Mushroom varieties
What will you grow?
Every variety your Flush grows, with its ideal fruiting conditions and a guide to getting the best from it. Each one has a matching Basic-mode preset.
Lion's Mane
Delicate seafood flavour; prized for focus and memory.
King Oyster
Thick meaty stems made for searing like scallops.
Black Pearl King Oyster
A chef’s favourite: dark caps and deep umami.
Pink Oyster
Ruffled coral petals with a smoky bacon-ish edge.
Gold Oyster
Bright and nutty — almost too pretty to cook.
Blue Oyster
Slate-blue caps with rich savoury depth.
Snow White Oyster
Crisp, clean and quick — the easiest first grow there is.
Shiitake
The classic — smoky, meaty, endlessly useful.
Maitake
Hen of the woods: feathery fronds, extraordinary roasted.
Golden Enoki
Wild-form enoki — amber bouquets with a gentle crunch.
Chestnut
Glossy amber clusters with a crisp nutty bite.
Pioppino
Velvet caps on firm stems, with a peppery, earthy finish.
Beech
Buna shimeji — nutty little clusters that keep their crunch.
Silver Shimeji
Small, elegant and savoury; built for butter and soy.
Blue Shimeji
Marbled blue-grey caps with a sweet, shellfish-like bite.
Phoenix Oyster
A graceful summer oyster, soft with an almond sweetness.
Warm White Oyster
Cream-capped and mellow; turns to velvet in the pan.
Coral Tooth
Lion’s mane’s wilder cousin — cascading icicles, crab-sweet.
Reishi
The lacquered wellness classic, grown for tea and tincture.
Turkey Tail
Banded and beautiful — this one you brew, not sauté.