Quality domesticated woodland mushrooms
We are building a varietal collection and production of culinary mushrooms to cater to chefs, with the idea of “locally grown” added to the menu selections. These domesticated woodland mushrooms, produced locally in northwest Arkansas, are flavorful and store well in your refrigerated facility.
CURRENTLY FRUITING:
Pearl Oyster · Elm Oyster · Black King Oyster · Black King Pearl Oyster · King Trumpet Oyster · Miles Oyster · Phoenix Oyster · Pathfinder Oyster · Lions Mane · Pioppino · King · Tarragon
Availability
My facility is a state of the art indoor production building. Utilizing environmental control I am able to consistently produce a variety of quality mushrooms year-round. Our varietal collection will be determined by the demand for the quantity of each variety in the region. Watch this space regularly for changes in the current offerings available.
Food Safety
As domesticated wildland mushrooms are gaining popularity, I often hear the question, ”Are they safe”. The provenance of the genetics I have chosen come from well established mushroom growers who have been in the markets for years. I purchase a syringe of their mycelium and take it from there. My laboratory has all of the tools to assure contamination free procedure. Nothing is left in question to assure the final product is clean, organic, and safe.
Grow
The wonderful asset of this farming crop is that mushrooms enjoy a 1:1 bioefficiency, using discarded agricultural products as well as sawdust to support their growth. I access my sawdust from a sawmill in Madison County, who only cuts red oak at his facility. The fragrance is earthy. The spent substrate bags that the mushrooms grow in are then recycled into other organic production on the farm, completing the circle.
My Farm Philosophy
I’ve only known organic production, from my first garden in 1970, when “organic” wasn’t much known. My practices honor the earth and I am the servant to the life forms that I am grateful to produce. All steps in the production of the foods and medicines I grow are filled with intention and awareness. The energy of the work is full of love and appreciation. It is an honor to produce food for my family, friends, and customers of the fine restaurants of Northwest Arkansas.
Inoculation Room
Laboratory
Fruiting Room
Ozark Mountain Farm
This farming operation was born from a consulting job that I did for this farm. The landowner wanted me to “be here”, and here I am. For the last four years I have produced high quality hemp cultivars for my own CBD brand, Ozark Mountain Medicine. Due to the soft market and overbearing regulations, I have decided to move back into food production, with an emphasis on mushrooms.
I am located in the Illinois River bottom right next to the National Forest and Lake Wedington. The drying and curing building that was formerly used for hemp is now a mushroom production facility with all of the rooms needed.
40 Years
of farming experience
Consulting in the Field
The Quality
speaks for itself
What Customers Are Saying
“Very seldom do I comment on a product. Yet a few days ago I was handed some mushrooms from Bill Morgan / Ozark Mountain Farmstead. What a treat. I tried a couple of classic recipes, the creamy mushroom pasta and seared mushrooms with thyme. The mushrooms held up very, very well. Great mouthfeel with an earthy, savory flavor that reminded me of morels. These mushrooms are fantastic by themselves, or in combination with some beef or lamb. I am definitely recommending mushrooms from Bill Morgan and his outfit Ozark Mountain Farmstead.”
Jen Quilitzsch
“These mushrooms do not disappoint. The flavor is amazing, very rich and earthy, and they hold up very well in cooking. The quality of these mushrooms has spoiled me for others, these are definitely the best I’ve ever had.”
Lee
“Recently I had the opportunity to cook with some mixed oyster mushrooms from Ozark Mountain Farm. They have a unique flavor and texture much different than the mushrooms I can buy normally. Nutty, earthy and rich in their profiles, and can be used in many dishes. Domestic wild mushrooms, what a concept.“
Chef Will
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