Paul and Hayley from Wyreside Mushrooms have been hard at work for the last few months, fitting and kitting out their brand new (and huge!) growing space. We’ve been enjoying all their updates on the refurb as they insulate the space and create the perfect growing environment for this extra-sensitive (almost other-worldly!) crop. The scale of their new venture is really impressive. We’re delighted not only to be along for the ride but, as a result of their graft, to now be able to offer lion’s mane mushrooms throughout the week. Previously, they’d been the greengrocer equivalent of gold dust—gone before you could blink.
We first got in touch with Hayley and Paul after a tip-off from beloved, local, long-time Lancashire grower Libby Flintoff from Brookhouse Farm, who spotted the sign for their mushroom farm in Garstang, close to her in Preston. Not ones to miss an opportunity to source another local Lancashire grower of their calibre (and after a sneaky peek at their Instagram 
), we were straight in touch, and the rest is history!
They temporarily reduced their output and varieties while busy setting up the new premises, but lion’s mane is now officially A GO—and they’re currently working on fruiting their incredible blue and grey oyster mushrooms, which we’re very excited to welcome back. They’re also testing some more unusual varieties in the space, including Pink Oyster, Phoenix Oyster, Black Pearl Oyster, Tarragon Oyster, and Speckled Chestnut mushrooms—so watch this space over the next few weeks.
Whilst we wait for them to expand their range, we’re very much enjoying their lion’s mane, which is a perfect addition to a BBQ in the sunshine. Try tearing the mushroom into chunky pieces or thick strips—no need to slice, just pull it apart gently by hand. Toss with a little olive oil, salt, pepper and whatever herbs or spices take your fancy. Then place straight onto the grill over medium heat or thread onto skewers, turning occasionally until golden and crisp on the outside and tender within.
