Hi-Fi Mycology farms, forages, and produces gourmet and medicinal mushrooms, mushroom powders and tinctures, and other fungal materials. They grow about 1,000 pounds of mushrooms per week from their farm – the only urban mushroom farm in Austin! Their mushrooms move from a hydrated bagged mix where they are sterilized, to an incubation lab where […]

Kitchen Pride grows their fresh, premium quality mushrooms using sustainable farming methods. They employ water conservation and recycling programs and even provide compost to farmers for use in their fields when they are done using it for their mushrooms. Their mushrooms start in a climate controlled growing room and move from there to a packing facility […]

Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap (Johnson’s Backyard Garden), blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling […]

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens (kale, chard, or collards), well chopped – about 6 cups raw or 1 1/2 cups cooked (Flintrock Hill Farm, AY RAAM Farms) 1 TBS minced garlic (Bernhardt’s Farm) Salt and […]

Spicy Gingered Mushrooms & Kale By Market Chef Maggie Perkins Ingredients 1 tablespoon neutral cooking oil 1 bunch scallions, sliced greens and whites 4 cloves garlic, sliced 1 pint mixed mushrooms, sliced thick (Hi-Fi Mycology) 1 tablespoon toasted sesame oil 1 bunch kale, de-stemmed and chopped 2 thumbs fresh ginger, peeled and grated 1-2 teaspoons […]