Our Product Freshness Mushroom
White button is the main product of our farm.They are firm mushroom with delicate flavour
White Button Mushroom
Swiss Brown mushroom naturally darker cap from light tan to rich brown
Swiss Brown Mushroom
Versatile with strong flavor and have the meaty texture
Portobello
General Mushroom Cultivation Process
White Button Mushroom 150g
QUANTITY IN ONE CARTON
15x150g
Kastanje Champignon Mushroom 200g
QUANTITY IN ONE CARTON
12x200g
3 in 1 Mushroom 300g
QUANTITY IN ONE CARTON
8x300g
Swiss Brown Button Mushroom 150g
QUANTITY IN ONE CARTON
15x150g
Whitey Field Mushroom 150g
QUANTITY IN ONE CARTON
15x150g
Portobello 200g
QUANTITY IN ONE CARTON
8x200g
White Champignon Mushroom 200g
QUANTITY IN ONE CARTON
12x200g
2 in 1 Mushroom 250g
QUANTITY IN ONE CARTON
8x250g
.
Morgenmete Portobello 200g
QUANTITY IN ONE CARTON
8x200g
Slice White Button Mushroom 120g
QUANTITY IN ONE CARTON
12x120g
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Miniy Bello Champignon Mushroom 150g
QUANTITY IN ONE CARTON
15x150g
.
White Button Mushroom 1kg Tray Packing
QUANTITY IN ONE CARTON
5x1kg
Miniy White Champignon Mushroom 100g
QUANTITY IN ONE CARTON
12x100g
White Button Mushroom 1kg Carton Packaging
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Swiss Brown Mushroom 1kg Tray Packing 200g
QUANTITY IN ONE CARTON
5x1kg
Miniy Brown Champignon Mushroom 100g
QUANTITY IN ONE CARTON
12x100g
Swiss Brown Button Mushroom 1kg Carton Packing
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Portobello Mushroom 1kg Tray Packing
QUANTITY IN ONE CARTON
5x1kg
White Button Mushroom 2kg Carton Packing
Swiss Brown Mushroom 2kg Carton Packing
Mushroom Recipe
@veganchefdevtamizh BRAISED BUTTON MUSHROOM – CHEF DAVE #chefdaveveganjourney #chefdavevegantamizh #veganstyle #braisedbuttonmushroom Preparation time: 5 minutes Cooking time: 15 minutes Serving: 1-2 pax Recipe Ingredients: 1-2 tbsp light soy sauce 1 tbsp black vinegar 1 tbsp brown sugar Black pepper powder to taste A little bit water *Mix all the above ingredients. Stir well and set aside. Stir-fry ingredients: A little oil 1 tbsp finely chopped garlic 250g button mushrooms Sliced spring onions Cooking method: 1.Sauté chopped garlic until fragrant, then add button mushrooms and stir-fry until they are slightly browned. 2.Add the sauce mixture and stir well. Cook over low heat for 4-5 minutes. Cover and let it simmer. 3.Adjust seasoning to taste, then add sliced spring onions. Ready to serve.
♬ original sound - ChefDave VeganJourney (தமிழ்) - VeganChef Dev(தமிழ்)
VEGAN RECIPE: BRAISED BUTTON MUSHROOM
Preparation time: 5 minutes
Cooking time: 15 minutes
Serving: 1-2 pax
Recipe
Ingredients:
1-2 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp brown sugar
Black pepper powder to taste
A little bit water
*Mix all the above ingredients. Stir well and set aside.
Stir-fry ingredients:
A little oil
1 tbsp finely chopped garlic
250g button mushrooms
Sliced spring onions
Cooking method:
1.Sauté chopped garlic until fragrant, then add button mushrooms and stir-fry until they are slightly browned.
2.Add the sauce mixture and stir well Cook over low heat for 4-5 minutes. Cover and let it simmer.
3.Adjust seasoning to taste, then add sliced spring onions. Ready to serve.
– CHEF DAVE
#chefdaveveganjourney #chefdavevegantamizh #veganstyle
#braisedbuttonmushroom
Credit to
https://www.tiktok.com/@veganchefdevtamizh/video/7388369299901041938
STUFFED PORTOBELLO MUSHROOM
HOW TO MAKE
1. Prep the oven: Preheat oven to 400°F.
2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
3. Make the filling: In a skillet, heat the olive oil over medium
heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes,until the spinach wilts. Stir in the tomatoes, goat cheese, salt,pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
5. Bake: Bake for 10 minutes or until the cheese melts.
Reference:
https://www.jocooks.com/recipes/stuffed-portobello-mushrooms/
MUSHROOM FRIED RICE
Prep work
Keep everything ready before you start because this dish cooks on high heat and moves fast.
Cook the rice and cool it - You can cook the rice in a pot on the stovetop, instant pot, or pressure cooker (please see recipe card notes for details).
Chop the veggies - slice each mushroom into 4-5 pieces. Also, chop the rest of the. veggies, and keep aside.
Mix the sauces together (soya sauce, chili sauce, sriracha, and greenchili sauce) and keep them aside.
To make the fried rice
1 & 2 - In a large pan or wok heat the cooking oil on high heat. Stir in the sesame oil (optional) along with ginger, garlic, and spring onions.Saute for a minute or so.
3 - Add the mushrooms and stir fry for 5 -7 mins on high heat. The mushrooms will release moisture but keep cooking until they dry out.
To brown the mushrooms, don’t stir too much.
4 - Cook until the mushrooms are nicely browned. (They turn soft and
also shrink in size as they cook).
5 - Add veggies (red, green bell pepper, carrots), and saute for a minute. Do not overcook the veggies (retain their crunch).
6 - Stir in salt, pepper, and sauces (I like to make a well in the middle and add sauces). Mix well until combined. Add salt carefully as the sauces contain salt too.
7 - Finally add the cooked rice along with some finely chopped spring onion greens (reserve some for garnish) and stir fry for a
couple of mins until well combined. Toss gently without breaking the rice.
8 - Mushroom fried rice is ready! Garnish with more spring onions green and serve.
Reference:
