We invite you to discover our mushrooms in all their colours!

Mushrooms will never make your dish boring. They can be chopped, gutted, and cooked in whole pieces. They can be fried, seasoned, cooked in the oven and dried. You can be creative with your spices or simple and enjoy their mushroom falvor. There are endless ways to enjoy mushrooms, and we recommend them to you whether you prefer meat, cheese, chocolate, or vegetables

Shiitake

(Lentinula edodes)

Shiitake mushrooms have a smoky essence with their velvety brown caps and robust flavor. These culinary gems are also brimming with health benefits. They’re rich in B vitamins, particularly B5, and loaded with copper, supporting everything from your brain to your immune system.

Cooking with shiitakes can be easy and fun. Sauté them to bring out a deep umami that enhances soups, stir-fries, and even your morning eggs. They adore garlic, ginger, and soy sauce, absorbing every note of flavor they’re paired with.

We recommend sometimes trimming off the stems, and pan-sear for an irresistibly crispy treat or save these thicker pieces for your broths. Shiitakes add wellness and a punch of taste, transforming simple dishes.

Grey Oyster Mushrooms

(Pleurotus ostreatus)

These mushrooms are characterized by a grey, brownish colour and a meaty texture…

Low in fats, rich in proteins, sources of iron, fiber, potassium, vitamin D and B6 and folate, and a source of the antioxidant ergothioneine which can reduce instances of cardiovascular disease by preventing plaque build-up in the arteries… 

When cooking, you won’t go wrong adding mushrooms to any… and all… dishes! We recommend stir-fry recipes, adding a little crunch and nutrition to the rest of a dish. We have tried them with all sorts of oils from olive to coconut, along with spices like oregano, z’atar, paprika, cumin. These mushrooms absorb the flavor of any recipe, so enjoy and get creative ! 

A little secret can be to steam them a moment. Add water and let it simmer for anywhere from 2-5 minutes before adding your oils… this will break down the structure of the mushroom exterior and bit, and your oil is even better absorbed.

Yellow Oyster Mushrooms

(Pleurotus citrinopileatus)

The Yellow oyster mushrooms are characterized by bright yellow colour, a delicate structure, a nutty taste and smell and when cooked they develop a cashews flavour.

They get their yellow color from an antioxidant, carotenoid, which is a source of Vitamin A , as well as having a plethora of other health benefits. These mushrooms also contain copper, zinc, folic acid (Vitamin B), and  lovastatin, a compound that has been shown to help reduce chloesterol.

Cooking tips are quite similar to other oyster mushrooms. We recommend mixing them into sauces, soups, sautéed and served over steak, mixed into omelettes, sprinkled over pizza, or served on toast. Sauté until crispy and then crumble to create a crispy bits. 

Pink Oyster mushrooms

(Pleurotus salmoneostramineus)

Also known as pink flamingo mushrooms or salmon oysters due to their distinctive pink colour.

As before mentioned pink oysters are low in calories and rich in proteins. They have been shown to have anti-tumor and antioxidant propriety and to enhance immunological activity.

 

For cooking, with their smoky aroma and distinctive meaty taste (reminiscent of bacon or ham), we find them suitable to use in traiditonal meat dishes.

OUR DRIED PRODUCTS..

Mixed Dry Oyster Mushrooms
Mushroom Bouillon