Fresh from the farm, New Smyrna

The mushrooms we grow to eat.

Lion's Mane and Oyster, grown by us in New Smyrna and cut fresh for the market. What you get is a mushroom picked at its peak, not one that spent a week in a truck. If you've only ever had the shrink-wrapped kind from a store, these will surprise you.

You won't find Reishi, Chaga, or Turkey Tail here. Those go into the extracts, not the pan.

Fresh Lion's Mane Mushroom - Florida Shroom King

Grown on our farm

Fresh Lion’s Mane Mushroom | Florida Grown, Chef Grade Sear it like a steak. Meaty, mild, and grown right here in New Smyrna. The best meat replacement we know. TextureMeaty FlavorMild & sweet From $13.00Reserve for market pickup

Fresh Chef's Mix Mushrooms - Florida Shroom King

Grown on our farm

Fresh Chef's Mix Mushrooms Can't pick one? This bag carries a bit of whatever came off the farm best that week. TextureVaries FlavorChef's pick From $13.00Reserve for market pickup

Fresh Blue Oyster Mushroom - Florida Shroom King

Grown on our farm

Fresh Blue Oyster Mushroom Cook it in about five minutes. Balanced, meaty texture and deep, savory flavor. TextureTender FlavorDeep & savory From $13.00Reserve for market pickup

Fresh Pink Oyster Mushroom - Florida Shroom King

Grown on our farm

Fresh Pink Oyster Mushroom That pink color is natural. Cooks up just as fast and savory as its Blue cousin. TextureTender FlavorDeep & savory From $13.00Reserve for market pickup

Fresh Pioppino Mushroom - Florida Shroom King

Grown on our farm

Fresh Pioppino Mushroom Slim brown caps on long stems. Holds its bite, earthy and a little nutty. TextureFirm FlavorEarthy & nutty From $13.00Reserve for market pickup

Fresh Italian Brown Oyster Mushroom - Florida Shroom King

Grown on our farm

Fresh Italian Brown Oyster Mushroom Tan-brown caps, denser clusters, a savory depth people describe as gravy-like. TextureHearty FlavorGravy-like umami From $13.00Reserve for market pickup

Meet the varieties

What we're growing

What's on the table rotates with the season. These are the mushrooms we grow to eat, and the ones you'll see at the booth.

Lion's Mane

One big pom-pom of soft white spines. Tender and mild, a little sweet, with a delicate seafood-like texture. Sear thick slices like a steak.

Blue Oyster

Blue-grey caps in thick clusters. Deep, savory flavor, and about five minutes in a hot pan is all it needs.

Pink Oyster

Vivid pink, ruffled caps. That color is natural, and they cook up hearty, with real body in the pan.

Italian Browns

Tan-brown caps in dense clusters. Same quick-cooking oyster family, tender and delicate in the pan.

Pioppino

Slim brown caps on long stems. A grown eating mushroom we bring to market when the season is right.

Chef Mix

Can't pick one? The Chef Mix bag carries a bit of whatever came off the farm best that week.

Our farm

Grown here, start to finish

We're the only mushroom farm in Florida cultivating outdoors, on land that's been farmland for over a hundred years. We grow indoors and outdoors both, and either way the mushrooms are raised, harvested, and sold by the same people. Supermarket mushrooms are usually raised far away in compost beds and trucked in from Pennsylvania. We pick ours in New Smyrna and drive them to market ourselves. We grow these on our own land, because in this day and age you want to know who grew your food.

Fresh Lion's Mane mushroom fruiting from a grow bag, white pom-pom of soft spines, Florida Shroom King

From the booth

What you tasted at the market

If you stopped by the booth, this is the same mushroom you tasted there, and stopping by is how you get them every single week. Whether you're at the booth or ordering for pickup, I'm always going to hand you the best one for your family's dinner. If you ever need help deciding, just ask.

See our market schedule

Three fresh whole Lion's Mane mushrooms in a wooden basket at the farmers market, Florida Shroom King

Storage

Keep them fresh

What kills mushrooms fastest is moisture, so keep them on the drier side. A paper bag in the fridge, never sealed plastic. If they do dry out on you, don't toss them, they're perfect for soup.

How to keep fresh mushrooms

Learn to cook them