Artisan Farms

We are a distributor of premium agriculture food products, specializing in the supply of organic mushrooms in select supermarkets and whole food outlets.

We only source products that meet stringent industry standards hence all of our products are either organic or GAP certified by the Malaysian Agricultural Authorities.

Our range of products can be found at the following locations:

Jack fruits hanging in trees in a tropical

Our Products

Baby Eryngii

King Oyster

Oyster Mushrooms

Oyster

Oyster Mushrooms

Honey Jackfruit

Baby Eryngii

Baby Eryngii mushrooms have a firm and meaty texture with less calories making it an excellent meat replacement. They also contain a lot of nutrients that increase the body’s metabolism rate. It has a natural woody aroma and a sumptuous umami taste.

Quick Facts:

Low in calories
Fat free
Cholesterol-free
Gluten-free
Very low in sodium
High in protein & fiber
High in iron, zinc, potassium, phosphorus & selenium
Source of folic acid
Vitamins B1, B3, B5 & B12
Vitamin C & vitamin D

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Recipes

Satay Eryngii Mushrooms

Eryngii Mushrooms Rendang

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King Oyster Mushrooms

King Oyster mushrooms have a firm and meaty texture with less calories making it an excellent meat replacement. They also contain a lot of nutrients that increase the body’s metabolism rate.

Quick Facts:

Low in calories
Fat free
Cholesterol-free
Gluten-free
Very low in sodium
High in protein & fiber
High in iron, zinc, potassium, phosphorus & selenium
Source of folic acid
Vitamins B1, B3, B5 & B12
Vitamin C & vitamin D

Recipes

King Oyster Mushroom Soup

Mixed Vegetables with King Oyster

Oyster Mushrooms

Oyster mushrooms have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise. When cooked, they have a mild and nutty, almost seafood-like flavor. They have very neutral and earthy attributes, hence making them the perfect accompaniment to almost any dish.

Quick Facts:

Low in calories
Fat free
Cholesterol-free
Gluten-free
Very low in sodium
High in protein & fiber
High in iron, zinc, potassium, phosphorus & selenium
Source of folic acid
Vitamins B1, B3, B5 & B12
Vitamin C & vitamin D

Recipes

Oven Baked Oyster Mushrooms

Szechuan Sautéed Oyster Mushroom

Honey Jackfruit

Sweet, succulent and extremely refreshing, the crunchy jackfruit will surely whet your appetite on a hot sunny day. Enjoy it on its own or pair it with your favourite local dessert.

Quick Facts:

Calories: 155
Carbs: 40 grams
Fiber: 3 grams
Protein: 3 grams
Vitamin A
Vitamin C
Riboflavin
Magnesium

Recipes

Oven Baked Oyster Mushroom

Ingredients:

Artisan Farms oyster mushroom 200g

2 Tablespoons extra virgin olive oil

2 – 3 cloves garlic, finely minced

sea salt & fresh ground pepper, to taste

Instruction:

1. Place the mushrooms in a bowl and toss with olive oil, and minced garlic.

2. Line a baking tray with parchment paper.

3. Scatter prepared mushrooms onto the tray and bake for about 15 – 20 minutes.

4. Remove from the oven and season with salt and pepper.

Serve over cooked grains, or as a side dish to chicken or meat.

Note: Leave the oven door open for the last 5 minutes of baking for a crispier texture

Szechuan Sautéed oyster mushroom

Ingredients:

400g oyster mushroom, spilt into small pieces

1 and 1/2 tbsp. oyster sauce

1 tsp dark soy sauce

1 thumb ginger, shredded

6 green onions, cut into 1 inch sections

2 tbsp. cooking oil

1/4 tsp. ground Szechuan peppercorn

coriander stems for decoration

Instruction:

1. Heat up oil in wok over medium fire, fry green onion and ginger shreds until aromatic.

2. Place the mushrooms in. Add oyster sauce and dark soy sauce.

3. Fry for 1-2 minutes only, till they darken.

When frying the mushrooms, do not move them too frequently.

4. Sprinkle Szechuan peppercorn powder or ground black pepper.

5. Mix well. Decorated with coriander stems.

King Oyster Mushroom Soup

Ingredients:

Eryngii mushrooms, in dice

1/4 cup unsalted butter

1 pinch salt

1 yellow onion, diced

1 tbsp all-purpose flour

6 sprigs fresh thyme

2 cloves garlic, peeled

4 cup of water

1 cup of water

1 cup heavy whipping cream

1 pinch salt and freshly ground black pepper to taste

Instruction:

1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.

2. Mix onion into mushrooms and cook until onion is soft and translucent about 5 more minutes.

3. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove the raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture.

4. Add garlic cloves; pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

5. Transfer soup to a blender in small batched and puree on high sped until smooth and thick.

6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls.

Mixed Vegetables with King Oyster

3Ingredients:

Eryngii mushrooms

Celery

Baby corn

Capsicum

Cashew nuts

Carrot

Chicken broth

Instruction:

1. Steam boil celery, baby corn, capsicum and until cooked.

2. Dry smushr auté ooms until you observe liquid released from the mushrooms. Set aside.

3. Add cooking oil on heated pan, add in all ingredients (except chicken broth) and stir to combine well.

4. Add in chicken broth. Serve.

Satay Eryngii Mushrooms

Ingredients:

Eryngii mushrooms, into bite-size chunks

2 tbsp creamy peanut butter

1/2 cup soy sauce

1/2 cup lemon or lime juice

Instruction:

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the eryngii mushrooms in the marinade and refrigerate. Let the eryngii mushrooms marinate at least 2 hours, overnight is best.

2. Preheat a grill to high heat.

3. Weave the eryngii mushrooms onto skewers, then grill for 5 minutes per side.

Eryngii Mushrooms Rendang

Ingredients:

Eryngii mushrooms, into bite-size chunks

1/3 cup of cooking oil

1 cinnamon stick

3 cloves

3 star anise

3 cardamom pods

1 lemongrass, white part only, pounded and cut into strips

1 cup of coconut milk

1 cup of water

5 kaffir lime leaves, bruised

5 tablespoons toasted grated coconut

1 tbsp sugar

Salt to taste

Spice Paste:
6 shallots

1 inch piece galangal

3 stalks lemongrass, white part only

4 cloves garlic

1 inch piece ginger, peeled

10 dried chili arbol, seeded

Instruction:

1. All the ingredients of the spices paste in a food processor. Blend well.

2. Heat the oil in a skillet, add the spice paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic.

3. Add the eryngii mushrooms and lemongrass, stir to combine well with the spices. Add the coconut milk, water and simmer on medium heat, stirring frequently until the chicken is almost cooked.

4. Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer until the eryngii mushrooms are tender and the liquid has dried up.

5. Add more sugar and salt to taste. Serve immediately.