Our Portobello Mushrooms come from Marigold Farm in Market Harborough. It is a really fascinating place to visit. The mushrooms are grown in large wooden trays that are filled with organic compost impregnated with the spores.

The trays are stacked on top of each other with about 1 foot of space between them. They are then stacked in long dark tunnels where air is blown in at a set humidity and temperature so the fungi can thrive.

Although they produce about 6 different types of mushrooms, in reality they are only 2 types grown - white and chestnut.

The mushrooms are picked daily by hand with the small ones taken out to thin the tray out - these are baby and then closed cup. The space then allows the mushrooms to grow bigger which then produces open cups and Portobello. The redundant organic spent mushroom compost is then sold on for reuse.

Marinated Mushrooms
- great as a starter or snack

2 parts oil
1 part lemon juice
1 crushed clove of garlic
salt
ground pepper
Worcestershire Sauce
Basil
Oregano
Parsley
And of course…mushrooms!

Wipe mushrooms (don't wash them in water as it will reduce how much marinade they take on board). Mix oil, lemon juice, crushed garlic in a bowl. Sprinkle lightly with salt and pepper and then a slug of Worcestershire Sauce. Add a good pinch of each of the herbs and give the mixture a stir. Place the whole mushrooms in a bowl or flat dish and pour over the marinade, cover and leave for at least two hours. Then just grill or fry and serve.