Full Circle Mushrooms

Last week we received heartbreaking news.

Adriana was a leader in mycology, with a PhD focusing on fungi, ecology and climate change. We met when she was an assistant professor at and we became friends quickly by nerding out in contaminants and the biology of fungi.

She was an advocate for equality, hardworking mom of two, loving wife and terrific friend. She genuinely cared for the success of her students.
She advanced the field of mycology in the desert and had so many other plans.

Her website: www.fungiloverlab.com


Please consider supporting Adriana's family through this season. I will link a GoFundMe page in our Bio.

Adriana, I wish you were still here, I miss you already.

Shiitake Mushroom-

Extra meaty, high umami and super versatile!
We produce our blocks in house, here in New Mexico!

Hand harvested and cultivated 🤲🏾
No pesticides or chemicals❌
A ton of passion 🔥

My personal favorite recipes include:
Shiitake omelette
Chicken soup with mushrooms
Risotto
On top of a steak

Controversial question:

Shiitake are better dried...true or false?

Ingredients to grow mushrooms:

🧡 Resourcefulness- we make it happen.
🍄‍🟫 Pursuit of Mastery Mindset- stay curious, keep growing.
🧡 Hard work - stamina ✨ and resilience.
🍄‍🟫 Discipline - show up, even when you don't feel like it.
🧡 Connection - within our team, with our community, our vendors, clients, seniors, students and farmers

And of course, wood, water, spawn, nutrients.

We grow mushrooms in the desert, what's your superpower? 😉

Find Out What's Fueling New Mexico's Shroom Boom Meet the growers turning mushrooms into a movement, from oyster and lion's name to regenerative farming practices that are reshaping New Mexico's local food scene.

Oyster mushroom

Mild umamami, peppery, meaty.

Oyster mushroom is like that friend we all have that will get along with anyone, blends well. It can be elegant but will be tough if needed...

We recommend our newest clients to start with Oyster s when diving into the world of gourmet mushrooms.
Why?
It has an noticable yet not overpowering umamami flavor.
Very easy to cook, just sauteed and you'll nail it. Remember the number one technique:

LET THEM SEAR-- Let them get golden brown✨ 🟤
This means, don't move them too much.

Let me know if you tried this technique 😜