Where fresh oyster mushrooms come from…

This year the Hungarian Chamber of Agriculture (NAK) promotes mushroom consumption, in cooperation with mushroom growers and retail chains. As a top Horeca partner, METRO was happy to join the campaign. Our magazine interviewed Adrienn Somosné Nagy, the owner of Pilze-Nagy Kft., one of METRO’s biggest mushroom suppliers. METRO’s goal is to provide Horeca customers with a large selection of tasty and healthy mushrooms, from both Hungarian growers and abroad.

Adrienn Somosné Nagy

• Why did you start growing mushrooms?

In the early 1990s oyster mushroom was already grown in the Kecskemét region. My father was an oyster mushroom trader for a while.

• Which mushroom varieties do you grow?

At our 10-hectare farm near Kecskemét we grow almost 1 million kg of late-grower oyster mushroom, and other oyster mushroom varieties as well.

• What guarantees that high-quality mushroom is grown?

It is very important to harvest mushrooms at the right time and to store them properly, for as little time as possible. Fresh mushroom can only be stored for 7-10 days. Our goal is to deliver mushroom from our cold storage to partners in 24 hours.

• How does your partnership with METRO contribute to your company’s success?

We sell nearly 1 million kg of fresh mushrooms, but we also make flavoured (e.g.Tokaji, Vegetable, Pepper, Shiitake, Magyaros) oyster mushroom patés. We have had any excellent partnership with METRO since 2014. Their in-store campaigns and promotions help us a lot sales-wise.

• How much mushroom should we eat and which are the most popular varieties?

Hungarians only eat 1.5kg per capita a year. This quantity should be at least twice as much. Hungarian consumers like common mushroom the most, which is followed in popularity by oyster mushroom. (x)