Gourmet and Medicinal Mushrooms Grown in Torrey, UT
Fremont River Fungi firmly believes that people should have easy access to the physical, mental, and spiritual health benefits mushrooms can offer.
Where to find usGrown Fresh in Small Batches
Our mushrooms are Produced locally in Torrey, UT
At Fremont River Fungi, we only source the highest quality ingredients to grow our mushrooms and take pride in growing food that is chemical and additive free.
Hericium Erinaceus is the latin name for Lion's Mane. They are an edible mushroom that naturally grows on dying hard wood trees. The scientific name for Blue Oyster Mushrooms is Pleurotus Ostreatus, these delicious mushrooms grow in tight clusters and have a white stem with an oyster shell shaped cap with a blue hue that turns grey with age.
We sell both freshly made lions mane and blue oyster mushrooms in a couple locations.
Where to find us
Hell's backbone grill & farm
Capitol Reef Farmers Market
Featured Mushrooms we sell
Lions Mane Mushrooms
Lions mane mushrooms can be eaten raw or dried but taste best when cooked with butter and garlic and added to your favorite dish. Lion's Mane can also be brewed into a tea or extracted into tinctures to maximize their medicinal qualities.
Fresh, Small Batch
Learn about this mushroom
Blue Oyster Mushrooms
Blue Oyster Mushrooms are a sub-species of the common Oyster Mushroom and their shape and size can vary depending on the conditions in which they are grown.
Fresh, Small Batch
Learn about this mushroomLion's Mane are a delicious gourmet culinary mushroom that are packed with nutrition.
Lions mane mushrooms are a great non-meat source of protein and are also a great source of fiber, essential amino acids, and vitamins that and can aid in digestive health and weight loss.
They have a unique texture and taste that is tender and juicy and similar to that of Lobster or Crab making it a great seafood alternative.
Lion's Mane are known as the "Smart Mushroom" and have incredible benefits for brain health.
Blue Oysters are both tasty and packed with nutrition
These delicious mushrooms grow in tight clusters and have a white stem with an oyster shell shaped cap with a blue hue that turns grey with age.
They have a deep umami flavor that is slightly sweet with a meaty texture and are best sauteed with butter and garlic and make a great addition to stir frys, pasta, or as a meat substitute in tacos.
Blue Oyster Mushrooms are a great source of protein and are loaded with fiber and low in carbohydrates. They are a good source of B Vitamins, potassium, and antioxidants making them great for immunity support and heart health.
Best tasting mushroom that I’ve eaten
Super fresh mushrooms. They smelled amazing and tasted even better when sautéed with some butter. It’s uniquely different and savory than other species that I’ve tried
-Buddy Chapman
(Fresh Lions Mane)
The package yielded a huge quantity of Lion’s Mane!
The fresh lions mane came packaged very well! I was super impressed at how easy it was! They tasted sooooo delicious, too!
-Whit
(Fresh Lions Mane)
Our Process
At Fremont River Fungi, our mushrooms are cultivated in small batches. This extends the shelf life of when they reach your home, ensuring that you receive the freshest product possible.
We put a lot of thought into making our processes and packaging as low waste and as environmentally friendly as possible.
Phase 1: Source and Innoculate
Step 1
Sourcing the mushrooms
Our process starts by sourcing the highest quality Lion's Mane & Blue Oyster genetics we can find in the form of Master Grain Spawn.
Step 2
Innoculation
We then steam sterilize bags of organic Rye Berries and inoculate those bags with small amounts of the Master Spawn.
Phase 2: feeding to fruiting
Step 1
Blending with 'Masters Mix'
Once the Lion's Mane mycelium has fully colonized the bags of Rye, we then take that spawn and inoculate sterilized bags of 'Master's Mix', which is a blend of hardwood pellets and soy bean hulls.
These bags mimic the dying hardwood trees in nature that Lion's Mane use as a food source.
Step 2
Setting up ideal fruiting conditions
Once the bags of Master's Mix are fully colonized they are ready to be introduced to the ideal fruiting conditions of humidity and light so the mycelium can produce the Lion's Mane fruits through a small slit in the bag.
Phase 3: harvesting and recyling
Step 1
Ready to eat!
Once the mushrooms have grown to maturity they are ready to be eaten!
Step 2
reduce, reuse, compost
The bags will continue to produce multiple rounds of fruits called flushes until the mycelium as exhausted all the nutrients out of the bag. The remnants can then be tossed right into the compost.
Our Promise
to You
It is our mission to educate and reconnect people with fungi, because we firmly believe that people should have easy access to the physical, mental, and spiritual health benefits mushrooms can offer.
We value
Healthy foods
No Chemicals
Highest Quality
Always fresh
Meet the founder
Joshua Larsen- Owner, operator
Fremont River Fungi (Formally Mt. Baker Mushrooms) was started as a hobby during COVID-19. I was working as a river guide at the time living in a travel trailer with a lot of free time on my hands during the shutdown.
I bought a small hydroponic tent, which took up most of my trailer, and began playing around with grow-at-home mushroom kits of different strains from various companies.
At first I was just excited to cook my homegrown mushrooms.As I dialed in the conditions inside my small fruiting chamber I soon had more mushrooms than I could eat and began giving them out to friends. With some encouraging feedback and a desire to build a self-sustainable lifestyle and work for myself, I decided to scale up operations to a spare bedroom.
Having a Bachelor of Science degree I really enjoy the scientific approach and methods involved with growing the growing process and the sterile laboratory techniques used while doing genetic work.
Growing up on my Grandpas cattle ranch I was introduced to the importance of sustainable farming at a young age.
My parents work for the National Park Service meaning we would move frequently, this allowed me to build a deep connection with nature by having some of the most beautiful backyards to explore in the country including the Great Sand Dunes in Colorado, the Upper Peninsula of Michigan, the Appalachian Mountains in West Virginia, and the Wasatch in Utah
After earning a Master of Business Administration Degree from Western Washington University in 2024 I moved to Torrey, UT just outside of Capitol Reef National Park.
This rural community has little access to sustainably produced organic food and I took this as the perfect opportunity to set up operations. 2026 is my second season growing gourmet mushrooms here in Southern Utah and I am thrilled to provide the local community with access to fresh and delicious mushrooms!
Bon Apetite!
I used my Fresh Mushrooms to make:
"Pasta with sun-dried tomatoes, lions mane, parmesan, and spinach. Bon appetite!"
-Buddy C
"A large roasted mushroom main course. It was cooked the same as a meat roast, slathered with yummy sauce and spices, sliced and served with perfection!
-Whit
Want to get some fresh mushrooms for your home or restaurant?
Our mushrooms are harder to find in stores and restaurants and we hope to make them more available as a delicious addition to many dishes.