The Marseille family has been growing mushrooms since 1970. "My father and grandfather started growing cultivated mushrooms in a fruit cellar," recalls Tim Marseille (right). Over the past decades, the business has developed from a small grower into a specialized supplier. The range has expanded: Today, in addition to button mushrooms, the farm in Leichlingen (North Rhine-Westphalia) grows gourmet mushrooms that have what it takes to replace meat. "Oyster mushrooms taste similar to veal, while king oyster mushrooms have a steak-like consistency," explains Marseille. These characteristics make both mushrooms ideal meat substitutes.
The demand for fresh mushrooms is particularly high around the holidays. "At Christmas, everyone wants to impress with their raclette," he reports. During Easter, many people are looking for a meat-free substitute for roasting. Marseille emphasizes that the feedback from restaurateurs and end customers has been very positive, especially when it comes to using mushrooms as a meat substitute. "Once you've experienced the taste and the many ways in which they can be prepared, you understand why mushrooms have long been more than just a side dish on our plates."
For more information:
Leichlinger Champignonzucht
Bergerhof 71
42799 Leichlingen
Tel/Fax: +49 (0)02175 4282
[email protected]
www.leichlinger-champignonzucht.de