We strive to ensure our mushrooms and products are of the highest quality, and we hope this reflects in your experience with us as a customer. Hear from some of our customers who support our business.
We’ve been so impressed with the quality of Mushroom Hut’s mushrooms.
Delicious, beautiful, perfect condition every time. The Lions Mane are incredible. Many Thanks!
Chef Jill Lamberts, Shorewolf Farm
I am so thankful to have Mushroom Hut tinctures in my daily routine!
As someone who struggled with ADHD throughout my life, I was beginning new treatments and wanted to support my brain and body as naturally as possible. I feel the Lion’s mane has supported my overall brain health in positive ways. I truly feel they have helped me. I take all 3 tinctures daily and plan to forever!
Tegan Gardner
Working with Mushroom Hut has been such a pleasure.
They supply us with such a great variety of nicely grown mushrooms. Always fresh, colorful, and amazingly tasty. They take the time to deliver to the Comox Valley and explain to us the different varietals and growing processes. We feel very lucky to have built a good relationship with them.
Marc-André Dubois, Dubois Food Co / Filberg Summer Kitchen
I have been taking Mushroom Hut’s Lion’s Mane, Turkey Tail, and Reishi tinctures for a few years, and the benefits I feel from them are awesome! I notice they improve my mental clarity and memory recollection, and they really help with putting my thoughts into words.
You could say they lift a certain amount of the mental fog we all experience.
I recommend them to all my friends!
Austin, Vancouver Island
Working with the team at Mushroom Hut has been an absolute pleasure; very knowledgeable, passionate, and professional. They are always happy to customize orders to fit our needs and respond to inquiries promptly and efficiently.
The selection and quality of mushrooms are always excellent, owed in part to the great care they take to carefully package their precious fungi! A favourite amongst all chefs at Nimmo Bay, our Mushroom Hut order is always
eagerly anticipated. Rob Boland, Chef de Cuisine