Pikes Mushrooms sell Australian BLACK TRUFFLES in Winter from June to September and WHITE TRUFFLES are sold from November to December sourced from Europe.  WHITE TRUFFLES are the premium of wild truffles and are not found in Australia.  TRUFFLE MUSHROOMS are highly prized, subterranean fungi (genus Tuber) that grow underground, typically near the roots of oak, hazel, or beech trees. Known for their intense, earthy, and nutty aroma, they resemble small, lumpy, dark-brown or white potatoes. A rare, seasonal, and expensive delicacy.

Damian Pike loves a Lion’s mane (Hericium erinaceus) and so do all budding photographers!  It is a unique, edible mushroom known for its shaggy, white, icicle-like appearance, resembling a lion's mane or pom-pom. Renowned for its mild, seafood-like flavor and spongy texture, it is popular in cooking and traditional medicine. It is highly regarded for potential cognitive, neuroprotective, and anti-inflammatory health benefits.  We also sell this fabulous product in powder and capsule form by UNEARTHED grown in the Yarra Valley.  Come check it out!

Pikes Mushrooms loves selling these amazing treasures available from Mid March to Mid May.  If only they were available all year!  Pine mushrooms, or Saffron Milk Caps (Lactarius deliciosus), are prized orange, edible fungi found in Australian pine plantations during autumn. They are identified by their orange-red color, trumpet-shaped caps, and orange milk that turns green when bruised. These mushrooms offer an earthy flavor.  We source from Central Victoria.  Thank you Jo and Matt!  

Shiitake mushrooms (Lentinula edodes) are edible, nutrient-dense fungi native to East Asia, prized for their savory, umami flavor, meaty texture, and medicinal properties. They feature dark brown, umbrella-shaped caps and are commonly used in stir-fries, soups, and risottos, either fresh or dried. They are rich in vitamins, minerals, and bioactive compounds like lentinan.  Available all year round.

Chestnut mushrooms (Pholiota adiposa) are a nutty, savory edible mushroom featuring deep rust-orange caps, white speckled veil remnants, and long stems. They are firm, often described as crunchy or chewy, and are popular for retaining their texture in stir-fries, roasts, and soups. Native to Europe, they grow in clusters on hardwood and are prized for a strong flavor superior to standard button mushrooms. Available all year round.

Porcini mushrooms, also known as the "King of Mushrooms" or Boletus edulis, are a highly prized wild fungi celebrated for their intense, earthy, and nutty flavor profile. They are characterized by a thick white stem and a smooth brown cap, which can range from 2cm to nearly 30cm in diameter. Unlike many other varieties, porcini possess a uniquely meaty texture that holds up well during cooking, making them a popular choice for gourmet dishes like risotto, pasta sauces, and stews.  Thank you to our wonderful growers in South Australia!  Available for 6 weeks of the year from April to mid May.

The Horse Mushroom (Agaricus arvensis), is a large, choice edible wild mushroom prized for its sweet, nutty, and anise-like aroma.  Come into the market and sample a mushroom burger from our friends @marketlane sold weekends only.  Absolutely delicious!  A must have!

Swiss Browns are firm, richly flavoured brown mushrooms known for their deeper, earthier taste compared with standard white button mushrooms. They’re the same species as buttons and portobellos, just harvested at a different stage, which gives them a denser texture and a more robust, savoury profile.  Check out @makerandmonger for their delicious toasties made with our mushrooms and their incredible cheeses from far and wide.  Available all year round.

Portobello mushrooms (Agaricus bisporus) are the large, mature version of the common white button and swiss brown mushrooms. Known for their rich, umami-packed flavor and "meaty" texture, they are widely used as a vegetarian alternative to steaks or burger patties. Because they are more mature, they have less water content and a deeper earthy flavor than their younger counterparts. Available all year round

Maitake (Grifola frondosa), or "dancing mushroom," is a highly prized edible and medicinal fungus known for its rich, earthy flavor and delicate, fan-like appearance (Hen of the Woods). Rich in beta-glucans and antioxidants, it is utilized for boosting immune health, regulating blood sugar, and providing vital nutrients like vitamin D.  Grown here in the Yarra Valley available all year around.  Thank you John!

Nameko mushrooms (Pholiota microspora) are small, amber-brown mushrooms highly prized in Japanese cuisine for their nutty, earthy flavour and unique gelatinous coating. Often referred to as "butterscotch mushrooms" in English due to their sweet, nutty aroma, they are most famous for their role in miso soup, where their natural coating acts as a silky thickener 

This is a native Australian gourmet mushroom, often called Coral Tooth or Comb Coral. It was first commercialised in Australia by a forager in Victoria's Otway Ranges and has since become a favourite in high-end Melbourne restaurants.  Flavour & Texture: It is renowned for a delicate, sweet flavour similar to lobster or crabmeat, with a texture that is white and flaky when cooked 

Shimeji mushrooms (also known as Beech mushrooms) are a popular group of edible fungi native to East Asia, cherished for their firm, crunchy texture and nutty, umami-rich flavour. They typically grow in elegant, dense clusters and are distinguished by their small, button-shaped caps and long, slender stems.