Mushrooms, Maesymeillion, Llandysul, Ceredigion, Wales, SA44 4NG.
tel: 0845 4581258 / 01545 590467 e-mail:
Maesyffin Mushrooms have been growing their
award-winning Shiitake mushrooms in
rural West Wales since 2003, in a system originally developed
by Humungus Fungus.
These days we also grow Lion's Mane
and Reishi mushrooms.
Our fresh mushrooms are sold through local
retailers, and are used in local
hotels and restaurants.
Taste judges said they were excellent quality"
and had "a good shiitake taste",
as well as "Woody - good flavours - great raw and
On November 11th 2010 Maesyffin Mushrooms'
Fresh Organic Shiitake Mushrooms won a Gold
True Taste Speciality Product award and Bronze
in the Organic Product category to add to their
2008 True Taste Speciality Product (Healthy Options) Winner's
award and Commended awards for 2006 and 2007.
Mushrooms we grow all our mushrooms using locally-sourced materials
wherever possible. Which means that we grow our spawn on organic grains, and our mushrooms on wood chip we have made ourselves
from local hardwood 'brash' (tree trimmings and hedge cuttings
which would otherwise just be burned in the field). Our sawdust
is mainly oak and is a waste product from local woodcrafting workshops.
The organic bran we use is produced at Felin
water mill at Llanrhystud. Our electricity is 100% green
energy from Octopus Energy
|Shiitake are a good source of protein,
potassium, phosphorus and
vitamins as well as selenium & zinc and
other essential trace elements. They also contain all
the essential amino acids.
Click here for more details
Shiitake is very popular in China and Japan, where the majority
of the world’s shiitake are grown and consumed.
It is a leading source of the Umami
(or "deliciousness") Taste
especially when dried.
Shiitake works well with red meats in particular, but also
chicken and other meats, vegetables and eggs. The stems should be
kept as they are full of goodness and flavour and can be used for
a highly nutritious soup stock or used in pâtés or
Shiitake can be added to casseroles, quiches, bread and other
baked items, as well as used in traditional and modern Asian recipes.
Oh, and they are great fried
slowly and served on toast. And then there's shiitake
... Vegetarian umami heaven!
is the second most cultivated mushroom in the
world and the most popular of the "exotic" mushrooms.
Shiitake are tasty and nutrituous and can be used in many culinary
UK GROWN? You may have seen this
on fresh mushrooms - but what does it mean? That the mushrooms are
grown in the UK? Well, yes. But did you know that the mushrooms
could have been grown on substrates imported from another country
- most likely China? The fruiting blocks are made on an industrial
scale - using Chinese materials & Chinese labour - and then
transported in shipping containers to the UK, where they are unloaded,
put into growing rooms and fruited to produce mushrooms.
UK grown, certainly, but UK produced???
Maesyffin Mushrooms' shiitake are grown in Wales using locally-sourced
woodchip and sawdust substrates. |
Shiitake (or Chinese Mushrooms)
have been cultivated on hardwood logs for centuries, but it can
be an unpredictable business - usually taking more than a year before
fruiting, and then only in spring and autumn if the logs are kept
in natural conditions outdoors.
Fortunately, shiitake can be grown all year round on artificial
'logs' made from wood chippings and sawdust.
The sawdust comes from clean mill waste and planings, and
the chippings are made from small oak and other hardwood branches.
From inoculation to fruiting takes 8-14 weeks and each fruiting
block can produce more than one flush of mushrooms.
Once spent, the block may be broken up and used as a substrate
for growing other mushrooms, composted, or burned in wood burners
or bio-mass boilers to provide heat.
|CONTRARY to popular belief that all mushrooms grow in the
dark, Shiitake, like most mushrooms, need light to grow, as
well as a reasonable humidity and temperature to grow in abundance.
quality of your mushrooms - we used them for Sushi - was absolutely
outstanding. I haven't found a quality like this in any supermarket
or organic food store since!’
Sally W (Manchester)
my way through the mushrooms I bought ... delicious. I will
be in touch for more as soon as they run out.
DID YOU KNOW?
It takes around 1kg of fresh shiitake to produce 100g of dried shiitake.
Dried Shiitake can be reconstituted by soaking them
in hot water
for 20-30 minutes. Or try them as they are for an instant savoury
|One cup of dried mushrooms soaked with one cup of boiling
water produces around one and a half cups of mushrooms.
A word about packaging: Our fresh
mushrooms are sold in brown paper bags, never in plastic boxes!
Our dried mushrooms are packed in either cellophane or plastic bags.
Shiitake pate is in recyclable glass jars. Any carrier bags used
are biodegradable. Wherever practical, recyled packing materials
are used for posting out orders (for example fruiting blocks) -
this helps reduce both waste and costs.
A smooth pâté containing at least 33% shiitake mushrooms.
gluten, animal and yeast-free. Suitable for vegans and vegetarians.
of nut, gluten, animal & yeast-free pâté made with
award-winning shiitake mushrooms.
Sealed and cooked in the jar for an ambient shelf-life is at least
10 months .
Available by mail order as well as from local retail outlets.
Wholesale enquiries welcome.
| 1 jar
| 2 jars
| 3 jars
| 6 jars
|WHAT'S IN IT? Dried shiitake
(33%), red lentils, onion, carrot, sunflower seeds, brown rice
flour, sunflower oil, sea salt, lemon juice, garlic, pepper,
thyme, parsley, palm oil (sustainable), mace, maltodextrin,
turmeric, bay leaf, lovage.
DRIED LION'S MANE MUSHROOM
Lion's Mane is a bearded tooth mushroom which
grows in the UK on dead trees and is now legally protected from
collection in the wild.
Thankfully, it can be cultivated, as it makes a tasty culinary
treat - said to taste like lobster when cooked in butter. It also
has a high protein content, contains a variety of polysaccharides
and Vitamin D2.
Available as both dried mushrooms and powder-filled capsules.
Dried Lion's Mane
Apologies - Dried Lion's Mane is currently
Vegetarian size 0 capsules
containing an average of 490mg pure, dried Lion's Mane mushroom
powder per capsule.
|Our Lion's Mane mushrooms are grown on locally-sourced
hardwood substrates supplemented with organic bran.
DRIED REISHI MUSHROOM
|Reishi is a hard, woody mushroom, and has
been used for millenia in the Far East. It is often
ground and taken as teas, tinctures and capsules, or mixed
with coffee. This variation of Red Reishi is known as 'Antler
Form' and is grown by Maesyffin Mushrooms.
Our Reishi mushrooms are grown on locally-sourced hardwood substrates
supplemented with organic bran.
They are slow-growing, typically taking at least 6 months to reach
SHIITAKE MUSHROOM EXTRACT
Shiitake mushrooms remain in the vanguard of beneficial mushrooms
and their safety is well established, given the popularity of this
Maesyffin Mushrooms' shiitake
are used in Fruiting
Bodies' mushroom extracts.
|You can find much more information about the
properties of the various mushrooms used in the extracts by
searching the Internet or by finding appropriate books and other
These mushroom extracts (made & sold by Fruiting
Bodies) are produced using only the dried fungus, alcohol
| Fresh shiitake keep well
in a paper bag in the fridge.
Dried shiitake have a very long
a more concentrated, smoky flavour.
Wild Shiitake only grow in Asia,
so any shiitake in 'Wild Mushroom' mixes are either imported
Mango Wholefoods, Cardigan
Health, Newcastle Emlyn
Mulberry Bush, Lampeter
& Pratt's, Lampeter
Lampeter Market, University Campus, Lampeter
(2nd & 4th Saturdays in the month, 10am-1pm)
Bodies - Mushroom Extracts
and Drink Wales
Barn - reconnecting customers with local producers
Green Guide - the directory for planet-friendly living
Perfecti - Paul Stamet's pioneering company
Futures - Recycling Coffee into Mushrooms!
(Wikipedia) • Shiitake
Mane (Wikipedia)• Lion's
(Wikipedia) • Reishi
Properties Of Mushrooms - informative article
Some further reading ...
Like to know more..?
Mushroom Feasts: 100 Fabulous Dishes Making the Most of Wild
and Bought Mushrooms Steven Wheeler
This delightfully illustrated book opens with an introduction
that covers the culinary qualities of over 30 wild and cultivated
varieties of mushroom, as well as essential preparation and preserving
techniques. With over 90 suggestions on how to incorporate the morning's
harvest into hearty breakfasts, warming soups and broths, and all
manner of meat, poultry, game, fish, shellfish & vegetarian dishes
for every kind of culinary occasion.
From Another Kingdom
Royal Botanical Gardens Edinburgh
Fungi play a crucial role in supporting life on Earth, and
we humans benefit directly through an array of fungal products, including
foods and medicines. This book explores our relationship with fungi
and our complex cultural attitudes towards them. Chapters include
fungal biology, chemistry, cultivation, foraging and conservation.
There is also a recipe section.
Written for the non-specialist, and making full use of the
extraordinary diversity and beauty of fungi through stunning images,
this book provides a fascinating introduction to a group of organisms
whose lifestyle means they remain largely out of sight, overlooked
and forgotten. The reality is that there is much for which fungi should
The Complete Mushroom Book:
The Quiet Hunt
Known as "the mushroom man", Antonio Carluccio
has been collecting, cooking and devising recipes for mushrooms for
over 60 years. Here he draws on his knowledge and expertise to bring
together over 100 recipes that make the most of readily available
Fascinated by Fungi
A great book exploring the majesty and mystery, facts and
fantasy of the quirkiest kingdom of life on earth.
Fascinated by Fungi is an easy-to-follow introduction to a
complex and largely unexplored kingdom of life and the history, mystery,
facts and fiction born out of the fascinating foibles of mushrooms,
toadstools and other fungi.
Mushroom Cookbook: Recipes for White and Exotic Varieties
More than 60 great recipes with mushrooms as the main ingredient.
Information on history, varieties, and nutritional value is included.
Features recipes for appetizers, soups, sandwiches, side dishes and
entrees. Learn how to clean, store and prepare. Recipes include Mediterranean
Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas,
Penne Mushroom Vegetable Pasta and much more.
Wild Food: A Complete Guide for Foragers
Roger Phillips is one of our leading experts on wild food
and mushrooms. He has been foraging for decades and has influenced
a generation of British chefs. Now, in this beautifully illustrated
and authoritative book, he identifies hundreds of edible plants growing
all around us, in our hedgerows, woodlands and fields, along river
banks and seashores, even on inhospitable moorland.
'I can safely
say that if I hadn't picked up this book some twenty years ago I
wouldn't have eaten as well, or even lived as well, as I have. It
inspired me then and it inspires me now' Hugh Fearnley-Whittingstall.
More Than 70 Inspiring Recipes
With over 70 recipes this is the complete guide to cooking
with all varieties of mushrooms - from shitake and oyster to crimini
and porcini. Mushrooms demystifies these delicious ingredients and
shows how they can be used in everything from Vegetable Tempura with
Sweet Mirin Soy Sauce, to a Wild Mushroom Open Lasagne. You'll discover
how all types of mushrooms can transform your cooking.
Peter Jordan's Wild Mushroom Bible (with Steven Wheeler)
With over 600 colour photographs, this guide introduces the
many different types of mushrooms, both edible and poisonous. In addition
to identifying and describing a variety of different mushrooms, the
book also includes valuable information such as where to collect mushrooms
and how to store them. It also offers a range of recipes from mushroom
pancakes and croissants to mushroom souffles and gravy, for anyone
looking to explore the culinary variety made possible by savoury mushrooms.
From Duff to Dinner:
A Gourmet's Guide to Mushroom Cookery, with Selected Recipes from
Vince Viverito (Editor), Marjorie Young (Editor)
The culmination of over thirty years' work, this authoritative
and superbly illustrated reference work is packed with the most up-to-date
information and original photographs. This book is clear, user friendly
and will appeal to a wide range of readers.
'A masterpiece of identification.' David Bellamy
© Maesyffin Mushrooms 2004-2023