Wild hand-picked mushrooms

regular assortment  ( all 'beyond Bio' )


For more thorough information take a look at www.wikipedia.org

Grey chanterelle

The grey chanterelle has a slightly spicy taste. An extremely decorative mushroom with a tasty bite. Wonderful in risotto, pasta, in game sauces and soups. Has hardly any smell. The taste is best served by just frying in some oil or (clarified) butter.

Cleaning preferably with a brush. With a lot of sand, water can be used and then dry well with some kitchen paper. Slightly cut off the underside of the stalk before preparation.

The grey chanterelle is found in most European woodland areas. Shortly after the first snow has fallen in Finland, they are even picked for a few days from below the first snow layer.

Yellow foot chanterelle

This is a variant of the grey chanterelle. Also spicy in taste. However, slightly more autumnal, woody. This makes it more convincing in taste.

If this mushroom is not cooked or baked too long, it will retain its decorative contrast of fresh yellow (sometimes almost orange) of the stem, and deep grey-brown of the hat. So especially in dark game sauces, add at last. This makes the presentation options more sophisticated than the grey chanterelle.

Applications, preparation and cleaning as the grey chanterelle.


Cep or Porcini (Penny bun)

Lobster, caviar, truffle ... and porcini mushrooms. It can all be mentioned in one breath. Breathtaking and exclusive. With a rare and rich taste. Mild and creamy, nutty and with 'autumnal depth'. An Umami bomb.

Versatile to use in all kinds of hot dishes. Also raw in a beautiful autumn salad with some hazelnut oil. Or just sauté them pure! Quickly color them on the outside and keep them firm on the inside. In good butter with some fresh thyme. Little P, little S. Nothing more to do and enjoy !!

Some chefs are so fond to work with ceps that, even after the frost has entered Europe, we import their 'daily ceps' from South Africa, Zambia and Namibia. For the holidays. . .

Chanterelle (Girolle)

An extremely tasty, but especially taste-typical mushroom. Peppery, spicy and with a hint of apricot. For in the ragout, in meat or minced meat dishes, in game and poultry, on toast and even with dessert with for instance apricot. All of them very tasty combinations because of the unique Chanterelle taste.

Clean with a brush or cloth, cut off the bottom of the stem and make large specimens small by tearing from the funnel to the foot. Do not bake too long otherwise they will become tough.

Available year round. From April / May from Eastern Europe and Sweden, November from the USA and Canada and until the end of March from the Costa Verde (P).


The morel is a spring mushroom. Egg or conical in shape. Characteristic is the decorative sponge structure. The stalks are short and tough. So cut off. Do not eat raw, because morels are slightly toxic.

Fresh morels are appreciated for their subtle and refined taste; slightly nutty and earthy. Nice to fill or to combine with fresh asparagus. Chefs also often use them dried. Because of the more intense and pronounced aroma. Gives a sumptuous taste to soups and sauces.

Cleaning: first shake them gently. Cut through and thoroughly clean the inside and outside with a soft brush. With a lot of sand or earth, you can rinse them with some lukewarm water. Then dry and prepare immediately.

Fairy ring mushroom (Mousseron)

The Fairy ring mushroom grows in arches or witches' circles in open grassland. Nice small decorative mushroom with lots of smell and taste. Smells like bitter almonds and tastes slightly nutty with a sweet tone.

Especially suitable for throttling, braising and baking. In fricassees, ragouts, soups, sauces, pastas and risotto. Tasty and decorative in light dishes. Some chefs dry and grind them into a powerful flavor enhancer with a lot of Umami character.

The Fairy ring is slightly toxic and should not be eaten raw. Clean with a brush and / or soft cloth. The stalk is tough and therefore remove it (can be pulled into a broth for extra taste though).

Saint George mushroom

The Saint Georges mushroom grows in witch circles and is a spring mushroom. It is a nice meaty and firm mushroom with a hard to typify flavor. He warms, however, subtle tones of forest that combine nicely with spring or young summer vegetables such as asparagus, butter beans or sea bream ('sea purslane').

Also nice to process as carpaccio. Raw, the Saint George has a hint of rhubarb or ripe cucumber. After heating, however, this taste has disappeared. 

Because of the compact slats under the hat, a soft brush has to do the cleaning here. Wipe the hat with a soft cloth.


Characteristic are the Hedgehog's soft spines under the hat. These give, if eaten raw, a slightly bitter taste. This disappears after heating. However, with older ones you can always scratch them off with a knife. The meat is nicely firm and brittle. So do not clean with water, because then 'brittle' soon becomes 'spongy'. With some kitchen paper is better.

The taste is slightly peppery with a pleasant and refined forest aroma. Is often used because the taste looks a bit like the chanterelle, but the hedgehog is a bit milder and creamier. Cut into pieces and fry short (otherwise they are tough), it comes out nicely in ragouts and various creamy sauces. 

Black trumpet

The flesh of this mushroom is almost black. The color effect in various culinary applications such as game dishes, fillings for game and poultry, terrines and pâtés, but also salads, spring rolls, risotto and pastas, is spectacular and makes it a unique ingredient in gastronomy!

Dried is the 'Trumpet of death' often used aa a powdered spice. Whole dried specimens, after they are welled, give a deep dark liquid, which is wonderful to use to turn a basic broth into a fragrant and dark mushroom broth.

The taste can be described as spicy and powerful. So you can achieve effect with little, much color and taste. Slightly toxic, so do not eat raw.

Truffles black

Truffles are underground mushrooms. What is special, among lots of other things, that the truffle is released from its mycelium after two weeks. And develops independently in six to nine months, while feeding itself through the bumps on the outside. In addition, there are other indispensable elements, such as the soil types, the climatic conditions during the period of development, the tree species with which it lives in symbiosis and numerous conditions that are still a mystery to us.

There is a lot to tell about truffles. The most important thing is that the unique smell and taste are of great gastronomic value. And that can vary considerably by species and per season. There are a hundred subterranean mushrooms worldwide that carry the name 'truffle'. Only a limited number has culinary attention and are commercialized. We work with the following selection:

The summer truffle or Truffe de la Saint-Jean (Tuber aestivum)
Period: May to September. Price indication: € 100 - 200 per kilo.

The autumn truffle or Burgundy truffle (Tuber uncinatum), also called Gray truffle, Lorraine or Champagne truffle
Period: September to January. Price indication: € 200 - 400 per kilo.

The winter truffle or black truffle (Tuber melanosporum), also called Périgord truffle, Tricastintruffel, Rabasse and in Italy Spoleto or Norcia truffle.
Period: December to April. Price indication: € 600 - 1,500 per kilo.

Truffle white

The White truffle (Tuber magnatum), also called Tartufo bianco di Alba or Piemonte or Acqualagnat truffle.
Period: October to December. Price indication: € 3,000 - 5,500 per kilo.

After mid-January there is another white truffle called in Latin the Tuber borchii. Other (lower) quality, different (lower) price, but still a joy to taste.

The smell of white truffles is strong, powerful, sharp, even gassy. There are vegetable aromas, mainly from garlic, but also cabbage, chives and fennel. There are also nuances of Parmesan cheese recognizable.

In the kitchen the white truffle is more a perfume than an ingredient. When heated above 50 C, the volatile aromas evaporate within a few minutes. Usually grating is the best. Above a prepared dish (or cut into wafer-thin slices).


Wild hand picked mushrooms


specialties  ( all 'beyond Bio' )


For more thorough information take a look at www.wikipedia.org


The Albatrellus occurs on the mainland of Europe and the US. The meat is fragile and therefore resembles the Hedgehog. The hat is however more fragile and thinner in structure and the mushroom is reasonably clean and therefore hardly needs any cleaning.

It smells pleasantly 'fresh and mushroom-like’ and the taste is mild and nutty. The meat is white and after preparation it becomes somewhat yellowish. It’s advisable to prepare the Albatrellus a little longer. Is good on toast (fried), in ragouts, duxelles, and pastas.

Is also very suitable for drying and the dried powder makes in Finland a popular creamy dressing for (autumn) salads or as a dip.

Caesar's mushroom

'The emperor' . . . everyone who knows this mushroom agrees that it’s one of the tastiest of all mushrooms. Family of the 'red with white dots' (known as ‘Fly agaric’ or ‘Fly amanita’). And family of the green Death cap, with which Emperor Claudius was poisoned in Roman times.

So one of the tastiest. . . The specific and delicate taste comes best to it’s right, sautéed in good butter, little garlic, bit of parsley. It keeps his beautiful colors short once heated.

Also raw as carpaccio or in a salad, a tasty and colorful mushroom. Cut into slices and sprinkle with a little salt. If there is some moisture coming out, the Caesar's mushroom absorbs a fruity extra virgin olive oil, or lukewarm dressing, better. Some pepper and salt and a stream of lemon juice.

Puff ball

We can supply two types of Puff balls; the Lead grey (diam.5 cm - 10 cm) and the Giant Puff ball or Giant Puff ball (diam.15-30 cm). They are very tasty as long as the meat is white. The Giant Puff ball is growing at lightning speed and is the most fertile organism on earth; when it tears open, it produces billions of spores.

You can fill, cut and prepare as any mushroom, make a rich concentrate, but best known way are schnitzel and chips from the Giant Puff ball; first peel of the skin, cut into slices of 2 cm, make a batter of flour, egg, water and bread crumbs (with some grounded hazelnut is very tasty), bake in oil or butter and season with salt. You can also process then as veggie fries.

Orange birch bolete

The Orange birch boletus is edible, but - in contrast to its 'big brother' from the Boletus family, the Boletus Edulus (the cep) - slightly poisonous. To eat it raw is therefore not recommended. Bake or stew for at least 20 minutes.

Especially the young ones have an excellent taste. The hat is nicely thick-fleshed and the meat is white. These, and the other beautiful colors, change during the preparation in deep blue to almost black.

The Orange birch bolete is also slightly slimy after 20 minutes and is therefore a perfect mushroom for a tasty risotto.


Chicken of the woods

The Chicken of the woods is called the Sulphur shelf in most European countries and owes this name to the color. Not to it's odeur or taste . . . Thankfully !! Because the Chicken of the woods taste like chicken and it's structure is like that of chicken supreme !! The English therefore call it 'chicken fungus' or 'Chicken of the woods'.

The flesh of the young specimens is white to yellowish and juicy. Eventually the color pales and the structure becomes cheesy with a bitter taste.

After cooking, the meat turns pink. You can bake or grill young Chicken of the woods as a cutlet (first blanch for 1 minute in salted water). Older ones are very tasty in soups and stews.

Coral fungus (wild)

The coral mushroom owes its name to its eccentric shape. Is quite common in the wild, but there are several extremely poisonous species! More sensible, therefore, is to buy cultivated coral mushroom.

Coral fungus smells and tastes like radish. Has a bitterness, but also something nutty and fruity in taste. Coral mushroom quickly loses its crispy texture due to its fragile structure. It is therefore advisable to prepare very briefly and / or to add the coral mushroom to a dish shortly before serving. Or as a topping with some fresh salad on a fungi or truffle pizza. The taste and whimsical appearance also comes into its own as a tempura. In addition, a fine raw garnish in salads.

Saffron milkcap (Lactaire)

In this mushroom (also called 'Red pine mushroom'), orange milk juice is released after cutting it. Has a nice nutty taste and is popular because of its firm 'al dente' structure. Opinions differ about the preparation. Some claim that the use of cream or butter should be avoided at all time and only to use olive oil. In the Mediterranean areas the cap of this mushroom is often grilled in its entirety and combined with lamb. In Northern European countries often found in omelets, often together with spinach.

In addition, you can very well conserve or pickle this tasty mushroom and then process it in a potato salad. The famous recipe from 1838 of the 'Salade Russe' (Restaurant Hermitage - Moscow) prescribes this mushroom as an indispensable ingredient. Many other ingredients were 'secret'. .

Lobster mushroom

In fact, this is not a mushroom; it is a parasitic fungus that grows on other mushrooms such as Russula and members of the large milk-cap genus (the 'hosts'). The parasite gives a reddish orange color on the outside, while the inside has the color of the hosting mushroom. All colors remain beautiful visible after preparation.

The parasite also changes the shape of the host. This creates a solid structure with a somewhat tough, but pleasant, 'bite'. The taste is deliciously mild and clearly has something of seafood / fishy.

Chefs use the Lobster mushroom for its mouthwatering taste and its looks and color. In casseroles, stir-fry dishes, with crustaceans, shellfish and fish.

Matsutake or Pine mushroom 

Matsutake are very popular in China, Korea and especially in Japan. The majority of the worldwide harvest is exported to Japan, where the top quality is sold for over $ 1,000 per kilo. This is mainly due to the relatively short picking period and the 'rapid competition' of local forest dwellers such as squirrels and deer.

The Matsutake has a refined spicy scent and is nicely flesh. The taste is very powerful: intensely spicy to sharp, pine-like and a tang of cinnamon.

Shortly prepare to keep the beautiful 'bite'. Do not use too much butter or cream. And just like with truffles: less is more. The taste is soon overwhelmingly present in a dish and can quickly dominate.

Amethyst deceiver (Mousseron violet)

The Amethyst deceiver becomes a deep purple color in humid conditions. In dry weather, it turns pink to light brown. The Amethyst grows between fallen leaves of, among others, birch trees. Once you discover one, you usually find yourself standing in a massive field with these small decorative and tasty mushrooms.

Fresh they have no noteworthy smell. However, the taste is slightly nutty and spicy. In addition to the taste, the color is particularly interesting as a gastronomic value.

Dried, they are strongly scented and taste spicy, leathery with a hint of cloves. Gives a big boost to your risotto with a small hand. The Amethyst deceiver is also good to put in alcohol or vinegar and conserve or pickle it.

Parasol mushroom (and other 'bycatch')

The Parasol mushroom is listed on this website under 'Wild specialties'. However, for us it’s rather an 'exotic' kind; in the continuous trade not so interesting because of the lack of volumes. It’s rather a form of 'bycatch' or 'supplementary', like the Shaggy ink cap or the Beefsteak mushroom.

Sometimes our pickers are looking for, for example, porcini mushrooms and come by chance in a field loaded with Parasol mushrooms or Shaggy ink caps or dozens of trees with Beefsteak mushrooms.

Some customers let us know to be interested in specific exotics for their clients (chefs mostly). If this by-catch is offered to us, then we also deliver these mushrooms with great pleasure.

Truffle honey

Just for fun: put an 'artificial sweetener tablet' on your tongue; it almost burns with the intense sweetness. The honey truffle is so sweet too! Smells delicate to white truffle, tastes truffle-like, but is also sweet and consists of 90% sugar. Unlikely !

The honey truffles grow mainly in Hungary, in the Robinia Pseudoacacia Forest and in the rich sandy soils along the Danube river.

Nice to process in desserts, ice cream, pastries. Our favorite application is as wafer-thin garnish on a sweet 'baveuse' foam omelet.

For chefs a 'must have' with unique features to surprise their guests.


There are more than 750 kinds of Russulas. There are some species that are unpalatable because of the taste (very bitter, rotten fish, radish). However, all the Russulas that taste nice in the raw state, are easily edible.

The most common Russula on the market is the Green-cracking Russula. Less well-known and with a fruity fragrance and mild nutty taste are: the Rough Russula (smells of hazelnut and tastes like new potatoes), the Rainbow Russula (no recognizable scent and tastes sweet and nutty), in France it's considered a delicacy. Yellow Birch Russula and Crab brittlegill Russula (or Shrimp mushroom) honor their name to the smell of herring.

You can bake or grill Russula, but often the young caps are filled with any suitable stuffing and gratinated.

Cauliflower fungus

The Cauliflower mushroom is fairly common in the wild in Europe and North America. With us from August to November. Grows on thick, deep underground stumps of old pines. Thanks its Dutch name ('Large sponge mushroom') to the resemblance with an old-fashioned bath sponge.

You can eat them best when they are young, firm and white to yellow in color. The meat is firm and elastic to crispy and in Latin it's called the 'Sparassis crispa'. The smell is wonderfully sweet. The taste is nice spicy and clearly mushroom, nutty and with a hint of nutmeg.

Despite their distinct appearance, you can prepare them like any mushroom. Special attention however for cleaning. Because of the special structure, the Cauliflower often has sand, pine needles or a single spider between the slats. No problem !! First cut them into pieces of the same size and then rinse under running water. Immediately pat dry and ready !!


Cultivated mushrooms


from (marl) caves


For more thorough information take a look at www.wikipedia.org

White and chestnut Cave mushrooms

Because of the stable natural conditions (temperature, humidity, no light and no draft) in cave cultivation, cave mushrooms have a number of culinary advantages compared to industrially grown mushrooms.

Cave mushrooms grow more slowly, which makes them considerably firmer. They contain less water and release less moisture during preparation. Partly due to the addition of marl to the nutrient medium, cave mushrooms are also tastier with a more intense 'mushroom flavor'.

Another advantage is that cave mushrooms (ideally) are not harvested with a knife, but are turned from the soil so that the foot comes along. As a result of that, they also have a longer shelf life.

Wood blewit or Blue foot

This mushroom is cultivated on a small scale in marl caves and is available almost all year round. In the wild from the end of the summer till the first frost. Grows in groups and sometimes in fairy rings. Characteristic is the violet, purple-blue foot that actually says: 'don’t touch me, don’t eat me'. After all, in nature, blue is the color of poison.

Nothing is less true with this mushroom. Though raw is not recommended and usually produces allergic reactions and indigestion. But by frying them, the toxic substances disappear and the 'Pied bleu' is a tasty mushroom. Pronounced and pure, with a fruity aroma, a light anise flavor and irony perfume. And with a nice fleshy structure. Often fried and served in a creamy sauces, on toast and excellent to combine in fish dishes.


Cultivated mushrooms


international origin


For more thorough information take a look at www.wikipedia.org

White cup mushroom  (mainstream or Bio)

The 'ordinary' mushroom. . . the most common and consumed of the 100,000 types of mushrooms. But also this 'ordinary' mushroom is the fruiting body of the actual organism, the mycelium; a network of fungal threads and a small miracle from Mother Nature. So actually very special...!!

In the 50s and 60s we started to, first reluctantly and eventually massively, consume them. Of great gastronomic value and the culinary possibilities are endless. We have the sizes mini ('button'), cup ('middle') and giant.

The Agaricus bisporus (Latin name) has several cultivated varieties, such as the Chestnut mushroom and the Portabella or Portobello (both names can be used) and is related to the Horse mushroom (cultivated) and the widely eaten Gilled mushroom (wild).

White Giant mushrooms and flats

This open Giant mushroom (or 'White Portabella') is actually a grown White cup mushroom. You can say that it's 'ripe and mature'. This makes the brown beards under the hat nicely visible and forms a robust and decorative element in a dish. The taste is more intense than the closed, young mushrooms.

In many countries, almost exclusively the 'virgin white' closed mushrooms are wanted. There should not be a single spot on it. In contrast to the Mediterranean areas, where one often primarily chooses for taste. Here the closed mushrooms are sometimes compared with eating green bananas. . .

In England consumers are fond of closed Giant mushrooms ('flats') and are often consumed at breakfast, as carpaccio and often stuffed.

White button mushroom (mainstream or Bio)

A cup mushroom 'under construction'. Concentrated in taste and texture. Also stays a fresh white accent in casseroles and preserves its shape. Beautiful in its entirety or halved in cream sauces, stews and stir-fry dishes.

Be careful with excessive use of spices, garlic, etc. (the same applies to most mushrooms by the way). After all, you are concerned with the delicate taste of these mini mushrooms. And if you already do it, for example in the classic Champignons à l'escargots, do not expect to taste a mushroom bomb (but a very tasty dish though!).

We traders prefer ours baked in butter with a nice steak . . .

Chestnut mushroom (mainstream or Bio)

The Chestnut mushroom is the brown version of the white mushroom from the Agaricus bisporus family. After the white mushroom, the Chestnut is the most cultivated in the Netherlands; together about 270,000 of the approximately 440,000 tons worldwide (Wageningen University - 2013).

The Chestnut mushroom (regular size and button) is firmer than it's white relative and (also not unimportantly) longer lasting. Even more important is the aromatic and more nutty taste. Another important difference with the white mushroom is that the Chestnut contains less moisture, so that it shrinks less during cooking. So therefore not cleaning with water !! A brush or moist kitchen paper, cut off the lower part of the stem and ready !!

Portabella (mainstream or Bio)

The Portabella (or 'Portobello' is by the way also accepted in general) is nothing more and nothing less than an overgrown chestnut mushroom. Which can have a hat with a diameter of up to 12 cm. This variant of the Agaricus bisporus family was spilled over from the US, where this mushroom was mainly grown for the BBQ.

In terms of taste, it is the superlative within the Agaricus varieties: the closed white mushrooms have a neutral taste, the (closed) Chestnut mushrooms already have a fuller nut-like taste and the Portabella, because it is open, 'ripe' and mature, has the most distinct taste. With a nice fleshy structure.

Akurataki or White elf

The White elf owes its name to its fairytale appearance. Looks like the gray oyster mushrooms, but its shape is 'fuller / fleshier' with a powdery structure on the hat. The color is also lighter than that of the oyster mushroom, sometimes to almost white.

It is a juicy mushroom with a slightly peppery taste and a sweetish accent. The Akurataki is best cleaned dry if this is necessary.

Most Akurataki are grown in China and freshly flown to Europe. Most, however, are canned for the Chinese and Asian markets in particular, where they are sold as 'Abalone mushrooms'. In addition to the Wood (or Judea) ear, this mushroom is widely used in Chinese cuisine. 

Horse mushroom or Anise mushroom

The Horse mushroom smells and tastes clearly like anise. Does it very well in combination with fish dishes such as quiches in which fennel, roasted fennel seed or a drop of Pernod processed. But also stir fried, short blanched or raw in a salad or 'just' in an omelet.

Clean with a brush and cut off the bottom piece of the stem. Cut them into slices or quarters and do not cook or fry too long, otherwise the delicate and special anise flavor will evaporate.

The younger ones, with a white stem and slightly yellowish and oval-shaped hat, are the tastiest. Older copies color (eventually dark) brown.

The Horse or Anise- or Meadow Mushroom is a family of the white button mushroom and grows wild on meadows and in spruce forests. Is difficult to distinguish from a toxic 'lookalike'. Therefore, it is better cultivated and available throughout the year.

Coral fungus (Bio)

The coral mushroom owes its name to its eccentric shape. Is quite common in the wild, but there are several extremely poisonous species! More sensible, therefore, is to buy cultivated coral mushroom.

Coral fungus smells and tastes like radish. Has a bitterness, but also something nutty and fruity in taste. Coral mushroom quickly loses its crispy texture due to its fragile structure. It is therefore advisable to prepare very briefly and / or to add the coral mushroom to a dish shortly before serving. Or as a topping with some fresh salad on a fungi or truffle pizza. The taste and whimsical appearance also comes into its own as a tempura. In addition, a fine raw garnish in salads.

Enoki (white or golden)

Enoki is a cultivated form of the Velvet paw, which also occurs in the wild in the Netherlands and Belgium. Then they are light brown in color with short feet and larger hats. The white cultivated Enoki owes its color to the fact that they are grown in the dark, and their long stalks by adding extra CO2. Enoki are particularly popular in Japan. They have been growing there Enoki for 300 years. 

The mild taste of the white (and Golden Enoki) is sweet, fruity and slightly spicy. The texture is firm and tender, with a crispy `bite`. Therefore excellent (very shortly blanched or stir fried) in salads, spring rolls, sandwiches etc. Because of the fragile structure you can add them warm the best` à la minute` to a dish

Eryngii or King Oyster mushroom
(giant, middle, mini) 

The Eryngii is the largest variant of the genus of the oyster mushrooms. It grows in the wild around the Mediterranean and in Asia. Here it is now grown on a large scale and shipped by boat or plane. In this package they can be kept for a long time.

Raw they hardly taste, but fried or grilled they have a rich, slightly spicy Umami taste. The structure is firm and resembles Abalone (a very large edible marine snails). Because they are relatively large, you can also process the King Oyster Mushroom as a pulled mushroom or as a nice long Juliènne in soups or rolls.

We personally find them with a bit of oil and garlic, grilling and a few drops of soy sauce the most beautiful. . .

Wood ear or Judea ear

Wood ear occurs almost everywhere in the wild. With the elder tree as favorite host. Is one of the top 5 most cultivated mushrooms worldwide (2003: approx. 1.7 million tons !!). The mushroom looks like an ear and 'breathes', as it were, with moisture; in dry weather, its size decreases, but the day after (in humid weather) it regenerates (grow or swell) just as easily. The color is satiny, dark pink and slightly transparent.

Wod ear has little taste, but easily absorbs flavors during the drying of dried ones or during cooking in a sauce or soup. Especially the gelatinous, rubbery texture makes it popular in Chinese and Japanese cuisine. The gelatinous structure in Asian sauces with vegetables and chicken (and often bonded with tapioca) gives a pleasant mouthfeel. Indispensable in the famous Hot & Sour soup !!

Hen of the woods or Maitake (Bio)

Maitake is a wood mushroom. In the wild it grows at the foot of living oak trees. Is excellent to cultivate and therefore available throughout the year. In addition to a beautiful decorative appearance and delicate taste, the mushroom is one of the most miraculous and healing organisms on our planet; especially against cancer. Is therefore, and for many other reasons, rightly a 'superfood'.

hen of the woods can be eaten raw or cooked; baking, grilling, smothering, frying, stir-frying. Delicate taste of hazelnut and pepper. Goes well with Parmesan, Gruyère, thyme. Cut the end of the foot thinly and peel the fungus into similar pieces of the spatula shaped caps.

Early spring morel (Morel 'Verpa')

The 'Verpa bohemica' to be precise, is related to the common morel (Morchella esculenta) and the black morel (Morchella conica) and other edible family members (Morchella elata, deliciosa) Every year more and more species are discovered in the Morchella family based on DNA research. The counter is now on more than 60 varieties and translated into the gastronomy: with equal quality differences !!

The Verpa is often the first in the spring of the morel season. Is also appreciated by many for that reason. The opinions about taste vary; some recognize the typical smell and taste of musk, others find the taste 'pleasant', but prefer to wait for the 'real' morels.

We supply the cultivated early spring morels fresh and dried. Chefs often use the dried version to make a powerful Umami powder for strengthening dishes. For the fresh it is recommended that they are not to be eaten in too large quantities, because of the possible chance of stomach problems.


The Nameko mushroom is also called 'golden head' because of its copper, gold or amber-like color. The foot, and the flesh of the cap, are yellowish. After proper preparation, they retain this color and thereby give a nice accent to a dish.
Characteristic is the somewhat sticky head. This layer provides a light binding effect in dishes such as Miso soup, ragouts or casseroles. The stickiness disappears after preparation. The Nameko mushroom also does well in taste and decor in wok dishes and pastas. It is recommended to prepare it as a whole mushroom.
The taste of Nameko is nutty and the structure has a nice 'bite'. Clean with a wet piece of kitchen paper.

Oyster mushrooms: grey (mainstream, mini or Bio), yellow, pink, white 'Nebrodensis'

The oyster mushroom gets its name from its shape; that of an oyster shell. The most common types (the 'common' or 'grey oyster mushroom') are the brown-gray, also known as the 'veal oyster mushroom' because of its soft taste that resembles veal. And the light-purple, which is also called 'tongue fungus' because the taste is a bit like (calf's) tongue.

The taste of the 'common grey oyster mushroom' is soft creamy and the flesh is soft and fleshy. Because the oyster mushroom contains less water than, for example, a button mushroom, it does not shrink during preparation. Because of this it's also called 'the vegetarian steak' and is also very suitable for longer preparations in casseroles or ragouts.

The yellow, pink and white ('Nebrodensis') are not breeding varieties of the common grey oyster mushroom. They are exotic species from Southeast Asia that have been cultivated there. The yellow oyster mushroom tastes nutty and has small slats which makes it better to prepare them briefly (preferably in wok dishes). The rose has a slightly sweet taste and is due to its color a decorative toadstool. The white Nebrodensis has a creamy soft taste with a note of note.


Pioppino grows in nature at the foot of poplars, elder trees and mulberry. The Romans and Greeks have already begun to cultivate this mushroom, in principle for the recycling of tree stumps. Soon the Pioppino became a delicacy in France and Italy.

The excellent taste is pronounced aromatic, has a sweet and some chestnuts. The fragrance is pleasantly soft with a hint of flower. The structure is nicely fleshy and firm.

Washing of this mushroom is not necessary and is very suitable for raw use in salads. In many other dishes it is an extremely decorative appearance.

Pom Pom blanc

A beautiful mushroom with many benefits for the chef !! Practical: affordable, no cleaning required, available throughout the year. Culinary: in addition to its distinctive and decorative appearance, the mushroom has firm meat and a mild, sweet taste. Some compare the taste with that of lobster or crab, others recognize a hazelnut in the slightly sweetish tone.

You can cut them into slices, cubes or strips and then bake them. Or process raw in a salad. Some chefs fill the balls and then cook them.

Our Pom Pom blanc are cultivated. In the wild, it grows on the wounds of mainly beech trees.

Shiitake (mainstream or mini or Bio)

The feet of our mini shiitake cultivated in Finland, are nice and soft. Just like the cap. Specially cultivated while maintaining the spicy shiitake flavor and pleasant fragrance. And to make chefs happy with a beautiful small decorative mushroom that can be consumed in its entirety.

Shiitake grow in the nature in Japan and China. On hard woods. After the mushroom the shiitake is the most cultivated mushroom. Popular, also by the medicinal effect. Works lowering on cholesterol and blood pressure.

Shiitake have a solid structure and you should not wash them. Wipe off if necessary with kitchen paper. Shiitake easily absorb moisture, but hardly lose moisture during baking. Quick stir-frying (small specimens 2-3 min. / larger 3-4 min.) gives the best result.

In addition, you can prepare and vary shiitake in countless ways! 

Shimejii or Beech mushroom (white & brown)

Beech mushrooms grow in bundles. In nature on beeches in particular and originates in East Asia. In Japan a popular mushroom ('Shimejii'). The cultivated white beech mushroom grows in the dark. For both the white and brown Shimejii, it is better not to eat them raw; the mushroom is poorly digestible and has a bitter taste. This disappears completely after heating.

The taste is very pleasant and nutty. Also of decorative value in countless dishes. The beech mushroom does not lose moisture during preparation and therefore retains its shape. Remains nice and crispy in short cooking.

In principle, cleaning does not have to be done. Only remove the bottom piece of the stem. You store them best in the refrigerator and on the substrate.