Martian mushrooms are a rare, visually striking variety with deep burgundy caps and dense, meaty flesh, prized by chefs for their earthy umami flavour and theatrical presentation. I grow them small-batch at Adi’s Urban Mushrooms in West Norwood as part of my commitment to sourcing unusual, locally-produced gourmet varieties for South London restaurants and markets. Their scarcity and distinctive appearance make them a talking point on any plate.
Where does the name 'Martian' come from?
The name ‘Martian’ refers to the mushroom’s otherworldly burgundy-brown colouring, which resembles the red soil of Mars. The caps develop a distinctive ridged texture and deep maroon hue that stands out sharply against the pale flesh inside. When cut, the contrast between the dark exterior and creamy interior creates an almost alien appearance—hence the evocative name that chefs and home growers have adopted across the UK.
The variety belongs to the Agaricus family (the same group as button and portobello mushrooms), but it’s far less common in British cultivation. Most supermarket mushrooms are bred for yield and shelf-life; Martian varieties are selected by specialist growers like myself for flavour, texture, and visual impact. The name has stuck because it honestly describes what you see—a mushroom that looks like it came from somewhere else entirely.
What do Martian mushrooms taste like?
Martian mushrooms deliver a rich, earthy umami flavour with a subtle sweetness that deepens when cooked. The flesh is denser and meatier than common button mushrooms, holding its structure beautifully during pan-frying, roasting, or braising. Raw, they have a mild, slightly peppery edge; cooked, they develop a concentrated savouriness that works especially well in risottos, braises, and as a centrepiece on a plate.
In my work at West Norwood Feast and with local restaurants, I’ve found that Martian mushrooms perform best with minimal intervention—a hot pan, good butter or oil, salt, and time. They don’t need heavy sauces because the mushroom itself is the main event. That depth of flavour is why chefs keep asking for them: they’re a premium ingredient that tastes unmistakably different.
How are Martian mushrooms grown?
Martian mushrooms are cultivated on sterilised substrate—a mixture of straw, compost, and other organic matter that provides the nutrients the mycelium (the mushroom's root system) needs to colonise. The growing medium must be carefully prepared to prevent contamination, then inoculated with mushroom spawn (essentially mushroom ‘seed’). Temperature, humidity, and air circulation are critical: too dry and the mushrooms won’t fruit; too wet and moulds take hold.
At Adi’s Urban Mushrooms, I work with small-batch cultivation in a controlled environment here in West Norwood, where I can monitor conditions closely and respond quickly to any problems. This isn’t industrial farming—it’s deliberate, hands-on growing that prioritises quality over volume. The process from inoculation to harvest typically takes 8–12 weeks, depending on temperature and humidity. I’ve also developed a mushroom grow kit that lets home growers and educators experience the same process themselves, which I teach through my workshops and at the Community Mycology Lab in Remakery Brixton.
Are Martian mushrooms harder to grow than standard varieties?
Yes, Martian mushrooms are more demanding than button or chestnut varieties. They’re less forgiving of temperature fluctuations, they require more precise humidity control to develop their characteristic deep colouring, and they’re slower to fruit. Contamination risk is also higher because the longer growing cycle gives rival moulds and bacteria more time to establish themselves. Commercial growers often avoid them because the yield-to-labour ratio doesn’t stack up; for me, that’s precisely why they matter.
The scarcity is intentional. If I sacrificed quality or sourcing standards to chase volume, I’d lose what makes these mushrooms worth growing in the first place. Through my education work—foraging walks, cultivation workshops, and the South London Mushroom Club—I help others understand that difficulty isn’t a flaw in the mushroom; it’s a reflection of how food actually works. Easy crops are cheap crops. Hard crops are worth the effort.
Where can you buy Martian mushrooms in London?
Martian mushrooms are rare in UK retail. Most farmers’ markets and independent greengrocers stock common varieties; finding Martians requires a direct relationship with a specialist grower. I supply them fresh to local restaurants and markets in South London—principally through West Norwood Feast—and I take custom orders through Adi’s Urban Mushrooms. I also offer dried Martian mushrooms and mushroom powders, which concentrate the flavour and keep longer than fresh.
If you’re interested in a regular supply or want to learn how to grow them yourself, reach out via my contact page. I run cultivation workshops where you can grow your own; I also supply grow kits for home cultivation. For chefs and restaurants looking for consistency and provenance, working directly with a grower means you know exactly where your mushrooms come from and can plan your menus around what’s in season.
What’s the difference between Martian mushrooms and other gourmet varieties?
Gourmet mushrooms span a wide range: oyster mushrooms (delicate, mild); shiitake (woodsy, pronounced); lion’s mane (meaty, slightly sweet); and dozens of others, each with distinct flavour and texture. Martian mushrooms sit in the ‘meaty, umami-forward’ category, but their visual drama and relative scarcity set them apart. They’re not a novelty—the flavour is genuine and deep—but they’re also a statement on the plate.
In my practice as a culinary producer and educator, I work with several varieties depending on season, availability, and what a restaurant or customer needs. But the Martian is the one people remember. It’s the mushroom that makes someone stop and ask, ‘What is that?’ That conversation—between the diner, the chef, and the grower’s provenance—is exactly what gourmet growing is about.