Gourmet Mushrooms Grown in Perth Hills
For the last 16 years Dave and Bridgett Proudmore have been growing exotic fungi, and for the last 11 years in purpose-built temperature and light controlled “shroom rooms” on their property in Gidgegannup, Western Australia.
When Dave and Bridgett started their fungi farm, they had to educate the people of Perth how to eat them. Early on it was difficult to get people to even try them, so free tastings were offered…
But thanks to the popularity of cooking shows, the emergence of “Perth’s foodie scene” and those with a sense of adventure, free tastings at Perth’s farmers’ markets are no longer necessary!
The gourmet mushroom varieties are grown on purpose made “hosts” of wheat, straw and wood and are kept in dark and moist rooms at around 20 degrees Celsius. Some species only take around 4 weeks to grow, but some can take up to 3 months. Late October to early November is described as the “Goldilocks” time of year for growing mushrooms otherwise known as “Meat for Vegetarians!”
The couple and their amazing mushrooms have featured on TV shows “My Kitchen Rules”, “Garden Gurus” and also on the radio with 6PR the ABC and many more.
Link to “The Garden Gurus” YouTube video.
Lucky for us at Mt Claremont Farmers’ Market, Swan Valley Gourmet Fungi also specialise in…
“Grow Your Own Mushroom Kits”
I personally have one at home at the moment (a brilliant gift idea by the way). It’s easy, fun and rewarding to harvest your own mushies at home, and it feels to me like a little bit like magic; like they’re growing right before your eyes!
Below is a list of just some of the freshly picked mushroom varieties Bridgett brings to Mount Claremont Farmers’ Market on Saturdays.
- Pink Oyster
- King Oyster
- Golden Oyster
- Lions mane
- Monkey head
- Chestnut Mushroom
Just to name a few!
Loved by locals and regulars, local producers like Swan Valley Gourmet Fungi are why our farmers’ market continues to endure. Knowing more about the food you eat, where it comes from and how it is grown, has never been more important. Primary producer stall holders like Bridgett, are a fountain of knowledge when it comes to their produce, The Mt Claremont Farmers’ Market charter governs our farmers’ market, and we strive to support those who grow, make or raise what they sell.
Thanks for letting me visit your place and teaching me about your interesting fungi farm Bridgett and Dave! You’re an asset to the Mt Claremont Farmers’ Market community and we LOVE what you do!
Swan Valley Gourmet Fungi and Mushrooms have many health benefits, they’re high in protein, they taste great in salads, on pasta, pizza, in soups and omelettes’ and just about anywhere you put them.
Below is a Mushroom Bruschetta recipe that Bridgett has given me to share, it’s seriously delicious and so easy… A combination of caramelised ‘farmers’ market’ mushrooms, thyme feta & olive oil, as a topping on any type of crusty bread you choose!
Great for breakfast, lunch or dinner!
Bridgett’s Mixed Mushroom Bruschetta Recipe
- 1 clove garlic
- 400g Swan Valley Gourmet Fungi mixed mushrooms
- 1tsp fresh thyme from GMT Produce
- ½ red onion
- ¼ of a cup of Guinea Grove Olive Oil
- 2 tsp balsamic vinegar
- 1 tsp brown sugar
- Salt and pepper to taste
- 150g Bookara Goats Fetta, crumbled
- 1 Large Baguette or bread of your choice toasted
- Slice onion and mushrooms
- Heat oil in frying pan & fry onion
- Toss mushrooms into pan and sauté quickly
- Add the balsamic & sugar, stir for 30 seconds or until caramelised
- Add the thyme, salt & pepper
- Toast your bread and each piece with garlic and olive oil
- Pile mushrooms on top of toasted bread
- Sprinkle with goats’ cheese
Click on the images below to find out more about the ingredients used in this recipe.
Available from Mount Claremont Farmers’ Market Saturday Mornings 7:30-11:30
Thanks for reading about the amazing fungi! If you create this recipe at home, don’t forget to tag us @mtclaremontfarmersmarket . Enjoy the October School Holidays and we hope to see you at the farmer’s market on Saturday!