Oakfield Champignons B.V. produces a complete and vast assortment of mushrooms. All these cultivated species are available all year round.  In addition to these cultivated varieties, we also supply different types of wild mushrooms. The availability of these wild mushrooms depends on the season.

The cultivated varieties are:

White mushroom    Agaricus bisporus

Undoubtedly the best known mushroom is the white mushroom. This edible mushroom is grown in specially adapted growing rooms or cells in which an autumn climate is simulated. Under these conditions it is possible to grow these mushrooms every day, ensuring availability all year round. The white mushroom is high in the daily required vitamins such as B1, B2, B6, B11 and C and among others the minerals Potassium, Calcium and Magnesium, additionally to this, these mushrooms consist mainly of water, and there are no saturated or unsaturated fats in these mushrooms.

Over a period of three week’s the white mushroom grows on a “bed”, with casing soil, to reach it’s well known shape. From about day 17, they are hand-picked and packed. Obviously, the mushrooms are best eaten at their freshest, that’s why it is of the utmost importance that the mushrooms get to the end-consumer as quickly as possible, therefore the lines between producer and consumer must be as short as possible and the direct route is obviously the best, with no agents involved.
The mushrooms are best stored at a temperature of between 2 and 6 degrees Celsius.

Prior to cooking, ideally clean the mushrooms with a small brush or a piece of paper towel. Do not wash the mushrooms with water, because they will absorb the water and that will have an impact on the taste.

Flats Agaricus bisporus 

If we let the white mushroom grow even further then the cap will `split open`. These ‘open’ mushrooms, are called ‘flats’. The cap of the mushroom will only open when it has grown enough. The minimum size is approximately 70 millimeters. Flats are regularly used as a snack, by filling it with ingredients such as cheese, meat or fish in combination with a tasty sauce.

Chestnut or Brown mushroom Agaricus bisporus 

The chestnut mushroom is the brown relative of the white mushroom. It contains the same vitamins and minerals as the white mushroom. Apart from its colour there are some variations between the two types of mushrooms. The chestnut mushroom has a longer shelf life, holds up better against temperature variations and contains a higher percentage of mushroom flesh. The chestnut mushroom contains a lower percentage of water, so you will get more flavour.  Because of the brown colour, there are no light spots on the mushrooms so the chestnut mushroom is easier to present and it will stay fresh and keep its appearance for longer.

Portobella Agaricus bisporus

The portobella is the largest version of the chestnut mushroom and may be seen as the brown relative of the flats. Just like the white mushrooms, the cap of the chestnut mushroom will pop open once it has grown to a particular size. Portobella’s have an extended shelf life compared to the flats and have a slightly different taste. In addition, the portobella is more resistant to temperature changes and contains a denser mushroom flesh, this means after cooking when water has evaporated you still have a solid mushroom remaining with a lovely taste. The open cap makes the mushroom especially suitable to `stuff` with all kinds of ingredients, especially cheese and bacon, or peppers and vegetables to make an Ideal healthy meal.

Oyster mushroom Pleurotus Ostreatus 

The oyster mushroom is ranked third, behind the ‘regular’ white mushroom and the chestnut mushroom as the best known edible mushroom in the Netherlands. The name of the product is based on the shape and colour of the cap, they resemble an oyster. On the bottom half of the cap are the spores which are clearly visible. The pulp is soft and fleshy and is comparable to veal. The oyster mushroom is also picked by hand, first they are picked as a part of a hawser, then the next process is to separate the oyster mushrooms. There are three types of oyster mushrooms, grey, pink and yellow.

Shiitake Lentinula Edodus 

The Shiitake is an edible mushroom that is mostly used in Japanese and Chinese cooking where it grows naturally. For centuries the mushroom has been grown in the far east and is praised for its healing abilities. The shiitake contains vitamin B and C, resulting in the increase of the natural resistance of the human body and the shiitake is also known to lower blood pressure and cholesterol. The mushroom is also used in Japan as a cancer prevention remedy.

In the Netherlands there is a brief history of growing the shiitake. The mushroom has a light to dark brown cap which is mostly covered with light white sparkles. Besides the ‘regular’ mushrooms the shiitake the most grown mushroom in the world.

Eryngii Pleurotus eryngii 

The Eryngii is known as the king of the oyster mushrooms, it has a light brown to grey cap with a robust white shank. Eryngii can grow up to a height of 10 centimeters. The average of the cap varies between 3 to 10 centimeters. The taste of the mushroom is comparable to the taste of nuts (almond). The Eryngii can be grown the majority of the year, and is mostly imported from Korea and China. In the past few years it is also been possible to grow the mushroom on a small scale in the Netherlands. Critics praise the ‘Dutch Eryngii` for its taste, but it lacks the ability to provide a long shelf life compared to the imported mushrooms.

Maitake / Dancing mushroom Grifola Frondosa

The Maitake is originally grown in Japan. The mushroom is loved because of its aromatic flavour. The pulp is white and crispy. The Maitake has an energy-stimulating effect and raises the resistance of the human body.  It is specially recommended for people who suffer from tiredness, weakness and during recovery. The mushroom is also known for the treatment of hay fever.