Grown in small batches and harvested at peak freshness, our mushrooms are never mass-produced or sitting on a truck for days. Each week’s harvest changes with the grow room—temperature, humidity, and time decide what makes it to the table. No chemicals, no fillers—just clean substrate, controlled conditions, and attention to detail from start to finish.
Weekly Rotating Varieties
We grow a range of gourmet and medicinal mushrooms, but availability shifts week to week. Varieties include:
Black King Oyster – meaty, savory, great for scallop-style cuts and steaks
Blue Oyster – mild, velvety caps, perfect for sautéing and soups
Italian Oyster – rich umami, slightly chewy, holds up in pasta and sauces
Lion’s Mane – tender, crab-like texture, ideal for seafood substitutes or pan searing
Golden Oyster – bright, nutty, lightly crisp with a buttery finish
Chestnut – deep flavor, crunchy stems, stays firm when cooked