Flush is a compact cabinet that holds a perfect growing climate on your kitchen bench —
so you can harvest fresh, remarkable mushrooms week after week. No misting. No guesswork.
The best mushrooms never make it to the supermarket.
Lion’s mane, pink oyster, chestnut — the most remarkable varieties are too delicate
to ship. The little that arrives sits sweating in plastic, days past its best.
And growing your own has meant misting schedules, grow tents, and a garage
that smells like a science experiment.
We think it should be simpler: choose a variety, close the door, and let the
climate do the work. Flush was designed in Australia to make growing mushrooms
feel less like a project — and more like keeping really good food within reach.
The daily check-in — the best kind of screen time.
How it works
Three steps. Two of them are waiting.
01
Set
Slide a ready-to-grow fruiting block into the chamber and tap its preset.
That’s the hard part, done.
02
Grow
Flush holds humidity, temperature and fresh air exactly where your variety
likes them — day and night, for weeks at a time. You just watch.
03
Harvest
In about a week, twist off a full flush and cook the freshest food you’ve
ever grown. Let the block rest and it’ll fruit again — most give two or
three harvests.
Quietly technical
A rainforest climate, held steady.
Mushrooms fruit when the air is just right — cool, humid, always fresh.
Flush recreates those conditions precisely, then holds them for as long as it takes.
Humidity
Kept in the sweet spot around the clock. No misting bottle, no dried-out blocks.
Temperature
Held steady through heatwaves and cold snaps alike, in any season.
Fresh air
CO₂ is exchanged continuously, so caps grow thick and meaty — never leggy.
Light
A soft, full-spectrum glow on a day–night cycle — mushrooms grow toward it, and it happens to look beautiful.
Presets
Every variety has its own program. Choose one, and Flush takes it from there.
One tap per variety — Flush handles the weather
Flush, in motion
Set it going, and the kitchen gets a heartbeat.
What you can grow
Choose your flush.
Twenty gourmet varieties — from easy-going oysters to showpieces
you’ll never find in a store. The lineup shifts with the seasons.
Lion's Mane
Hericium erinaceus
Delicate seafood flavour; prized for focus and memory.
King Oyster
Pleurotus eryngii
Thick meaty stems made for searing like scallops.
Black Pearl King Oyster
Pleurotus ostreatus × eryngii
A chef’s favourite: dark caps and deep umami.
Pink Oyster
Pleurotus djamor
Ruffled coral petals with a smoky bacon-ish edge.
Gold Oyster
Pleurotus citrinopileatus
Bright and nutty — almost too pretty to cook.
Blue Oyster
Pleurotus ostreatus var. columbinus
Slate-blue caps with rich savoury depth; loves a cool room.
Snow White Oyster
Pleurotus ostreatus
Crisp, clean and quick — the easiest first grow there is.
Shiitake
Lentinula edodes
The classic — smoky, meaty, endlessly useful.
Maitake
Grifola frondosa
Hen of the woods: feathery fronds, extraordinary roasted.
Golden Enoki
Flammulina velutipes
Wild-form enoki — amber bouquets with a gentle crunch.
Chestnut
Pholiota adiposa
Glossy amber clusters with a crisp nutty bite.
Pioppino
Cyclocybe aegerita
Velvet caps on firm stems, with a peppery, earthy finish.
Beech
Hypsizygus tessellatus
Buna shimeji — nutty little clusters that keep their crunch.
Silver Shimeji
Hypsizygus tessellatus
Small, elegant and savoury; built for butter and soy.
Blue Shimeji
Hypsizygus tessellatus
Marbled blue-grey caps with a sweet, shellfish-like bite.
Phoenix Oyster
Pleurotus pulmonarius
A graceful summer oyster, soft with an almond sweetness.
Warm White Oyster
Pleurotus ostreatus
Cream-capped and mellow; turns to velvet in the pan.
The lacquered wellness classic, grown for tea and tincture.
Turkey Tail
Trametes versicolor
Banded and beautiful — this one you brew, not sauté.
Some varieties are seasonal — part of the fun is growing with the
calendar. Fruiting blocks arrive ready to grow: subscribe for a steady rhythm,
or buy them one at a time.
The cabinet
Have a look around.
i.
Full-view glass door
Watch every stage without lifting a finger — the growing is the show.
ii.
Touch presets, per variety
Pick what you’re growing; Flush dials in its ideal conditions.
iii.
Room for two blocks
Run two varieties side by side, or stagger them for a rolling harvest.
iv.
Quiet, continuous airflow
Fresh air in, CO₂ out — about as loud as a gentle exhale.
Drag to spin
640 w × 370 h × 220 d mm — the footprint of a bread maker, considerably better looking.
At home
Compact enough for the bench. Refined enough to leave out.
Flush was designed to be seen — a calm black frame, a soft glow, and mushrooms
that change a little every time you walk past. Somewhere between an appliance
and a terrarium.
Early growers
As expert mushroom growers, we’ve seen a lot of home growing setups and Flush
has set a new standard. It’s a seriously impressive unit and a game-changer
for home mushroom growing.
Amy & Mickey Little Acre Gourmet Mushrooms
“We kept waiting for something to go wrong, but it just worked.
Super simple and actually really fun.”
Michael & Jas First-time growers
“Its elegant design looks great in your kitchen and is designed to be
user-friendly and produce masses of mushrooms.”
Mark Udovitch @plantbasedmale
Built for the long run
Not a kit. A rhythm.
A grow kit gives you one exciting week, then a trip to the compost bin.
Flush is designed for repeat harvests: most blocks fruit two or three times,
and a fresh one is ready the moment the last retires. Set, harvest, repeat —
all year round.
Questions
Asked, answered.
What does Flush actually do?
Flush is an automated fruiting chamber. It manages the things mushrooms are fussy
about — humidity, temperature and fresh air exchange — so you don’t have to.
It creates the ideal environment for mushrooms to develop and fruit, reliably.
How many mushrooms can I grow?
The cabinet fits one to two standard fruiting blocks at a time, and under good
conditions you’ll get several flushes from each — up to around 1 kg
per week with two blocks on the go.
Do I need any experience?
None. Presets are provided for every variety — choose what you’re growing and
Flush maintains the right conditions. Beginners get an easy first grow; experienced
cultivators get a precise, controlled chamber.
Is it safe to run indoors?
Yes. Growing mushrooms produces CO₂ in quantities comparable to other household
sources, and Flush continuously exchanges fresh air to prevent any build-up. Spores
from edible varieties are generally considered safe for healthy adults — if you have
respiratory sensitivities, check with a health professional first.
How much power does it use?
On average, about as much as a small fan and humidifier running together.
Actual use depends on your room temperature and the variety’s requirements.
How big is it?
Externally about 640 mm wide, 370 mm high and 220 mm deep — a bench-top
footprint. Inside there’s roughly 465 × 310 × 190 mm of growing
space, enough for two standard blocks.
Limited early-bird batches
Grow something extraordinary.
Back Flush on Kickstarter and be among the first to grow with it.
The campaign funded in seven minutes — batches go quickly.
Amy & Mickey
Michael & Jas
Mark Udovitch
