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Chicken and Biscuits, a late summer mushroom breakfast

The Appalachian summer provides several delicious and easy-to-identify mushrooms for the amateur forager to learn about. Probably the most sought after of the summer mushrooms — Laetiporus sulphureus, known as Chicken of the Woods, is especially valued by chefs and culinaires because of its uncanny chicken texture and flavor. To celebrate this beautiful abundance from [...]

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Gnocchi with Grilled Scallops and Chanterelles

Jessica's Kitchen Culture - kitchen kung-fu for your fungi. - Jessica Hammonds' love for cooking stems from her even greater love, eating.  When not supervising grow house activities at Everything Mushrooms, she spends her time catering for clients around town as head bbqnista at Organicism Farms and Foods and chef-collaborator in the Moveable Feast Supper Club. Her experience [...]

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Introducing Culture Club with a Kiki on Kombucha, and check out new inexpensive "Cathy's Choice" culture syringes.

It's no lie, we've a fun place to work and explore new things. While a lot of our work can be smelly, shroomy, and sometimes slimy and gross... much of what we do involves investigating new ways to educate our customers and clients about the products we make and the mushrooms we promote. As part [...]

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Cathy's Lab: Shiitake the other white meat.

Cathy's Lab - a slice of science pie for the mushroom minded - Cathy Scott is Chief Science Officer at Everything Mushrooms; she handles all the mycelium! Cathy is also a tremendous cook and dedicated fungal fanatic. This little slice of our web space is dedicated to Cathy's experiments, recipies, and mushroom musings. Be sure to [...]

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Morel madness, more workshop updates, a new affiliate program, and fancy fungi things.

It's morel season! The blacks have been up for a few weeks now, with foragers picking them all along the Tennessee Valley. We're just now starting to see the first of the yellows. The season appears to be pretty vigorous, and we're getting some mushrooms in from foragers to sell locally. If you are in [...]

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Dr. Whitey joins the team, Cathy has some pointers for pouring petri dishes, local Farmers' Market, and bargain mushroom kits.

It's impossible to express how excited we are to have Dr. Whitey Hitchcock joining the team at Everything Mushrooms. Folks in our area will recognize Whitey from his time at the  Market Square Farmers' Market, selling locally foraged wild mushrooms. Whitey knows mushrooms and has the drive to learn more about them and teach others... it [...]

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We've updated the spring workshop calendar, yummy lasagna from Jessica's Kitchen, and fun new Bear's Head Tooth kits.

Although it's hard to believe, spring is on the way. We've seen our share of low temps this winter, but not nearly as bad as some of you out there. We're staying positive, because before you know it we'll be kicking around in the woods looking for morels and this crappy winter will be an [...]

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We're hiring, straw workshops, and better bargain deal pages for cheapo mycelium!

Whew, there's a lot going on! We'll start with the most important part. We're hiring! Business is mushrooming, and we need some help. We have a very specific need in mind, and are looking for someone who has the stuff to become a key player in our operation. We are seeking interesting and enthusiastic folks who [...]

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It's a new year, we have new mushroom hats in stock and a spawn sale is in full swing!

It's a new year and time to hit the ground running! We're gearing up for a fantastic spring mushroom season, planning new cultivation projects, expanded availability of mushroom plug spawn, and hosting whole new workshop series. We're also excited to be exploring some new cultures this year, working with some interesting and seasonal varieties to [...]

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A holiday flash sale on shiitake mushroom plugs and some yummy Polish Christmas Eve soup.

We prefer to sell our mushroom spawn as fresh as possible from our incubator. Occassionally we end up with a bit more on hand than anticipated, so it only makes sense to put it on sale in hopes of moving it quickly while the mycelium is still fresh and agile. Lately, we've found ourselves a [...]

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