Almost every mushroom in our catalogue comes in more than one format. Choosing the right one saves money, shelf space and waste — and the best choice depends far more on how you use it than on the species.
Fresh
Unbeatable texture for plating and searing. Shelf life ranges from two days (pink oyster) to two weeks (king oyster), so fresh suits restaurants with steady demand. We ship fresh product chilled, Monday to Wednesday.
Dried
Concentrated flavour, long shelf life and lower freight cost per serving. Dried porcini, morels and shiitake are pantry staples for food manufacturers and distributors.
Powder
Dried mushrooms milled to a fine, consistent particle size. Powder blends into seasonings, broths, baked goods and beverage mixes without changing texture.
Standardised extracts
Concentrated, specified materials for supplement and functional-food brands. An extract is defined by what it is standardised for — beta-glucans, triterpenes, cordycepin — and should always ship with a batch certificate of analysis.
Quick guide
- Restaurants: fresh for the plate, dried for stocks and sauces.
- Retailers: retail packs of dried or fresh, depending on your cold chain.
- Food brands: dried and powder for consistency and shelf life.
- Supplement brands: standardised extracts with a CoA.
