The real “spore-y” of how local farmers are cultivating this super food
While walking in the woods you’ll see trees and possibly a wild mushroom or two, but you won’t see the vast underground network of mycelium (root-like network of fungus) that truly sustains the ecosystem. This web of tiny, microscopic threads links plants together, acting as a crucial, invisible system that transports nutrients and water where they are needed most. Rather than a collection of separate individuals, the forest is actually a connected, communicating community—an underground matrix.
Mycelium allows plants to send chemical signals, warning underground neighbors of stressors like drought or pests. More than 80 percent of all plant species form partnerships with underground mycelium. By supplying nutrients and water, fungi support the growth of the forest. The mushrooms seen on the surface are simply the reproductive “fruit” of this extensive underground organism.
Fungi serve as vital recyclers and cleanup crew for nature, with their underground mycelium network breaking down organic waste—such as dead trees and leaves—and converting it into nutrients that fertilize the soil. This super-nutritious soil allows new plants to grow. Without this process, ecosystems would cease to function, and landscapes would be overwhelmed by debris.
These unseen fungal networks are essential for maintaining healthy, stable forests and promoting the retention of carbon and water. They are unsung heroes that keep the soil healthy and the forests fertile, all while helping the ground hold onto water and carbon. For example, in a forest during a drought, underground fungal networks connect the roots of nearby trees and plants, allowing water, carbon, and nutrients to move to a struggling tree.
Locally Connected
While walking through the Anne Arundel County Farmers’ Market in Riva, you’ll see The Bay Mushrooms, which may stop you in your tracks. The array of specialty fungi—shiitake, lion’s mane, king oyster, maitake, reishi, and chestnut—has been cultivated by Jose Prieto-Figueroa and his wife Bianca for 10 years on Maryland’s Eastern Shore. Cultivation takes the natural process and recreates it intentionally. In climate-controlled rooms and repurposed barns, local mushroom farmers mimic forest conditions by managing humidity, temperature, and substrate to coax fungi into fruiting, then harvesting for eating. Jose states that temperature control is more challenging during the hot Maryland summers than during winter months.
With a natural love for plants, Jose earned bachelor’s and master’s degrees in Crop Protection/Plant Pathology—the science that fuels his growing style today. The benefits of small-scale, sustainable, indoor growing include cleaner food, cleaner environment, and better flavor. At the farmers’ market, you may find mushrooms that were just harvested the previous day at their peak freshness. And a huge advantage to this indoor cultivation is mushroom availability year round.
The Prieto-Figueroas produce 250–400 pounds of mushrooms weekly, which often sell fast. And with a friendly smile, the couple will pause to share preparation and recipes…they demystify the fungi. Jose’s real impact, however, may be cultural: at markets, he teaches customers how to sauté oyster mushrooms until crisp, how lion’s mane mimics crab or scallops, and why freshness matters. Jose also collaborates with the University of Maryland Eastern Shore to teach workshops on mushroom cultivation at his farm.
Mycelium is the vegetative, root-like network of fungus, composed of a vast, branching web of thread-like cells called hyphae.
In agricultural, intercropping is a sustainable practice of growing two or more crops simultaneously.
Beyond the forest, fungi are crucial for human sustenance and health, providing food and antibiotics. Modern applications are expanding, with scientists employing mycelium to create sustainable, leather-like materials, packaging, and building components. Furthermore, fungi are being used to clean up polluted land and water (known as mycoremediation), transforming what was once considered merely “mold” into a key element for a sustainable future.
Mycoremediation is a type of bioremediation in which pollutants from contaminated soil and water are broken down, absorbed or degraded by fungi, particularly by their root-like mycelium and enzymes. This environmentally-friendly technique breaks down pollutants like oil, plastics, heavy metals, and pesticides. It is derived from the words myco (fungus) and remedy (restoring balance).
Similarly, The Mushroom Learning Center (The Garden International) established in Clinton, Maryland, in 2021 has specialized in cultivating gourmet mushrooms with a core focus on educating the public about the value of fungi. They are dedicated to sharing the why and how behind fungi, from their nutritional power to their ecological impact. Through their curricular and “Grow Your Own” kits, they engage children in the science of cultivation and offer foraging walks, classes, and a behind-the-scenes look at the growing process from mycelium to harvest.
The Bay Mushrooms of the Eastern Shore cultivates a variety of species for eager patrons to purchase at local farmers’ markets.
Established in 2022 by Iain and Kaetlyn Davis, Manchester Mushroom Farm (operating under Davis Highlands Orchard and Farm LLC) in Manchester/Phoenix, Maryland, is a first-generation, farmer-owned business specializing in cultivating year round specialty and medicinal mushrooms. Originally focused on a small poultry operation, the family pivoted to mushroom cultivation after recognizing strong local demand. Iain says they sold as many eggs as their hens could produce, but there wasn’t much profit. His mother began experimenting with growing blue oyster and shiitake mushrooms, which sold out immediately at farmers’ markets. Today, Manchester grows 500 pounds per week and sells to 20–30 restaurants, as well as farmers’ markets. “Chefs love mushrooms!” Iain proudly declares.
Virginia is for Mushroom Lovers
In Keswick, Virginia, Sharondale Mushroom Farm blends agriculture with education. What began as a college fascination with fungal pathology led Mark Jones to transform his family land into a mycology-centered polyculture. Today, Sharondale serves as a hub for specialty mushroom production and ecological education. Through workshops and intercropping, Jones demonstrates how fungi can serve as “earth healers,” providing food, medicine, and enhanced soil health for modern growers.
Won Shan Mushroom Farm in Catlett, Virginia, carries a multigenerational legacy of expertise from South Korea to the United States with roots stretching back to 1958. While their heritage began decades ago, the family officially established the Virginia farm in 1986. Today, this family-owned operation offers fresh specialty mushrooms exclusively at the farm, alongside a curated line of dried products. Their signature offerings include lion’s mane powders and tea blends, Umami Mushroom Sea Salt, and Korean Barbecue seasoning—blending traditional Korean techniques with modern Virginia farming.
The Tidewater Mushroom Company founded by Jason Hess is an urban mushroom farm in Norfolk, Virginia, that grows and markets specialized mushrooms and items made from them in a controlled indoor/urban environment. In addition to fungi like lion’s mane, oyster, king trumpet, chestnut, and others, they also sell mushroom grow kits and mushroom-derived products.
An indoor mushroom farm’s environment closely mimics ideal growing conditions.
For years, mushrooms occupied a narrow corner of local food. But across the Chesapeake Bay region, that’s changing. A surprising array of specialty mushroom growers are redefining how fungi fit into regional cuisine—moving them from garnish to centerpiece.
How to Store Mushrooms for Lasting Freshness
Fresh mushrooms are delicate, but with the right storage, they can stay delicious for up to a week— or even longer. Here’s how to keep them at their best:
Skip the Plastic
Mushrooms need to breathe. Storing them in airtight plastic traps moisture and makes them slimy faster. Best option: A paper bag or a breathable produce bag.
Keep Them Dry
Moisture is the enemy! Don’t wash mushrooms before storing them. Only clean them just before you cook.
Refrigerate Properly
Place the bag in the main fridge compartment, which is less humid than the vegetable drawer.
Remove Packaging if Needed
If you buy mushrooms in a sealed or tightly wrapped container, transfer them to a paper bag at home.
Want Them to Last Even Longer?
Cook and freeze them—sautéed mushrooms freeze beautifully. Dehydrate varieties like shiitake or oyster for shelf-stable storage. Simple rule: Cool, dry, breathable = happy mushrooms.
