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In the hills of Southam (overlooking the world-famous Cheltenham racecourse), grow fields of organic mushrooms, tended to by Peter Howard (and team), farm manager at Chelbury Mushrooms. Having worked in mushrooms for going on 33 years, Peter knows a thing or two about fungi. All of the mushrooms at Chelbury are handpicked and carefully chosen for shape, style and taste.
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.