Mushroom, Blue Oyster

Kendal Hills Farm


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227g / 0.5lb
907g / 2lb

Pleurotus Ostreatus var. Columbinus

“The Friendly Fairy”

Deep in the woods beside a little farm, live the Forest Fairies. They are subtle creatures: mild yet earthy, delicate yet woodsy, with smooth, velvety wings, and extremely good taste. This favourite nutty buddy is dubbed The Friendly Fairy, because it’s beloved by all, and has the ability to get along well with just about any dish it meets! 

Our favourite way to enjoy these is to take an entire cluster and drizzle it with olive oil, then roast it on the barbeque or in the oven (at around 350°F) until tender and crispy. These versatile mushrooms are also a chef-favourite, bringing subtle flavour to sauces, soups, egg dishes or standing alone alongside grilled meat or vegetables. Store them in a paper bag in your fridge for up to a week.

 About Mushaboom Mushrooms by Kendal Hills Farm

Kendal Hills Farm grows & forages its own mushrooms, under natural conditions.  The varieties change with the seasons.

We also source mushrooms from:

  • King Oyster (certified organic) from EnviroMushrooms in Burlington, Ontario
  • Shiitake (certified organic) from Weth Mushrooms in Goderich, Ontario
  • Maitake (certified organic) from Weth Mushrooms in Goderich, Ontario
  • wild mushrooms from Mikuni Wild Harvest in British Columbia
  • wild mushrooms from local foragers 


Kendal Hills Game Farm is situated on 70 acres of rolling woodland in the ecologically sensitive Oak Ridges Moraine. Emily has called Kendal Hills home since she was a child and now she and Dave, as well as their two kids and her parents, are working with the land to farm pasture-raised fowl & other livestock and to cultivate and wild-harvest gourmet mushrooms. Emily & Dave are committed to the principles of regenerative agriculture.

Regenerative agriculture is a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds, and enhances ecosystem services. By capturing carbon in soil and aboveground biomass, regenerative agriculture aims to reverse global climate change. At the same time, it offers increased yields, resilience to climate instability, and higher health and vitality for farming communities. The system draws on decades of scientific and applied research by the global communities of organic farming, agroecology, holistic grazing, and agroforestry.

In addition to the farm, Emily works as an academic librarian and Dave draws upon his 15 years working on community food security and social innovation as Executive Director of the Rhizome Institute for the Future of Food, a national nonprofit dedicated to developing and testing new ideas that contribute to a regenerative food system.