Who Are We? We are a family-owned and operated mushroom farm run by Eric and Wendy Robinson and Ron and Marie SelforOur mushrooms are a perfect way to enhance your favorite dish or add new flavors to your menu. That’s why we want everyone to enjoy our fresh, locally-grown mushrooms. We are committed to providing you with the most exceptional mushrooms, and that commitment is reflected in the care we give when growing our mushrooms. We include direct delivery, and no one can beat our prices. And because our mushrooms are delivered refrigerated within 18 hours of harvest, you can surely receive the freshest ingredients.s. The farm is located just south of Dixon in South Central Missouri. We started our indoor mushroom adventure about a year and a half ago. We thought this would be a good family business opportunity: growing indoors a healthy product in demand by many restaurants and bistros. We spent much time reading books and watching countless YouTube videos about raising and selling gourmet mushrooms. We have a retired mushroom farmer as a mentor who ran a successful operation for many years, serving restaurants on The Hill in St. Louis. We developed a plan, built a harvest house, and refurbished an existing building to support our operations. We had our first sales in July of 2020.

As we expanded our business and reached more restaurants, we became aware of the serious kitchen staff shortage many restaurants are experiencing. Working with chefs we developed a harvesting process that allows us to sell mushrooms that require very little kitchen prep to have them ready for the roaster or final preparation. There are no roots or grow medium and minimal stems. There is very little waste and more for the plate per pound.

Our mushrooms are a perfect way to enhance your favorite dish or add new flavors to your menu. That’s why we want everyone to enjoy our fresh, locally-grown mushrooms.  We are committed to providing you with the most exceptional mushrooms, and that commitment is reflected in the care we give when growing our mushrooms. We include direct delivery, and no one can beat our prices.  And because our mushrooms are delivered refrigerated within 18 hours of harvest, you can surely receive the freshest ingredients.

It takes almost four weeks to grow a crop of mushrooms. We grow the mushrooms on ten-pound blocks of hardwood pellets, soybean hull pellets, and water. The ingredients for each block are poured into a special plastic bag using a pneumatically controlled bagger system which Eric designed and built. 

32 filled bags are then placed in a stainless-steel sanitizer vessel where they are heated to over 200 degrees for 24 hours. This heat kills any bacteria or other harmful substances in the blocks. 

The bags are then cooled, and each is carefully inoculated with organic mushroom spawn which we buy from a specialty mushroom farm in Wisconsin. The bags then go into an incubation room where they sit in the dark for about two weeks while the spawn multiplies and soon covers the whole block. 

At this point the blocks are moved to the harvest house where the mushrooms begin to grow under controlled light, temperature (cold), humidity (high) and CO2 (low) levels (unlike plants, mushrooms absorb oxygen and give off carbon dioxide). 

After a week, the mushrooms are ready to be harvested. Each block usually yields about two pounds of mushrooms. A second harvest about two weeks later yields another pound of mushrooms. Then the block is pulled, and it becomes compost for our vegetable gardens. 

Over time we will expand our business by adding additional sanitizers and running them more than once a week. 

Cleanliness is especially important to us. We frequently use alcohol and bleach solutions to clean surfaces and tools. We wear rubber gloves anytime we touch the blocks or harvest the mushrooms. We have a food safety plan which we strictly follow. 

These mushrooms are very perishable. Once picked, they need to be refrigerated and have a shelf life of only 5-7 days. We leave some roots on the mushrooms to extend the shelf life and to minimize handling. We use a refrigerator trailer to deliver the mushrooms to the restaurants. We deliver the mushrooms within 18 hours of harvest.

We harvest our crops and deliver them straight to your door within 18 hours.  We use a refrigerated truck to keep our mushrooms fresh so that you’ll be able to use them at their highest quality.  We do not charge a separate delivery fee so we, you will not have any additional fees to worry about when ordering our product.  

We have experimented with several kinds of mushrooms. Currently, we are growing Italian Mushrooms (Oyster family). They are delicious sautéed with onions on steaks, in vegetarian Lasagna, on pizza, in mushroom Swiss burgers, or in appetizers, casseroles, sandwiches, or in cream of mushroom or other soups. We hope to eventually offer one or two more kinds of mushrooms as well as fresh vegetables. If you are interested in adding a fantastic, locally grown, gourmet mushroom to your menu, please give us a call, 573-855-8312. 

We serve restaurants along the I-44 corridor from St. Robert to St. Louis to include Union and Washington.  We serve restaurants throughout the St. Louis Region.

Our current product is a freshly harvested Italian Oyster mushroom that has a refrigerated shelf life of about 5-7 days. They should be loosely covered with a damp paper towel to keep them hydrated.