English

Download brochure

Do it yourself mushrooms at home and in the garden

Learn how

the real "natural and nutritious"

The true natural and nourishing you do it only with your hands

you do it with your hands

Learn how

Mycelium Nails

Grow

forest mushrooms

on your trunks or trees

it's easy

and natural

Mycelium Nails - to inseminate trees or trunks

Learn how

I sapori di Funghi Mara - handmade like at home, for real gourmets

The Flavors of Funghi Mara

PLEUROTUS

The most appreciated mushroom for its taste and culinary versatility. Naturally cultivated, it is harvested at optimum ripeness and cooked in the day so that it does not lose its freshness and fragrance.

SHII-TAKE

The Funghi Mara Farm was founded in 1974 and is the first in the world at the service of all those who see in mushroom cultivation something more than just a hobby, but a real passion for what can be called a gardening a bit special.

Learn more

Home Page

Products

FAQ

Articles

Recipes

Photogallery

Where we are

Funghi Mara - Home Page

Funghi Mara recommends

Super Ready-mushroom Love mushroom

In just, 30 days you will have fresh, sweet-smelling and natural Mushrooms. They are very easy to grown: make some cuts 2/3 cm long in the plastic around this block of substrate and keep damp by wetting it often and mushrooms will soon begin to sprout out of the cuts in the bag. Cut the plastic if ...

Details

Recipe of the day

TAGLIATELLE PIE

Fry lightly half a chopped onion in a pot with 1 teaspoon oil. Add then peas and bouillon cube powdered in a hot water cup. Cover properly and let it cook; in the end, the peas have to be dry. Wash the mushrooms, dry them and cut them into thin slices. Let them brown with 1 teaspoon oil, add salt, pepper and let it cook for 15 minutes. Let the remaining onion brown with 2 teaspoons oil in a pan. Add mushrooms and peas into the tomato sauce, and keep on low heat. Let it simmer for 5 ...

Details

Articles

The food value of mushrooms

The mushroom is used today in cooking for its taste and delicate flavour and is often considered more a refined touch to a dish than a proper food. Mushrooms have not yet become a food for constant and everyday consumption because of the lack of information on the part of the consumer, who considers it only a complementary food. However the mushroom should be given more importance in cooking, since it has a high food value and is easy to digest. The mushroom is mainly made up of water ...

Giuseppe Lanzi

Details

44 years of scientific research and experimentation and production activities in the field of amateur mushroom cultivation, research and activities supported by the consultancy and collaboration of internationally renowned technicians and scientists, have allowed the continuous improvement of our products.

All the production phases are carried out in our laboratories and our fungi using only natural processes.

We decided to realize www.funghimara.it simply to be able to offer to all the amateur fungicolors a reference point, meeting point and three-way information between us and you, you and us and the others with us and you.

On this site we will try to give space firstly to science, then to advice, explanations, results articles and to your photos, recipes and everything that will be useful to those who want to grow "Mushrooms in the house and in the garden".