Consumption of mushrooms used to be something for the colder days. However in the past years, chefs from restaurantas are creative in finding menu’s with mushrooms whole year round. Shiitake has been long time one of the chef’s favourites but we see also more and more porcini and chanterelle. We also receive more and more requests for these products and we have some cooperations with Ukrainain growers providing us the finest possible quality!