Meet the Mushrooms

Culinary Mushrooms


Shiitake (Lentinula edodes)
Shiitakes have a woodsy, meaty flavour and texture when cooked and are commonly used in stir-fry and pasta meals. Known as an immune-enhancing, cholesterol-reducing “superfood”- they are high in protein, anti-oxidants and Vitamins B, C & D, with cardiovascular, antiviral, blood sugar metabolism and skin health benefits.

Available as: Inoculated dowels + Spawn (5lb bags) + Grow kits
Fruiting seasons (in nature): from spring through early fall, 50-80 degrees F
How to grow: inoculate logs (esp. Oak, poplar, cottonwood, alder, beech, birch, willow, broadleaf woods, fruitwoods are poor for growing Shiitake)
Incubate logs off the ground, in shade, and cover with a tarp, sacks or shade cloth to hold humidity stable and limit competitors (see “How To”)


Pearl Oyster (Pleurotus ostreatus)
Oyster mushrooms have a delicately sweet, mild flavour with a velvety texture and can be eaten raw or cooked. Its texture makes it a great compliment to chicken, seafood, and pork. High in protein, anti-oxidants and vitamins B & C.

Available as: Inoculated dowels + Spawn (5lb bags and quart jars) + jars for coffee ground innoculations or cigarette digesters
Fruiting seasons (in nature): spring, late fall and early winter
How to grow: inoculate logs, in spent coffee grounds in buckets, in bags of pasteurized straw, in mushroom patches


Maitake (Grifola frondosa)
Maitake has a rich woodsy taste, crisp texture, and an excellent aroma and are used in a wide variety of dishes, from stew, sauces, and stir fries to pastas. They can be simply cooked in butter with a touch of salt or fried. In addition to its anti-cancer, anti-viral and immune-enhancing properties, Maitake may also reduce blood pressure and blood sugar.

Available as: Inoculated dowels + Spawn (5lb bags)
Fruiting seasons (in nature): late summer to early fall
How to grow: inoculate stumps or buried logs (hardwoods)- but takes 3-5 years before fruiting
Or you can bury myceliated wood- spawn logs or blocks- in the spring and then use a hoop frame and shade cloth to encourage fruiting in the fall (fruits Oct 1-15).


Lion’s Mane (Hericium erinaceus)
This “superfood” is high in protein, and one of the few mushrooms that can taste like lobster or shrimp. Eating this mushroom can make you smarter; it is a powerful antioxidant, enhances memory, is an antidepressant, and can help treat age-related cognitive diseases.

Available as: dowels and spawn (5lb bags)
Fruiting seasons (in nature): warm, wet months (65-75degrees F)
How to grow: on sawdust in bags, or in log culture (like Shiitake)- on oak, beech, elm- not alder
Inoculate 3-4 ft tall logs and bury 1/3 into the ground in a naturally shady location

Medicinal Mushrooms


Reishi (Ganoderma lucidum)
Reishi has been the most revered mushroom in Asia for over 2,000 years. It is considered an “elixir of immortality” which causes radiant health and longevity. Reishi has been proven effective in aiding in the treatment of arthritis, and it possesses anti-allergenic, anti-inflammatory, anti-viral, anti-bacterial, and antioxidant properties.

Available as: Inoculated dowels + Spawn (5lb bags) + grow kits
Fruiting seasons (in nature): summer to early fall (60-95 degrees F)
How to grow: inoculate logs, stumps or buried blocks of sawdust spawn
Plug short logs, put stump in a black garden pot filled with sand or gravel- stabilizes temperature and buffers moisture transfer; takes about 6 months to fruit

turkey tail

Turkey Tail (Trametes versicolor)
This mushroom strengthens the body against illness and disease, and is known particularly for anti-cancer, anti-tumor properties. Make tea with them.

Available as: Inoculated dowels + Spawn (5lb bags) + grow kits
Fruiting seasons (in nature): spring, late fall and early winter
How to grow: inoculate logs and stumps

Grow In Your Garden

garden giant image

King Stropharia (Stropharia rugosa-annulata)
This delicious edible mushroom can be grown in your garden pathways; in beds of wood chips and other mulch; as a companion planted with garden vegetables; or set up as filtration mats to clean up farm run-off. This variety can overwinter and keep growing for many years.

Available as: Inoculated dowels + Spawn (5lb bags) + bunker spawn bags (40-50lb bags for water filtration, and large sites)
Fruiting seasons (in nature): summer
How to grow: in woodchips in pathways or patches

elm oyster

Elm Oyster (Hypsizygus ulmarius)
The ideal companion for garden vegetables, especially those in the cabbage family, this prolific and durable mushroom is able to make nutrients from woody organic materials available to nearby plants, boosting their growth and vitality. Also a flavorful edible, known for its immune-enhancing and cancer-protective properties, as well as for its ability to reduce inflammation when applied to the skin.

Available as: Spawn (5lb bags), bunker spawn bags
Fruiting seasons (in nature): summer, 50-70degrees F
How to grow: mushroom patch, or companion planted (mulched into beds), or similarly to Oyster mushrooms in spent coffee grounds in buckets

shaggy mane1

Shaggy Mane (Coprinus comatus)
This edible mushroom can be simply grown in the grass of your yard! Also offers numerous benefits for cleaning up contaminated sites and removing heavy metal contamination in soil.

Available as: Spawn (5lb bags- sawdust)
Fruiting seasons (in nature): late fall and early winter (40-60 degrees F fruiting conditions)
How to grow: inoculate cow or horse manure mixed with straw or hardwood sawdust; or in your compost pile
Good for: companion to garden plants liking a hot, nitrogen rich top-dressing

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