Each mushroom in this collection is cultivated through carefully engineered processes that honour its natural ecology while maximising bioactive development. Across our solar-powered farms in Victoria, the Yarra Valley, and Western Australia, every environmental factor, light, humidity, temperature, and airflow, is tuned to mirror the conditions these fungi evolved in, ensuring purity, potency, and sustainability from spore to harvest.

Lion’s Mane grows on a sterilised blend of Australian hardwood sawdust and nitrogen-rich lupin hulls, replicating the dead hardwoods it naturally inhabits. Once colonised, the blocks move into cool, oxygen-rich fruiting rooms designed to mimic the forest floor. When its distinctive tooth-like spines reach maturity, the mushrooms are harvested and processed immediately for extraction.

Cordyceps militaris thrives in a vegan, organic nutrient broth combined with Australian brown rice, replicating its ancient adaptation from forest floors to alpine hosts. Under controlled oxygen and temperature conditions, the mycelium forms dense, cordycepin-rich networks before fruiting. Each batch is fully traceable from inoculation to extract, preserving the full integrity of the Cordyceps life cycle.

Reishi is slow-grown in warm, humid rooms at our solar-powered Ballarat facility. The environment encourages the varnished red-brown surface that signifies triterpene development. Once the fruiting bodies reach peak maturity, they are carefully dried to preserve their complex chemistry, and the spent substrate is composted to enrich future growth.

Turkey Tail is cultivated outdoors in the Yarra Valley by Tom Bell, using sterilised Australian hardwood sawdust to replicate its role in decomposing forest matter. The mycelium weaves through the substrate to form dense white mats, and once the characteristic blue, brown, and cream bands appear, the mushrooms are harvested and air-dried to retain their bioactive compounds.

Shiitake is cultivated at our Victorian farm on a substrate of hardwood sawdust and organic wheat bran, mirroring the decaying trees it favours in the wild. After sterilisation and inoculation, the blocks incubate in darkness for several months as the mycelium strengthens. Fruiting is triggered by shifts in temperature, airflow, and light, simulating the forest’s seasonal change. The resulting mushrooms, rich in lentinan and ergothioneine, are harvested at full maturity, and the spent substrate is returned to the soil as compost.

Maitake, or “Hen of the Woods,” is grown at our Western Australian farm under the guidance of George Stone. Using a sterilised mix of Australian hardwood sawdust and lupin hulls, we recreate the nutrient conditions of decomposing tree roots where Maitake naturally thrives. Controlled shifts in temperature, humidity, and oxygen stimulate the formation of dense, frilled clusters, each one rich in beta-glucans and other supportive compounds.

Together, these cultivation practices combine traditional mycology with renewable energy, regenerative materials, and precise environmental control, ensuring every MYCRO mushroom expresses the full vitality of its species.