Our fresh mushrooms are picked on delivery date to preserve freshness and ideal texture.

Gourmet mushrooms exist in fresh and dried options. Functional mushrooms in the fresh option (in species also for culinary purposes) and processed into powder.

We always advise you to contact us for more information about stock, quantities and varieties available.

  • Pleorotus columbinus - blue oyster

    In contrast to pink oysters, blue oysters do not have a blue color, they are gray with bluish tones. Rich in anti-oxidants and essential mineral salts. Contains more iron than animal meat.

  • Pleorotus djamor - pink oyster

    This species belongs to the Pleurotaceae family. With an umami taste and a spongy texture, this mushroom is the perfect substitute for animal protein containing 30% protein.

  • Pleorotus citrinopileatus - yellow oyster

    They have a fruity aroma reminiscent of an aged red wine and are velvety, crunchy and spongy. These mushrooms contain copper, zinc and essential amino acids in varying amounts, including folic acid, lovastatin and carotenoids, which give the mushroom its vivid yellow color.

  • Pleorotuspulmonaryus - phoenix oyster

    Similar in taste and appearance to its familiar - oyster mushroom - but with a pearl color and more fleshiness. Perfect as an accompaniment to a main course or to shine on its own, fried, sautéed or sautéed.

  • Pleorotus eryngii - thistle mushroom

    The thistle mushroom is similar to a tree. A fleshy texture comparable to seafood and a strong base flavor make this mushroom an attractive meat substitute and stand out as a main meal as well as an impressive side dish.

  • Pleorotus ostreatus hybrid - Black Pearl King Oyster

    The new hybrid mushroom that combines the fleshy texture of the Eryngii with the growth similar to the common oyster mushroom. With an umami flavor and versatile with any seasoning and cooking method.

  • Pholiota adiposa - chestnut mushroom

    They grow in clusters like their familiar - Nameko. With a nutty flavor and smooth texture. Perfect in stir-fry keeping its shape and textures. For culinary purposes and also medicinal due to its antimicrobial properties.

  • Pholiota nameko - Nameko

    With a subtle fruit flavor, a caramelized and cashew aroma. That's why these mushrooms are sometimes called "caramel mushrooms" in England. Nameko mushrooms are an excellent source of protein and vitamins like riboflavin, niacin and thiamine.

  • Hypsizygus ulmarius – Elm oyster

    A relatively rare mushroom, morphologically similar in flavor and texture to oyster mushrooms. Elm Oyster is a delicious edible mushroom that can be used like other Oyster mushrooms.

  • Hypsizygus tesselatus - Shimeji

    Shimeji when fresh has a bitter taste that disappears when cooked. It has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor.

  • Agrocybe aegerita – Piopino

    The texture of Pioppino is fleshy and firm, with a slightly floral aroma. The taste is very pleasant and usually slightly sweet.

  • Lentinula edodes - Shiitake

    Shiitake mushrooms have a rich, meaty, buttery flavor when cooked. This mushroom can be eaten fresh, however its flavor is much more pronounced and developed when cooked.

    functional mushroom 
  • Hericium erinaceus - Lion's Mane

    Large, white, hairy mushrooms that resemble a lion's mane as they grow. Lion's Mane Mushrooms can be enjoyed raw, cooked, dried or steeped in tea. With a blackberry and seafood-like flavor, often compared to crab or lobster.

    functional mushroom 
  • Laetiporus sulphureus - Chicken of the woods

    With a deep flavor reminiscent of chicken, giving rise to its name. Velvety and fleshy texture. It must always be well cooked.

  • Versicolor Trametes - Turkey Tail

    With growth in semicircular caps. They are thin and resistant, with very light colored rings from brown to white, velvety and concentric.

    Used for its adaptogenic and medicinal properties to support the immune system, it helps in situations of physical and muscular fatigue.

    functional mushroom 
  • Leafy Griffin - Maitake

    With an intense, rich, shiitake-like flavor. Velvety to the touch and with lots of colors depending on the light they receive as they grow.

    A source of potassium, fiber, copper, amino acids, beta-glucans, antioxidants and vitamins B and C.

    functional mushroom 
  • Cordyceps militaris - Cordyceps

    They have a long tradition of use as a natural raw material in oriental medicine due to their adaptogenic, tonic effects and their ability to reduce fatigue and stimulate the immune system. Often used by top-level athletes.

  • Cyclocybe aegerita - Black Poplar

    Similar to Piopino but with longer stalks like shimeji. Crispy, fleshy texture and a slightly sweet nutty flavor.

  • Flammulina velutipes - Velvet shank

    With a delicate nutty flavor, wrapped in a gelatin like Nameko that disappears after cooking. It has a better shelf life after picking than other mushrooms and is perfect in soups and stir-fry.

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