Liquid Culture Premium Culinary Mushrooms

Premium culinary mushrooms are valued worldwide for their exceptional flavor, aroma, texture, and gastronomic versatility. Agripie’s Liquid Culture – Premium Culinary Mushrooms range includes carefully selected, high-performing strains of elite gourmet fungi preferred by chefs, specialty growers, and culinary researchers.

This collection features renowned species such as  Cyclocybe aegerita (Poplar Mushroom & Black Poplar strain), Flammulina velutipes (Enoki), Grifola frondosa (Maitake), Hypsizygus tessulatus (Beech / Shimeji), and Pholiota nameko (Nameko). Each strain is maintained in a sterile liquid culture format, offering rapid mycelial propagation, uniform inoculation, and reduced contamination risk compared to solid media.

Liquid cultures are particularly suited for advanced cultivation trials, spawn development, strain evaluation, and culinary mushroom research, where consistency and vigor are critical. These species are celebrated for attributes such as umami-rich profiles, firm texture, aromatic complexity, and high consumer demand in gourmet and fine-dining markets.

Prepared under strict aseptic laboratory conditions, Agripie’s liquid cultures ensure high viability, genetic stability, and reproducible performance, making them suitable for specialty mushroom farms, R&D kitchens, food innovation labs, and training institutions.

Included Species

1. Cyclocybe aegerita – Poplar Mushroom

2. Cyclocybe aegerita – Black Poplar Strain

3. Flammulina velutipes – Enoki

4. Grifola frondosa – Maitake

5. Hypsizygus tessulatus – Beech / Shimeji

6. Hypsizygus ulmarius - Elm Oyster

7. Pholiota nameko – Nameko

🍄 Proudly prepared and stored at Agripie Agrosystem LLP, India 🇮🇳