At Ten Mile Mushrooms, we believe mushrooms are more than just food—they’re a connection to health, ecology, and community. Our farm was built around one mission: to grow the highest quality gourmet mushrooms and to share the knowledge, tools, and techniques so others can do the same.

Whether you’re a chef searching for the perfect lion’s mane, a home grower experimenting in your garage, or a farm looking to diversify your crops, here’s a look at why we do what we do and how we’re here to help you grow mush more.

Why Mushrooms?

A Better Way to Farm

Unlike traditional crops, mushrooms don’t need sunlight, fertile fields, or vast amounts of water. They can grow indoors, year-round, on agricultural byproducts like sawdust and soybean hulls—turning low-value materials into high-value, nutrient-rich food. This makes mushroom farming incredibly sustainable.

Healthy Food, Naturally

Gourmet mushrooms like lion’s mane, oyster, and shiitake are loaded with antioxidants, protein, and immune-boosting compounds. They’re functional foods that taste incredible while supporting overall wellness.

A Growing Opportunity

Demand for specialty mushrooms has skyrocketed in recent years. From fine dining to farmers markets, there’s room for growers of all scales to carve out a niche and succeed.

How We Grow Gourmet Mushrooms

Precision and Passion

Every block we make starts with clean, carefully prepared substrate. We use proven techniques—from sterilization and inoculation to incubation and fruiting—to ensure that the mushrooms we produce are fresh, safe, and full of flavor.

We’ve honed these methods through years of trial, research, and innovation, including the development of our Master Brick—a ready-to-fruit mushroom block that makes cultivation easier and more reliable.