Texas Fungus LLC is a gourmet mushroom farm based in Arlington, Texas. We grow specialty mushrooms for home cooks, chefs, and grocers across the Dallas–Fort Worth area.

Gourmet mushrooms don't grow in dirt. We grow them indoors on a nutrient-rich substrate — [e.g., hardwood sawdust and soy hulls] — in rooms where we control temperature, humidity, fresh air, and light. That lets us harvest year-round, regardless of Texas weather.

We grow without pesticides or herbicides. We are USDA Certified Organic.

Our farm is at 3201 E. Pioneer Parkway, Suite 9, Arlington, TX 76010, open Monday–Friday, 8am–2pm. 

Once a block has finished fruiting, we compost it / give it to local gardeners — it makes an excellent soil amendment. Ask us if you'd like some.

We grow 3–5 varieties each week. Our core lineup includes:

• Oyster mushrooms: Blue, Elm (White), Golden, Italian, and Pink
• Specialty mushrooms: Lion's Mane, Coral Tooth, Chestnut, King Trumpet, Black Pearl, Maitake, and Shiitake

We also experiment with new species from time to time.

Our lineup shifts slightly with the seasons, and each species grows on its own schedule. Check the shop or follow us to see what's harvesting now.

No. We grow only culinary gourmet mushrooms. We don't sell foraged wild mushrooms or psilocybin products.

Keep them in the refrigerator in a paper bag or their original paper packaging — not a sealed plastic bag, which traps moisture and makes them slimy. Store them unwashed until you're ready to cook.

Most of our mushrooms keep about 5–7 days in the fridge; delicate varieties like Lion's Mane and Oysters are best within a few days. Because we deliver within about a day of harvest, you get the most shelf life possible.

Our mushrooms are grown indoors on a clean substrate, so they rarely need washing. Brush off any bits with a dry towel. If you do rinse them, do it quickly right before cooking and pat them dry.

We recommend cooking all gourmet mushrooms. Cooking improves flavor and texture and makes them easier to digest.

Yes. For freezing, sauté or steam them first, cool, and freeze in an airtight bag. For drying, slice thinly and use a dehydrator on low heat until crisp, then store in an airtight jar away from light.

Our favorite method is a hot, dry sear: tear or slice the mushrooms, cook in a pan without crowding until they release their water and brown, then add butter or oil, salt, and garlic. For more ideas, check our recipes and sign up for our free 10-day meal intensive email series.

A little white fuzz is usually harmless mycelium, the root structure of the mushroom. If your mushrooms are slimy, smell sour, or show dark or colored mold, throw them out — and let us know.

We deliver fresh mushrooms in the Dallas–Fort Worth area with a 2 case minimum to Grocery stores, hotels, and restaurants. 

Fresh mushrooms are often delivered within 24 hours of harvest.

Yes —collect your order at the farm (Mon–Fri, 8am–2pm

Contact us within [24/48] hours of delivery with a photo, and we'll make it right with a replacement or refund. Because fresh mushrooms are perishable, we can't accept returns. 

Where can I find Texas Fungus mushrooms in person?

• Central Market, Lovers Lane, Dallas
• Our farm, 3201 E. Pioneer Parkway, Suite 9, Arlington — Mon–Fri, 8am–2pm
• Freshpoint Dallas
• Rare Foods Dallas

Yes. We supply chefs, restaurants, and retailers across DFW with consistent, fresh-harvested gourmet mushrooms. Wholesale

2 cases at 7lbs each

Yes. We offer consultations for aspiring and growing mushroom farms.

Join our email list for harvest updates, recipes, and our free 10-day meal intensive.

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