Gourmet mushrooms that were first cultivated in Asia, have slowly made their way into kitchens around the world. Western culture has been discovering their great culinary potential and science is revealing its nutritional properties and amazing health benefits. Their unorthodox shapes, textures and flavors make them excellent to add to dishes and give them that extra touch that combines gastronomic pleasure with health care.
Other mushroom species not suitable for cooking have been for centuries appreciated in eastern cultures as medicine. The therapeutic value of many compounds extracted from them is nowadays being validated by science.
These are some of the varieties we produce:
