Of the mushroom of immortality – A great article in the El Aviso newspaper – Funghi Farm Mallorca

The largest and oldest living creature on earth is a mushroom.” Michael Korn manages to amaze his visitors with almost every sentence. The 36-year-old is a walking encyclopaedia of fungi.

The German Michael Korn runs a mushroom farm in Consell. He can harvest almost every day. Here with grey oyster mushrooms in front of his new greenhouses.

Hier gehts zum Artikel

marinated-mushrooms - Eingelegte Pilze

Pickled mushrooms – Antipasti easy to make at home

Antipasti -Marinated mushrooms

Quickly and easily prepare your own mushroom antipasti  

Marinerte Pilze

Marinerte Pilze

Who doesn’t know how it is to sit at an Italian restaurant in the evening and order an appetiser. Then the waiter comes with a beautiful plate and all kinds of delicacies, including antipasti.  We will now show you how to prepare your own antipasti.

First of all, you should choose quality ingredients! The small but fine difference between good and really tasty is mostly decided by the quality.

Basically, you can pickle all edible mushrooms for a tasty antipasti – the best ones are mushrooms, porcini, chanterelle, shiitake and many more.


Portionen: 8 Für Antipasti de Fungi

  • 500 g kleine frische Pilze, Stiele herausgeschnitten (Champignons, Steinpilze oder
  • 4 EL extra verginge Olivenöl
  • 3 EL Weißweinessig
  • 2 – 8 Knoblauchzehen, geschält und zerdrückt
  • 1/2 rote Zwiebel, ganz fein gehackt
  • 2 EL frischer Oregano, fein gehackt
  • 2 EL frischer Thymian, fein gehackt
  • 1/2 TL Salz
  • 1/2 TL frisch gemörsert schwarzer Pfeffer

Zubereitung Antipasti

– Clean mushrooms – Never wash them.2
Cook the mushrooms for approx. 10 min.
Drain the mushrooms and leave to cool.
Now mix all the spices, herbs and olive oil with the mushrooms.
Put the mixture in the fridge and leave it there overnight. The mushrooms should stand at room temperature for about 1 hour before eating.

Buon Appetito

Funghi Tip

If you have the possibility, use fresh herbs from the garden or balcony. The fresh herbs have an intense aroma which makes your antipasti. The same goes for mushrooms. The best thing to do is to grab a basket and go to the forest. If that’s not possible, the weekly market has a great selection of fresh forest and cultivated mushrooms in autumn.

sobrasada Rezept-Funghi

Champignons Mallorquin with Sobrasada

sobrasada Rezept-Funghi

One of the delicacies is indispensable in Mallorca: the Sobrasada. This typical Mallorcan spread sausage is made from pork bacon and lots of sweet peppers. Sobrasada is mostly found on a toasted piece of bread – but there is a lot more to the sausage. Sobrasada is often mixed with honey – sounds strange, but is soooo delicious. The Mallorcan housewife also uses the paprika spread sausage in pasta as a sauce, for a roast as a filling or as a fig sobrasada dessert. We have the right mushroom recipe for autumn and winter when the mushroom season begins in Mallorca.

Ingredients for four people:

75 g Sobrasada de Mallorca (Porc Negra)
½ dl olive oil (best from Mallorca)
750 g mushrooms
1-4 finely chopped clove of garlic
1 small onion 1 tsp sliced ​​fennel salt

  1. The recipe is very simple. First of all, the mushrooms have to be cleaned. Never use water here, as this would damage the fungus. It is best to use a brush. Then cut into slices Peel the onion and garlic and cut into small cubes. We take a pan and let the olive oil get hot in it. When it is hot, the mushrooms are added. Mushrooms should usually be seared. So they don’t lose water and develop delicious roasted aromas. Now the onions are added and are fried until they are glassy. Add the garlic and fennel and our sobrasada and swirl everything nicely

Bon Profit your Funghi Team

Funghi Tip

Buy only Sobrasada from Mallorca and here is a video of how the Spanish sausage specialty is made



Teriyaki cashew mushroom pan

Teriyaki cashew mushroom pan

If you love mushrooms, you can’t miss this delicious mushroom dish. The typical Teriyaki taste fits perfectly with our mushrooms and the Cheshew kernels round off this great dish. All in all, this treat is cooked quickly and easily.



Teriyaki-Pilzpfanne schnell und Lecker

Teriyaki mushroom pan quick and tasty

3 tablespoons sesame oil

250 g mushrooms (preferably fresh mushrooms from the forest or weekly market. Oyster mushrooms, shittake or mushrooms are also suitable.

1/4 cup raw cashew nuts, halved or coarsely chopped

1 tablespoon brown or coconut sugar

2 tablespoons tamari (soy sauce)

2 tablespoons rice vinegar

1/2 teaspoon dried red chili flakes

pinch of cayenne (optional)

1 green onion, green and white parts, sliced

2 cloves garlic, minced

1 piece fresh ginger, chopped or grated)


  1. First he should clean the mushrooms. Please never clean with water but with a brush and a knife. Then cut the mushrooms into mouth-sized pieces.
  2. Sauté the mushrooms and cashew hot until golden brown. Then please remove from the pan.
  3. Now add the spices to the hot pan. Briefly fry the garlic and ginger.
  4. Toss the mushrooms and sauce back together and serve preferably in a deep dish or bowl.

Bon appetite and enjoy cooking

Funghi Tip

It is best to always take fresh mushrooms! Preferably from the forest or from their weekly market. Mushrooms from the can own only conditionally. Since the mushrooms in the can develops its own taste.  Furthermore, canned mushrooms have high nitrate values.

Pilz risotto-Steinpilz

Porcini – Mushroom Risotto

Porcini – Mushroom Risotto

Autumn is just around the corner and so are the delicious mushrooms in our forests.  Once the mushrooms have been collected and cleaned, the mushroom risotto is quick and eas

What is needed for a ” Risotto ai funghi porcini “

Pilz risotto-Steinpilz

 Champignon Risotto


100 gram mushroom (fresh)

50 grams porcini mushrooms (fresh)

150 grams of rice (preferably round grain rice)

1/2 onion

70 grams butter

325 ml stock (preferably freshly boiled)

50 ml white wine / not too sweet and preferably from the region

45 g Parmigiano or Grana Padano cheese

Salt & pepper al gusto

How to 

 Risotto ai funghi porcin

  1. First, the mushrooms should be cleaned. Under no circumstances should the mushrooms be washed with water. Otherwise, most mushrooms will get full of water and are no longer really tasty. The best thing to do is to take a brush and rub away any dirt or soil.  Then cut our mushrooms and porcini into small pieces. During this step, the mushrooms can be examined for maggots or insect infestation.
  2. Peel the onion and chop into small cubes.
  3. Grate the Parmigiano or Grana Padano finely
  4. Now take about 20 – 30 grams of butter and melt it in the pan. When the pan is hot, add the mushrooms and fry them.  Work with enough heat, otherwise the mushroom will be covered with butter..
  5. When the mushrooms have coloured, add the rest of the butter and the onions.  (until they are translucent)
  6. Add the rice and mix thoroughly once. Now pour the broth into the pan/pot a little at a time
  7. When the broth has evaporated, it’s time for the wine.
  8. Everything should now be nice and creamy. Slowly stir in the Parmesan and serve the mushroom risotto.

Bon appétit


If you only have dried mushrooms available, soak the dried mushrooms in lukewarm water 2-3 hours before use. This mushroom/water is very suitable to replace the broth and to intensify the mushroom flavour.

baked mushrooms

baked mushrooms


700 g mushrooms

100 g cream cheese

150 g of gorgonzola or other blue cheese

150 g of creme fraiche

4 tomato (s),

dried in oil 200 ml vegetable broth 2 small onion (s) salt and pepper paprika 2 cloves of garlic)

275 g bacon, smoked or bacon finely diced

Mycotherapy Healing with Mushrooms

Healing with mushrooms – Mycotherapy (“Mykos – Greek mushroom”)

Mycotherapy has a very long tradition. The often tasty mushrooms are equipped with all sorts of medically effective substances that positively support the body.

In the vital mushroom
therapy, two aspects are in the foreground, the holistic person is healed and the causes of the diseases are eliminated.

The probably oldest described healing effect will come from the stone age man Ötzi. The ancestor lived approximately between 3359 and 3105 BC. , so the age of the mummy today is about 5250 years. He was found in 1991 in a glacier crevasse in the Ötztal (South Tyrol). Of course, this was a stroke of luck for science. Here we had a frozen picture of a caveman. After intensive investigation, an amulet was found on his neck. This pendant was a mushroom more precisely a porling. This medicinal mushroom has a strong healing effect that helps with stomach problems and being unwell. Which was probably very helpful on a long journey across the Alps.

Another treasure of the past comes from the Asian region where the use of medicinal and vital mushrooms is a living tradition (TCM traditional Chinese medicine) that has proven itself. Unfortunately, in Central Europe there are hardly any records of the medical use of medicinal mushrooms. This disappeared with the Christianization of the indigenous peoples of Europe. Some old rents are still to be found today one thinks of Christmas and the fly agaric. The Raunächte was very popular with medicine men (Santa Claus).

The individual types of mushrooms which are also called vital and medicinal mushrooms

Reishi , shiny lacquer porling (Ganoderma lucidum) is probably the most familiar and at the same time is the most salutary

Der Shiitake or Shii-Take (Lentinula edodes)has a wide range of action.
Is an anti cancer and anti bacterial Mushroom

The Tibetan caterpillar  fungus (Cordyceps sinensis & Cordyceps militaris). Probably one of the best known and strongest of all currently known vital mushrooms. But also the expeniift mushroom in the world expensivest.

Maitake, (Grifola frondosa) Among mushroom lovers it is appreciated as a delicate edible mushroom. He can make an enormous contribution to health

Umbrella polypore or lumpy bracket, (Polyporus umbellatus) It is considered the oldest known antibiotic and is also highly valued for its strong antibacterial effect

Judasohr, Mu-Err-Pilz, Holunderpilz (Auricularia polytricha) – As a common edible mushroom worldwide, it is often used in many Asian. He does not taste like. but is a good mushroom for our body

Mushroom of the sun, God’s mushroom (Agaricus blazei Murrill) regulates the entire immune system, especially in cancer and autoimmune diseases

lion’s mane mushroom, monkey head mushroom, (Hericium erinaceus)
Is a very tasty mushroom, often the taste is compared with seafood. But it is not only delicious but a mushroom for our head. In ALzheimer or other brain damage this mushroom helps wonderfully. Also the support of the digestion with the Hericum are recommended. the Hericium contains nineteen free amino acids as well as polysaccharides and polypeptides

Note :
Mushrooms have the property to absorb and store pollutants, heavy metals and impurities from the environment like a magnet. Therefore, it is extremely important to choose suppliers of mushroom preparations that obtain vital mushrooms for processing from controlled organic cultivation and a high quality standard. Please renounce cheaper products from the Far East or dubious dealers for the sake of your health.