Archi-duc mushrooms are 100 % pure, fresh and free of pesticides.
"The originals" are very easy to grow in the organic peat: simply follow the steps and you will be able to witness your mushrooms grow, after which the growth process starts all over again, and this up to 3 times.
For the true 'D.I.Y.-fans': discover our Archi-duc Kit.
Products
Brown mushrooms
How does it work?
Put the pot in a space at room temperature. Avoid direct sunlight or drafts.
Spray the mushrooms daily with water. The bigger they are, the more water they will need.
Try to harvest the mushrooms timely. The bigger you let them become, the less chance of success you will have at next harvests since oversized mushrooms in a crowded pot prevent the new, little mushrooms from getting air.
It is important that the mushrooms are removed from the peat soil in their entirety. Therefore, pick them with the root included.
Spray the peat soil with water after your first harvest and place the pot in a slightly colder room. (Not below 10°C).
Depending on the temperature, after about 8 days your new mushrooms will be ready to be harvested. This also applies to any third harvest.
Tips + tricks
Pure
This pot contains 100 % pure mushrooms: there are no pesticides involved and sustainable farming techniques were used.
Harvest
Try to pick the mushrooms timely in the interest of any following harvest. If you wait to pick the mushrooms until the film below the cap of the mushroom has opened, spores will be released which will give the mushrooms a brown hue. This phenomenon is completely natural.
Big
You can choose to only harvest the largest mushrooms and to leave the smaller ones in the peat soil until the following day.
Few
If there are few mushrooms left on the peat soil, you can let them become bigger then usual, since they won't be able to cut off the other, smaller mushrooms from getting air, because there's enough space in the pot.
Save
Once you've harvested the mushrooms, you can keep them in the refrigerator. You won't be able to buy them any fresher.
2x / 3x
Mostly you will be able to harvest mushrooms up to 2 or 3 times but that's never guaranteed. The Archi-Duc mushrooms are a completely natural product, which is why the situation in which the pot is held throughout the growth can influence the harvest.
Exhausted
A second and potential third harvest will produce less mushrooms, because the peat soil will start to get exhausted.
Second life
Give your pot a second life as a mini greenhouse for leafy vegetables and organic herbs with our brand new "Veg@tables".
Recipes
Toast with mushrooms
Toast with mushrooms
4 persons
Ingredients
- butter
- 250gr of freshly-picked archi.duc mushrooms
- leaf parsley
- 3 sprigs of thyme, strip off the leaves
- salt and black pepper
- crusty baguette
Preparation
Heat the oven to 180°C.
Cut the freshly-picked mushrooms into fine slices.
Cut 3 slices of baguette of +/-2cm and sprinkle with olive oil. Pop these pieces into the oven and keep an eye on them until they turn a nice golden-yellow.
Heat the butter in a large pan and fry the archi.duc mushrooms, stirring occasionally until they change colour.
Quench slightly with a couple of splashes of lemon juice. Add the thyme and season with salt and pepper. Done.
Place the pieces of bread on a board, cover them with the mushrooms, garnish with roughly-cut leaf parsley, and they’re ready to serve.
Risotto with slightly cooked mushrooms
Risotto with slightly cooked mushrooms
2 persons
Ingredients
- olive oil
- butter
- 1 onion
- 1 clove of garlic
- 250gr arborio rice
- 250gr freshly-picked white archi.duc mushrooms
- 1l of chicken stock
- 1 glass of white wine (dry)
- leaf parsley
- Parmesan cheese
- salt and black pepper
Preparation
Heat the onion and garlic in olive oil. Use a high pan for this.
Allow to simmer for 4 min at a medium heat. Add a small spoonful of aceto bianco (typical ingredient for the Lombardy risotto).
Add the rice and stir for 1 min in the onion and garlic.
Quench it all with a glass of white wine and allow to simmer for a couple of minutes so that everything becomes nice and glassy.
Then add the chicken stock and allow to continue to simmer. From time to time, stir well through the risotto. Stir until the water level falls just below the grains of rice and the whole appears a bit pasty.
Cut the freshly-picked mushrooms into fine slices.
Transfer the risotto into a bowl, season with pepper and salt and let a tablespoon of fresh butter melt over the risotto.
Serve in a deep plate and finish with a layer of mushrooms. Thanks to the heat of the risotto, the mushrooms will cook slightly before they arrive at the table.
Once on the table, you can finish this dish with Parmesan, leaf parsley and a light turn of the pepper mill.
Serve with a glass of Gavi di Gavi wine.
Greek mushrooms
Greek mushrooms
2 persons
Ingredients
- olive oil
- 1 onion
- 2 cloves of garlic
- 250gr freshly-picked white archi.duc mushrooms
- 1/2 coffee spoon of black peppercorns
- 3 bay leaves
- Aceto bianco
- tomato purée
Preparation
Heat the onion and garlic in olive oil
Allow to simmer for 4 min at a medium heat.
Add 2 tablespoons of aceto bianco.
Mix all of the ingredients with the onion and garlic.
Allow to continue simmering at a low heat for about 15 min.
Leave at least overnight in the refrigerator.
This dish is excellent for a summer barbecue.
Creamy mushroom sauce
Creamy mushroom sauce
2 persons
Ingredients
- 15gr of butter
- 250gr of freshly-picked brown archi.duc mushrooms
- 50gr of cream
- lemon
- leaf parsley
- salt and black pepper
Preparation
Heat the butter in a sauce pan.
Add the mushrooms and allow to simmer together for 2 min at a medium heat.
Quench with the lemon juice and add pepper and salt.
Allow to simmer for another 15 min at a medium heat.
At the end, add the cream and allow to simmer for a further 2 min at a low heat.
If you had already picked the mushrooms the day before and kept them in the refrigerator, it can happen that they exude a bit too much liquid. Pour off the excess liquid before adding the cream.
Cream of mushrooms
Cream of mushrooms
2 persons
Ingredients
- olive oil
- 250gr of freshly-picked brown archi.duc mushrooms
- 50gr of cream
- 30cl of water
- 100gr of milk
- 15gr of flour
- 1 stock cube
- radish sprouts
- chervil
- salt and black pepper
Preparation
Heat the onion and garlic in olive oil. Use a high pan for this.
Allow to simmer for 4 min at a medium heat.
Add the mushrooms and allow to simmer together for 5 min at a medium heat.
Then add the stock (1/3l of water with stock cube).
Allow to simmer at a higher heat for another 10 min.
After 10 min, add the milk, cream and flour and allow everything to continue simmering, at a somewhat lower heat, for another 5 min.
Mix everything into a creamy mass. Serve in bowls and garnish with radish sprouts and finely-chopped chervil.
Fried Mushrooms
Fried Mushrooms
2 persons
Ingredients
- butter
- 250gr of freshly-picked brown archi.duc mushrooms
- scallions
- thyme
- salt and black pepper
- lemon
Preparation
Cut the freshly-picked mushrooms into fine slices.
Heat the butter in a large pan and fry the archi.duc mushrooms, stirring occasionally until they change colour.
Be sure to add the mushrooms only when the butter is sufficiently hot. Can be prepared just as well in olive oil.
Reduce the heat and sprinkle with a bit of lemon juice.
Add the thyme and season with salt and pepper.
Done.