Quality Mushrooms Grown With Passion

We are excited to offer Jersey restaurants and foodies a whole new world of culinary potential. When most people think of mushrooms, they think of Button mushrooms, Portabello, and the Paris brown (chestnut mushroom). These three are, in fact, all the same species called Agaricus bisporus. While these are delicious, they are but a fraction of the gourmet mushrooms that nature has to offer. Agaricus biporus is typically cultivated on a combination of manure and straw. At Mykes, we specialise in offering wood-loving mushrooms, in particular those which grow on hardwoods, such as oak, supplemented with a range of grains and seed hulls for added nitrogen.

We search far and wide, looking into the various strains of mushroom species which mycologists have developed for the kitchen. This is done through selective cloning and breeding of mushrooms with desired characteristics (such as thicker caps and/or better texture). For example, we use a strain of lion’s mane called Lions Pride with a dense fruiting body which, when cooked properly, offers a texture very similar to meat.