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G’s was established in 1952 by Guy Shropshire and is still owned and operated by the second and third generations of the Shropshire family. Our portobello mushrooms are grown on their Littleport Mushroom Farm in Cambridgeshire, which is world's only mushroom farm to hold the RSPB's 'Fair to Nature' biodiversity certification. The farm is powered by energy produced from their onsite bio-digester which is fuelled using by-products from other vegetable crops they grow. The Shropshires have planted over 2km of hedgerows on the farm, and 35% of the farm is set aside for wildlife habitats. There are multiple nature reserves on the farm which attract local and often endangered species, and provide important food sources for all sorts of wildlife during the winter.
Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
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.
Remember to wash all fruits & veggies before eating