We supply wholesalers with premium wild mushrooms and fresh, seasonal fruit sourced from trusted growers. Our focus is on quality, consistency, and freshness

Turkish Morels
(Morchella)

Proud to deliver as our flagship mushroom.

Turkish morels from Fethiye are a delightful culinary treasure. Known for their unique taste and texture, mushrooms are a sought-after ingredient in various traditional dishes. They thrive in the region's unique climate and terrain, making them a delicacy. Enjoyed sautéed, grilled, or added tows, Fethiye's morels offer a taste of the rich natural bounty.

Source Location: Türkiye / Bulgaria

Mousseron
(Marasmius Oreades)

Mousseron mushrooms, also known as Marasmius oreades or Fairy Ring mushrooms, are small but flavorful wild mushrooms prized by chefs and foragers alike. With their delicate caps—usually tan to light brown—and slender white stems, these mushrooms grow naturally in grassy areas, often forming the enchanting "fairy rings" they’re named for.

Known for their nutty, slightly sweet flavor and firm texture, mousserons hold their shape well when cooked, making them ideal for soups, sauces, and sautés. When dried, they develop an even richer, concentrated taste and can be rehydrated easily for year-round use.

Aside from their culinary appeal, mousserons have a long history in European cuisine, especially in French cooking, where they’re celebrated for elevating simple dishes with their earthy aroma and depth of flavor.

Source Location: Türkiye

St George
(Calocybe Gambosa)

St. George’s mushrooms, scientifically known as Calocybe gambosa, are highly prized springtime mushrooms named for their tradition of appearing around St. George’s Day in Europe. They feature creamy white to pale beige caps with a dense, meaty texture and a distinctive, pleasant aroma often described as mildly floury or cucumber-like.

Culinarily, St. George’s mushrooms are celebrated for their rich, savory flavor that pairs beautifully with eggs, poultry, and seasonal greens. They are particularly valued because they emerge early in the year—long before most other wild mushrooms—making them a spring delicacy in many European cuisines.

Care should be taken to identify them properly, as some toxic species can resemble them. When correctly identified, they offer a nutritious and delicious addition to pastas, risottos, and traditional foraged dishes.

Source Location: Türkiye

Girolle
(Cantharellus Cibarius)

The Turkish Girolle, also known as the Golden Chanterelle, is a highly prized wild mushroom found in the lush forests of Turkey’s Black Sea and Aegean regions. Recognized by its vibrant golden-yellow hue and delicate funnel-shaped cap, this mushroom offers both beauty and exceptional flavour.

With a firm yet velvety texture and a mild, fruity aroma reminiscent of apricots, the Turkish Girolle adds a gourmet touch to countless dishes. It thrives naturally among oak, beech, and pine trees, harvested by hand during late spring through early autumn.

Renowned for its earthy-sweet flavour and nutrient richness, the Turkish Girolle is perfect for sautéing in butter, pairing with poultry, pasta, or creamy sauces, and makes an elegant highlight in both traditional Turkish and modern European cuisine.

Source Location: Türkiye / Bulgaria

Bolet
(Boletus Edulis)

The Bulgarian Bolet, often called the King Bolete or Porcini, is one of the most esteemed wild mushrooms in European cuisine. Sourced from the pristine mountain forests of Bulgaria, these mushrooms grow symbiotically beneath oak, pine, and beech trees, flourishing in the country’s clean, temperate climate.

Featuring a thick, meaty stem and a broad, chestnut-brown cap, the Bolet mushroom is celebrated for its rich, nutty flavor and deep, earthy aroma. When cooked, it delivers a satisfying, almost meaty texture that makes it a favorite among chefs and home cooks alike.

Naturally high in protein, fiber, and minerals, Bulgarian Bolets are ideal for soups, risottos, sauces, and slow-cooked dishes. Whether used fresh or dried, they bring an unmistakable depth and umami warmth that elevates any meal.

Source Location: Bulgaria

Chanterelle
(Cantharellus Cibarius)

The Bulgarian Chanterelle, also known as the Golden Chanterelle, is a treasured wild mushroom handpicked from the untouched forests of Bulgaria’s Rhodope and Balkan Mountains. Its bright golden color, graceful trumpet shape, and delicate, fruity aroma make it one of the most sought-after wild mushrooms in Europe.

Celebrated for its lightly peppery, buttery flavor and firm yet tender texture, the Chanterelle adds a touch of forest luxury to any dish. These mushrooms grow naturally among oak, spruce, and beech trees, flourishing in Bulgaria’s clean mountain air and rich soils.

Rich in vitamins, antioxidants, and natural umami, Bulgarian Chanterelles are perfect for sautéing in butter, pairing with eggs or poultry, or enhancing creamy sauces and risottos. Their vibrant flavor and golden hue bring both elegance and authenticity to every plate.

Source Location: Bulgaria

Trumpet
(Pleurotus Eryngii)

The Bulgarian Trumpet Mushroom, often called the Black Trumpet or Horn of Plenty, is a rare woodland delicacy gathered from the shaded forests of Bulgaria’s Balkan and Rhodope Mountains. With its dark, fluted, trumpet-like shape and velvety texture, this wild mushroom is as striking in appearance as it is rich in flavor.

Highly prized by chefs for its intense, smoky aroma and deep, earthy taste, the Bulgarian Trumpet brings a sophisticated, umami-rich note to any dish. When dried, its flavor becomes even more concentrated — ideal for soups, sauces, risottos, or meat pairings where depth and complexity are key.

Naturally abundant in minerals and antioxidants, these mushrooms are carefully hand-foraged and dried to preserve their distinct aroma and bold, savory character. The Bulgarian Trumpet is a true treasure of the forest, turning every meal into a gourmet experience.