White Pearl Mushroom

I'm Jesús, a farmer in Almería, and I grow this white variety in controlled shade rooms so that it grows slowly and uniformly, with firm flesh and a clean, earthy flavor.

I work with composted vegetable substrate and monitor it daily: humidity, temperature, and ventilation are key for it to be compact and blemish-free. When it's ready, I hand-cut it at dawn and prepare it to come straight to you from my farm, freshly harvested.

You'll notice it in the kitchen: it holds up very well to grilling and sautéing, releases little water, and remains juicy with a good bite.