Our Mushrooms
We currently grow Lion’s Mane and Oyster mushrooms in small batches in Luzern, with a focus on texture, flavour and freshness. Below you’ll find our core varieties and ideas on how to use them in your kitchen.
Lion’s Mane
A delicate mushroom with a mild, slightly sweet flavour and a uniquely meaty, fibrous texture that pulls apart into strands.
Best for:
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“Scallop”-style searing
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Shredded “pulled” textures in buns or tacos
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Creamy sauces and pastas
Texture & flavour notes:
Firm yet tender once cooked, with a clean, slightly nutty taste that absorbs sauces beautifully.
How we grow it:
Grown in small batches and harvested at peak size so the inner flesh stays juicy and tender.
Tarragon Oyster
A versatile, savoury mushroom with wide caps and tender stems that crisp up beautifully in the pan.
Best for:
- Stir-fries
- Pasta dishes
- Pan-fried as a side for meat or fish
Texture & flavour notes:
Meaty, slightly chewy texture with deep umami when browned; holds shape well in sauces.
How we grow it:
Cultivated on carefully balanced substrates and harvested young for the best cap-to-stem ratio.
Yellow Oyster
A bright, eye-catching mushroom with delicate, thin caps and a subtle, almost nutty flavour.
Best for:
- Sheet pan roasts
- Topping flatbreads or pizzas
- Adding colour to mixed mushroom dishes
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Texture & flavour notes:
Fragile raw, but crisps and caramelises quickly in the oven or pan.
How we grow it:
Harvesting the yellow oyster needs precise timing to ensure large beautiful caps and firmness to keep well
Experimental & Seasonal Varieties
Besides our three strains portraied here, we like to grow seasonal and experimental Varieties.
Pink Oysters:
A tropical Oyster Mushroom Variety, that we like to cultivate in the hot summer months. Many people compare the taste to backon when shallow freid in a pan.
Chestnut Mushroom:
The beautiful freckled Chestnut Mushroom is more time intensive to grow, but something we like to have in rotation a few times a year.
How to Store & Cook
Storage
Keep your mushrooms in the fridge in a paper bag. Use within 3–5 days for best flavour and texture.
Prep
Don’t soak in water. Gently brush or trim if needed; tear Lion’s Mane and Oysters by hand rather than slicing for nicer textures.
Basic cooking rule
Start with a hot pan, good fat and enough space. Let the mushrooms brown before stirring for deep flavour.
Ready to Try Our Mushrooms?
Find us at the Zug Altstadtmarkt, pick up at the farm in Luzern or ask your favourite restaurant if they work with Lion & Oyster.