The Growing Popularity of Gourmet Mushrooms Explained

Gourmet mushrooms have experienced a surge in popularity in recent years, and there are many factors at play to explain this growing fungi phenomenon.

There is increasing awareness and appreciation for diverse and unique culinary experiences, with gourmet mushrooms offering a distinctive flavor profile and texture to each dish. The burgeoning interest in plant-based diets has led individuals to explore alternative protein sources, and gourmet mushrooms serve as a nutritious and savory option, especially for vegan consumers.

The rise of sustainable and local food movements has encouraged the cultivation of gourmet mushrooms, which can be grown efficiently in controlled environments using organic materials, such as hardwood pellets and soy bean hulls. This aligns with the growing consumer preference for environmentally conscious and ethically sourced foods. Essentially, more and more people want to know where their food comes from, and how its grown.

The versatility of gourmet mushrooms in various cuisines, coupled with their potential health benefits, has contributed to their popularity. Mushrooms are known for their umami taste, and chefs and home cooks alike appreciate their ability to enhance the overall flavor of a dish. Lion’s mane is used in crab cakes, and is being prepared in a variety of forward-thinking ways by chefs who like to branch outside the proverbial box (lion’s mane filet mignon, anyone?). Oysters also find their way into a plethora of culinary concoctions, like risotto, stroganoff, curries, soups and stews.

And there are many other options, such as enoki, turkey tail, reishi, cordyceps, king trumpets, chestnuts and more.

The accessibility of information and resources for cultivating gourmet mushrooms has increased, empowering individuals to try growing them at home or in commercial-scale, start-to-finish cultivation containers, Like FarmBox Foods’ Gourmet Mushroom Farm. This DIY approach has fostered a sense of connection to food production and a desire for fresh, locally sourced ingredients among consumers, as well as those in the back of the house of farm-to-table restaurants.

In short, the popularity of gourmet mushrooms has increased worldwide due to their unique culinary attributes, alignment with dietary trends, sustainability aspects, versatility in cooking, and the growing interest in the cultivation of healthy foods.

Did you know…?

-China is the world’s leading producer of mushrooms

-Fungi mycelium acts as a neutral network in the forest, connecting and benefitting flora in the vicinity.

-Mushroom cultivation and identification have experienced a big jump in public interest since the release of Paul Stamets’ documentary, “Fantastic Fungi,” in October 2019.

Remediate Soil with Mycelium Substrate

Soil remediation is a critical environmental practice aimed at restoring or improving the quality of soil that has been contaminated or degraded by various pollutants, such as heavy metals, pesticides, petroleum products and industrial chemicals. The importance of soil remediation cannot be overstated due to its numerous ecological, agricultural, and human health benefits. Mycelium substrates, specifically mycoremediation, have emerged as a promising and sustainable approach to assist in soil remediation.

Here are some key points on the importance of soil remediation and how mycelium substrates can help:

  1. Environmental Protection: Contaminated soil can have severe adverse effects on the environment. It can lead to soil erosion, groundwater pollution, and harm to local ecosystems. Soil remediation helps mitigate these negative impacts, contributing to overall environmental protection and conservation efforts.
  2. Agricultural Productivity: Healthy soil is essential for agriculture, as it provides the necessary nutrients and support for plant growth. Soil contamination can lead to reduced crop yields and food safety concerns. Remediated soil can restore fertile ground for farming, ensuring food security and quality.
  3. Human Health: Contaminated soil can pose serious health risks to humans, especially if the contaminants leach into the water supply or are taken up by plants in the food chain. Soil remediation helps safeguard public health by reducing exposure to harmful substances.
  4. Biodiversity: Many soil-dwelling organisms, including microorganisms, insects, and plants, depend on a healthy soil environment. Soil remediation efforts aim to protect and restore these ecosystems, supporting biodiversity and ecological balance.
  5. Land Reclamation: Remediated soil can be repurposed for various land uses, including residential, commercial, and recreational purposes. This repurposing of land can revitalize urban areas and promote sustainable development.

Now, let’s explore how mycelium substrates plays a role in soil remediation, which FarmBox Foods customer BLH Farm has been doing since acquiring a Gourmet Mushroom Farm:

Mycoremediation: Mycoremediation is a bioremediation technique that employs fungal mycelium, the thread-like vegetative part of fungi, to break down or absorb contaminants in the soil. Mycelium has several properties that make it effective in soil remediation:

  • Biodegradation: Mycelium can secrete enzymes that break down complex organic molecules, making them more easily metabolized by other microorganisms and reducing the toxicity of contaminants.
  • Metal Accumulation: Some species of fungi have the ability to accumulate heavy metals in their mycelium. This can help to immobilize or concentrate metals, preventing them from leaching into groundwater or affecting plant growth.
  • Soil Structure Improvement: Mycelium can also improve soil structure by binding soil particles together, increasing soil porosity, and enhancing water retention.
  • Carbon Sequestration: As fungi grow and decompose organic matter, they contribute to carbon sequestration, which can help mitigate climate change.
  • Low Environmental Impact: Mycoremediation is often considered an environmentally friendly approach because it typically requires minimal external inputs and doesn’t produce harmful byproducts.

While mycelium substrates offer promising solutions for soil remediation, it’s essential to note that their effectiveness depends on various factors, including the type and extent of contamination, the specific fungi species used, and environmental conditions. That being said, mycoremediation is often used in combination with other remediation techniques to achieve optimal results. Additionally, research and development in this field continue to expand our understanding of how fungi can be harnessed for sustainable soil remediation practices.

Exploring the wonderful world of mushrooms

Edible mushrooms have been consumed by humans for thousands of years and are a popular ingredient in various cuisines around the world, but there’s still much to be learned about their nutritional benefits and potential for reducing the risk of chronic illnesses.

Luckily, the science community is putting a greater focus on fungi, which has become a more ubiquitous element of dishes across many cultures in recent years.

Mushrooms belong to a separate kingdom of organisms from plants and animals. They have unique nutritional profiles and are a good source of dietary fiber, antioxidants, vitamins (such as B vitamins and vitamin D), and minerals, such as selenium, copper, and potassium.

Some commonly consumed edible mushroom varieties include shiitake, oysters, portobello, cremini, enoki, trumpets, button, lion’s mane and more. Edible mushrooms are used in a wide range of culinary preparations, including soups, stir-fries, sauces, stews, salads, and even as a meat substitute in vegetarian and vegan dishes.

Mushrooms are typically low in calories and fat, making them a healthy choice for those watching their weight or following a low-fat diet.

Edible mushrooms are known for their umami flavor, which is a savory taste sensation often described as “meaty” or “earthy.” The unique flavor profile makes them a versatile ingredient in many dishes.

Mushrooms are the only non-animal food source of vitamin D. When exposed to sunlight or ultraviolet light, they can naturally synthesize vitamin D, which can be beneficial for individuals with limited sun exposure.

Some edible mushrooms, such as shiitake and maitake mushrooms, have been studied for their potential health benefits, including immune system support and anti-inflammatory properties. Likewise, lion’s mane has been identified as a booster for cognitive function.

FarmBox Foods has designed and manufactured a high-output, all-in-one mushroom cultivation container, which comes with a ribbon mixer to create your own substrate,  a steam cabinet to pasteurize the substrate, a clean lab, incubation room, and a fruiting room. It’s a centerpiece of the Colorado company’s suite of containerized farms. It allows for commercial scale growing of oysters, lion’s mane, enoki, chestnut, trumpet, reishi and more.

It’s worth noting that while many mushrooms are edible and safe to consume, there are also poisonous varieties. It is crucial to have proper knowledge and identification skills or to rely on trained experts when foraging wild mushrooms.

New Business Grows Mushrooms in Upcycled Shipping Container

A Westfield, Indiana, couple is celebrating the launch of a new business centered around specialty mushrooms that are sustainably grown in a controlled-climate farm.

Mark and Julie Downs harvested their first batch of blue oyster mushrooms in mid-July, just weeks after their innovative, container-based farm was delivered. 

“As a lifelong resident of Westfield, I am excited to bring something new to our growing city,” Mark Downs said. “With the upcycled container farm, we will be able to supply fresh and chemical free gourmet mushrooms year round to restaurants and residences.” 

Having a local mushroom grower means chefs and grocers have access to the freshest product possible. They no longer have to rely on a shaky supply chain or buy mushrooms that have spent several days in transit and are nearing the end of their shelf life.

Downs Farm is already securing partnerships; on July 28-29, the Angry Donkey, a popular bistro and pub in Michigantown, will begin serving salmon mousse-stuffed halibut with blue oyster mushrooms grown in the tech-assisted farm.

The Gourmet Mushroom Farm — designed and built by Colorado-based FarmBox Foods — is run in part by software and hardware specifically designed for indoor growing operations. It allows farmers to control the humidity and temperature, misting and lighting schedules, fresh air exchange, and more. Cultivating mushrooms in an enclosed, food-safe space means there’s no need to use harmful chemicals in the start-to-finish growing process.

Gourmet mushrooms are becoming a big business as consumers increasingly recognize the health benefits of a wide array of mushroom types. They’re often used as a protein in vegan meals, and they’re an unbelievably delicious part of dishes like beef stroganoff, stir fry, risotto and marsala. 

The Downs are growing blue oysters and lion’s mane, and plan to follow market trends for additional varieties as they expand their operation, which is based on acreage property in Westfield.

As owners of Downs Farm, Julie still has her full-time job and Mark is committing all of his time to cultivating mushrooms.

Exploring the Benefits of Medicinal Mushrooms

Mushrooms have been used for medicinal purposes for centuries in various cultures around the world, and ongoing research shows we’re only scratching the surface when it comes to fully understanding the benefits of fungi.

Immune support is one of the advantages of regularly consuming certain mushrooms. Reishi, turkey tail and maitake have been shown to enhance immune function.

Some mushrooms, including lion’s mane, chaga, and cordyceps, may possess anti-inflammatory properties, and many types of mushrooms (shiitake, oysters and porcinis) are rich in antioxidants, which help combat stress and protect cells from damage. Likewise, adaptogens are composed of substances that help the body adapt to stress and promote overall well-being.

But perhaps of the driving forces behind the recent surge of interest in mushrooms is cognitive health. Lion’s mane, in particular, has been studied for its potential to support brain health, and is believed to promote nerve growth. It may also have neuroprotective effects, potentially benefiting memory and focus.

Cordyceps have long been used in traditional Eastern medicine to enhance energy levels, endurance, and athletic performance. They are also thought to improve oxygen utilization and support the respiratory system. According to Healthline.com, they also have the potential to slow the growth of tumors.

Some types of fungi, such as shiitake, contain dietary fiber and compounds that may promote digestive health. Shiitake mushrooms also contain a compound called lentinan, which has been studied for its potential anti-tumor properties, although nothing conclusive has been declared by health experts.

Further scientific research is needed to validate the effectiveness of ingesting mushrooms. But professional and amateur chefs alike continue to come up with creative ways to incorporate mushrooms into the diets of consumers by crafting delicious sides and fanciful vegan dishes. And one of the biggest plusses is that mushrooms aren’t seasonal; most commercially available fungi grows all year long in warehouses or containerized, controlled-climate environments.

FarmBox Foods talks container farming at Indoor Ag Con

A debate that distinguished FarmBox Foods as a leader in controlled-environment agriculture drew hundreds of attendees at Indoor Ag Con in Las Vegas on Feb. 28.

Organizers for the annual indoor growing convention invited FarmBox Foods Executive Vice President Joseph Cammack to debate the pros and cons of container farming and greenhouse-based vertical farming with a representative from AeroFarms. The debate was moderated by Freight Farms’ former CEO and co-founder Brad McNamara.

While FarmBox Foods, a Colorado-based manufacturer of containerized farms, has made its name with a tech-driven Vertical Hydroponic Farm, it’s increasingly gaining attention for its start-to-finish Gourmet Mushroom Farm.

The 320-square-foot portable farms bring food production close to the consumer and incorporate sustainable growing practices into the cultivation processes. Software and specialized sensor technology enable users to program the ideal conditions for growing nutrient-dense produce.

The Gourmet Mushroom Farm is attracting considerable attention because few companies are using upcycled shipping containers to grow fungi, including lion’s mane, reishi, oysters and king trumpets. The farms are used to support grocery stores, restaurants, wholesale suppliers, community-supported agriculture programs and more.

“I’m glad people see the value in adding mushrooms to their list of offerings,” Cammack said. “Mushroom cultivation is a growing business that generates significant revenue for operations of all sizes.”

Lion’s mane mushrooms found to stimulate nerve growth, according to study

Researchers from Australia and South Korea have discovered an active compound from lion’s mane mushrooms that improves brain cell growth, enhances memory and boosts nerve growth.

The researchers purified and identified biologically new active compounds from lion’s mane known in science circles as Hericium erinaceus —  based on their ability to promote neurite outgrowth in hippocampal neurons.

If you really want to get into the weeds, take a look at the study published earlier this year in the Journal of Neurochemistry.

Other studies have identified strong neurotrophic effects, along with the identification of numerous bioactive components, including polysaccharides, erinacines, hericerins, alkaloids, steroids and many others, according to the study. Those studies showed that lion’s mane can help regulate blood sugar and reduce high blood pressure, as well as other mental and brain health applications including treating depression and improving recovery after a traumatic brain injury, according to an article in Popular Science.

Humans can consume lion’s mane in a variety of ways; Manna Restaurant in Castle Rock, Colo., recently made pulled pork sliders out of it. Powder extracts and tinctures are exploding in popularity, and compounds found in lion’s mane are even being used in skin care products.

According to the study, a promising nootropic fungus from lion’s mane has been used to treat ailments such as stomach aches and as prophylactic treatment of cancers. More research is needed to fully understand the implications of lion’s mane consumption, but advances such as the ones announced in the Journal of Neurochemistry are giving hope across multiple fields of medical study.

Lion’s mane, a mushroom that bears shaggy spines and has a crab-like consistency, traditionally grows on old or dead broadleaf tree trunks, but commercial scalability of lion’s mane is now attainable with controlled-environment agriculture. Repurposed shipping containers, in which the entire cultivation process takes place, provide the means to yield 300-400 pounds of the fungi per week. FarmBox Foods outfits the containers with a substrate mixer, steam cabinets for sterilization, a HEPA lab, incubation room and a fruiting chamber with a misting system.

Evolving Labor Trends Turn Mushroom Farming into Viable and Profitable Option​

Evolving Labor Trends Turn Mushroom Farming into Viable & Profitable Option

Chestnut mushrooms in a fruiting chamber

Nearly everyone has heard about recent workplace trends said to have arisen from the pandemic, like “quiet quitting,” when in fact people have been re-assessing their priorities and career choices for years in an effort to strike a more equitable work-life balance.

 

There’s generally more awareness about workers leaving their jobs in pursuit of something more fulfilling. Finding a passion and turning it into a lucrative source of income is the goal, and turnkey solutions like container-based mushroom farming are receiving more recognition and acceptance as a low-overhead avenue to success.

 

Starting a career in farming might sound daunting, but a Denver-area company called FarmBox Foods makes it accessible, even for those with no prior experience in agriculture. FarmBox Foods manufactures high-yield Gourmet Mushroom Farms inside insulated shipping containers, allowing people to grow popular varieties of mushrooms year-round and create multiple revenue streams in the process. The privately owned company also trains you how to do it.

 

It’s a viable solution for those who don’t have millions of dollars to invest in a new business venture. There’s no need to buy farmland (the containers have a footprint of 320 square-feet) and all of the necessary equipment for start-to-finish mushroom cultivation is included. And customers can even finance the container farms, which generate more than $1.2 million in profits over their projected 10-year lifespan.

 

The farms open up opportunities for sustainable food production in places that currently lack access to fresh food, including islands. More than 90 percent of food consumed on islands is imported, which increases costs, reduces quality and results in food miles that impact the environment.

 

“It’s something that people can really pour their heart and soul into,” said Rusty Walker, CEO of FarmBox Foods. “It’s not just a new career. It allows you to live and work where you want to and get a good return on your investment while doing something that gives back to the community.”

 

The controlled-climate mushroom farms use a digital control panel and a network of sensors to monitor and automatically adjust conditions inside the farm for optimal growing. The farms can grow nearly 20 varieties of mushrooms, including lion’s mane, oysters, king trumpets and reishi, and yield around 400 pounds of mushrooms per week.

 

To learn more about purchasing or leasing a Gourmet Mushroom Farm, or to schedule an in-person or virtual tour, visit farmboxfoods.com/gourmet-mushroom-farm/.

How Gourmet Mushrooms Are Grown

Gourmet mushrooms are commercially grown in three stages. The ability to control temperature, humidity, and fresh air exchange is key to any cultivator’s success, and proper infrastructure is required to meet the different parameters required in each stage of growth.  

Stage 1: Petri Dishes

Mushrooms live most of their lives in a vegetative state called mycelium. In nature, mycelium grows in soil or decaying wood where it absorbs vital nutrients. These nutrient-rich conditions can be replicated in a laboratory setting using a specially formulated gel, called agar, that can be customized for a particular mushroom species. The commercial mushroom growing process begins by placing a small bit of mushroom mycelium onto a petri dish, and within several weeks the mycelial tissue replicates itself and covers the entire surface of the petri dish—this is referred to as colonization. 

After a petri dish has been fully colonized by mycelium, cultivators can proceed in two directions: 

  1. Divide the agar into small pieces and transfer the pieces to new petri dishes, where the mycelium will continue to expand (one petri dish covered with mycelium can serve to start about 80 new petri dishes). These new petri dishes can then be used for further propagation, or they can be used for the second option: 
  2. Distribute the cut-up pieces of mycelium into receptacles of sterilized grains. 
Petri dishes at different stages of colonization

Step 2: Grains

After being introduced to sterilized grains (typically wheat, millet, and sorghum), the mycelium will begin to replicate and grow, metabolizing all available nutrients. This process typically takes several weeks so the mycelium can adjust to its new environment and nutrient availability. With these nutrients, however, comes the risk of contamination by other fungi and bacteria. Grains must be sterilized carefully prior to being inoculated with mycelium. Any lapse in attention during the inoculation process can lead to contamination and a lost grain bag (contamination can also go unnoticed, leading to problems later in the cultivation process). Once a grain bag is fully colonized with mycelium, the bag can be used for two purposes: 

  1. Propagating the myceliated grains into other sterilized grain bags, or: 
  2. Introducing the myceliated grains into bags of substrate suitable for growing the mycelium into its next stage—the production of fruiting bodies (mushrooms). 
Grain spawn during colonization

Step 3: Fruiting Substrate

There are many substrate options for growing mycelium out to its final stage, where it produces mushrooms. Commercial cultivators in the West typically use hardwood sawdust supplemented with agricultural waste products—this can include soybean hulls, wheat bran, rice bran, sugarcane bagasse, and coffee grounds. Cultivators prepare substrate bags by mixing the dry inputs with a specific volume of water and then placing them in an autoclave for sterilization. After the substrate bags have cooled, cultivators shake the grain bags to break them up and then distribute them in small amounts to the sterilized substrate bags. The inoculated substrate bags will then remain in a temperature-controlled room for several weeks; the mycelium moves from the grains throughout the substrate colonizing it completely during this time. After the substrate bags are completely colonized, the substrate bags move into the fruiting chamber, where cultivators cut them open and expose them to lower temperatures, high humidity, and fresh air. After several weeks, mushrooms will be fully formed and ready for harvest. Depending on the species, several harvests can be picked from each bag. After a bag has produced its mushrooms, the substrate can be composted or added to soil where it will continue to produce small quantities of mushrooms.


View The FarmBox Gourmet Mushroom Container Farm


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How to Grow Mushrooms – 5 Steps to Success

Have you been considering growing your own gourmet mushrooms, but just don’t know where to start? Well, it’s time to ditch your mushroom grow kit, and let us show you how you can grow gourmet mushrooms on your own. But first, let’s cover a few basics.

Why should I grow mushrooms?

Even though mushrooms are on the Clean 15 list, that doesn’t mean that they are actually pesticide free! A study done by the FDA shows that 26% of imported mushrooms had more than the allowable amount of pesticides, even thiabendazole, a carcinogen, and a developmental and reproductive toxin.

Pesticides are not our only concern with commercial mushrooms. Gourmet mushrooms are expensive and can be hard to find at your local store, but don’t let that stop you from capitalizing on the many benefits mushrooms provide! 

Is it difficult to grow mushrooms? 

Although it may seem tricky at first, once you understand the basics of growing mushrooms, the process is pretty simple! Take care to prevent contamination, monitor temperature and humidity, and you will be enjoying fresh, homegrown, gourmet mushrooms before you know it!

Is it dangerous to grow mushrooms?

Nope! Follow our guidelines below and wear a respirator when you are exposed to mushrooms that are in the fruiting phase – this is when they release spores. If you are going to be using a pressure cooker or autoclave, be sure to adhere to all of the manufacturer’s instructions.

Step 1: Prepare your substrate

When it comes to choosing a substrate, you have quite a few options. We have seen the best results using sawdust, soybean hulls, wheat bran, rice bran, peanut hulls, sugarcane bagasse, or straw. Although this is far from a comprehensive list, the options above are tried and tested and should provide you with great results!

  • Depending on the substrate, it may be beneficial to chop up your substrate before beginning the hydrating process — this will cut down on the time needed to hydrate and thoroughly mix your substrate.
  • The next part is to hydrate the substrate. The water to dry mix ratio will be specific to your chosen substrate, so be sure to add the correct volume of water. 
  • After you have finished prepping your substrate, divide it evenly into mushroom bags. Fold the opening of the bag over to seal the substrate so it is ready for the next step.

Step 2: Sterilization

Sterilization is a very important part of the process. If not done correctly, your substrate can become contaminated and the contamination will compete with your mushrooms for nutrients.

There are two main ways to sterilize substrate:

  • Atmospheric steam sterilization: This process involves keeping the bag of substrate immersed in steam for several hours until sterilization is reached. This method takes longer but is the safer option and the one we prefer.
  • Autoclave or pressure cooker: Using this method is faster, but it is essential to take proper precautions whenever using an autoclave or pressure cooker.

Don’t forget to let your sterilized substrate cool completely before inoculating! You can even let your substrate cool overnight, although we don’t recommend letting it sit for longer than 24 hours.

Step 3: Inoculate the substrate

Be careful not to contaminate your grain spawn or substrate bags during this step. Pay close attention to your work during this process, since it is easy to introduce contaminants during inoculation. Contamination can easily go unnoticed, leading to problems later in the cultivation process.

  • After cooling the substrate, it’s time to inoculate. We recommend inoculating in a cleanroom or under a HEPA flow cabinet. This ensures that no mold spores, yeast, or bacteria will enter the bag and contaminate it. If you don’t have access to a HEPA flow cabinet, consider building or buying a still air box.
  • Add the grain spawn to the substrate bag using a sterilized spoon or another sterilized tool. Try to put the same amount of grain spawn into each bag.
  • Seal the bag closed using an impulse sealer. Don’t force any air out of the bag before sealing — this not only allows for air exchange but also makes mixing much easier.
  • Thoroughly mix the substrate and grain spawn until you have a uniform mixture.

Step 4: Incubation

During incubation, the mycelium moves from the grains throughout the substrate colonizing it completely. Incubation time will vary depending on the species of mushrooms you are growing. 

  • Place the inoculated substrate bag in a room with the temperature set to the mid to low 70’s (Fahrenheit). 
  • Incubation usually takes between 2 and 3 weeks depending on species.

Step 5: Fruiting

After the substrate bags are completely colonized, the fruiting process can begin.

  • Take the colonized substrate bags to a room with high humidity with the temperature set to the low to mid 60’s. 
  • Cut the bag open, exposing the mycelium to oxygen. At this point, the temperature drop and high humidity will act as biological triggers telling the mycelium to begin forming mushrooms.
  • After about 2 weeks (just keep an eye on them), you will have mature mushrooms that are ready to be picked! Depending on the species, several harvests can be picked from each bag. After a bag has produced its mushrooms, the substrate can be composted or added to soil where it will continue to produce small quantities of mushrooms.

Not that hard, right? The ability to control temperature, humidity, and fresh air exchange is key to successfully growing mushrooms, and proper infrastructure is required to meet the varying needs of different mushroom species.

When you’re ready to take things to the next level, give us a call! Our Gourmet Mushroom Farms are equipped with everything you need to grow mushrooms on a large scale, and our amazing team is here to help you every step of the way.

View The FarmBox Gourmet Mushroom Container Farm


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