PM combines three of the most grounding and restorative mushrooms, Reishi, Turkey Tail, and Shiitake, each cultivated with precision and respect for their natural ecology to ensure purity, potency, and sustainability.

Reishi is cultivated at our solar-powered farm in Ballarat, Victoria.
This slow-growing species requires patience and stability, with fruiting bodies taking several months to mature. The grow rooms are maintained at elevated humidity and moderate warmth, encouraging the development of the lacquered red-brown surface that signals triterpene formation. Airflow moves slowly, replicating the stillness of the forest where Reishi naturally thrives. Once the fruiting bodies reach full maturity and the edges curl inward, they are harvested and dried under controlled conditions to preserve their complex chemistry. The spent substrate is composted and cycled back into the system, returning nutrients to new growth and completing the sustainable loop that defines Reishi’s natural life cycle.

Turkey Tail is cultivated in the Yarra Valley by Tom Bell.
Thriving on lignin-rich material, Turkey Tail plays a vital role in nature’s recycling of forest matter. To replicate that environment, we use a sterilised mix of Australian hardwood sawdust. Once inoculated, each block is incubated as the mycelium weaves through the substrate, forming dense white mats that resemble the forest floor beneath fallen logs. Unlike most cultivated species, Turkey Tail performs best outdoors, where it experiences the temperature shifts and natural airflow that promote strong fruiting. When the characteristic bands of blue, brown, and cream fully form, the mushrooms are harvested, air-dried, and immediately processed for extraction to preserve the integrity of their bioactive compounds.

Shiitake is cultivated at our Victorian farm using a blend of Australian hardwood sawdust and organic wheat bran as substrate.
This mixture mirrors the decaying trees Shiitake favours in its native forests, providing the dense carbon source it needs to develop its signature umami flavour and complex bioactive profile. The blocks are sterilised with steam, inoculated with culture, and incubated in complete darkness until the mycelium fully colonises the substrate. This long incubation period allows the mycelium to build strength before fruiting is triggered. To initiate growth, we introduce fresh airflow, filtered light, and subtle temperature changes that mimic the shift of seasons on the forest floor. Within days, firm, aromatic caps rich in lentinan and ergothioneine begin to form. Once harvested, the fruiting bodies are processed immediately for extraction, and the spent substrate is composted back into local agriculture, returning life to the soil that began it.

Together, these cultivation methods unite traditional wisdom with modern environmental control, producing mushrooms that embody PM’s purpose: balance, restoration, and deep, sustained nourishment.