ABOUT US

Our mission is to produce the highest quality, sustainably grown mushrooms in Colorado.

We’re a seasonal mushroom farm, operating May – December, serving local markets, CSAs and farm-to-table restaurants. With humble beginnings in the heart of Denver, we’ve upscaled and moved our production to Conifer, CO, enabling us to sustainably serve our community.

COME meet US & our mushrooms

VISIT US At OUR LOCAL Denver FARMERS MARKETS

Shiitake

Lentinula edodes $16/lb

Shiitake mushrooms have a rich buttery flavor with a firm meaty texture. Their strong umami is intensified when dried, lending smoky notes to their composition.

Blue Oysters

Pleurotus ostreatus var. Columbinus $16/lb

The flavor of Blue Oyster mushrooms is subtle with light seafood or anise notes. Their caps have a lovely tenderness while the stems tend to be a bit firmer giving them a nice textural diversity.

Phoenix Oysters

Pleurotus pulmonarius  $16/lb

Phoenix oysters are a beautiful brown color with large, voluminous caps. Typically lighter than their blue counterparts with lots of surface area with a subtle, versatile flavor.

Chestnuts

Pholiota adiposa $18/lb

Also known as Cinnamon Caps due to their speckled orange and brown coloration, these mushrooms have a firm, almost crisp veggie texture, with a nutty, robust flavor.

Pioppini

Agerita agricybe $18/lb

Popular in Italian cuisine, the Pioppini or Black Poplar mushrooms have brown caps and firm beige stems. Similar to Chestnuts their flavor is nutty, earthy and strong with a nice firm texture.

King Trumpets

Pleurotus eryngii $16/lb

By far the meatiest mushroom, King Trumpets have a dense, resilient texture with a savory mellow flavor. Commonly used as a meat alternative – marinated like ribs or sauted like scallops.

Lion’s Mane

Hericium erinaceus $18/LB

Lion's Mane is a toothed mushroom and can be found growing wild in the Pacific Northwest and New England. It’s sweet savory flavor and meaty stringy texture is similar to crab or lobster meat.

Maitake

Grifola frondosa $21/LB

Due to the plumage-like formations, these mushrooms are known as Hen of the Woods, not to be confused with Chicken of the Woods. They have rich, deep and nuanced flavors full of umami.

WHITE & BROWN BEECH

Hypsizygus tessellatus $18/LB

Also respectively known as Hon Shimeji and Buna Shimeji, these grow in beautiful clusters known for their strong flavor and hearty composition. They can be bitter & astringent raw, but hold up well to higher temperature cooking like stir frys and soups.

Chanterelle

Cantharelles var.

Chanterelles are rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have fruity, apricot notes, others a more woody, earthy fragrance, and still others can even be considered spicy.

Morel

Morchella esculenta

Morels have a distinct and earthy flavor.  Both meaty and tender these mushrooms have a delightful texture. Their hollow body and honeycomb cap make them unique amongst their wild foraged counterparts.

Porcini

Boletus edulis

These rich-tasting mushrooms impart a pungent, woodsy flavor to any number of dishes.  They have a beautiful smooth texture and are used both fresh and dried, as their flavor intensifies with drying.

Chicken of the Woods

Laetiporus

As the name suggests many believe this mushroom literally tastes like chicken.  A show stopping display of bright pinks and oranges makes it not only delicious, but incredibly beautiful.

Lobster

Hypomyces lactifluorum

Not only do they resemble lobsters in their vivid coloration, these mushrooms also have a seafood-like flavor and a firm, dense texture, working well in chowders and seafood inspired dishes.