In 2014, Rohhaan Gawde, a Mumbai-based entrepreneur started his venture – The Mushroom Company.

Today, the venture prides itself on oyster and gourmet mushrooms and earns him lakhs.

The intent to diversify into these lesser-known varieties, Rohhaan says, stemmed from the fact that he wanted to show consumers that, beyond the popular button mushroom, many other varieties could be consumed.

It all started by growing oyster mushrooms in Lonavala, about 150 km from Mumbai.

Since then, he has shifted to mushroom varieties like Shiitake, Grey, Pink and Blue Oyster, King Oyster, Milky Mushrooms, Lion’s Mane, and Reishi.

The mushrooms are grown organically from agri-waste and without any use of pesticides or insecticides.

Agriculture waste materials, such as sugarcane residue, sawdust, wheat straws, and dried fodder are used as a base to grow the mushrooms.

While some mushrooms are sold fresh, certain weather-sensitive crops are susceptible to contamination or overhydration. These over-hydrated ones get dehydrated and are sold as a powder or in dried forms.

To combat the challenge of finding a market for gourmet mushrooms, Rohhaan started selling mushroom growing kits and began teaching people how to consume them and understand their medicinal properties.

The Mushroom Company sells about 250-350 kilos of mushrooms a day.