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Pursuits
Businessweek

Make ’Shroom at the Table: Five Fungi Worth Cooking Now

Quality—as well as supply—of fresh mushrooms year-round is catching up to demand.

For years trend forecasters have been heralding the culinary world’s mushroom revolution. And why not? Fungi are good for the environment, a versatile staple for vegetarian and vegan diets, and generally inexpensive and highly nutritious. Plus, they come in a wide range of tastes and textures.

But there’s reason to believe that this is finally the year of the mushroom. For one, small farmers—propelled by interest from chefs and consumers—are growing quality product in more varieties and larger amounts to deliver to their communities. At Holeman & Finch in Asheville, N.C., chef-owner Linton Hopkins features lion’s mane because it’s now readily available at his local Black Trumpet Farm. The farm produces 500 pounds of gourmet mushrooms a week, but it will be expanding to grow about 1,000 pounds “to meet rising demand,” says Gwen Casebeer, the farm’s co-owner.