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Explore the Farm

We grow more varieties of culinary and nutraceutical mushrooms than any other farm in the United States.


Our Philosophy

Gourmet Mushrooms, Inc. is committed to growing the finest quality specialty mushrooms using sustainable practices. We have been pioneer growers of fresh culinary mushrooms since 1977, when we were the first to commercially cultivate shiitake in the United States.

Our fresh mushroom division, Mycopia Mushrooms, has earned its reputation as the premier grower of top quality, flavorful forest mushrooms that are "no longer wild, but far from tame." Our mushrooms are grown on oak-based substrate in reusable bottles. After the mushrooms are harvested, the spent substrate is recycled and turned into compost that is highly prized by local farmers and wineries. Our mushrooms have been certified organic and kosher since 2005.

Since we were founded, we have also produced a line of mushroom mycelial biomass products for the nutraceutical industry. Contact us for more information on Mycobiotic Nutraceuticals.


Recent News & Events


1977 —

Selected Sonoma County to start the business due to its mild temperatures and proximity to the San Francisco market. Bought and converted an abandoned chicken farm in Sonoma County to start the business.


2001 —

Begin construction of 43,000 sq. ft. facility in Sebastopol. This new facility transitioned Gourmet Mushrooms to a more sustainable method of cultivation using reusable bottles.


2005 —

Gourmet Mushrooms, Inc. receives Organic certification from the USDA.


2008 —

Gourmet Mushrooms, Inc. introduces Nebrodini Bianco™ to the market.


2014 —

Gourmet Mushrooms, Inc. opens a farm in Scottville, MI to keep up with growing demand.


2017 —

Gourmet Mushrooms celebrates its 40th Anniversary!


— 1976

The idea for Gourmet Mushrooms, Inc. came in 1976, when Malcolm Clark, who was lab director at Boreal Biological Laboratories in Toronto, and David Law, a graduate business student at the University of Wisconsin, meet through a mutual friend.

— 1981

First successful cultivation of wild mushroom, named Pompon Blanc ®, also known as Pom Pom.


— 2003

Construction completed on 43,000 square foot facility. First harvest picked and shipped from the new farm.


— 2006

Velvet Pioppini™ successfully cultivated and launched, adding another variety to the mix of organic forest mushrooms.


— 2010

Begin growing Maitake Frondosa, aka Hen of the Woods. Maitake is rapidly becoming our best selling mushroom in large part due to its exceptional flavor and health benefits.

— 2015

The Michigan farm begins producing all seven varieties.

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