These mushrooms are large and robust, with a firm, meaty texture, making them ideal for stuffing, baking or grilling. They make an excellent alternative to the burger for vegetarians - simply brush with oil and pop on the grill or barbecue, and cook until the juices run.
Country of Origin - UK
Class - Minimum Class 2
Our mushrooms are grown by the Hearne family in Capel St Mary, Suffolk. Peter Hearne set up the business in 1962 and of his eight children, three work on the farm, and two have run or still run mushroom farms of their own. The business thrived initially but hit difficult times in the late eighties. Damian and Patrick (2 of Peter’s sons) considered giving up altogether, and moving into snail farming (yes snails!), but when the idea of organic growing came to them, it was the perfect solution. They say: “We are a family run company and have been for 47 years. In that time we have traded with the biggest down to individuals that regularly call in for their punnet of mushrooms. Abel & Cole capture the very essence of what is good in both these trading extremes. People will understand what I mean when I say that they are a company that still have humanity at the core of their enterprise. They enquire, they listen, they enjoy our success as we do their’s.”
These mushrooms are large and robust, with a firm, meaty texture, making them ideal for stuffing, baking or grilling. They make an excellent alternative to the burger for vegetarians - simply brush with oil and pop on the grill or barbecue, and cook until the juices run. It is sometimes assumed that you should discard the stem, but this is not necessary, you only need to trim the base of the stem. Because our mushrooms are organic, there is little need to spend time peeling the skin. Simply wipe over with a damp cloth rather than washing, since mushrooms are prone to water absorption. You should keep your mushrooms in the dark at a cool temperature. We recommend the bottom of your fridge, simply wrapped in a paper bag.
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