultivatable  'Italian white Truffle' ​T.magnatum!​​​
We planted our infected trees a few years ago  now  and while we are regularly monitoring the soil pH levels we are still well short of the long waiting period to see if we will be successful in this venture - time will tell!

PERIGORD or BLACK TRUFFLE (Tuber melanosporum)
Often described as the king of truffles -  if not fungi in general! We now have a small number of these infected trees planted (if only for the novelty factor!)  - we'll see if anything occurs but as they were planted after the Bianchetto we're in for a long wait!​