We are Doctor Mushrooms Established since Since 1993.
Welcome to Doctor Mushrooms
At Doctor Mushrooms Farm, we’re big on Mushrooms. We grow and pack all of our own mushrooms and our dedicated, passionate team work towards exceptional quality standards in order to deliver best in class products.
Doctor Mushrooms, Operated by Dr. K. Amanullah Khan, Ex. Commissioner, Family & Welfare Department, has been growing mushrooms for over 30 years. His daughter Humera Nausheen, An Entrepreneur and Software developer and Mohammed Omar Khan, an Entrepreneur & Technologist is also part of the Doctor Mushrooms team – extending the product range, and sharing consumer and shopper knowledge through to recipe development for the tastiest mushroom products.
All of our mushrooms are picked, packed and delivered to our customers on the same day to guarantee freshness. We are always looking forward, whether it is introducing new innovative ideas, or developing our branding and packaging to communicate and educate our customers on tasty ideas and recipes using the best quality mushrooms.
We Grow Mushrooms
Mushrooms are our passion, a love we inherited at an early age. Today we want to spread and share that passion with as many people as possible over the world. Encourage them to taste and experience how delicious, healthy and natural our mushrooms are.
Trainings & Consultancy
A food that perfectly complements today’s lifestyle aspirations. Based on our expertise we also continually develop new, clever product concepts designed to entice a growing group of consumers to discover the delights of mushrooms.
Buy from Growers
We buy from various regions and also make sure none of mushrooms grown are wasted by specialized drying mechanism and also economic hydrating process to make sure the mushrooms are dried in suitable conditions to be transported to our production units.
Things you should know ?
Mushrooms grow from spores — not seeds — that are so tiny you can’t see individual spores with the naked eye. Because the spores don’t contain chlorophyll to begin germinating (as seeds do), they rely on substances such as sawdust, grain, wooden plugs, straw, wood chips, or liquid for nourishment. A blend of the spores and these nutrients is called spawn. Spawn performs a bit like the starter needed to make sourdough bread.
The stark-white Milky mushrooms were originally found in northeastern India and were only found in the wild before commercial cultivation began in 1998 by the Indian Institute of Horticulture Research. They are the first cultivated and commercially available mushroom from India. This is unique because most mushroom varieties cannot thrive in the extreme heat of the Indian climate. Milky mushrooms only grow in regions where the temperature is between 75 and 95 degrees Fahrenheit (25 to 35°C) and where the humidity is also high. They also require far less water than most other cultivated mushrooms. During the cultivation process, the mushrooms have to go through a “casing” period where the spores and substrate are wrapped in a thick plastic bag. This traps moisture and is essential to their growth. Milky mushrooms are still new to the world of cultivated mushrooms and are primarily cultivated in the southern states in India.
Milky mushrooms are a rich source of protein and vitamins B2 (riboflavin), E and A as well as phosphorus, potassium and selenium. The mushrooms also contain calcium, iron and zinc. Milky mushrooms are rich in ergothioneine, an antioxidant that helps protect the body’s major organs from oxidization and free radicals. Milky mushrooms are also a good source of another antioxidant, vitamin C, and contain more of the vitamin than oyster mushrooms. Studies done on the mushroom also show that it has anti-hyperglycemic benefits, which are helpful for diabetics.
The Milky mushroom is a very large variety often with multiple stems growing from a single base. The mushroom is pure white from base to cap with a thick meaty stem and a solid disc-like top. The caps resemble those of button mushrooms and can range from dome-shaped to nearly convex with maturity. Beneath the cap are pale gills. Milky mushrooms do not lose their name-sake color, and do not bruise or discolor with age or handling. The milky white mushrooms offer flavors similar to that of button mushrooms with a tender yet pleasantly chewy texture.