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We harvest five varieties of organic specialty mushrooms for Andhra Pradesh finest restaurants & grocery marts. We are committed to growing the finest quality specialty mushrooms using sustainable practices. We have been pioneer growers of fresh culinary mushrooms.
Mushrooms are fleshy fruiting bodies of microorganisms called fungi arising from a group of mycelia buried in substratum (basically any organic matter). In general, mushrooms play a significant role in forest ecology, as they help decompose dead plants and animals, including dead trees, branches, leaves, fruits, seeds and animal droppings on the ground. In organic soil, 90% of dead plants’ wood is made up of cellulose and lignin primarily, which could decay very slowly. However, mushrooms are capable of producing some enzymes that could easily decompose these substances more rapidly and create nutrients for other plants and microorganisms, thus completing the natural forest growth cycle.
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It is eaten like a vegetable, yet the part we eat is called a “fruiting body”, with most of the mushroom growing underground in what is called “mycelium”. But the mushroom is neither a fruit nor a vegetable. All mushrooms come from a completely different living kingdom, the fungi kingdom.Because it is from a different food kingdom, the mushroom has a very different nutrition profile and has antioxidants and bioactive compounds not found in plants. For example, it has more B vitamins that found in vegetables, it is a good source of essentials mineral like selenium and has powerful antioxidants like ergothioneine. It is also important to note that mushroom evolved at a different timeline to plants (Carroll 2001). They arrived on earth after plants and before animals. So, please keep eating your vegetables, while adding mushrooms to the meal to take advantage of its unique health benefits. In fact, the latest research indicates that it is a smart decision to eat mushrooms daily as they have a positive influence on blood lipids, blood glucose, immunity and weight control, and offer many essential nutrients and antioxidants. So, rather than eating five vegetable serves a day, try eating four serves of vegetables and one serve of mushrooms for good health.
Mushrooms are often associated with vitamin B12, a vitamin commonly found in animal foods. Research at the University of Western Sydney revealed that there are wide-ranging amounts of B12 in mushrooms. Their detailed experiments on mushrooms of all sizes and stages of growth from around Australia conclusively proved that: Mushrooms do have B12. It is on both the surface of the mushroom and in the flesh of the mushroom. The majority of B12 is in the surface of the cup of the mushroom. The B12 present is bio-available, in exactly the same form as B12 in beef liver and fish; therefore it is easy to absorb from our intestines. The amount of B12 in mushrooms varies from crop to crop. One serve will provide about 2-4% of the RDI. However, that level may be an important amount over a lifetime for a vegan who loves their mushrooms. Although mushrooms are not high in B12, they are still the only non-animal fresh food source of B12.
This is another indication that the mushroom differs from plants. The mushroom, like humans, generates vitamin D when it is in the sunlight, specifically the UV part of sunlight. This is why wild mushrooms naturally generate 2-40 mcg of vitamin D in 100g serve. Compare that to the 5-15 mcg of vitamin D we need each day. You probably don’t eat wild mushrooms and prefer to buy them from grocers. Well, even putting your mushrooms in the sunshine for a 30-60 minutes will get them to start producing vitamin D. Exposing commercial mushrooms to sunlight after harvest also triggers the production of vitamin D.
No. If there is some residual compost still on the mushroom when you buy them, just brush it off. You can quickly wash whole mushrooms just before preparing a dish to remove the ‘dirt’. Dry them quickly soon after, before cooking or putting in a salad. Don’t wash sliced mushrooms because they will quickly absorb water through the exposed inner flesh. There is no need to peel mushrooms either; they can be consumed as purchased.
There is no evidence that certain fruits, vegetables or even mushrooms make gout worse. In fact, a high consumption of fruit, vegetables and mushrooms is linked to a lower risk of gout.
In truth, we don’t know but there is some very compelling evidence that women who eat mushrooms have a much lower risk of breast cancer than women who don’t eat mushrooms. There have been three population studies that show that women who include mushrooms in their diet have about half the risk of breast cancer. A meta-analysis of all the research also supported a strong link between mushroom consumption and a lower risk of breast cancer.
It might be that some compounds in mushrooms protect women against breast cancer or it may be some other aspect of their lifestyle that is lowering the risk. This requires further research to determine the role of mushrooms in cancer. Please read the fact sheet on cancer for more information.
Simply put, no. Many people want to avoid gluten in their diets. Mushrooms do not have any gluten, so can be easily used in a gluten-free diet. There are gluten-free recipes in our recipe collection.
Variety of
Mushroom belonging to fungi species, is a nutritious vegetarian delicacy and a good source of high quality protein (20-35 per cent dry weight). Presently 4 varieties of mushroom we are cultivating namely, Milky Mushroom, Button Mushroom, The Paddy-Straw Mushroom and Oyster Mushroom.
Milky mushrooms are an excellent source of vitamins B2, E, and A, phosphorus, potassium, and selenium, and also contain calcium, vitamin C, iron, and zinc.
Milky mushrooms are medium to large in size with rounded caps averaging 10-14 centimeters in diameter that connect to an elongated, thick stem. The smooth, firm caps are convex when young, flattening out with age, and remain pure white through maturity. Underneath the cap, there are many white, crowded gills, and the white stem averages ten centimeters in height and has a dense, meaty consistency. Milky mushrooms are often found with multiple stems growing from a single base and do not lose their namesake color or discolor with age or handling. When cooked, Milky mushrooms are tender and chewy with a mild, oily flavor and an aroma similar to radishes.
Milky mushrooms are an excellent source of vitamins B2, E, and A, phosphorus, potassium, and selenium, and also contain calcium, vitamin C, iron, and zinc.
Button mushrooms contain some antioxidants, potassium, selenium, amino acids, vitamin D, riboflavin, phosphorus, zinc, folate, and manganese.
Button mushrooms are small to medium in size with caps averaging 2-7 centimeters in diameter and are attached to short, truncated stems. The smooth white caps are rounded, firm, and spongy. When bruised, the white flesh will turn light pink and will then transform into brown. Underneath the unopened caps, there are many small, light brown gills that are hidden with a white veil and these gills produce dark brown spores. The short white stem is also edible, dense, thick, and smooth. When raw, White button mushrooms are mild with a crisp texture, and when cooked, they develop an earthy flavor with a tender, chewy texture.
Button mushrooms contain some antioxidants, potassium, selenium, amino acids, vitamin D, riboflavin, phosphorus, zinc, folate, and manganese.
Paddy-Straw mushrooms grow in clusters and have varying appearances depending on maturity. When young, the cap is encased in a thin skin, and the stalk is short, creating an oval, egg-like shape. The top of the cap is generally dark brown, lightening to a cream-colored hue around the edges and on the stem. As the mushroom matures, the stem lengthens to 4 to 14 centimeters, and the protective skin is separated from the cap allowing the cap the expand and widen. The cap then transforms into a convex, broad shape, sometimes almost appearing flat, and averages 5 to 12 centimeters in diameter. The once dark brown cap also lightens to a grey or shade of light brown. Underneath the cap, the crowded gills range in color from white to pink, depending on maturity, and are not attached to the stem. Paddy-Straw mushrooms have a smooth, velvety, and tender texture with a mild, earthy, and musky flavor.
Paddy- mushrooms are an excellent source of copper, which provides anti-bacterial properties, and potassium, which can help regulate fluids and maintain optimal blood vessel functioning. The fungi also contain vitamins B, C, and D, fiber, zinc, iron, and amino acids. In traditional Chinese medicine, Paddy-Straw mushrooms are believed to help clean and thin the blood while also removing heat from the body.
Paddy- mushrooms are an excellent source of copper, which provides anti-bacterial properties, and potassium, which can help regulate fluids and maintain optimal blood vessel functioning. The fungi also contain vitamins B, C, and D, fiber, zinc, iron, and amino acids.
Oyster mushrooms are medium to large in size with caps averaging 5-25 centimeters in diameter and a very short or non-existent stem. The caps are broad and fan-like, ranging in color from dark gray, brown, tan, pink, to yellow, and have curled edges that become wavy and lobed with maturity. White gills extend from beneath the cap, and the flesh is white, meaty, and firm. Oyster mushrooms have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise. When cooked, they have a mild and nutty, seafood-like flavor.
Oyster mushrooms contain vitamin B6 and D, fiber, potassium, and folate. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body
Oyster mushrooms contain vitamin B6 and D, fiber, potassium, and folate. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body
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“ Great quality organic mushroom cultivation and Ontime develivery. ”
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RK Organic Mushrooms,
Near Tapaswi School, Subhadra Nagar,
Kasibugga – 532222,
Srikakulam District,
Andhra Pradesh, India.
