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themushroomshopllc_

Gourmet Mushroom Farm
Farmers Markets and Restaurants
Original Cultures Of Mycelium
Salem, New York

This is hairy tofu, a traditional Chinese fermenta This is hairy tofu, a traditional Chinese fermentation where fungi go first, bacteria follow, and enzymes transform soy into something richer, creamier, and easier to digest.

Would you try it? đź‘€

#HairyTofu #MaoDoufu #Fermentation #FoodMicrobiology #Mycology
We started The Mushroom Shop 5 years ago on New Ye We started The Mushroom Shop 5 years ago on New Year’s Day. Incredibly grateful for the support of our friends, family, and community.
The “Rainworks Oyster”. I crossed two wild oyster The “Rainworks Oyster”. I crossed two wild oyster mushroom strains—one from New York and one from Washington—by mixing spores and growing them together on agar. The result is a hybrid with large, wavy caps and a firm, meaty texture. This is traditional mushroom breeding, using natural genetic recombination.
Just listed a few cultures! You can find this Etsy Just listed a few cultures! You can find this Etsy listing by visiting our website or searching Etsy for The Mushroom Shop.
These are known as Beech, shimeji, or seafood mush These are known as Beech, shimeji, or seafood mushrooms, I originally this cloned from the wild in October of 2023.
It was growing from a pine tree in Queensbury, New York.

That single mushroom became the culture I  grow today on my farm-now cultivated on pine sawdust, trying to replicate its original habitat.

The major thing makes this strain unique is its size.
Cultivated Beech are usually small, but this one consistently grows much much larger than what you’d normally find in a grocery store.

These mushrooms have a great chewy  texture and nutty mild flavor, perfect for stir fry’s and soups.

Every harvest is a continuation of that original moment in the forest— the same genetics, carefully grown, season after season.
“White Gold” Enoki is a hybrid of two Flammulina s “White Gold” Enoki is a hybrid of two Flammulina species created by @mossycreekmushrooms. I helped by supplying the F. filiformis spores. This is a cross between the common white grocery store enoki, and the wild F. velutipes species. In the second photo you can see this hybrid compared to F. velutipes. I thought this was super cool.
Hybrid of 6 species. The spores were collected and Hybrid of 6 species. The spores were collected and mixed in a solution with propylene glycol, then dripped onto Petri dishes. After they germinate I’ll fruit them on our farm and see what kind of crazy results we get.

#mycology
Harvesting Nameko, or Nametake. Name (nah may) tra Harvesting Nameko, or Nametake. Name (nah may) translates from Japanese to slippery or slimy. The caps are slick with an orange jelly-like substance. Traditionally these are prepared in miso soup. I think they taste nutty and a bit like flowers.
Part 1 of growing Enoki found from the wild. These Part 1 of growing Enoki found from the wild. These were growing just across the street from the Shop. I took a spore print and I’ll germinate them on a Petri dish. Follow along for updates!
Our Medicinal Mushroom Coffee combines the rich, r Our Medicinal Mushroom Coffee combines the rich, robust flavor of locally roasted coffee beans with the incredible power of four medicinal mushrooms- Reishi, Chaga, Lion’s Mane, and Turkey Tail- sustainably cultivated and hand-foraged from the wild landscapes nearby.

Each sip is a perfect balance of smooth, luxurious coffee flavor, with subtle earthy undertones from the mushrooms.
Brew it just like your favorite cup of coffee, and you’ll enjoy a gentle, natural boost to your mental clarity, energy, and immune system.

Why You’ll Love It:

• Locally Roasted Coffee: Handcrafted, small-batch from Nally Coffee using fair trade and organic beans. Medium roast and ground perfectly for drip, Keurig, pour over, or French press.

Real Fruit Bodies, Not Mycelium!
Our Lion’s Mane and Reishi is cultivated from scratch on non-GMO, chemical free substrates and grown in biodegradable bags within a climate controlled environment to ensure exceptional quality, consistency, and sustainability. Our Chaga and Turkey Tail are carefully and sustainably foraged from the forests of upstate New York.

Ingredients: Coffee, Chaga, Reishi, Lion’s Mane, Turkey Tail
Pouring Petri dishes for culturing mycelium. Essen Pouring Petri dishes for culturing mycelium. Essentially just a mixture of sugar, water, and gelling agent. Since we grow from scratch this is how everything on the farm gets started. Spores get germinated on these, and clones begin to multiply.
Come visit us at the farmers market this weekend! Come visit us at the farmers market this weekend!

@gffarmersmarket 
@saratogafarmersmarket 
@schenectadygreenmarket 
@spacityfarmersmarket
I was always interested in gardening and science s I was always interested in gardening and science since I was a kid. I saved up money to buy a nice microscope when I was 13, and loved chemistry sets and I’d take summer science workshops at a local community college. I was really into bonsai trees and gardening with my grandparents, both of which had very large gardens. Also I made my own hydroponic setup in my basement when I was a kid to grow veggies.

  I had been buying oyster mushrooms from the grocery store in high school after I got my first car and began shopping for myself. One day I was walking in the woods and discovered oyster mushrooms growing from a log and instantly recognized them. I didn’t know edible mushrooms grew wild in this area, I realized that I knew absolutely nothing about fungi. So that day on I became obsessed, and found the field was a perfect combination of my love of growing food and my love of science. 

  Thank you to the Agricultural Stewardship Association and the Garden Explorers club for hosting my mushroom class recently. I enjoy so much being able to share my favorite subject with people who are interested.

Thanks to @518asianeats for the photography
Our American Enoki grow really large, with a vibra Our American Enoki grow really large, with a vibrant yellow color and a rich flavor. Their long firm stems are very popular for using like noodles in soups or pasta style dishes.

The Enoki species we grow is known as Flammulina velutipes. The species name “velutipes” translates from Latin to “velvet foot” due to the fuzzy brown texture on the base of the stem. Velvet Foot is another common english name. It’s abundant in the forests of northeastern USA.

Mycologist Jeff Manganaro, from
@appalachiangold_fungi widely known for his work breeding Cordyceps militaris, cloned this strain from the wild. Found just north of Pittsburgh PA.
It was found in late August of 2019 growing from Elm with temperatures in the 80s. Jeff’s strain tolerates warmer growing conditions than Asian white enoki and grows much larger.
Peach caps, Rhodotus palmatus. They smell minty an Peach caps, Rhodotus palmatus. They smell minty and fruity and taste sweet when fried.
Harvesting Lion’s Mane for the pop up @saratogasbr Harvesting Lion’s Mane for the pop up @saratogasbroadwaydeli . Super fresh and grown from scratch. @518asianeats prepares these so well you’d swear it’s meat. Grab some before they’re sold out!
Peach Caps, Rhodotus palmatus. I’ve been playing a Peach Caps, Rhodotus palmatus. I’ve been playing around with growing these for a while and just recently I’m having good results. These are naturally sweet tasting and they smell minty and fruity. The droplets on the stems is called guttation and it’s one of the features of this species. I’ve been having fun thinking of ways to use these in sweet dishes like candy caps.

Happy #internationalfungiday
Our Medicinal Mushroom Chai combines the aromatic, Our Medicinal Mushroom Chai combines the aromatic, spiced flavor of organic rooibos chai with the incredible power of four medicinal mushrooms- Reishi, Chaga, Lion’s Mane, and Turkey Tail- sustainably cultivated and hand-foraged from the wild landscapes nearby.

Each sip is a perfect balance of rich, warming chai flavor, with subtle earthy undertones from the mushrooms. Steep it just like your favorite cup of loose leaf tea, and you’ll enjoy a gentle, natural boost to your mental clarity, energy, and immune system. A delicious mushroom beverage, without the caffeine!

• Organic loose leaf Rooibos from the Cederberg Mountains in South Africa.
Accentuated by spicy notes of cinnamon, clove, cardamom, and ginger. Naturally caffeine free.
Blended perfectly for tea ball strainer, tea pot or tea bags.

Now available on our website!
I’m doing a biology and cultivation class on Octob I’m doing a biology and cultivation class on October 26th, each participant gets a grow kit, tickets are $10. 

DATE: October 26, 2025
TIME: 4:00 pm - 6:00 pm
PLACE: Battenkill Community Center
ADDRESS: 2530 NY-40, Greenwich, NY 12834

Tickets can be found on the Agricultural Stewardship Association’s website, link in bio.
 
In the first hour of the class, we’ll explore the basics of mushroom biology and evolution, uncovering how fungi fit into the web of life and why they’re so much more than just plants or decomposers. We will explore the fundamentals of wild mushroom foraging (with a strong focus on safety and edibility), and take a global tour of traditional and modern mushroom cultivation practices.
In the second hour, we’ll shift from theory to practice as we dive into mushroom cultivation. You’ll learn the basics of growing your own mushrooms at home using low-tech, accessible methods - no prior experience needed.

Each participant will receive a take-home mushroom grow kit to kickstart your own cultivation journey.
When the weather starts cooling down around this t When the weather starts cooling down around this time of year, we have to significantly change up how we grow. Incubation and fruiting take longer, and we switch to more cold weather species, each with their own special requirements. 

Beech, Chestnuts, King Trumpets, and Purple Muki are being added to our regular spawning schedule now, and of course I’m trying out a few other unique ones. 

I always look forward to the huge diversity in the types we can grow in fall and winter, and this year we’ve about doubled our incubation space, allowing consistency and quality that will make it the best fall and winter yet.
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