We grow "lignivorous" (wood eating) mushrooms--ones that be found naturally growing on trees, logs, stumps, or woody debris. We cultivate our fungi on a red alder (
alnus rubra) and cottonwood (populus trichocarpa) sawdust substrate that is supplemented with organic grains and hydrated with water from the creek adjacent to our farm. We use no manure, pesticides, fertilizers, or synthetic chemicals. What's more, we source all of our sawdust from sawmills right here in Western Washington.

Our varieties:


The worlds second most cultivated edible fungi. Earthy, rich, and savory in flavor...perhaps the ideal gourmet mushroom.  We grow our shiitake in a variety of sizes, from baby to jumbo--our strain of shiitake is known to be far more tender than other varieties, so the stem is edible too! (leave it on the babies, chop it into rounds for the jumbos) By far our most popular variety!


Lions Mane

A prize for any forager, but a weekly staple here at SVM, Lions Mane is mild, sweet and delectable with a flavor reminiscent of white meat. We think it tastes best when dry-fried (in a well-seasoned cast iron skillet) in thin steaks and then buttered and salted once the pieces are golden brown. Lions Mane has become a fast favorite of many of our farmers market regulars. It is also the subject of much recent medical research that would suggest Lions Mane has properties which are beneficial to the human nervous system

Tree Oyster

We primarily cultivate the "Blue" or "columbinus" variety of the fast-growing Oyster mushroom. A lighter-bodied fungi than our shiitake, Oyster mushrooms have a delightfully chewy texture and are the embodiment of culinary versatility. Great on anything from pizza to omelettes, pasta, soups, or stir fries.



Its flavor is nutty, dry, and meaty--much like porcini. A cornerstone of Italian cuisine. An immeidate hit with our farmers market clientele, and now available at many of the finer restaurants throughout King County. 

Cinnamon Cap
The new guy around the farm. This one is much like the japanese variety "nameko", except it has a less-viscous cap. One taste and we were hooked. Its flavor? Stewed pork, with a nutty, savory, spicy bite! Its now part of our regular weekly production. A new farmers market favorite.