Weekly Shroom Drop!

The mushrooms have landed! 🍄

This week’s Mixed Mushies Box is a proper little fungal lucky dip, packed with King Oysters, Pearl Oysters, Black Pearl Oysters, Speckled Chestnuts and a few Pink Oysters.

Each variety brings something different to the pan, so it’s a great box for anyone who likes a bit of mushroom experimentation without having to choose just one.

📍 Available Wed 12th August at Five A Day, Ventnor. Grab a box while they're there or order here to reserve yours because, as always with our small-batch mushrooms, once they’re gone, they’re gone!

👑 King Oysters

Big, chunky and wonderfully meaty, King Oysters are the heavyweight champions of the box.

Best way to cook: Slice lengthways into thick pieces or cut into chunky rounds. Sear in a hot pan with oil or butter until deeply golden on both sides. Finish with garlic, herbs and a little salt, or glaze with soy sauce and sesame.

Our tip: Don’t slice them too thin. Thick pieces give you that fantastic chewy, almost scallop-like texture.

🍄 Pearl Oysters

Delicate, meaty and wonderfully versatile.

Best way to cook: Tear or slice into large pieces and fry in a hot pan with a little oil or butter. Let them sit undisturbed for a few minutes so they develop those lovely golden, crispy edges. Finish with salt, pepper and garlic.

Our tip: Don’t overcrowd the pan. Oysters like a bit of personal space.

🖤 Black Pearl Oysters

Dark, robust and seriously savoury, with a texture that makes them brilliant for hearty dishes.

Best way to cook: Sear them hard in a hot pan with oil or butter until deeply browned. Add garlic and thyme towards the end, then season with salt. They’re also fantastic piled onto toast or stirred through pasta.

Our tip: Give them plenty of heat and let them brown properly. That caramelisation is where the good stuff lives.

🤎 Speckled Chestnuts

These little beauties have a lovely firm texture and rich, nutty flavour.

Best way to cook: Cook whole or halved in a hot pan with butter, garlic and a little salt. Get the edges golden and crispy, then serve as they are, pile onto toast or drop them into a bowl of ramen right before serving.

Our tip: Keep the cooking simple. They don't need much fussing about.

💗 Pink Oysters

A little flash of colour in the box and a proper flavour punch.

Best way to cook: Fry quickly over high heat with a little oil. They’re particularly good with garlic, chilli, ginger or soy sauce.

Our tip: Pink oysters can cook quickly, so keep an eye on them and aim for browned edges rather than letting them stew.

Shroom Drop ~ Mixed Mushies box.

Whether you throw everything into one enormous mushroomy pan or give each variety its own starring role, this week’s box is designed for experimenting.

Mixed Mushies Boxes are available now or for pre-order for next week by clicking here or in store from Five A Day in Ventnor.

Go forth and sauté. 🍄🔥Grown on the Isle of Wight in small batches with absolutely no pesticides

The Shroom Drop is done weekly on a Wednesday. Pre-order is recommended to avoid disappointment!

#UndercliffShroomery #IsleOfWightMushrooms #MushroomLovers