Mycelium
Harvested this morning. On your table by Thursday.
Four specialty mushroom varieties grown three miles from your kitchen. No warehouse. No cold chain. Just a grow room and your address.
48h
Harvest to delivery
4
Varieties this week
3 mi
From grow room to you
100%
Spray-free, no pesticides
You're buying from the
grower, not the store.
Every entry is real. Real dates, real weights, real grow-room conditions. This is your food's origin story.
King Oyster
Peak FreshnessFeb 26, 2026 · 6:14 AM · Grow Room B · Shelf 3
2.4 lbs
harvested
"Beautiful flush — stems thick, caps firm. Best batch this month."
Lion's Mane
Chef FavoriteFeb 25, 2026 · 7:42 AM · Grow Room A · Shelf 1
1.8 lbs
harvested
"Pom-pom formation perfect. White, dense, no browning. Chefs will love this."
Shiitake
Feb 24, 2026 · 5:58 AM · Grow Room C · Shelf 2
3.1 lbs
harvested
"Fully open caps, deep umami aroma. Hardwood substrate this run."
Blue Oyster
Sold OutFeb 23, 2026 · 8:30 AM · Grow Room B · Shelf 1
1.6 lbs
harvested
"Delicate blue-grey caps. Mild, slightly sweet. Sold out in 4 hours."
Harvest log updated every morning. Varieties rotate by season and flush cycle.
Order This Week's Harvest
Quantities are limited to what we actually grew. Order by Wednesday for Thursday delivery.
King Oyster
Pleurotus eryngii
Dense, meaty stems with small caps. Holds its shape when seared. The steak of the mushroom world.
Select Weight
Harvested Feb 26, 6:14 AM
Lion's Mane
Hericium erinaceus
Cascading white spines, crab-like texture. Beloved by chefs and health-conscious cooks alike.
Select Weight
Harvested Feb 26, 7:42 AM
Shiitake
Lentinula edodes
Deep umami, woodsy aroma, versatile cap. Grown on hardwood substrate for full flavor development.
Select Weight
Harvested Feb 25, 5:58 AM
Blue Oyster
Pleurotus ostreatus
Delicate blue-grey caps, mild and slightly sweet. Fan-shaped clusters that cook in minutes.
Harvested Pre-order available
Every step is ours.
Nothing is outsourced.
4
Independent chambers
Climate-controlled, down to the degree.
Our 1,200 sq ft grow room holds 4 independent chambers — each dialed to the exact humidity, temperature, and CO₂ level each mushroom species prefers. No shortcuts. No pesticides. Just substrate, spores, and time.
12
Restaurant accounts
The reason restaurants call us first.
When a chef texts at 7 AM asking if the lion's mane is ready, we can say yes — and mean it. Same-day harvest for restaurant accounts. Consistent sizing, no trim waste, packed for kitchen use.
340+
Households served
Thursday mornings. Your doorstep.
We hand-pack every order in compostable kraft bags with a harvest note inside. No plastic, no ice packs, no mystery warehouse. Just a bag of mushrooms left before you wake up.
Grow Room
Your neighborhood.
Our route.
We deliver to 30+ neighborhoods in NE and SE Portland every Thursday morning. Zone A gets free delivery. Zone B adds $2. Zone C is in the works — add your address to the waitlist.
Order by Wednesday 8 PM
We pack Thursday morning using that night's harvest data.
Delivered before 8 AM Thursday
Left at your door. Mushrooms stay fresh until evening without refrigeration.
Skip or pause anytime
Subscribers manage everything via text reply. No app required.
Chefs and home cooks
talk about the difference.
4.9
avg. across 218 orders
"I texted them at 6:45 AM asking if the lion's mane was ready. By 8 AM it was on my prep table. That's the relationship I want with every supplier.
Ordering
King Oyster + Lion's Mane
Marcus Delacroix
Executive Chef · Canard, Portland
"My Sunday pasta used to be decent. Now I get shiitakes that actually smell like the forest and it's a completely different dish. I don't know how I cooked without this.
Ordering
Shiitake subscription
Priya Nandakumar
Home Cook · Irvington, Portland
"We put Mycelium on the menu with the farm name. Guests ask about it every service. A mushroom that's a conversation piece — that's what fresh does.
Ordering
Blue Oyster + King Oyster
Tomás Reinholt
Chef-Owner · Oven & Shaker, Portland
Orders close Wednesday 8 PM
This week's harvest is ready.
4 varieties available. Thursday delivery. Grown by us, packed by us, delivered by us.