We went on a mission to find a mushrooms with the quality and potency of wild harvested mushrooms.

These mushrooms are grown on specially selected nutritious natural materials native to each particular mushroom, that are generally similar if not the same as what these mushrooms would grow on in the wild.

The mushroom crops are produced in greenhouses and shade-houses with a constant flow of fresh air and freshwater from deep wells, in natural conditions of temperature, light, and humidity.

Natural sunlight provides the stimulus for proper mushroom formation, and the mushrooms are harvested by hand and sun-dried or air-dried in a dehydrator.

Because of the level of care that goes into cultivation, Mystic Mushrooms are able to deliver maximum potency and maintain the wild essence of the mushroom.

Cordyceps, Lion’s Mane, Poria & Tremella

Mix 2 grams (about 1 tsp) into your cacao, coffee, smoothie, soup, or favorite dish. Enjoy 1-3 servings a day.

Fruiting body mushrooms must be prepared properly for them to be bioavailable. Similar to ceremonial cacao, we believe that nothing should be added or removed. 

Pre-digesting the mushrooms with water extraction is a process that makes them more bioavailable than the raw mushrooms on their own.

A 1:1 extract starts by finely milling dried mushrooms. This powder is extracted for three hours in hot water at 80 C. After this extraction, much of the water is evaporated to produce a concentrated fluid. This fluid still contains the mushroom powder. This powder-filled fluid is sent to a spray drier which creates a fine powder. 

The most important takeaway of this process is the fact that the raw material is never separated from the extraction fluid.  This means that nothing from the original mushroom is lost or discarded.

Water extraction mobilizes the soluble beta-glucans and most other nutritional compounds from the fiber. Research has shown that the most immunologically active compounds in mushrooms are the soluble beta-glucans.

Sadly, the majority of the mushroom powders out on the market today use mycelium grown on a grain substrate that is allowed to be ground up (inclusive of the grain), and all together marketed as mushroom. 

Why is this bad? What most people actually want is the fruiting body. That’s the part we see; the mushroom, and it concentrates many of the health benefits.

However, mycelium is a different stage in the life cycle than the fruiting body, so it doesn’t offer nearly the same benefits. Mycelium when grown commercially also can't be separated from the grain it is grown on, so people are consuming a lot of starch filler.

It turns out the beta glucan testing, which purportedly shows the medicinal value of a mushroom product, also picks up on grain beta glucans. 

Unless you use a more advanced mushroom specific beta glucan test, it’s the starch beta glucans that are making the myceliated grain products look good!

That’s why we are really clear. No starch. No grains. No filler. Only fruiting body. And advanced testing to prove it.