Gourmet Mushrooms was founded in 1977 in Sebastopol, California by Malcom Clark and David Law.  Pioneers in the industry, they were the first to commercially cultivate shiitake mushrooms in the USA, and the first to successfully cultivate a wild mushroom—the pompom blanc. Today, they grow eight varieties of specialty mushrooms, selling them under the label Mycopia Mushrooms, with the ninth under development! Gourmet Mushrooms operates out of a 43,000-square-foot facility in Sebastopol and has a second farm in Michigan.

The farm became certified organic in 2005 and is committed to sustainable growing practices. Their indoor growing environments are carefully controlled to provide the optimal temperature, humidity, and light for each variety. Mushrooms grow on oak-based substrate in re-usable bottles; very little water is used. After harvesting, the used substrate is turned into highly prized compost that local farmers and wineries use.

Hot Tip: David’s favorite way to prepare mushrooms is to sauté over high heat in a pan or wok. Since mushrooms are 90% water, starting without oil in a “dry sauté” brings out the delicious umami flavor!

Gourmet Mushrooms also produces a line of mushroom mycelial biomass products for the health-food industry (another way to enjoy the health benefits of mushrooms!) They designed GMI Educator’s Mushroom Growth Kit, an educational resource with materials for literally all grade levels (K-college) including lesson plans and worksheets, and all components necessary for growing mushrooms and observing their lifecycle.

Fun Fact: Veritable Vegetable has been buying from Gourmet Mushrooms since 1979! We love their byline: “No longer wild, but far from tame”