Good food has the power to save the world. We really believe that. That’s why we’ve been passionately growing our wonderful, fresh, tasty mushrooms here in Cyprus since 1979.
And not just the always-reliable white mushrooms that we all know and love. We also grow a plethora of other lovable gourmet mushrooms that turn every dish into a gastronomic journey.
That is our way of cultivating a better world.
Being the most popular and widely consumed mushroom in the world, the white mushroom is sold loose or in packs as well as whole or pre-sliced.
It is picked while it is still closed having a nice, creamy white colour and a firm structure.
Its taste can be described as woodsy and becomes stronger with cooking. It can be served in soups, salads, appetizers and can accompany almost any main dish.
The Portobello mushroom is simply a Portobellini allowed to grow to full maturity and flavour. As the mushrooms grow bigger, the large brown cap opens revealing reddish-brown gills underneath.
Since they are allowed to grow to a bigger size, they have a meaty texture while they retain their earthy flavour. Their diameter can vary from 5 cm to about 12 cm.
The Portobellini is closely related to the white mushroom (we think they are cousins) as they are similar in size and shape. The difference is its brown exterior colour and its nutty, earthy, more intense flavour.
Around the world they are also known as Chestnut mushrooms, Cremini and Baby Bella.
When the Portobellini mushrooms are allowed to grow further in size developing a darker skin and an opened-cap exposing the gills on the underside they are then called Portobello.
Portobellinis make a great substitute for white mushrooms so why not go ahead and try them the next time you would like to add some zing to your food?
Ah, Ms. Shiitake. That mysterious, exotic, elegant lady stemming all the way from the Far East.
The Shiitake mushroom is originally from Japan, where it grows on trees in the wild. It is the second most widely grown mushroom in the world after the white mushroom.
Shiitakes vary in colour from light to very dark brown, but can be recognised by their flat cap, open veils and distinctive smell.
The shiitake tastes as deliciously spicy as it smells. It has a soft, spongy quality, producing a woodsy flavour and texture when cooked.
Oyster mushrooms are beloved the world over. They are one of the most commonly cultivated mushrooms and (drum roll please!) they are also very sought-after in the wild!
The Oyster mushrooms' colour ranges from light brown to dark grey and its name comes from its resemblance to an oyster shell: the oysters typically have broad, thin, oyster- or fan-shaped caps.
They can usually be found in clusters of small mushrooms or even individually as larger mushrooms.
All hail the king of kings! His royal highness, the King Oyster mushroom is the largest of the oyster mushroom family.
In the wild they are native in the Mediterranean.
Also known as Pleurotus Eryngii (their scientific name!), these mushrooms have a stalk that is hailed for its wonderful umami flavour and its meaty texture! Did anyone say "vegan steak"?