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  These delicious beauties are grown on white and red oak logs sustainably harvested in the Southwest Missouri Ozarks. We have been growing shiitake mushrooms for over a decade and have enjoyed sharing them with family and friends.
  We do not use any chemicals or treatments on our logs and the only other thing added to the logs besides the mushroom mycelium, is natural well water. By growing the mushrooms in a cold-frame greenhouse, we prevent them from drying out and get better quality while also preventing them from getting damaged by insect and rodent pests.
  Varieties of shiitake that we have grown normally take a year to mature and fully colonize the logs after planting. Besides being able to offer fresh mushrooms locally in spring, summer and fall at our local farmer’s market, we offer dried mushrooms during the winter. Shiitake mushrooms have a unique, rich and meaty flavor. They contain glutamate, a natural flavoring that gives them the umami flavor that is not easily found in other foods except some cheeses and meats. They are rich in Vitamin D, especially when dried, which is a good food to eat in the winter when we don’t get as much sunshine so don’t produce enough Vitamin D. Enjoy these mushrooms stir fried, sautéed and added to chicken, pork chops or pizza. Dried mushrooms will keep for months and can be added to soup, pasta, rice, meat, chilis or salad dishes.

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