Full Circle Mushrooms

Last week we received heartbreaking news.

Adriana was a leader in mycology, with a PhD focusing on fungi, ecology and climate change. We met when she was an assistant professor at and we became friends quickly by nerding out in contaminants and the biology of fungi.

She was an advocate for equality, hardworking mom of two, loving wife and terrific friend. She genuinely cared for the success of her students.
She advanced the field of mycology in the desert and had so many other plans.

Her website: www.fungiloverlab.com


Please consider supporting Adriana's family through this season. I will link a GoFundMe page in our Bio.

Adriana, I wish you were still here, I miss you already.

Mushrooms. The umami powerhouse.

So versatile that they can be used in literally any cuisine:
Italian- mushroom pasta, pizza, risotto
French - 🥩 and mushroom glaze, cream of mushrooms
Mexican- Oyster mushroom tacos, lions mane pozole
Asian- from Shiitake miso soup to stir fry.
I can keep going, the truth is, mushroom are your blank canvas. The textures and flavors are as diverse as you can imagine.

Where to find them?

We grow 6 kinds of mushrooms including: Oyster, Lion's mane, Shiitake, Maitake, Chestnut and Black Pearl.
Find us at

Las Cruces - and
El Paso-
Horizon- .loya

ABQ-
SF-

Shiitake Mushroom-

Extra meaty, high umami and super versatile!
We produce our blocks in house, here in New Mexico!

Hand harvested and cultivated 🤲🏾
No pesticides or chemicals❌
A ton of passion 🔥

My personal favorite recipes include:
Shiitake omelette
Chicken soup with mushrooms
Risotto
On top of a steak

Controversial question:

Shiitake are better dried...true or false?

Our lovely booth at the farmer's market 🧡

You might have seen Chacha - our Farm-to-table Coordinator- She starts at 6:30 am ❄️ 🥶 to be ready for the market. She sets up the booth and is ready to assist you with any questions you might have about our fresh mushrooms and other dehydrated items.

If you're lucky, you'll also find our team of mighty growers there.

If you haven't stopped by at our booth at the Las Cruces you are missing out on the widest variety of gourmet mushrooms in the area.

Every Saturday at

Tell us what do you want to see in our booth?

✨ ✨ New Year, New....you? ✨ ✨

We have an open position to fill in our Farm-to-table team!

If you have some sales experience, love a good challenge, and all about local food systems this is for you!

Read the post for all the information and if you still have questions, email us at [email protected]

Apply via Indeed (link in bio)

Ingredients to grow mushrooms:

🧡 Resourcefulness- we make it happen.
🍄‍🟫 Pursuit of Mastery Mindset- stay curious, keep growing.
🧡 Hard work - stamina ✨ and resilience.
🍄‍🟫 Discipline - show up, even when you don't feel like it.
🧡 Connection - within our team, with our community, our vendors, clients, seniors, students and farmers

And of course, wood, water, spawn, nutrients.

We grow mushrooms in the desert, what's your superpower? 😉

🧡Home Grown Market 🤠

We are bringing ✨ brand new products ✨ plus all our best sellers.

🎁 GIFT READY bundles with amazing value!

Everything mushrooms, this weekend at the

Saturday and Sunday from 9am to 3pm

See you tomorrow!!!!

This weekend! (Nov 22 and 23)
We will be at the !

Mushroom products- Holiday ready!

✅ Mushroom gravy (umami, lightly spiced 🌶️ )
✅ Lion's mane powder (for coffee, smoothies, tea ☕)
✅ Seasoning (🍽️)
✅ Dehydrated mushrooms ( soups, broths, pasta)
✅ ....more surprises!!

See you there? 👀 😉

Find Out What's Fueling New Mexico's Shroom Boom Meet the growers turning mushrooms into a movement, from oyster and lion's name to regenerative farming practices that are reshaping New Mexico's local food scene.

Oyster mushroom

Mild umamami, peppery, meaty.

Oyster mushroom is like that friend we all have that will get along with anyone, blends well. It can be elegant but will be tough if needed...

We recommend our newest clients to start with Oyster s when diving into the world of gourmet mushrooms.
Why?
It has an noticable yet not overpowering umamami flavor.
Very easy to cook, just sauteed and you'll nail it. Remember the number one technique:

LET THEM SEAR-- Let them get golden brown✨ 🟤
This means, don't move them too much.

Let me know if you tried this technique 😜