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Gourmet Mushroom Farm
Farmers Markets and Restaurants
Original Cultures Of Mycelium
Salem, New York

Awesome meeting Andrew and Samantha today @mossycr

Awesome meeting Andrew and Samantha today @mossycreekmushrooms

First albino Cordyceps harvest of the year. These

First albino Cordyceps harvest of the year. These took about two and a half months to fruit. I tried to make them as potent as possible. I’ll be sending them in for cordycepin testing soon.

The Reishi shelf. These have at least another mont

The Reishi shelf. These have at least another month to grow before harvest.

I made a Q&A video that I just uploaded to YouTube

I made a Q&A video that I just uploaded to YouTube. Since there was an overwhelming amount of questions I decided to make several videos so that I can answer all of the questions. This is Part 1.
https://youtu.be/EcrnvTfu47E

This is Beech cloned from a wild specimen found in

This is Beech cloned from a wild specimen found in Queensbury NY during fall of 2023. It produces much larger fruits than commercial Beech strains we’ve grown. The flavor is nutty and a bit bitter. It has a great firm texture that holds up when cooked.

“Tribbles” is a strain of lions mane bred by @

“Tribbles” is a strain of lions mane bred by @mossycreekmushrooms. The fruit bodies are very sticky when handled indicating a high terpene and sugar content, which makes this strain desirable for its potency of medicinal compounds.

Wild Pholiota. I found this specimen growing in Qu

Wild Pholiota. I found this specimen growing in Queensbury NY last year.

I grew out a multi spore culture this spring, then took a clone of the largest fruit, and these are the result.

Cultivation of these are almost exactly the same as commercial chestnuts, although the yields are a bit less. Makes sense considering these are a close genetic relative.

The flavor is totally unlike chestnuts though. They have an anise aroma like oysters and the flavor is very mild. I find the flavor of commercial chestnuts can be too strong, so I prefer these.

I sent a sample to have the DNA compared to a database of other fungi sequences.
@alan_rockefeller checked out its DNA and said it’s hard to pin down a specific species name.
You can see the wild sighting and the DNA sequence here http://inaturalist.org/observations/187542460

Split Gill, (Schizophyllum commune) also known as

Split Gill, (Schizophyllum commune) also known as White Ginseng in China. These are an edible and medicinal species. Their natural range encompasses the globe. This species possesses over 28,000 unique sexes.

They grow on sawdust, and their growing habit is like turkey tail or other bracket fungi. They colonize substrate faster than any other species I’ve seen, taking only 1 week from spawning to full colonization and pin development. They take a couple months for the fruit bodies to reach full size, and they like extremely humid and damp conditions when cultivated indoors.

Their aroma and flavor is a bit metallic, they’re high in iron, and tastes close to shiitake when cooked. They are used in traditional cooking in many countries - including Kanglayen Paaknam a Manipuri dish containing this species steamed in banana leaves.

In traditional Chinese medicine this species is used to alleviate a variety of ailments and to improve health.

Flammula “alnicola-IN01” is an unnamed species

Flammula “alnicola-IN01” is an unnamed species that I cloned from the wild last fall in Queensbury, NY. The DNA was sequenced by @ohio_mushroom_dna_lab confirming its identity.

The aroma is like blewits, floral with some sweetness. The flavor is also floral like lilac or fresh linen. There is no bitterness. The texture is soft and not fibrous like most Pholiotas.

Every part of the fruit body glows bright green in the presence of UV light. The spore print is reddish brown.

I grew this on 50/50 sawdust and soy hulls. It took 6 weeks to incubate and 4 weeks to reach maturity after being introduced to fruiting conditions. The yield is about 2lbs.

I think I’ll give it the common name “Saffron Cap” assuming it will be good to eat. I have eaten a few grams, but not sautéed it properly.

The iNaturalist wild sighting with the DNA sequence can be found here http://inaturalist.org/observations/187543254

Very secretive and limited Mushroom Shop shirts we

Very secretive and limited Mushroom Shop shirts were made.

You can just remove the bag and fruit wood ears 36

You can just remove the bag and fruit wood ears 360

Setting up aerated LC from @myco_op. I think it wa

Setting up aerated LC from @myco_op. I think it was a mistake for me to add a steel down stem instead of the tubing he usually includes because it’s not air tight and the bubbles aren’t as strong. My technique could use some tweaking but this is only the 4th time I’ve done this. Practice makes perfect. Insanely fast growth on my slowest growing species using this set up.

Edit- Over a month later, this set up worked great and there was no contamination.

“Rooting Shank” or Hymenopellis radicata growi

“Rooting Shank” or Hymenopellis radicata growing from wheat straw. The largest mushroom here weighed one pound. These mushrooms have a pronounced sweet flavor and crunchy texture.

Showed off the Red Wood Ears at the farmers market

Showed off the Red Wood Ears at the farmers market today.

We’ve been using the front half of our walk-in a

We’ve been using the front half of our walk-in as incubation space. It’ll allow us to grow all of the super slow incubation species this winter. We also plan to grow Cordyceps year round with this.

“Cloud Ear” - this is our first attempt at gro

“Cloud Ear” - this is our first attempt at growing this albino wood ear species from Japan. This mushroom is really popular to put in soups.

Instagram post 18447460978027717

Instagram post 18447460978027717

Oyster mushrooms, shiitake, lions mane, pioppino,

Oyster mushrooms, shiitake, lions mane, pioppino, and a few experimental species.

Some wild mushrooms from Salem NY- Candy Apple Bol

Some wild mushrooms from Salem NY- Candy Apple Boletes, Indigo Milk Caps, and Chanterelles. Hasn’t been the best year for chanterelles in our area, but the black trumpets are starting to grow. Better late than never!

Shaggy mane mushrooms. We will likely be growing t

Shaggy mane mushrooms. We will likely be growing these on the farm all winter.

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