All of our indoor mushroom varieties are prepared in our sterile laboratory using 100% all-natural enriched organic Amish hardwood sawdust blocks. After sterilization in our atmospheric stream sterilizers, the bags are inoculated with organic millet, rye or wheat from our wild or lab-grown cultures. During this stage the grain begins colonizing the sawdust blocks forming hyphae which compose the thick white mycelium that quickly takes over the bag.

After a few weeks when the blocks are fully colonized by mycelium, they are moved into our indoor semi-automated sterile grow facility which is fully automated to maintain specific humidity, CO2 + temperature requirements specific to the mushroom species.

Once the mushroom bags are sliced open under optimal fruiting conditions they will begin to mature and form primordia. The primordia will progress rapidly into mushroom pins ‘baby mushrooms’ overnight or within a few days. The pins begin producing large fruiting bodies and are soon ready to harvest.

We harvest our mushrooms on delivery or market day to ensure the freshest quality and longest shelf life for our customers. We use some of the mushrooms we harvest to capture genetics. We do this by cloning a tissue sample of the mushroom or isolating its spores in our laboratory to maintain a culture of the specific mushroom species we like to grow. 

From Atlanta to Dalton to Chattanooga and beyond you can find our mushrooms in restaurants and markets. Our mushrooms are harvested for quality, not quantity.