Mushrooms

Our selection of fresh mushrooms, some cultivated, some wild. Add mountain flavor to your recipes.

Mushrooms

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Baby Mushrooms Eryngii (150 grs.)

Pleurotus eryngii is a species of basidiomycete fungus of the order Agaricales. It is distributed in the countries of the Mediterranean basin and is one of the best-known mushroom species in Spain and highly appreciated for its flavor.

It is a mushroom with a tender consistency, of tight but flexible meat, very pleasant, just like its flavor, soft and sweet, which enhances the umami with cooking. It is also a very versatile mushroom in the kitchen, different cooking methods favor it although each one will have their preferences, it is a good mushroom to dry or prepare in a can, and it harmonizes with all kinds of food, vegetables, legumes, rice and pasta, fish, seafood, meats ... and as we always say about mushrooms, with a lot to offer in sweet preparations.

White Shimeji Mushrooms (150 grs.)

These Japanese mushrooms have a characteristic bitter taste, but it is eliminated with cooking, so it is recommended that shimeji mushrooms be cooked before eating, but they can also be eaten raw. They are tasty, as with other mushrooms, reminiscent of nuts, a mild nutty flavor, and can accompany very well all kinds of food, from vegetables to meat and fish, and of course, pasta, legumes and more. Another of the qualities of this species of mushroom is its texture, firm but tender.

Brown Shimeji Mushrooms (150 grs.)

These Japanese mushrooms have a characteristic bitter taste, but it is eliminated with cooking, so it is recommended that shimeji mushrooms be cooked before eating, but they can also be eaten raw. They are tasty, as with other mushrooms, reminiscent of nuts, a mild nutty flavor, and can accompany very well all kinds of food, from vegetables to meat and fish, and of course, pasta, legumes and more. Another of the qualities of this species of mushroom is its texture, firm but tender.

Baby Shitake Mushrooms Bio (150 grs.)

The Chinese or shiitake mushroom is an edible mushroom of brown color and intense aroma native to East Asia. It is added to soups, scrambled eggs and other dishes to make them tastier. Shiitake is one of the sources of protein in the diet of the population of several eastern countries. It has many uses in Chinese or Japanese cuisine, as well as other less-publicized East and Southeast Asian culinary traditions.

This mushroom is served as part of miso soup, and also in a popular fish dish called dashi, as well as being part of a number of steamed recipes.

In Thailand, shiitake is consumed both fried and steamed. Shiitake is often dried and sold as a packaged food; once dried, it must be rehydrated by soaking it in water before consuming it. Many people prefer fresh shiitake to dry, considering that the sun drying process loses some of the umami flavor of the mushrooms.

Mushrooms Chantarelle (200 grs.)

It is an edible mushroom, and can be found near conifers and planifolia trees, in most cases in the shade of holm oaks, cork oaks or oaks. In the summer-autumn season the mushroom appears as an ingredient in many of the dishes of European cuisine.

It is a pleasant mushroom with flavor and has culinary performance both stewed, canned or dry (they can be kept for up to a year at room temperature). The meat is brown and makes it an ideal accompaniment to meats. The mushroom has small traces of amanitins, but in order to be poisoned you have to eat hundreds of kilos.