Category: Mushroom Farming

Fresh Mushrooms vs. Dried vs. Extracts: What’s the Difference?

Walk into any health food store or scroll through a wellness website and you’ll quickly notice that functional mushrooms come in many forms. Fresh lion’s mane at a farmers market. Dried slices in resealable bags. Powders, capsules, tinctures and extracts promising focus, immunity or stress support.

They all come from the same mushroom, so what’s the real difference?

The short answer is that form matters. How a mushroom is prepared directly affects how its beneficial compounds are preserved, concentrated and absorbed by your body. Understanding these differences can help you choose the option that best fits your lifestyle and health goals.

Let’s break it down.

Fresh Mushrooms: Closest to Nature

Fresh functional mushrooms are exactly what they sound like: whole, living mushrooms harvested and used in their natural state. Lion’s mane, reishi and oyster mushrooms are increasingly showing up in kitchens thanks to their culinary appeal and growing popularity.

From a nutritional standpoint, fresh mushrooms contain a wide range of naturally occurring compounds, including polysaccharides, antioxidants, fiber and micronutrients. When cooked properly, they can be a flavorful way to support general wellness as part of a balanced diet.

However, it’s important to note: many of the compounds that make functional mushrooms so interesting, particularly beta-glucans and certain neuroactive compounds in lion’s mane, are locked inside tough fungal cell walls made of chitin. Cooking helps, but it does not fully break those walls down. That means your body may not absorb everything the mushroom has to offer.

Fresh mushrooms also have a shorter shelf life and inconsistent potency. One harvest may be stronger than another, and dosing for specific functional benefits is difficult to measure.

Fresh is excellent for food and foundational nutrition, but it is not always the most efficient way to access functional compounds.

Dried Mushrooms: Concentrated and Shelf-Stable

Drying mushrooms removes their water content, which concentrates many of their nutrients and significantly extends shelf life. Dried mushrooms (dehydrated for freeze dried) can be sliced, ground into powders or rehydrated for cooking.

This form offers a step up from fresh in terms of consistency and convenience. Dried mushrooms are easier to store, easier to transport and allow for more predictable serving sizes. When ground into a powder, they can be added to smoothies, coffee or recipes without changing texture too dramatically.

That said, dried mushrooms still retain much of their chitin structure. While drying concentrates the mushroom, it does not fully unlock all bioactive compounds. You may still be leaving some benefits on the table, especially if your goal is cognitive support, immune modulation or therapeutic-level effects.

Drying also depends heavily on temperature and technique. Improper drying can degrade sensitive compounds or reduce overall quality.

Dried mushrooms sit in the middle ground: more practical than fresh, more potent for daily use, but sometimes limited in absorption.

Extracted Mushrooms: Designed for Absorption

Extraction is where functional mushrooms shift from food to targeted wellness tool.

Mushroom extracts are created by breaking down the chitin cell walls to release compounds that your body can more easily absorb. This is typically done using hot water, alcohol or a combination of both, known as dual extraction.

Hot water extraction pulls out beta-glucans and polysaccharides associated with immune and gut health. Alcohol extraction captures compounds that are not water-soluble, such as certain terpenes and neuroactive molecules. Dual extraction aims to deliver the broadest possible spectrum of benefits.

For lion’s mane specifically, extraction is especially important. Compounds linked to nerve growth factor support are far more bioavailable in extracted form than in fresh or simply dried mushrooms.

Extracts offer consistency, potency and measurable dosing. They can be taken as powders, capsules or tinctures, making them easy to incorporate into daily routines. This is the form most commonly used in research studies, which is why extracts are often referenced when discussing functional mushroom science.

The key downside is quality variation. Not all extracts are created equal. Some products use mycelium grown on grain rather than whole fruiting bodies. Others fail to disclose extraction methods or active compound levels. Choosing a reputable source matters (ahem, FarmBox Foods Fresh).

So Which Form Is Best?

There is no single right answer. It depends on your intent.

If you enjoy cooking and want to include mushrooms as part of a nutrient-rich diet, fresh mushrooms are a wonderful choice. If you want convenience and versatility with a longer shelf life, dried mushrooms make sense. If your goal is targeted support for brain health, immunity or stress resilience, extracts are typically the most effective option.

Many people use a combination. Fresh mushrooms on the plate, dried powders in recipes, and extracts as part of a daily wellness routine.

Functional mushrooms are not about quick fixes. They work best when used consistently and intentionally. Understanding the difference between fresh, dried and extracted forms helps you make informed choices and get the most out of what these remarkable organisms have to offer.

The Rise of Indoor Mushroom Growing and Why It’s Taken Off

In recent years there has been a remarkable rise in the number of people growing culinary and functional mushrooms indoors. What used to be a niche hobby practiced by expert foragers or small scale farmers has rapidly become a mainstream pursuit embraced by home growers, chefs, wellness enthusiasts and commercial operators. Several factors are driving this shift, and together they paint a picture of a movement that blends food security, health consciousness and a desire for sustainable self sufficiency.

A Growing Appetite for Culinary and Functional Mushrooms

People are more aware than ever of the culinary value of gourmet mushrooms. Varieties like lion’s mane, shiitake, oyster and chestnut mushrooms are now common in restaurants and farmers markets. These mushrooms offer rich textures and deep umami flavors that elevate everything from stir fry to soups to meat free dishes. As demand grows, so does interest from everyday consumers who want fresher better tasting mushrooms than what’s available in typical grocery stores.

At the same time functional mushrooms have surged in popularity. Species like reishi, cordyceps, turkey tail and lion’s mane have long histories in traditional medicine systems. Modern research is exploring their potential benefits for cognition inflammation and immune health. This has sparked substantial interest in growing these mushrooms at home, where consumers can control the environment purity and harvest timing for maximum potency.

Controlled Indoor Environments Create Reliable Results

One of the biggest reasons indoor mushroom cultivation is booming is the reliability it offers. Mushrooms depend on precise humidity, temperature, airflow and lighting conditions. Outdoor growing is unpredictable and often not feasible for people who live in dry climates cold climates or urban areas. Indoor systems remove those barriers entirely.

Growers can now use everything from small monotubs and grow tents to advanced turnkey systems. Controlled environments help produce consistent yields with less contamination risk and far easier workflow. Companies like FarmBox Foods offer commercial scale solutions such as the Gourmet Mushroom Farm, which provides a fully insulated climate controlled container farm built specifically for start-to-finish mushroom production. This gives growers plug and play functionality with optimized conditions for species like oyster lion’s mane and others that thrive in tight environmental ranges.

Accessibility of Growing Mediums and DIY Options

Another driving force behind the trend is the availability of simple growing mediums. Mushrooms are surprisingly flexible in what they can grow on, as long as the substrate is nutrient rich and properly sterilized or pasteurized.

Common indoor substrates include:

  • Hardwood sawdust blocks
    Ideal for species like lion’s mane, oysters and shiitake. These blocks can be purchased ready to fruit or made at home with a pressure sterilizer.

  • Straw
    A popular choice for oyster mushrooms because it is inexpensive easy to pasteurize and forgiving for beginners.

  • Coco coir and vermiculite blends
    Often used in hobby grow setups and monotubs especially for functional varieties.

  • Coffee grounds
    A sustainable option that appeals to small growers though more prone to contamination.

The rise of pre-prepared mushroom grow kits has also made the practice as simple as misting a block and waiting for pins to form. This accessibility invites newcomers to experience the process with little risk or technical knowledge.

A Shift Toward Food Security and Sustainable Production

People are more conscious today of where their food comes from. Supply chain disruptions have pushed many to explore urban agriculture and hyperlocal production. Mushrooms are a perfect fit because they require minimal space and very little water compared to traditional crops. They also grow quickly, with many varieties producing a full harvest within two to four weeks.

Meanwhile, sustainability minded consumers appreciate that mushroom cultivation can repurpose agricultural byproducts such as wood, waste straw and soy bean hulls. Indoor mushroom farms have a small footprint and produce little waste, which aligns well with eco-friendly lifestyles.

A Creative and Rewarding Process

Finally, growing mushrooms is simply enjoyable. Watching mycelium colonize a substrate, and then watching the fruiting bodies emerge, has a sense of wonder attached to it. For many people, the process is meditative and deeply satisfying. It blends science craft and culinary reward. Whether using a countertop kit, a homemade setup or a commercial system like FarmBox Foods’ Gourmet Mushroom Farm, growers experience a sense of connection to their food that is hard to match.

The Future of Indoor Mushroom Cultivation

Given the increasing demand for specialty mushrooms, the rise of functional wellness, the need for sustainable food sources and the availability of accessible indoor systems, this trend is unlikely to slow down. Indoor mushroom growing has entered a new era where anyone from a curious home cook to an aspiring entrepreneur can produce high quality mushrooms year round.

As more people embrace the practice, the world of mushrooms will continue expanding offering new flavors new health insights and new ways to cultivate food in compact, climate-friendly environments.

Veterans Dig Into Farming as Their Next Act of Service

Gerard and Jesse Holodak are the husband-and-wife team behind Koa Mushrooms and Rainier Roots Farm, a veteran-owned family farm nestled along the Columbia River in Rainier, Oregon. Both former U.S. Army officers, they bring the same spirit of service and resilience that guided their military careers into their mission of farming. Gerard served in Civil Affairs, while Jesse specialized in logistics, experiences that continue to inform their strategic and community-focused approach to agriculture. 

Gerard, a mushroom farm sales rep for FarmBox Foods and soon-to-be owner of a Gourmet Mushroom Farm, grew up surrounded by farmland in Vermont and Oregon. His childhood was steeped in the daily rhythm of agriculture: raising chickens, tending mixed vegetable plots and spending long days helping out in the barn.

“I basically lived in the barn,” he recalls. “I loved it when I was younger.” 

That early connection to the land laid the foundation for a life defined by service, first in uniform and later through farming. Answering what he says was a “call to service,” Gerard joined the U.S. Army with a desire to help people and be part of the solution. He spent nearly 13 years in Civil Affairs, a branch that acts as a bridge between military forces and civilian populations in conflict zones. His work centered on stability operations and humanitarian aid, often coordinating with the United Nations and USAID to deliver food, water and shelter in regions struggling with basic needs. 

While deployed, Gerard worked in food-insecure rural areas around the world, observing the critical link between agriculture and stability. Those experiences deepened his conviction that sustainable food systems are a cornerstone of peace. That element of civil operations — preventing conflict through stability — was fulfilling, he says. 

“After the military, I wanted to continue serving by helping feed people and build communities,” Gerard said.

After medically retiring, Gerard began exploring ways to combine his agricultural roots with his passion for service. He earned a Master’s degree in Civil – Military Interaction and is currently pursuing a master’s in Sustainable Agriculture from Sam Houston State University. The transition to farming was a natural evolution. While still in Hawaii, Gerard and Jesse launched Koa Mushrooms out of their garage on Hickam Air Force Base, selling at local farmers markets and partnering with the Farmer Veteran Coalition to expand. They soon began collaborating with local farmers to create a more permanent mushroom operation, eventually supplying restaurants, stores and wholesale restaurant food distributors.

Their success in Hawaii inspired a new chapter in Oregon, where they founded Rainier Roots Farm. Today, the Holodaks cultivate just under 20 acres, with about a half-acre currently in production. They grow root vegetables like beets, turnips and carrots, along with red cabbage, squash and other winter crops. Their orchard produces apples, plums, pears, peaches and heirloom fruits such as quince, persimmons and apricots. The couple practices no-till agriculture and permaculture, with plans to rewild portions of their land to restore habitat and biodiversity.

As former Army officers, Gerry and Jesse’s lives were dedicated to caring for soldiers and their families, preparing them to face tough missions and recover afterward. That sense of duty didn’t end when we hung up the uniform — it’s what drives their work now. In addition to building a market for fresh produce, they have worked to perfect dried medicinal mushrooms and are looking to partner across the US with veteran-focused coffee, tea, and beer companies to provide functional mushrooms like pre-activated Reishi and Lion’s Mane to help veterans and first responders combat the detrimental effects of stress and trauma in their path toward wellness for them and their families. We want to continue serving by helping veterans and first responders rebuild strength, focus, and resilience through nutrition and community connection.

Their goal for the coming year is to have the storefront open by spring, providing a space for local farmers to sell their crops and strengthen the local food economy.

(Contact Koa Mushrooms at 571-633-4024 or koa.mushrooms@gmail.com)

In addition to managing the farm, Gerard is ready to take delivery of a Gourmet Mushroom Farm made by FarmBox Foods, helping to advance containerized growing technologies for both commercial purposes and humanitarian projects. His background in Civil Affairs and agriculture aligns perfectly with FarmBox’s mission of enabling food security anywhere in the world, even in regions affected by climate change or resource scarcity. He’s particularly determined to see how mobile, modular farming systems can help positively impact island nations facing rising sea levels sustain their food supply. 

Gerard and Jesse’s work is guided by a simple philosophy: that farming is an act of service. Their dedication to sustainable agriculture and community resilience reflects the same values that defined their military careers: commitment, adaptability and care for others. Together with their three daughters, Charlotte, Madeline and Juliet, they’re cultivating more than crops; they’re growing a future rooted in service, sustainability and shared prosperity.

 

Tooth & Gill Mushroom Co. Now Certified Organic

A Pagosa Springs-based small business that uses a controlled-climate container farm to grow culinary and functional mushrooms is now certified organic.

Behind the Tooth & Gill Mushroom Co. brand is husband-and-wife team Aaron Carter and Lauren Hawksworth, both of whom left the corporate world to pursue their passion for improving community access to healthy food in the form of gourmet mushrooms. These particular mushrooms are grown entirely in the confines of an insulated, tech-assisted shipping container farm built by Colorado-based FarmBox Foods.

Tooth & Gill Mushroom Co. launched last year and has made quite an impression through consumer-facing pop-ups, deliveries, farmers markets in Pagosa Springs and Bayfield, and food hubs like Terra Walk Farm and Valley Roots Food Hub. It has also forged partnerships with local restaurants (Meander, a New York Times-recognized farm-to-table destination; Keyah Grande’s Beyond the Gates, and Wild Finch, a new restaurant led by chef Daya Myers at The Springs Resort).

“It’s about local food systems, and people are starting to show interest in rebuilding those,” Lauren said. “We see it here in our community, which is really cool.”

Now being officially certified as organic enables Tooth & Gill to get on the shelves of local grocery stores. As interest in where food comes from and support for local farmers grows, there are opportunities for independently owned enterprises to fulfill the demand and help educate the public about the many health benefits of mushrooms. Lauren began incorporating mushrooms into her diet in her mid-20s and leaned heavily on lion’s mane mushrooms during her recovery from severe heatstroke a few years ago. For Aaron, the foray into container farming is a return of sorts to his family’s agricultural roots in Nebraska.

Due to the climatic and capital challenges associated with starting a traditional farm in the mountains, the founders of Tooth & Gill discovered FarmBox Foods and realized the shipping container model gave them a path forward to growing sustainably year-round in a rugged region where farming isn’t typically viable. They were drawn to mushrooms while exploring holistic and functional ways to heal and saw how underutilized gourmet mushrooms are as a wellness food.

In addition to a variety of fresh mushrooms, Tooth & Gill recently created its own line of powder extracts and dehydrated mushrooms (available via online order). Lauren’s career was in marketing for a supplement company, and there’s been a noticeable change in approach over the years.

“Wellness has shifted. People want to take care of themselves, but you also want to treat yourself. It has to taste good,” she said.

With that in mind, Tooth & Gill has a collection of recipes on its website that incorporate mushrooms into everyday dishes. To learn more about Tooth & Gill or to schedule an interview with the owners, send an email to hello@toothngill.com or call 602-828-8153. If you own or manage a store and want their products on your shelves, use the above contact information to reach out.

Food System Resiliency in a Box, No Matter Where You Live

For centuries, the ability to grow food has been bound by geography. Fertile soil, predictable weather and access to water determined who could farm and who could not. But a new era in agricultural technology is set to dismantle those boundaries, giving people everywhere the power to grow their own food, regardless of climate, location or experience. From the frozen outskirts of Alaska to the heart of desert cities, innovations in controlled-environment agriculture (CEA) are reshaping what it means to be self-sufficient.

At the core of this movement are systems designed to make farming as accessible as it is sustainable. Container farms, vertical gardens and modular hydroponic units are transforming empty lots, parking garages and even rooftops into thriving centers of food production. These systems use precise sensors and automation to control every variable — from temperature and humidity to light spectrum and nutrient delivery — creating optimal growing conditions 365 days a year. The result is reliable, pesticide-free food that can be harvested within walking distance of the people who will eat it.

For families and communities once disconnected from the source of their food, this technology offers more than convenience; it restores agency. No longer dependent on global supply chains or industrial farms, people can now produce mushrooms, fresh greens, herbs and even some fruits with minimal land and water use. It’s a form of empowerment that reaches beyond nourishment; it reconnects humans with nature in a way that fits our modern, urbanized lives. A shipping container on the edge of town can now provide thousands of pounds of produce annually, feeding schools, hospitals and neighborhoods that historically have faced food insecurity.

Emerging ag tech is also bridging cultural and economic divides. In developing regions where arable land is scarce or drought is common, compact, solar-powered systems allow for year-round harvests. In major cities, startups are pairing automation with education, helping residents learn the science of growing and inspiring a new generation of urban farmers. Every innovation, from AI-driven irrigation systems to seed-to-harvest data analytics, is refining the process and making local food production more efficient and attainable than ever before.

As climate shifts challenge traditional agriculture, these technologies are proving to be more than a novelty; they’re a blueprint for resilience. They reduce water consumption by up to 95 percent, eliminate the need for chemical pesticides and drastically reduce food miles, cutting emissions tied to transport and storage. More importantly, they shift the narrative from dependence to participation. Food is no longer something that happens on distant farmland; it’s something that can thrive anywhere people choose.

The democratization of food production marks a turning point in human history. Agriculture began as a means of survival and evolved into an industry. Now, with emerging ag tech, it’s coming full circle, returning to individuals and communities who can once again grow what sustains them. It’s a movement defined not by scale, but by access, creativity and connection. And as the technology continues to advance, it carries with it a simple but transformative promise: no matter where you live, you can cultivate your own future.

Solving Global Food System Inefficiencies With Hyperlocal Farming

As we navigate our way through the latter half of this decade, the global food system faces mounting pressure as climate change, population growth and resource scarcity converge.

Massive amounts of food are lost or wasted every year due to inefficient supply chains, long-distance transportation and spoilage during storage and distribution. Meanwhile, food insecurity continues to rise in both developed and developing nations. The current model, which relies heavily on centralized production and global logistics, is unsustainable in the long term and increasingly vulnerable to disruption (watch our recent video about this very subject).

Traditional agriculture, while capable of producing food at scale, is dependent on consistent weather, large plots of arable land and access to water. In many regions, those resources are dwindling or have become unreliable. Supply chain interruptions caused by natural disasters, pandemics or geopolitical conflicts can create severe bottlenecks, leaving communities without access to fresh, nutritious food. These inefficiencies impact not only consumers but also farmers who face limited market access and price instability.

Hyperlocal farming using controlled-climate shipping containers presents a promising solution. By growing food right where it’s needed, communities can bypass many of the pitfalls of traditional supply chains. These container farms operate year-round, regardless of weather, and require significantly less land and water than outdoor farming. With precise control over temperature, humidity, and lighting, they can produce consistent, high-quality crops with fewer inputs and less waste.

Another benefit of hyperlocal container farming is its ability to reduce emissions associated with food transportation. Food often travels thousands of miles before reaching consumers, contributing significantly to greenhouse gas emissions. Growing crops in or near the communities where they’ll be consumed drastically cuts down on fuel use and packaging waste. It also allows produce to be harvested at peak ripeness, preserving flavor, nutritional value and shelf life.

Container farms can be integrated into urban environments, school campuses and corporate headquarters, making farming accessible in places where it wasn’t previously feasible. These farms can strengthen local economies by creating jobs, supporting small businesses and empowering residents to take control of their food sources. They also offer educational opportunities and foster a deeper connection between people and the food they eat.

While hyperlocal farming isn’t meant to replace traditional agriculture entirely, it plays a vital role in building a more resilient, efficient and equitable food system. By supplementing the global supply chain with localized, sustainable production, communities can better weather disruptions and ensure access to fresh food. Controlled-climate farming is no longer just an innovation—it’s a necessary step toward a future where food security isn’t dictated by distance or disaster.

What You Need to Know About Mushroom Extracts

It seems that the buzz about mushroom extracts has only gotten louder over the last few years.

It’s not just a passing fad. They’ve gained attention for their potential to support overall wellness, and people are increasingly turning to them as natural supplements. These extracts are typically derived from medicinal mushrooms like lion’s mane, reishi, cordyceps, chaga and turkey tail. They’re usually concentrated into powders, tinctures or capsules, making it easier to incorporate their health-boosting compounds into a daily routine. Extracts often contain higher levels of beta-glucans, triterpenes and other active compounds than raw mushrooms, which is why they’re prized in herbal and functional medicine.

(Shameless plug: FarmBox Foods Fresh will soon be taking orders for freeze-dried mushroom varieties, including lion’s mane.)

Lion’s mane extract is especially well-known for its impact on brain health. It’s been shown to stimulate the production of nerve growth factor (NGF), a protein that’s critical for the growth and survival of neurons. People use it to improve focus, mental clarity and even mood, and there’s emerging research that supports its potential in slowing the progression of neurodegenerative diseases like Alzheimer’s. It’s a popular ingredient in nootropic blends and is popular among students, professionals and older adults alike.

Reishi, sometimes called the “mushroom of immortality,” is used for its calming effects and immune-boosting power. Traditionally used in Eastern medicine, reishi extract is believed to help reduce stress, improve sleep quality and support immune function through its adaptogenic properties. It’s commonly found in nighttime teas or taken as a daily supplement to help the body cope with long-term physical or emotional stress.

Cordyceps extract stands out for its role in enhancing energy, stamina and athletic performance. It’s often used by athletes and those looking to improve oxygen utilization and reduce fatigue. Studies have shown that cordyceps may help support respiratory function and increase ATP (adenosine triphosphate) production, which is the body’s main source of energy at the cellular level. That makes it a popular addition to pre-workout supplements or endurance training regimens. Some of the world’s top athletes have incorporated it into their diets with positive results.

Chaga and turkey tail are both revered for their powerful antioxidant and immune-modulating effects. Chaga, with its high ORAC (Oxygen Radical Absorbance Capacity) score, is often taken to fight inflammation and neutralize free radicals. Turkey tail, on the other hand, is especially rich in polysaccharopeptides like PSP and PSK, which have been studied for their ability to enhance immune response and support cancer therapies. Both are frequently used as part of holistic approaches to chronic illness and immune system support.

Overall, mushroom extracts offer a wide range of health benefits that span from brain and immune support to stress reduction and increased energy. Their uses continue to grow as more scientific research backs up centuries of traditional use. Whether you’re brewing them into a tea, mixing them into smoothies or taking them in capsules, these fungi are proving to be versatile allies in modern wellness routines.

Exploring the Wondrous World of Functional Mushrooms

Anyone who’s even slightly attuned to developments in the ‘trending foods’ space are surely aware of the surging popularity of functional mushrooms like lion’s mane, reishi and cordyceps.

Many of the purported health benefits that have been talked about for years are now supported by scientific research, and medical professionals increasingly are encouraging the consumption of these varieties, whether they’re ingested through foods, drinks, supplements, topicals or other means.

Used for centuries in traditional medicine, the dynamic mushrooms offer a range of effects from cognitive enhancement to immune regulation. While their mechanisms vary, they share anti-inflammatory and antioxidant properties that support overall wellness.

Reishi mushrooms growing from a substrate block made of soy bean hulls and hardwood pellets.

Lion’s mane (hericium erinaceus) is best known for its impact on brain health. Compounds called hericenones and erinacines stimulate the production of nerve growth factor (NGF), which supports the growth and repair of nerve cells. Clinical studies have shown that lion’s mane may improve cognitive function in people with mild cognitive impairment and potentially reduce symptoms of anxiety and depression, likely due to its neuroregenerative effects.

Reishi (ganoderma lucidum) acts as a powerful adaptogen and immune modulator. It helps balance the immune system by either stimulating or suppressing immune activity as needed. Reishi has shown promise in improving sleep quality, reducing fatigue and enhancing well-being in cancer patients undergoing treatment. Some research also supports its use in promoting liver health and reducing inflammation.

Cordyceps (cordyceps militaris and sinensis) are commonly used to enhance energy and stamina. It supports the production of ATP, the body’s primary energy molecule, which may explain improved exercise performance and oxygen utilization observed in some studies. Cordyceps also help regulate blood sugar levels and support immune system function, making it a favorite among athletes and those with metabolic concerns.

Across the board, these functional mushrooms exhibit anti-inflammatory, antioxidant and immune-balancing effects that contribute to long-term health. Though benefits often build gradually with consistent use, the safety profile for most people is favorable. Of course, individuals with autoimmune conditions, mushroom allergies or who are pregnant should consult a healthcare provider before use.

As research continues, the potential of these mushrooms in areas like neurodegeneration, metabolic health and cancer treatment support looks increasingly promising. While not a replacement for conventional treatment, lion’s mane, reishi and cordyceps represent powerful natural tools that can complement a wellness regimen rooted in evidence-based practices.

‘What Is Container Mushroom Farming?’ by iGrow News

iGrow News published an article in May 2025 about the FarmBox Foods Gourmet Mushroom Farm (GMF) titled ‘What Is Container Mushroom Farming?’ Below is an excerpt and a link to the full article.

Overview of the Method

Container mushroom farming is a method of cultivating mushrooms inside a retrofitted 40-foot shipping container. The entire growing process—from preparing the substrate to harvesting—is conducted within a controlled environment. These farms typically include:

  • A mixing station for combining substrates (e.g., soybean hulls and hardwood pellets)
  • Steam cabinets for pasteurization
  • A clean lab with a HEPA flow hood for inoculation with grain spawn
  • Colonization chambers for mycelium development
  • Fruiting rooms equipped with misting systems and shelving for vertical space optimization

Each stage of cultivation takes place within a clearly segmented part of the container, with the process beginning at the ribbon mixer and culminating in the fruiting room where mushrooms grow on stacked shelves. The goal is to offer a compact, self-contained production system suitable for growers with limited space.

A container growing blue oyster mushrooms can yield an average of 400 lbs. per week. The integration of sensors and automation allows for fine-tuning of growing conditions, resulting in better crop uniformity and predictability across batches.

Read the full article on iGrowNews.com

 

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Fun Recipes to Try With Lion’s Mane Mushrooms

There are hundreds of ways to enjoy fresh lion’s mane mushrooms. This unique fungi often serves as a meat substitute, and its one-of-a-kind texture leaves lasting memories. Below are some fun recipes to try for bruschetta, tacos, stir fry, pasta, crab cakes and omelettes – all using lion’s mane!

Lion’s Mane Tacos

Ingredients:

1 lb lion’s mane mushrooms, shredded
2 tbsp olive oil
1 packet taco seasoning (or 1 tsp each of cumin, smoked paprika, chili powder, garlic powder, and onion powder)
½ cup vegetable broth or water
1 cup shredded lettuce or cabbage
½ cup guacamole or avocado slices
½ cup pico de gallo or salsa
¼ cup sour cream (or dairy-free alternative)
6 small corn or flour tortillas

Instructions:

  • Heat oil in a pan over medium heat.
  • Add shredded lion’s mane mushrooms and sauté for 5-6 minutes.
  • Stir in taco seasoning and vegetable broth, cooking for another 2-3 minutes until well-coated and slightly crispy.
  • Warm tortillas on a dry skillet or in the oven.
  • Assemble tacos with the sautéed mushrooms, shredded lettuce, guacamole, pico de gallo, and sour cream.
  • Serve immediately with lime wedges on the side.

Jerk Lion’s Mane Bruschetta

A smoky, spicy twist on classic bruschetta, perfect as an appetizer or snack.

Ingredients:

For the Jerk Lion’s Mane Mushrooms:

  • 1 cup lion’s mane mushrooms, shredded or torn into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp jerk seasoning (store-bought or homemade – see below)
  • ½ tsp smoked paprika
  • 1 clove garlic, minced
  • ½ tsp soy sauce (or coconut aminos for a milder taste)
  • ½ tbsp lime juice
  • ½ tsp brown sugar or honey
  • ½ tbsp fresh thyme (or ¼ tsp dried thyme)

For the Bruschetta:

  • 1 small baguette, sliced into ½-inch thick pieces
  • 2 tbsp olive oil (for brushing the bread)
  • 1 garlic clove, halved (for rubbing on toast)
  • ¼ cup cherry tomatoes, finely diced
  • 2 tbsp fresh basil, chopped
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup shredded cheese (optional – cheddar, gouda, or mozzarella work well)
  • 1 tbsp balsamic glaze (optional, for drizzling)

Instructions

  1. Prepare the Jerk Mushrooms:

    • Heat olive oil in a pan over medium heat.
    • Add shredded Lion’s Mane mushrooms and sauté for 2-3 minutes.
    • Stir in garlic, jerk seasoning, smoked paprika, soy sauce, lime juice, and brown sugar.
    • Cook for another 3-4 minutes until mushrooms are golden and slightly crispy.
    • Remove from heat and set aside.

Toast the Baguette Slices:

      • Preheat oven to 375°F (190°C) or use a grill pan.
      • Brush both sides of baguette slices with olive oil and place them on a baking sheet.
      • Toast for 8-10 minutes or until golden brown.
      • While warm, rub each slice with a halved garlic clove for extra flavor.

Assemble the Bruschetta:

        • Mix cherry tomatoes, basil, salt, and black pepper in a bowl.
        • Spoon the sautéed Jerk Lion’s Mane mushrooms onto each toasted baguette slice.
        • Top with the tomato-basil mixture.
        • Sprinkle with cheese, if using, and broil for 1-2 minutes until melted.

Finishing Touches:

          • Drizzle with balsamic glaze for a sweet contrast to the spicy jerk seasoning.
          • Garnish with extra fresh basil and serve warm.

Enjoy this unique fusion of Caribbean spice and Italian-style bruschetta!

Lion’s Mane Pasta

Ingredients:

1 lb. lion’s mane mushrooms, shredded
12 oz pasta (linguine, fettuccine, or spaghetti)
3 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup white wine or vegetable broth
1 tbsp lemon juice
½ cup grated Parmesan (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Instructions:

  • Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
  • In a large pan, heat olive oil over medium heat.
  • Add lion’s mane mushrooms and sauté until lightly browned (5-7 minutes).
  • Stir in garlic and red pepper flakes, cooking for another minute.
  • Deglaze with white wine or vegetable broth, letting it reduce for 2 minutes.
  • Add cooked pasta, lemon juice, and reserved pasta water as needed to loosen the sauce.
  • Toss with Parmesan (if using) and fresh parsley.
  • Serve hot with extra Parmesan and black pepper.

Lion’s Mane Crab Cakes

Ingredients:

2 cups lion’s mane mushrooms, finely shredded
1 egg
¼ cup mayonnaise
½ cup panko breadcrumbs (plus extra for coating)
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and cayenne)
½ tsp garlic powder
½ small onion, finely chopped
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
Lemon wedges, for serving

Instructions:

  • In a bowl, mix shredded lion’s mane mushrooms with egg, mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings.
  • Stir in onion, parsley, and panko breadcrumbs.
  • Form small patties and coat them in additional panko for extra crispiness.
  • Heat olive oil in a skillet over medium heat.
  • Fry the cakes for 3-4 minutes per side until golden brown.
  • Serve with lemon wedges and tartar sauce.

Lion’s Mane Mushroom Omelette

Ingredients:

1 cup lion’s mane mushrooms, diced or torn
3 large eggs
2 tbsp butter or olive oil
¼ cup shredded sharp cheddar (or your favorite cheese)
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped chives or green onions

Instructions:

  • Heat butter in a skillet over medium heat.
  • Add lion’s mane mushrooms and sauté until golden brown (5-7 minutes).
  • Whisk eggs with salt and pepper in a bowl.
  • Pour eggs over the mushrooms in the skillet, tilting the pan to spread them evenly.
  • Once the edges start to set, sprinkle cheese on top.
  • Cook for another 2 minutes until the omelette is fully set but still soft in the middle.
  • Fold the omelette in half and slide it onto a plate.
  • Garnish with chives and serve hot.

Lion’s Mane Stir Fry

Ingredients:

1 lb. lion’s mane mushrooms, torn into bite-sized pieces
2 tbsp olive oil or sesame oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp honey or maple syrup
½ tsp red pepper flakes (optional)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced

Instructions:

  • Heat oil in a pan over medium-high heat.
  • Add lion’s mane mushrooms and sauté until golden brown (about 5 minutes).
  • Add garlic and ginger, cook for another minute.
  • Toss in the bell peppers, broccoli, and carrots. Stir fry for 3-4 minutes until vegetables are tender-crisp.
  • Mix in soy sauce, oyster sauce, and honey. Stir well to coat everything evenly.
  • Sprinkle with sesame seeds and green onions before serving.
  • Serve over rice or noodles.