Fresh Mushrooms
of cultivation

Pleurotos ostreatus
Pleurotus eryngii
Lentinus edodes
Agaricus bisporus
Flammulina velutipes
Hypsizygus tessulatus
Pholiota nameko
Agrocybe aegerita

Hypsizygus tessulatus (shimeji)
O Shimeji é um cogumelo pequeno ao nível do chapéu e de pé longo até 8 cm de comprimento. Cresce em aglomerados e apresenta chapéu castanho e veios suaves. Possui aroma marcante, textura firme e sabor delicado.
É muito consumido na Asia e em pratos orientais. Utiliza-se frequentemente em sopas, refogados, pratos de arroz e salteados. Permanecem firmes mesmo após confeção.
- Dimensões: Chapéu – 1 a 2 cm de diâmetro.

Valor nutricional
Proteínas: 3,17; Gorduras: 0,42; Carbo-hidratos: 6,11; Energia: 33 kcal.

Agrocybe aegerita (mushroom of the popiar)

This mushroom  has  strong taste and fits well in different dishes. Combines in an excellent form in sauces, salads, pasta, quiches, soups, stews, omelettes, and others.

Traditionally, the Chinese used the Agrocybe Aergerita to obtain well-being of the stomach and kidneys. Also known as having anti-inflammatory, antifungal, antibiotic and anti-tumoral properties.

Nutritional Value:

Proteins: 1,8; Fat: 0.5, Carbo-hydrates: 0,4; Energy; 13 Kcal

Pleurotus ostreatus (repolga)
Also known as Oyster mushroom or Setas, grow in  stacked agglomerations, linked to just one stem and can present in different colors: Beige, grey, blue-grey and brown. The Pleurotus when picked ripe, possess a fleshy hat in the form of a fan and the bottom parte, in the laminae, a light color, white  to beige. It´s stem  is short and fibrous.

This mushroom of an elastic  and thick flesh, “sweet” and of a pleasant taste. Very versatile, can be used in stews, saladas and is suitable particularly well to grilled preparation because of its flatted form.

Nutritional value
Proteínas: 1,21; Gorduras: 0,16; Carbo-hidratos: 8,95; Energia: 39,84 kcal.

Pleurotus eryngii (Thistle mushroom)

The Eryngii  mushroom or Seta of Thistle  is the biggest of the oyster-mushrooms. It is a mushroom of large size, with a 5 to 12 cm hat, curled margin, an in between grey and brown color. The stem has 6 to 10 cm and is thick and fleshy. Of a cream color to a tone of  light-brownish. The laminae present white to yellowish colouration.

Can be consumed roasted, fried, au gratin, in rice, in pasta, in vegetables and greens.

According to scientific studies, it helps reduce cholesterol and prevents hepatic problems.

Nutritional Value:
Proteins: 1,21; Fat: 0.16, Carbo-hydrates: 8.95; Energy; 39,84 Kcal

Lentinus edodes (shiitake)

Shiitake mushroom is of oriental origem and is also known in Portugal for its intense flavor and firm flesh. Its is excellent grilled, stewed as well as a side dish.

In addition to its culinary use, medicinal properties are added. Thereby, in traditional Chinese medicine, this mushroom is used to improve  respiratory, hepatic, circulatory diseases…. In traditional occidental modern medicine, its use is being investigated as  a potent antiviral, revealing significant improvement in case of allergies , arthritis and even thrombosis.

Nutritional Value:

Proteins: 0,89; Fat: 0.35, Carbo-hydrates: 17,62; Energy; 72,79 Kcal

Agaricus bisporus (white mushroom; Paris champignon)

One of the most consumed mushrooms worldwide, pioneer in cultivation in Portugal.

These mushrooms are very easy to cook, by simply cleaning them with a humid cloth, cutting them and cooking them the way it suits you. The mushrooms are very versatile, can be cooked/prepared in different ways, since roasted, vapor cooked, stir-fried, in salads, in creams, in stuffing, in sauces, soups or pizzas. If you add lemon juice before preparation you can obtain a much softer flavor and  prevent it from darkening by oxidation.

Nutritional Value:

Proteins: 1,23; Fat: 0.19, Carbo-hydrates: 6.46; Energy; 30,86 Kcal

Agaricus brunnescens (Marron)
Muito semelhantes ao Cogumelo branco de Paris, apresentam coloração cor de café – bege a castanho.
A sua textura é um pouco mais densa, o sabor um pouco mais intenso e mais perfumado.
É uma boa alternativa para quem está habituado a consumir apenas o cogumelo branco.
- Têm um sabor mais profundo, mais forte e uma textura mais firme do que cogumelos brancos. Se quiser uma alternativa, tente substituir o cogumelo branco habitual por cogumelo Marron.

Valor nutricional
Proteínas: 1,29; Gorduras: 0,14; Carbo-hidratos: 5,98; Energia: 39,27kcal.

Agaricus brunnescens (portobello)

Portobello mushroom  is a ripe Marron mushroom. It presents dark laminae and a firm texture. The size of the hats is usually bigger than the Marron mushrooms.

Due to its degree of maturation, having a lesser percentage of water than the Marron mushroom , allows its flavor to be more defined and detailed, as well as a more opened hat. This enables it to be ideal for stuffing or even broil/ bake, as if it were a steak, but in much healthier way.

Nutritional Value:

Proteins: 1,29; Fat: 0.14, Carbo-hydrates: 5.98; Energy; 39,2 Kcal

Hypsizygus tessulatus (shimeji)

The Shimeji is a small mushroom at the hat level and a long up to 8 cm stem.

Grows in clusters and presents a brown hat with soft seams. It has a distinct aroma, a firm texture and a delicate flavor.

It is much consumed in Asia and other oriental dishes. It is used frequently in soups, broths, rice and stir-fried dishes. They remain firm even after its confection.

Nutritional Value:

Proteins: 3.17; Fat: 0.42, Carbo-hydrates: 6.11; Energy; 33 Kcal

Pholiota nameko (nameko)

Commonly known as Nameko, it is a small and marrom mushroom  with a slightly gelatinous coating. It is one of the most grown mushrooms in Japan, with a taste slightly similar to hazel nuts and it is mostly used in stir-fried dishes.

They have more lighter stems, with  approximately 1 cm diameter, while the hat has an average of 1,5 cm. The laminae are slightly yellowish, turning marrons with ripening.

Biomedical studies have shown that the Nameki possess anti-cancer properties.

Nutritional Value:

Proteins: 5; Fat: 0.02, Carbo-hydrates: 8; Energy; 36 Kcal