• Mushroom Crostini

    Jenny Meanwell snagged some mushrooms from our New Year's "Get and Give" and prepared this delicious appetizer for her New Year's Eve festivitie...
  • Pickled Mushrooms

    Flavored with vinegar, herbs, and aromatics, this is a delicious way to preserve surplus mushrooms.
  • Spring Focaccia

    We love it when you can eat your artwork! Here is a beautiful way to celebrate spring. We decorated this pan of focaccia bread with cultivated and foraged mushrooms as well as the earliest, edible spring greens from the garden and from our Farmer Dave CSA share. The focaccia recipe was taken from one of our old, favorite cookbooks, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert. 
  • Kim's Favorite Cheesy Mushroom Puffs

    This easy, addictive recipe is a toasty, snackable appetizer that can be made ahead. My whole family is now obsessed with this snackable, bite-sized appetizer and gobbles these puffs up right out of the oven
  • Avocado and Wild Mushroom Tacos

    Happy Taco Tuesday! If you aren't reading this on a Tuesday, not to fret, because any day is the perfect day for tacos! Check out this refreshingly easy vegan taco option made with fresh, savory mushrooms for dinner this week.
  • Low-Carb Mushroom Pizza

    The weekend calls for pizza night. Why not make your own with Fat Moon mushrooms! This recipe comes from @beyondsourdough on Instagram. Check out her page for many more health focused recipes!


  • Mushroom Hand Pies

    We celebrated Pi Day with our homeschool pod with each student making a pie for supper. The Mushroom Farmer contributed these tasty treat, savory treats to the dinner menu. Perfect for a Pi Day snack or dinner whether you are a school-age kid or a math-loving grownup.