Our “Small Farms, Big Ideas” philosophy is best seen through our community. From top Polish chefs to researchers, discover how our innovative indoor farming and circular economy impact health and flavor through the voices of those who value Mycelia’s uncompromising quality.
“Shiitake is a real taste adventure. Fresh, they are juicy and have a slightly spicy aftertaste that reminds me of dried meat. It’s an umami bomb that can turn any broth into a deep, rich dish. I use them in everything from ramen to Italian risotto with excellent results.”
“The King Oyster (Royal Oyster) has a classic umami flavor with a texture strikingly similar to scallops. When sliced into discs and seared, they provide a premium ‘scallop’ experience that is a culinary delight for high-end menus.”
“Research into Lentinula edodes (Shiitake) has revealed wide-ranging therapeutic benefits, including potent antioxidant and antimicrobial effects. They offer a promising natural supplement for cardiovascular and immune health.”
“Oyster mushrooms are incredible for food transformation. They are one of the best techniques to replicate the taste and texture of chicken in plant-based cooking. For anyone interested in sustainable, delicious food, these are a game-changer.”
“Studies published in Frontiers in Nutrition confirm that Pleurotus ostreatus (Oyster mushrooms) are nutritional powerhouses. With protein content up to 30% and significant levels of β-glucans, they serve as a critical functional food for immune support.”
“Mushrooms grown on local raw materials are the gold standard for sustainable development. By converting agricultural ‘waste’ into high-value protein, indoor mushroom farming demonstrates the perfect application of the circular economy.”