Your Questions About Our Mushrooms, Answered

We aren't offering farm tours at the moment.

Right now you can find us at the Old Town Temecula Farmers' Market. From time to time, depending on how much we have available, we also set up at other markets. Whenever we add a market, we share it in our social media stories. Additional markets we may attend include Promenade Temecula, Village Walk Plaza in Murrieta, and Twin Peaks.

Our mushrooms are grown indoors in Lake Elsinore, California.

We grow them indoors inside an 8'x8' grow tent, much like the kind used for hydroponics.

Unlike the mushrooms you'll see at most grocery stores, ours are never grown in compost or manure. They need just a few simple ingredients: hardwood sawdust, soybean shells, and water. Some farms also use gluten-containing grains such as barley or rye when growing tree mushrooms; we don't. Our growing process uses no gluten-containing products, no pesticides, and no chemicals.

We don't grow any of the following:

• magic or psilocybin mushrooms
• wild mushrooms (Chantarelle, Morel, Chicken of the Woods, etc.)

In California, farmers may only sell what they grow at Certified Farmers' Markets. Selling wild-foraged mushrooms at these markets is illegal.

Many wild mushrooms, such as Chanterelle, Morel, and Truffle, are extremely difficult to cultivate. They require very specific conditions, including the symbiotic relationships they form in nature.

We don't grow magic or psilocybin mushrooms either. It's a common question, but we focus only on tree and gourmet mushrooms for cooking.

We're working on offering mushroom growing supplies. We won't carry manure-based medium, but a wood-based substrate medium should be available in the near future.

We cook them all in much the same way, but Oyster, Lion's Mane, and Chestnut mushrooms each need different prep beforehand.

For example, Oyster mushrooms with "petals" are shredded into strips by hand. King Oyster and Black Pearl King Oyster mushrooms are the exception.

King Oyster caps and stems get sliced, while Black Pearl King Oyster mushrooms are picked apart individually.

Lion's Mane mushrooms can be diced or sliced, depending on whether you want them crispy or tender. They feel spongy before cooking; once diced or sliced and cooked, they can turn golden and almost crispy outside while staying meaty inside.

Chestnut mushrooms are separated into individual mushrooms.

After the prep above, here's how we cook them:

1. Prepare the mushrooms either, shredded, diced, sliced or individual mushrooms, depending on the type.
2. Use a high heat oil (ie. avocado, safflower etc.) and add mushrooms in a saute pan.
3. Saute until desired texture and color. It may take between 5 to 7 minutes or longer.
4. Add salt, onion and garlic powder in the last couple of minutes before serving. 
5. Add it as a topping on or incorporate it in any dish you desire. 

You'll also find cooking instructions on each mushroom's page under the Products tab. Plenty of other recipes are available online too. This simple, easy approach is just how we like them best.

These are tree mushrooms, which grow on trees in the wild. On our farm, we recreate those conditions, controlling sterility, humidity, and temperature so they reach optimal growth.

Here are a few ideas we've tried ourselves. There are countless ways to cook them, so let your imagination run wild.

Oyster mushrooms (Blue, Pink, Golden, Snow, Italian): 

• burritos
• calamari
• risotto
• tacos
• sandwich (bbq, pan fried etc.)
• sushi
• stir fry
• meat alternative in any dish

King Oyster mushrooms: 

• breaded and fried
• scallops
• topping

Lion's Mane mushrooms: 

• bagel or sandwich
• crab-less cakes
• curry
• fritters
• pasta
• soup

Chestnut mushrooms: 

• pasta
• risotto
• side dish
• stir fry

Keep them in the paper bag we provide and store it in the refrigerator. Avoid placing the bag near the air vent, since that can damage the mushrooms.

You can also cook and freeze them. Be sure to cook them first before freezing, because freezing them raw will damage their texture.