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Grown with
curiosity.

Gourmet mushrooms.
Grown in Northeast Pennsylvania.

Meet the mushrooms

A few farm favorites.

Blue oyster mushrooms from the farm

Blue oyster

Earthy. Delicate. Crispy edges.

Pink oyster mushrooms

Pink oyster

Colorful, with a savory bite.

A white lion’s mane mushroom

Lion’s mane

Made for a golden sear.

Varieties change with each grow.What’s fresh?

Good mushrooms.
Easy meals.

Eight ways to cook your market haul.
Pick a recipe to get started.

Garlic-butter oyster mushrooms

Blue, pearl or pink oyster20 min

Crisp edges, a little garlic, and a squeeze of lemon.

Serves 4 as a sidePrep 5 min · cook 15 min

Ingredients

  • 1 lb (450 g) oyster mushrooms, tough bases trimmed and caps torn
  • 1 tbsp olive oil, divided
  • 2 tbsp butter
  • 3 garlic cloves, finely chopped
  • ¼ tsp fine salt, plus more to taste
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley (optional)

Let’s cook

  1. Brown in two batches. Heat a wide skillet over medium-high heat with half the oil. Add half the mushrooms in one layer. Leave alone for 3 minutes, then turn and cook about 3 minutes more until browned and tender. Transfer to a plate and repeat with the remaining oil and mushrooms.
  2. Add the garlic butter. Lower the heat to medium. Add the butter and garlic to the empty pan and stir for 30 seconds. Return all the mushrooms, add salt and pepper, and toss for 1–2 minutes.
  3. Finish bright. Take off the heat and add lemon juice and parsley, if using. Taste and adjust the salt. Serve straight away.

The little trickGive the mushrooms space and time to brown before stirring. Add garlic near the end so it stays sweet instead of burning.

Smoky oyster tacos

Blue, pearl or pink oyster25 min

A hot skillet and a crunchy lime slaw.

6 small tacos · serves 2Prep 10 min · cook 15 min

Ingredients

  • 8 oz (225 g) oyster mushrooms, trimmed and torn into strips
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp fine salt, plus a pinch for the slaw
  • 1 cup shredded cabbage
  • 2 tbsp plain yogurt
  • 1 lime
  • 6 small corn tortillas

Let’s cook

  1. Make the slaw. Toss the cabbage with the yogurt, juice from half the lime and a pinch of salt. Set aside while you cook.
  2. Sear the mushrooms. Heat the oil in a wide skillet over medium-high heat. Spread the mushrooms in a single layer and cook 3 minutes without stirring. Turn and cook 4–5 minutes more, until tender and golden.
  3. Season. Lower the heat to medium. Add paprika, cumin, ¼ tsp salt and 1 tsp water. Toss for 30–60 seconds, until the spices coat the mushrooms and the water has evaporated.
  4. Build your tacos. Warm the tortillas in a dry skillet, about 20 seconds per side. Fill with mushrooms and slaw. Cut the remaining lime into wedges and serve alongside.

The little trickPink oysters lose their bright color as they cook. Look for tender mushrooms and golden edges, not a pink finished taco.

Creamy lemon mushroom pasta

Any oyster mushroom25 min

A small splash of cream makes a silky sauce.

Serves 2Prep 10 min · cook 15 min

Ingredients

  • 6 oz (170 g) dried pasta
  • 8 oz (225 g) oyster mushrooms, trimmed and torn
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ⅓ cup (80 ml) heavy cream
  • ¼ cup (20 g) finely grated Parmesan
  • 1 tsp finely grated lemon zest
  • 2 tsp lemon juice
  • Fine salt and black pepper, to taste

Let’s cook

  1. Boil the pasta. Bring a pot of salted water to a boil. Cook the pasta until just al dente according to its package. Before draining, save ½ cup of the cooking water.
  2. Brown the mushrooms. While the pasta cooks, heat the oil in a wide skillet over medium-high heat. Cook the mushrooms for 7–9 minutes, turning occasionally, until golden and tender. Season lightly with salt and pepper.
  3. Make the sauce. Lower the heat to medium-low. Stir in the garlic for 30 seconds, then add the cream and ¼ cup pasta water. Gently simmer for 1 minute.
  4. Toss and finish. Add the drained pasta and toss for 1 minute. Remove from the heat. Stir in Parmesan, lemon zest and juice. Add the reserved water a splash at a time until the sauce coats the pasta. Taste before adding more salt.

The little trickUse finely grated cheese and stir it in off the heat. The starchy pasta water helps the sauce cling without needing more cream.

Sheet-pan mushroom fajitas

Blue, pearl or pink oyster35 min

One quick toss, then let the oven do the work.

8 fajitas · serves 4Prep 10 min · roast 25 min

Ingredients

  • 1 lb (450 g) oyster mushrooms, trimmed and torn into large pieces
  • 2 bell peppers, sliced into ¼-inch strips
  • 1 medium onion, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp fine salt
  • 8 small tortillas
  • 1 lime, cut into wedges

Let’s cook

  1. Heat the oven. Heat to 425°F (220°C), with racks in the upper and lower thirds. Set out two large sheet pans.
  2. Toss and spread. Toss the mushrooms, peppers and onion with the oil, cumin, paprika and salt. Divide between the pans in a single layer, leaving a little room between the pieces.
  3. Roast. Roast 20–25 minutes until the vegetables are tender with browned edges. Toss once halfway through and swap the pans between racks.
  4. Serve. Warm the tortillas in a dry skillet while the vegetables finish. Fill generously and squeeze lime over the top.

The little trickTwo pans give better browning than one crowded pan. Keep the mushroom pieces generous so they stay juicy.

Crispy mushroom & ricotta toast

Any oyster mushroom20 min

An easy lunch that feels a little special.

2 generous toastsPrep 5 min · cook 15 min

Ingredients

  • 8 oz (225 g) oyster mushrooms, trimmed and torn
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 garlic clove, finely chopped
  • ¼ tsp fine salt, divided
  • Black pepper, to taste
  • 2 thick slices sourdough
  • ⅓ cup (80 g) ricotta
  • 1 tsp lemon juice

Let’s cook

  1. Season the ricotta. Stir the ricotta with the lemon juice, half the salt and a little black pepper. Toast the bread until crisp.
  2. Crisp the mushrooms. Heat the oil in a wide skillet over medium-high heat. Add the mushrooms in one layer. Leave undisturbed for 3 minutes, then turn and cook 4–5 minutes more, until browned and tender.
  3. Finish and assemble. Lower the heat to medium. Add butter, garlic and the remaining salt. Toss for 1 minute. Spread ricotta over the toast, pile on the hot mushrooms and finish with black pepper.

The little trickToast the bread well and assemble just before eating so the base stays crisp.

Soy-glazed king trumpets

King trumpet / king oyster20 min

Golden mushroom rounds with a glossy pan glaze.

Serves 2Prep 8 min · cook 12 min

Ingredients

  • 12 oz (340 g) king trumpet mushrooms
  • 1 tbsp neutral oil
  • 2 tsp soy sauce
  • 1 tsp honey
  • 1 tsp rice vinegar
  • 1 tbsp water
  • 1 tbsp butter
  • 1 tbsp sliced scallion (optional)

Let’s cook

  1. Cut the mushrooms. Trim just the tough stem ends. Slice the stems into ¾-inch rounds and the caps into strips. Mix soy sauce, honey, vinegar and water in a small bowl.
  2. Sear. Heat the oil in a wide skillet over medium-high heat. Add the rounds in one layer. Cook 4–5 minutes on the first side, turn, and cook 4–5 minutes more until browned and tender. Add the cap strips when you turn the rounds, placing them around the edges.
  3. Glaze. Reduce the heat to low. Add the sauce and butter, then gently turn the mushrooms for 30–60 seconds until glossy. If the glaze tightens too much, add a teaspoon of water. Serve with the scallion, if using.

The little trickThe glaze needs only a brief finish over low heat. A hot, dry pan can burn the honey and soy sauce.

Garlic-butter lion’s mane steaks

Lion’s mane25 min

A crisp sear and a tender, meaty center.

Serves 2Prep 10 min · cook 15 min

Ingredients

  • 12 oz (340 g) lion’s mane mushrooms
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves, lightly crushed
  • 2 thyme sprigs (optional)
  • ¼ tsp fine salt
  • ¼ tsp black pepper
  • Lemon wedges, to serve

Let’s cook

  1. Slice and dry-sear. Trim the tough base and cut the mushrooms into ¾-inch slabs. Place in a wide, dry skillet over medium heat. Cook about 2 minutes per side, pressing gently with a spatula to release moisture. Let any liquid evaporate.
  2. Build a crust. Add the oil around the slabs. Season with salt and pepper. Raise the heat to medium-high and cook 3–4 minutes per side, until well browned and tender all the way through.
  3. Baste. Turn the heat to low. Add butter, crushed garlic and thyme, if using. Tilt the pan carefully and spoon the foaming butter over the mushrooms for 1 minute. Serve with lemon wedges.

The little trickPress gently to release water without flattening the mushrooms completely. Work in batches if the slabs overlap.

Before cooking: brush clean or rinse briefly, dry well, and trim any tough bases.

Hunter Vargo, founder of Mountain View Mushrooms

One grow kit.
A whole new world.

I’m Hunter. I grow mushrooms, build machines, and share what I learn.

Meet Hunter Featured by ChatGPT

Small caps. Big wonders.

Pearl oyster mushroom cluster

There’s more
beneath the surface.

A mushroom is the fruiting body. Beneath it, a network called mycelium grows through its food source.

Learn more

See you at
the market.

Message the farm

Outdoors · late May–October

Honesdale

Wayne County Farmers Market

Saturdays9:30 AM–12:30 PM
Dave’s Super Duper parking lot
200 Willow Ave
Honesdale, PA 18431
Directions Market updates

Indoors · November–April

Honesdale

Main Street Farmers Market

Saturdays11 AM–1 PM
The Cooperage
1030 Main St
Honesdale, PA 18431
Directions Market updates

Mid-July–Thanksgiving eve

Scranton

Co-op Farmers Market

Monday · Wednesday · Friday11 AM–5 PM
900 Barring Ave
Scranton, PA 18508

I sometimes pack up early. Message before a late visit.

Directions Market updates

All times Eastern. Check market updates for holiday or weather changes.