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Mushrooms and their mycelium (the root-like system) are integral to ecosystems, connect food chains, and are one of the primary pillars of the food web. They recycle nutrients and play a critical role in keeping both forests and fields healthy.  They are also incredibly tasty!

 

We offer a wide variety of indoor and outdoor grown mushrooms, gourmet and medicinal; They are not only delicious, flavourful and nutritious but are also captivating to the eye. We also forage for a few of our favourite wild mushrooms for people to try.  The majority of our mushrooms are grown indoors in sterile conditions and are free from pests and dirt which gives them a cleaner taste than the wild picked mushrooms.

 

We consider many aspects of the way that mushrooms are produced, and marry waste stream utilisation with enhancing nutritional and medicinal qualities where possible. This includes utilising local waste streams of coffee, tea and hops, with additives such as egg shells and sea shells to increase calcium within the mushrooms.

 

We use organic methods of production so that our mushrooms are grown without the use of drugs, hormones or synthetic chemicals.

 

A fascinating aspect of mushroom cultivation is that numerous edible and medicinal species can be utilised for environmental management, and we are keen to promote and develop these characteristics.

"Delicious morsels of mushrooms, locally produced, locally sold, locally eaten."

- Mandy, Bear Coop, Todmorden

MUSHROOMS WE GROW

Blue-Grey Oyster

(Pleurotus Ostreatus)

This Oyster mushroom is a widely appreciated edible.

It's also an excellent alley in a healthy lifestyle: it has

been shown to posses considerable cancer preventative and treatment properties. Lesser known, is the great aid

it can be in environmental action. It can restructure carbon chains, i.e. convert an oil spill into food for itself and the surrounding micro-flora and fauna, which then become food for larger forms of life in an amazingly

short time scale. It can be trained to digest many other nuisance waist products such as cigarette butts, as well

as filter agriculture water run-off by removing the

Ecoli and other toxins.

 

It can be grown on many waste products and retain its nutritional and healthy charms. We grow it on wood, straw, used coffee grounds and are gearing up for

trails with used tea leaf.

King Oyster

(Pleurotus Eryngi)

Living up to it's name, the King of the oysters really packs a punch on taste. Visually it is stocky, thick-fleshed and imposing. It can be sliced, has a strong creamy flavour, and stores exceptionally well.

These qualities have made it increasingly popular

as a gourmet mushroom in Western cultures.

It loves to grow on wood, but with additives such

as seashell it can yield high levels of calcium for supplementary benefit.

 

As a medicine, it is particularly good at managing cholesterol. It has the powerful ability to degrade

a series of toxic dioxins often found in weed killers

and pesticides and was the base substance for the famous Agent Orange.

Elm Oyster

(Hypsizygus Ulmarius)

Elm Oyster's are known companions of Brassicas, yeilding an average of 4 to 6 times more vegetable than those grown without. This well known mushroom is easily recognised by the way it grows on wood in shelf-like clusters; it is relatively large in size and visually has a thick cream cap and flesh, with whitish gills that run down a stubby, nearly-absent stem.

It has a fairly distinctive smell in the mushroom world, but it is hard to describe, the taste is pleasant and mild.

Buna Shimeji

(Hypsizygus Tessellatus)

Buna shimeji which translates into English as “Beech Mushroom”, have a smooth, burlap-coloured, petite globular cap, and slender ivory stems. With a mild and nutty flavour and a texture that softens with cooking but retains

its shape, makes Buna shimeji an excellent gourmet mushroom. It may be roasted, steamed, sautéed and pickled. It can be put

into soups, stir-frys, omelettes and noodle dishes; pairing well with seafood, citrus, grilled meats, white wine and fresh herbs. Delicious!

Nameko

(Pholiota Nameko)

Nameko is a mushroom well worth cultivating. It is very popular in Japan but far less heard about in the UK.

The flavour is so distinct and tasteful and is an extremely elegant looking mushroom. It is known as the slimy mushroom due to its gelatinous coating, which can be used to naturally thicken soups and stews. Here at Rooting and Fruiting we use a growing methodology which lessens the glutinous layer, making it more palatable for western tastes, and have found

nothing but warm receptions to this mushroom.

 

Nameko is widely understood in Eastern cultures as a natural antibiotic, helping stave off those cold weather bugs. Many believe that eating Nameko is important

for the resistance of Staphylococcus infections.

Shiitake

(Lentinus Edodes)

Shiitake is the worlds 2nd most cultivated mushroom. It is an excellent and versatile edible, with a lovely texture and look to it.

It also tastes great and has a high percent of crude protein. It is a common choice for home log cultivation and provides an excellent yield

on a range of woods.

 

Studies have shown it to have strong multi faceted, anti-cancer properties. It has also

been shown to yield high quantities of

vitamin D, if grown and dried in sunlight

 as we do at Rooting and Fruiting.

Maitake

(Grifola Frondosa)

Maitake means “dancing mushroom” in Japanese. People were said to dance for joy when finding one because it could be exchanged for its weight in silver. In the US and UK it is often called Hen of the Woods.

 

Their texture is succulent and semi-firm, they can be roasted, grilled, baked, deep fried, sautéed and stir fried. Observations of their flavour range from fruity, earthy and spicy to intensely woody and smoky. However, their flavour is being overshadowed by its increasing importance as a medicinal mushroom.

 

Both basic research and clinical experience suggest that this mushroom possesses the ability to produce anti-tumor effects, immunological enhancement, and also has anti-HIV, anti-hypertension, anti-diabetes, anti-hyperlipemia, and anti-obesity properties.

King Stropharia

(Stropharia Rugosoannulata)

Known as the Wine Cap and Garden Giant, King Stropharia produce giant edible mushrooms. They are probably the easiest mushroom to grow outdoors and

are both vigorous and persistent, in a wide range of climates. Left to their own devices a single mushroom

can weigh several kilos and can reach up to 2 feet

in diameter!

 

King Stropharia have been used for inter-cropping in cornfields in eastern Europe, primarily Hungary. Once these mushrooms are resident, they tend to perpetuate themselves.

 

King Stopharia mycelium is suspected to be sought out

by bees for its antiviral properties. We are advocating an increase in the availability of this mushrooms mycelium

to help stave off colony collapse.

Turkey Tail

(Trametes Versicolor)

Turkey tail is a hard polypore, with thin flattened caps that grow in mass on virtually all dead hardwood’s across the globe. They have a stunning colouring, with each fruit body demonstrating concentric bands from a buff colour at it's outer edge, to varying shades of reddish brown to

bluey-purple throughout the other rings.

Hence, they appear to look like a Turkey's tail.

 

The mushroom is widely used as a medicine, but

can also provide a base for stocks, and have more recently been proven to produce extremely powerful toxin degrading enzymes, to combat

the negative effects of pollution.

 

As a medicine, it is an effective treatment

for cancer; particularly breast cancer, and

immune system issues. It contains many

beneficial compounds of which PSK is the

superstar. As an immunomodulator, PSK

(Krestin) is routinely prescribed in Japan and

China to stimulate immune functions in patients who have undergone surgery for cancer, as well

as those receiving chemotherapy or radiation.

Reishi

(Ganoderma Lucidum)

Reishi or its most grandiose name, 'The Mushroom of Immortality' is a lacquered polypore. This exquisite mushroom has been appreciated for over 2 thousand years as a powerful medicinal drug. The Mayan made tea's with it to combat a variety of communicable disease's, and the Chinese recognised it's power to boost the hearts energy, sharpen the wits and improve memory. Research over the years has demonstrated Reishi to have a wide variety of additional medicinal qualities including anti-inflammatory/anti-allergic activity, anti-cancer properties particularly with colon cancer, diabetic support to improve insulin production and lower glucose output, and the support of gut microflora.

MUSHROOM NUTRITION

& MEDICINAL PROPERTIES

Mushrooms have some amazing health benefits, are highly nutritious, and are of great importance to vegetarians. To begin with, despite variation amongst species, mushrooms have a fairly high protein content, typically 20-30% crude protein as a percentage of dry matter. The Amino Acid content is of particular importance. 8 amino acids cannot be produced by the human body and need to be acquired through intake of foods. Mushrooms offer all the essential amino acids, similar to meat products. They are also an excellent source of B-complex vitamins including B12, and have a range of vitamin and mineral value including high phosphorous, potassium and copper.

 

Interestingly as mushroom growers, we are able to increase certain nutritional health benefits of mushrooms, by using certain mediums to grow them on. We favour the use of wood instead of straw, in order to increase their overall nutritional content. By utilising sun exposure when drying, we can increase Vitamin D levels, a recommended supplement in the Winter for most European countries.

 

Mushrooms have been long regarded for their medicinal benefits throughout many cultures. The Chinese and Japanese are well known to revere them. Many others, like the Yoruba of Nigeria, use a number of fungi as part of their mythology and medical practice. In fact most edible mushrooms have medicinal properties. Interestingly, Penicillin could be classed as the most valued botanical of the 20th century, obtained from a fungus, which also spawned the entire class of life-saving antibiotics. Clinical research today continues to document their health benefits.

COMMUNITY MONITORED

AGRICULTURE

We offer our customers the opportunity to come and see that, we are producing to high standards; resource management plans are followed closely; resources are used efficiently and most effective; adjustments can be made, and corrected when necessary; constraints are found and problems can be overcome with external input; and people who need to know are kept informed. Most importantly we see this process as a means to demonstrate our commitment to a local food network; where growers, suppliers, retailers and customers can unite.

STOCKISTS

We currently provide for local West Yorkshire retailers, because to us, they are front-line advocates for the quality of our mushrooms and our diverse work; we want to encourage them to continue their great doings. The retailers and professionals we work with are:

MUSHROOMS FOR FOOD

MUSHROOMS FOR MEDICINE

Jesper Launder Medicinal Products

SPAWN & GOODS

We offer a range of specialist inoculated mediums to suit customers, which is why we deal with customer inquiries direct; providing spawn that is tailored to suit individual requirements. Depending on the type of spawn this can take up to 6 weeks to develop, but the end product is fresh and vigorous.

Please contact us for more information.

Soon the following goods will be available on our Ebay shop:

Cultivation Materials & Equipment

 

How-to Guides

 

Mushroom Art Cards & Prints

OFFICE ADDRESS

7 Joshua Street

Todmorden

West Yorkshire

OL14 5EF

SITE ADDRESS

Pextenement Farm
East Lee Lane Eastwood
Todmorden Lancashire
OL14 8RW

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TELEPHONE

07771 202 702

EMAIL

info@rootingandfruiting.co.uk