About Us

Since 2016
Fungalicious is a small gourmet mushroom farm that grows several varieties, but mainly oyster mushrooms, and offers only the highest quality. We are not a certified organic farm but everything is naturally grown. The only thing that ever comes into contact with our mushrooms is purified water. Even when we harvest, we use food service gloves and place them in paper bags or cardboard boxes, depending on the amount, and they are ready to use – no washing is necessary. These mushrooms have a delicious mushroom flavor with a great texture. The umami flavor that they add to every dish is incredible! We also sustainably farm using agriculture waste to create substrate material for growing and then compost the spent waste for soil amendment.
Oyster mushrooms have been used in the Czech Republic as the main ingredient in a dietary supplement used to treat high cholesterol (Hobbs, 1995). Studies in animals have shown that a diet of Oyster mushrooms reduced the development of plaque in major arteries (Bobek et al., 1995). They also have high protein content, several B vitamins, and all the essential amino acids (Marley, 2009). Its medicinal benefits include promoting anti-tumor activity and lowering high cholesterol. Oyster mushroom fruiting bodies and distillations have been shown to reduce tumor size in several studies on mice, rats, and hamsters (Hobbs, 1995).
All Thanks to Tyler
A lot of people ask us how we started doing this and the answer is simple, my youngest son Tyler. When he was pretty young, he liked to watch CSI when they still had Grissom on the show who was somewhat of an entomologist. Tyler often had praying mantises for pets and was very good with the scientific names of bugs, etc. When he graduated high school, he decided that he wanted to attend Humboldt College in Northern California as they specialized in environmental science and his desire was to work in a CSI Lab. He came home one summer back in 2016 and we were talking about how you cannot buy gourmet mushrooms in the stores around here. He started explaining in great detail to me how to grow them myself. He definitely knows all about fungus.
I started a really small scale grow room and was very successful. Unfortunately, I could only grow enough for myself, family, and friends. Most people always said I should sell at the farmers market, so I eventually made the investment in infrastructure that would allow us more capacity to the tune of 500 pounds a week and haven’t looked back. We currently serve a couple of restaurants and health food grocery stores and do four farmers markets and three online locally grown markets a week. Tyler has met his dream and works in a lab in the Bay Area in California, and I am very proud of him. I wish him the best in his life’s journey.
