Wild mushrooms are a difficult product to market, since neither volumes nor quality can be controlled; however, there are companies that help their producers have some stability in their work with the marketing of seeds or mycelium. "Our customers grow different varieties of mushrooms, such as Shiitake, Pleurotus Osttreatus (Ostra), Pleurotus Eryngii (Queen Oyster), Ganoderma Icidum (Reishi) or Agrocybe Aegerita (Pioppino)," explains Filipa Vieira, of Aromas e Boletos.

The main way in which wild production can be boosted is by introducing "mycorrhizal trees, such as chestnut trees, which are resistant to common diseases of pines or oaks. These species produce wild mushrooms, such as Boletus Edulis, black truffle and Llactarius Deliciosus."

Moreover, this Portuguese company is also innovating in the area of ​​food "by resorting to simple mushroom transformation processes." In this way, they develop products such as Reishi tea, mushroom flours, etc.

Wild mushroom producers and marketers, such as Spain, France, Italy or Australia, already use these methods to keep the production volume in the market under control, even though "there is never certainty in this regard precisely because of the characteristics of the product itself."