Grain Mycelium

Oysters (Pleurotus spp.)

• KB1 Oyster – Wide caps, thick but tender stems. Very good productivity, good preservation and flavor.
• Elm Oyster – Rustic strain of white oyster. Fast growth and good productivity.
• Florida Oyster – Resists heat well. Caps 3–5 cm, color varies with temperature.
• Prince Oyster – Small silver caps, thin stems. Good yield and good preservation.
• Lung Oyster – Fast and adaptable variety, grows from 10°C to 25°C.
• Blue Brat Oyster – Small silvery gray caps. Hardy and fast developing.
• King of Pearl Oyster – Beige-gray caps, aggressive strain, average yield.
• Pearl Oyster – Small beige caps. Good adaptation to variable temperatures.
• Pathfinder Oyster – Large beige fruits, almond taste, tender stems.
• Soignes Oyster – Mycosphere selection. Very good taste, thick stems, little fibrous flesh.
• Mustang Oyster – Winter oyster, requires a cold shock. Good productivity.
• Yellow Oyster – Bright yellow, anise flavor. Harvest young, likes heat and light.
• Pink Oyster – Very decorative, fast growth. Short preservation.
• Black Pearl – Hybrid between oyster and eryngii. Thick flesh, good commercial potential.
• Eryngii – King oyster. Thick and fleshy stem, very appreciated taste.

Hericiums

• Lion’s Mane "PomPom" – Hericium erinaceus. Dense form, very good yield, seafood taste.
• Comb Tooth – Hericium coralloides. Branched fruiting, delicate and rare.

Edible and medicinal mushrooms

• White Button Mushroom – Agaricus bisporus. The classic cultivated mushroom.
• Shiitake 3790 – Commercial variety, very good fruiting quality.
• Shiitake 3782 – Suitable for pasteurized straw-based substrates.
• Red Reishi – Ganoderma lucidum. Used in traditional medicine for its immunostimulant properties.
• Black Reishi – Ganoderma sinense. Milder flavor, interesting medicinal profile.
• Lingzhi / Antlers Reishi – Ganoderma multipileum. Original branched forms, highly sought after.
• Wine Cap Stropharia – Stropharia rugosoannulata. Very good mushroom for mulch cultures.
• Yellow Stropharia – Bright variety, cultivable like the wine cap.
• White / Buna Shimeji – Hypsizygus tessulatus. Small crunchy mushroom, hazelnut flavor.
• Elm Oyster – Hypsizygus ulmarius. Large pleurotoid, easy culture.
• Turkey Tail – Trametes versicolor. Medicinal polypore, rich in polysaccharides.
• Smoky Gill – Hypholoma capnoides. Small forest mushroom with a mild taste.
• Nameko – Pholiota nameko. Gelatinous appearance, very popular in Japan.
• Chestnut – Pholiota adiposa. Golden brown caps, hazelnut flavor.
• Pioppino – Agrocybe aegerita. Long stem, brown cap, intense flavor.
• Wood Blewit – Lepista nuda. Purple color, floral scent, winter harvest.
• Golden / White Enoki – Flammulina spp. Very elongated, crunchy texture, good raw or cooked.
• Judas's Ear – Auricularia judae. Gelatinous texture, Asian medicinal use.
• Shaggy Ink Cap – Coprinus comatus. Harvest young, delicate and tasty.
• Maïtaké – Grifola frondosa. Cluster fruiting, highly prized in cooking and medicine.
• Volvariella – Volvariella volvacea. Tropical mushroom, cultivated in Asia.
• Tiger Lentin – Lentinus tigrinus. Decorated cap, firm texture.
• Stiptic Panellus – Panellus stipticus. Bioluminescent mushroom, rare.
• Turkey Tail Polypore – Trametes versicolor. Well known for its medicinal properties.
• Sulfur Polypore – Laetiporus sulphureus. Bright yellow cap, tangy taste, grows on logs.
• False Tinder Fungus – Fomes fomentarius. Not edible, but traditionally used for tinder.
• Black Morel – Morchella elata. French strain, highly sought after for gastronomy.