Our culinary mushrooms are harvested daily at their peak of freshness, including Sundays, and then sorted by variety, packaged in punnets, and stored in our cold room for up to a week. During that time, they are distributed according to prior orders to restaurants and farmers' markets throughout Tenerife.
When production exceeds demand, fresh culinary mushrooms are dried, packaged, and marketed as dried mushrooms, especially suitable for soups and sauces.
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Oyster mushroom — Pleurotus ostreatus
Delicate, soft, and quick-cooking. Ideal sautéed with garlic or as a base for light sauces.
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Lion's Mane — Hericium erinaceus
Unique, seafood-like texture. Mild and elegant flavor, exceptional when pan-seared with butter.
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Shiitake — *Lentinula edodes*
The world's most consumed culinary mushroom. Intense and umami flavor, meaty texture, and versatile in cooking.
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King oyster mushroom — Pleurotus eryngii
The most robust of oysters. Firm texture and deep flavor that intensifies with heat.
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Black pearl — *Pleurotus hybrid*
Variety of oyster with a dark cap and thick stem. Striking appearance and a mild, refined flavor.
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Chestnut mushroom — Pholiota adiposa
Earthy aroma and firm texture. Excellent in stews, rice dishes, and long-cooking preparations.
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Shimeji — Hypsizygus tessellatus
Small, delicate, and with a slight nutty flavor. Highly prized in Asian and fine dining cuisine.
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Pioppino — Agrocybe aegerita
Mediterranean mushroom with an earthy aroma and a crunchy stem. Perfect for pastas, risottos, and meats.
