Originally mocked for being ‘a ridiculous pipe dream’, this family-owned business began with just 11 employees on four hectares of land just south of Christchurch. It grew in both size and popularity over the years, ultimately elevating mushrooms to become the nation’s fourth most popular vegetable by sales.
Nestled on 13 hectares of fertile land in Hornby, lies a success story that’s a classic example of Kiwi entrepreneurship. Meadow Mushrooms was started in New Zealand in 1970, at a time when mushrooms weren't a huge part of New Zealand’s cuisine.
Originally mocked for being ‘a ridiculous pipe dream’, this family-owned business began with just 11 employees on four hectares of land just south of Christchurch. It grew in both size and popularity over the years, ultimately elevating mushrooms to become the nation’s fourth most popular vegetable by sales.
55 years on, that passion for mushrooms continues to run deep at Meadow Mushrooms. We sat down with Miranda Burdon, daughter of one of the original founders, and Farm Operations Manager James Prunty, one of the dedicated growers, to learn about what makes their mushrooms so special.
With their ability to recycle and regenerate, mushrooms are one of the most sustainable and renewable foods. They play a vital role in the ecosystem as they decompose organic matter, setting the standard for eco-friendly agriculture. As the world looks for smarter, greener ways to grow food, businesses like Meadow Mushrooms are leading the charge.
Their no-waste approach is at the heart of Meadow Mushrooms’ philosophy. By transforming organic materials into nutrient-rich produce, the farm not only produces more than nine million fresh, quality mushrooms per week, but it also contributes to a more sustainable food system. “For us, it’s about more than just growing mushrooms,” says James. “It’s about giving back to the environment, making the most of every resource, and showing that sustainable farming isn’t just possible – it’s the future.”
“There’s nothing more rewarding than seeing our mushrooms on menus across NZ, knowing people love and enjoy them,” adds Miranda. “We stand by the quality of what we grow, and it’s incredible to witness how much people appreciate mushrooms, not just for their taste but for their nutritional value too. We’re proud to be feeding Kiwis in a way that’s both good for them and good for the planet.”
Growing goodness
The growing process starts with the spawn (seed) being nurtured in climate-controlled conditions on a vertically-integrated farm to create the ideal growing environment. Mushrooms are hand-harvested daily and grow so quickly that they double in size every 24 hours. “It’s a delicate balance,” James explains. “You have to be on top of the growing process every day.”
Meadow Mushrooms has been perfecting this process for almost 55 years, ensuring Kiwis can enjoy fresh mushrooms year-round. Unlike many crops, mushrooms aren’t seasonal; harvesting happens 364 days a year, making them a reliable staple in all Kiwi kitchens year-round.
As food trends evolve, Meadow Mushrooms is committed to keeping mushrooms relevant while honouring tradition. “Food is always changing, and people are discovering new ways to use mushrooms,” says Miranda. “But we also know that the classics never go out of style. We celebrate old favourites, while also focusing on innovative new ways to enjoy mushrooms.”
That balance of tradition and creativity is playing a large part of the evolution of mushrooms from the side of the plate to its centre. “Gone are the days when mushrooms were just an afterthought,” says Miranda. “They’re now a hero ingredient in so many dishes - perfect for vegetarians, flexitarians, or anyone looking for a nutritious, hearty addition to their meals.”
And the best part? Mushrooms are easy to cook. “People sometimes don’t realise just how simple they are,” James says. “No need to peel them - just give them a quick wipe and they’re good to go.” Brown buttons bring a deeper, nuttier taste, while white buttons are mild and versatile. Portobellos, with their rich umami flavour, are perfect for grilling or roasting.
For James, one of his favourite ways to enjoy mushrooms is as simple as it gets. “Mushroom soup – just cream, mushrooms, salt, and pepper together, simple and beautiful.” Miranda, on the other hand, loves them on the barbecue. “Marinated flats on toast or aromatic barbecued mushrooms – they are pretty hard to beat.”
As technology advances, the mushroom industry is becoming more sophisticated and competitive, but Meadow Mushrooms stays true to its roots. “We’ve been a family-run business from the start,” Miranda says. “Meadow Mushrooms has been built by hand, grown from scratch, and is constantly evolving to meet the needs of Kiwi consumers.”
With 53 percent of Kiwis consuming mushrooms at least once a week, it's clear there's a place for these fabulous fungi in every kitchen. Whether adding depth to a dish, being served as a protein-rich meat alternative, or simply enjoyed in a traditional soup or casserole, mushrooms truly bring delicious to every meal, from simple family favourites to celebration dishes.
