Okay, let’s be real—button mushrooms? Yawn. They’ve been hogging the grocery shelf spotlight for way too long. Sure, they’re easy, they’re everywhere, but honestly, they’re just the tip of the mushroom iceberg. Caley Brothers? Oh, we’re on a mission. Time to kick things up a notch and drag you out of your button comfort zone. This year, we’re all about shaking up how you see (and taste) mushrooms—whether you’re tossing them in a stir fry or trying to grow your own at home. Our 2026 RHS Chelsea show, cheekily named Beyond the Button, is gonna blow the lid off the whole mushroom game. Wild colors, mind-bending flavors, and all those sneaky health perks that mushrooms hide? Yeah, we’re bringing ALL of that, loud and proud. Get ready to see shrooms in a whole new light.
This year, we’re all about showing off just how wild mushrooms can get—yeah, in your kitchen, but also out in the garden. Our 2026 RHS Chelsea display, “Beyond the Button,” is set to be the grand finale of this mushroom adventure: think of it as a full-on party celebrating the crazy variety, taste, and all those sneaky health perks mushrooms are packing.
Now, don’t get me wrong—the humble button mushroom totally deserves its rep. It’s the old faithful: cheap, everywhere, and somehow fits into literally any dish, from lazy omelettes to that stew you keep burning. Mild taste, easy texture, and never lets you down. It’s the mushroom equivalent of your favorite hoodie—basic but always there when you need it.
But here’s where things get spicy: the button mushroom is just the tip of the iceberg. Beyond that familiar little dome, there’s a whole mushroom universe waiting to be raided. New tastes, wild textures, even more health stuff—ready to land on your plate. And listen, you don’t have to ditch buttons; just add to the collection and see where it takes you.
Check out oyster mushrooms—these guys are delicate, come in a rainbow of colors, and basically own the stir-fry game. Perfect for vegans, too, since they can pass for chicken or pork if you squint a little. Or shiitake, which, let’s be real, is the umami bomb of Asian cooking. Throw some into a broth and suddenly you’re chef material. Lion’s mane? That’s the show-off, with its “I-woke-up-like-this” hairdo and meaty vibe. People swear it’s the best meat sub, especially if you’re feeling experimental.
Every mushroom’s got its own thing going on—different looks, different flavors, some even do your body good. And honestly, with so many popping up in shops and DIY grow kits, there’s never been a better time to get weird with fungi.
Meet the Mushrooms Beyond the Button
Oyster Mushrooms – The MVP
With their floppy, fan-shaped caps and chill flavor, oyster mushrooms are a breeze to love. They cook in a flash, suck up any marinade you throw at them, and are killer in tacos, pastas, or stir-fries. Grey oysters are soft enough to trick your taste buds into thinking you’re eating chicken. Pink and yellow ones? Fry ‘em up or toss them raw into a salad for a pop of color and crunch.
Shiitake – Umami Overload
Shiitakes are basically the flavor gods. Earthy, rich, and packed with that umami punch—just what you want in soups, sauces, or sizzling in a pan with a bit of soy. Even a sprinkle of these will level up your risotto or ramen. And if you’re lazy, just skewer them and grill. Boom—instant crowd-pleaser.
Lion’s Mane – The Wild Card
This one’s got the looks—a shaggy, lion-like mane and a rep for all sorts of health benefits (Google it, it’s a rabbit hole). But fresh lion’s mane is next-level in the kitchen. Think meaty, but not in a weird way; pull it apart and you get something that looks like crab meat. Pan-fry it for a flavor that’s delicate but seriously addictive. Or go big and slice chunky rounds, fry in butter, and just bask in your own gourmet genius.
Enoki & Shimeji – The Skinny Legends
Enoki mushrooms are those long, skinny guys you see in hot pots and salads—crunchy, quick to cook, and super fun to eat. Shimeji, their chunkier cousins, bring a little sweetness and texture to the party. Both types will instantly upgrade your noodles or soups from “meh” to “woah.”
King Oyster – The Heavyweight
This one’s the tank of the oyster fam. Thick stems perfect for slicing into faux-scallops or shredding for a “pulled pork” vibe. Chewy, filling, and the ultimate meat swap. Slice thin, sprinkle on some baconnaise (yes, it’s a thing), or splash on soy, then fry up—trust me, you’ll want this in your breakfast sandwich.
Mushrooms as the OG Plant-Based Swap
Honestly, mushrooms are the secret weapon for anyone cutting down on meat. They’ve got the chew, the flavor, and none of the boring “sad salad” energy. Whether you’re just dabbling with meat-free Monday or going full herbivore, mushrooms keep things tasty and satisfying.
Need a pulled pork swap? Grab some grey or king oysters, shred ’em up, marinate, slow-cook, and—boom—meaty magic, no pig required.