Lion’s mane
Tender · savory · pull-apart texture
Indoor-grown · Madison, Wisconsin
Harvested today.
In your kitchen tomorrow.
Specialty mushrooms grown in small rooms, picked at their peak, and delivered with the texture intact.
At the harvest table
Familiar enough to cook.
Different enough to notice.
Availability moves with the grow rooms. These four return most weeks, with occasional small seasonal runs.
Blue oyster
Silky · mild · quick-searing
Chestnut
Nutty · crisp · whole-cluster
King trumpet
Dense · clean · deeply caramelizing
How we grow
Small rooms.
Close attention.
Each variety gets its own climate rhythm, and every block is followed from inoculation through harvest.
- 01Hardwood substrateRegional sawdust and agricultural byproduct become the growing medium.
- 02Clean cultureBlocks colonize in controlled conditions before entering fruiting rooms.
- 03Climate by varietyHumidity, air exchange, and temperature are tuned room by room.
- 04Harvest by handClusters are cut, cooled, and packed the same day.
For kitchens & counters
A short supply chain you can text.
Standing restaurant orders, grocery cases, and flexible seasonal quantities for kitchens that value freshness over a fixed national catalog.
- Two local delivery days each week
- Reusable crates for standing accounts
- Harvest and storage notes included
- Small menu-development samples available
Kitchen notes
Picked for the pan.
“The lion’s mane arrives dry, firm, and ready to sear. We lose almost nothing to trimming.”
“Rootline tells us what is strongest each week, which is more useful than pretending every variety is always equal.”
“The chestnuts hold their texture through service, and the delivery crates keep our walk-in organized.”
Fresh list
Ask what’s coming out of the rooms.
Tell us whether you are buying for a restaurant, store, or home kitchen.