king oyster mushroom.
The better meat.

The king oyster mushroom
contains important
fibre and minerals.

No additives –
just rice, vegetable oil,
organic egg, salt & seasoning.


There have been alternatives to meat for a long time now, but up until now, none have really been convincing. However, no one has tried it with the king oyster mushroom yet. With all its qualities, it is the secret star among mushrooms. We wanted to use these for our products. This is why the king oyster mushroom is the main component of the HERMANN products.

Ingredients of the best organic quality

The main raw ingredient comes directly from our mushroom cultivation on site. All other ingredients are procured from suppliers who produce directly in the area, and adhere to the highest organic quality standards. Short transport routes and ecological cultivation methods help us to keep our carbon footprint as small as possible.

Neither plant nor animal

Mushrooms, or fungi, are neither plants nor animals; they form their own group of organisms. Just like animals, mushrooms required organic nutrients for their metabolism, and contain the vitamins D2 and B12. They have a low fat and energy content, similar to that of vegetables and they are, unlike meat, rich in dietary fibre. In this regard, they have more similarities with plants after all. The king oyster mushroom, is closely related to the oyster mushrooms and belongs to the subkingdom of chitinous mushrooms.

An all-rounder

Mushrooms, particularly pleurotus, should form a regular part of your diet. They don’t just supply the body with vital fibre, but also with minerals. Potassium, calcium and phosphorus are the most important minerals contained in the king oyster mushroom. In addition, pre-biotics, which can also be found in chicory, black salsify or Jerusalem artichoke, support the bacteria in your intestine, which stimulate its function and contribute to your health. These and other properties make it a useful ingredient in traditional Chinese medicine, too.

The king oyster mushroom also contains protein. It’s true that this protein is not readily absorbed by human bodies, but thanks to the special processing that we developed for HERMANN, the proteins are treated in such a way that we can absorb and digest them. Its small proportion of trehalose (which is responsible for mushroom allergies and intolerances) also makes the king oyster mushroom particularly well digestible. If it were a question of science, oyster mushrooms and pleurotus would be found in many foods in the future.

Climate-friendly and seasonally independent

Compared to meat production, mushroom cultivation is significantly more climate friendly. While 20 kilograms of CO₂ and more are emitted for one kilogram of meat, this is only one kilogram of CO₂ for one kilogram of king oyster mushrooms.

But the king oyster mushroom has one more advantage still: While mushrooms which are favoured in gastronomy such as truffles, porcini or chanterelles cannot be cultivated, this is precisely the opposite with the king oyster mushroom. It is extremely rare in Austria in a natural setting, but it can be cultivated which makes it available the whole year round. The first cultivation processes were developed in Japan centuries ago, but those differ considerably from the common methods today.

Our king oyster mushroom – our future

The king oyster mushroom is excellently suited to vertical farming. This saves soil, an increasingly costly and rare commodity. The mushroom also requires very little light, which saves energy and other costs. The money that we save in production can then be invested in quality and processing: Each mushroom is intricately checked by hand. Quality knows no compromise.

In principle, the recipe is very simple and succeeds without additives. The king oyster mushrooms are chopped into small pieces, which then are mixed with rice, oil and chicken egg white. Afterwards, the mixture is seasoned and steamed. These are very simple steps, almost the same as in your kitchen at home. Soon after we brought the first products onto market, our demand for king oyster mushrooms was greater than what European suppliers could provide. This is because the king oyster mushroom is still not widely known in central Europe, and is barely cultivated for this reason. As a result of this, and to maintain control over the quality, we decided to start to cultivate our own mushrooms and, since the beginning of the year, we have been able to supply ourselves with the best king oyster mushrooms.

From former outsider to a real Mühlviertel local.
HERMANN impresses thanks to its taste, smell, mouthfeel, texture and feeling of fullness. For us, it is important that it isn’t just vegetarians who choose HERMANN, but also people who like to eat meat regularly and do not want to lose out on the related taste sensation. Or people who are finding it hard to convert to meat-free products.