MÙSH DNA offers something rare: a functional mushroom cacao that tastes so refined, so smooth, so deeply satisfying—you’d expect it from a Michelin kitchen. But it’s made for your daily life. Your rhythm. Your microbiome.

A Cup Rooted in Flavor

The core of MÙSH DNA is Pleurotus eryngii—celebrated for its rich, savory umami. When dual-extracted and freeze-dried, it reveals a beautiful, almost mineral complexity—nutty, earthy, grounding. It delivers a gentle taste of deep umami, unexpected and elegant.

Notably, Pleurotus eryngii contains vanillic acid, a phenolic compound that imparts subtle vanilla-like notes, enhancing the overall flavor profile of MÙSH DNA.
Paired with our organic, low-fat, unalkalized cacao, it creates a cup with depth and dimension. There are notes of toasted cacao, a soft roundness from the mushrooms, and a surprisingly velvety vanilla finish.

Velvety,

Warm,

And Naturally Sweet

Without Sugar

There’s no added sugar in MÙSH DNA. No syrups, no sweeteners. Just a clean, natural composition that tastes indulgent. It’s gently sweet on its own, thanks to the balance of cacao, mushroom fiber, and the natural vanilla-like essence from vanillic acid.

The result is a cup that’s smooth and full-bodied, with a texture reminiscent of warm drinking chocolate—but clean, caffeine-free, and functional.

Taste Meets Purpose
Each serving of MÙSH DNA gives you: 

• A deeply gourmet flavor experience
• Zero added sugars
• A source of plant-based vitamin D₂ (20 μg)
• Naturally occurring beta-glucans and fiber from Pleurotus eryngii
• A drink that nourishes you and satisfies the senses

This is wellness that doesn’t feel like a chore.
This is functional food that you’ll crave.

Michelin-Worthy, Made at Home

MÙSH DNA—layered, elegant, comforting—is that exceptional. This is functional food redefined. A daily act of self-care that feels like a rare indulgence.