Our Products
Four Varieties, Infinite Flavours.
Explore our complete range of farm-grown mushrooms — with nutritional data, health benefits, and recipes to inspire your kitchen.
Our Varieties
Know Your Mushrooms.
₹120 / 250g
Dhingri Mushroom
Oyster Mushroom
Oyster mushrooms are delicate, fan-shaped fungi with a mild, slightly sweet and nutty flavour. They grow in cascading clusters and have a velvety texture that holds up beautifully in high-heat cooking.
Nutritional Value
Health Benefits
- Lowers LDL cholesterol naturally
- Rich in B-vitamins (B3, B5, B12)
- Strong antioxidant properties
- Supports gut health via dietary fibre
Best For Cooking
₹140 / 250g
Dudhi Khumb
Milky Mushroom
Milky mushrooms are large, thick-capped white mushrooms with a firm, meaty texture and a mild earthy flavour. They are the most heat-tolerant variety, making them ideal for slow-cooked Indian gravies and curries.
Nutritional Value
Health Benefits
- Highest protein content among our varieties
- Excellent source of potassium and zinc
- Supports muscle recovery post-workout
- Anti-inflammatory properties
Best For Cooking
₹100 / 250g
Safed Khumb
Button Mushroom
The classic button mushroom is loved worldwide for its mild, versatile flavour and firm texture. Our farm-grown buttons are harvested at peak freshness — smaller and more flavourful than commercially grown varieties.
Nutritional Value
Health Benefits
- Excellent source of selenium and copper
- Supports thyroid function
- Low calorie — ideal for weight loss
- Rich in ergothioneine antioxidant
Best For Cooking
₹200 / 250g
Shiitake
Shiitake Mushroom
Shiitake is the most flavourful and medicinally valued variety we grow. With a rich, smoky umami depth and chewy texture, these are prized in East Asian cuisine and increasingly popular in Indian health-conscious cooking.
Nutritional Value
Health Benefits
- Lentinan compound boosts cancer immunity
- Lowers blood pressure naturally
- Reduces inflammation markers
- Supports liver health
Best For Cooking
From Our Kitchen
Cook with GreenCap.
Five tried-and-tested recipes — from quick weeknight fries to slow-cooked biryani.
Ingredients
- 250g Oyster or Button Mushrooms
- 2 tbsp oil
- 1 onion, sliced
- 2 green chillies
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp red chilli powder
- Salt to taste
- Fresh coriander leaves
Preparation
- 1Clean mushrooms and tear into bite-sized pieces.
- 2Heat oil in a pan, add cumin seeds and let them splutter.
- 3Add sliced onions and green chillies, sauté until golden.
- 4Add turmeric and red chilli powder, mix well.
- 5Add mushrooms and stir-fry on high heat for 5–7 minutes.
- 6Season with salt, garnish with coriander and serve hot.
Ingredients
- 300g Milky Mushrooms
- 2 tomatoes, pureed
- 1 onion, finely chopped
- 2 tbsp oil
- 1 tsp ginger-garlic paste
- 1 tsp garam masala
- ½ cup fresh cream
- 1 tsp coriander powder
- Salt and pepper to taste
Preparation
- 1Heat oil, sauté onions until golden brown.
- 2Add ginger-garlic paste, cook for 2 minutes.
- 3Add tomato puree and cook until oil separates.
- 4Add all dry spices and mix thoroughly.
- 5Add mushrooms and cook for 8–10 minutes.
- 6Stir in fresh cream, simmer for 3 minutes and serve.
Ingredients
- 200g Button Mushrooms, sliced
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves
- 2 cups vegetable stock
- ½ cup milk
- 1 tbsp flour
- Fresh thyme
- Salt and black pepper
Preparation
- 1Melt butter, sauté garlic and onion until soft.
- 2Add mushrooms and cook until they release moisture.
- 3Sprinkle flour, stir to coat the mushrooms.
- 4Pour in vegetable stock and bring to a boil.
- 5Blend half the soup for a creamy texture.
- 6Add milk, season with salt and pepper, serve warm.
Ingredients
- 300g Milky Mushrooms
- 2 cups basmati rice, soaked
- 2 onions, thinly sliced
- 1 tsp biryani masala
- ½ cup yoghurt
- Saffron soaked in warm milk
- Whole spices (bay leaf, cloves, cardamom)
- Fresh mint and coriander
- 3 tbsp ghee
Preparation
- 1Fry onions in ghee until deep golden, set aside.
- 2Marinate mushrooms in yoghurt and biryani masala for 30 min.
- 3Cook rice 70% done with whole spices, drain.
- 4Layer mushroom masala at the bottom of a heavy pot.
- 5Add rice layer, top with saffron milk and fried onions.
- 6Seal and cook on low heat (dum) for 20 minutes.
Ingredients
- 250g Button or Oyster Mushrooms
- 3 tbsp unsalted butter
- 6 garlic cloves, minced
- 2 tbsp fresh parsley
- 1 tbsp lemon juice
- ½ tsp black pepper
- Pinch of chilli flakes
- Salt to taste
Preparation
- 1Melt butter in a wide pan over medium-high heat.
- 2Add minced garlic and sauté for 1 minute until fragrant.
- 3Add mushrooms in a single layer, do not stir for 2 minutes.
- 4Toss and cook for another 3–4 minutes until golden.
- 5Add lemon juice, chilli flakes and season with salt.
- 6Finish with fresh parsley and serve immediately on toast.
Farm to Table
Inside Our Farm.
Ready to Order?
Get Fresh Mushrooms Delivered Today.
Place your order via WhatsApp and receive farm-fresh mushrooms at your door within hours. Minimum order ₹100.