As I wrote in Part 1, we had to adapt to survive. We decided to translate all our knowledge about mushroom biology and cultivation into something tangible, sustainable, and relevant to everyday life: a small urban mushroom farm in the heart of Erlangen.
Our achievements and goals
To date, we have:
- cultivated regional gourmet mushrooms,
- developed mycelium-based products,
- offered easy-to-use growing kits so anyone can grow mushrooms at home.
Almost everything flows back into improving our laboratory and production. Instead of taking profits, we consistently invest them in better equipment and processes – because that is exactly why we started.
Our system is based on circular economy principles. We use organic substrates from the region, avoid pesticides, and look for farmers or private individuals who recycle our used substrate blocks and process them into compost. We work every day to become even more sustainable.
The reality behind the dream
Does "growing 5–10 kilograms of mushrooms per week – it's easy" sound appealing? Growing the mushrooms is only half the battle. Turning that into enough growth to build a viable business is a completely different challenge.
Mushrooms are living systems. They require precision, cleanliness, patience, and constant problem-solving. Contamination can never be completely ruled out. Equipment fails. Plans have to be changed over and over again. You don't do this because it's easy. You do it because you believe in it.
⚠️ Safety notice – Mushroom spores (respiratory tract)
Mature mushrooms release spores. Inhaling large amounts of spores can irritate the respiratory tract and lungs and, with repeated exposure, trigger allergic reactions or even hypersensitivity pneumonitis ("Mushroom Worker's Lung").
- Let them fruit in well-ventilated rooms; do not place them in bedrooms or living areas used for long periods.
- Harvest mushrooms shortly before they release their spores to reduce the spore load.
- Sensitive, allergic, or pre-existing condition sufferers, as well as individuals with continuous exposure: wear respiratory protection (FFP2/FFP3).
- Never eat contaminated or moldy cultures; dispose of the bag closed and do not stir up/inhale spores while doing so.
The diversity of mushrooms
In our small mushroom farm, we experiment with different varieties and are constantly discovering new tastes and textures. From the mild oyster mushroom to the savory, umami-rich shiitake – every species brings its own character to the kitchen.
Culinary discoveries
The use of mushrooms in the kitchen is boundless! Whether in soups, salads, or as a side dish – they add a special touch to every meal. I love trying out new recipes and surprising my friends with delicious dishes. Mushrooms are not only versatile, they are also a true delight!
Focus on sustainability
Sustainability is important to us. We rely on local resources and environmentally friendly practices. Our mushrooms grow in a closed-loop system. This means that we minimize waste and protect the environment. Every step in our process is well thought out and contributes to preserving our nature.
The path to mushroom love
I invite you to become part of this journey! Discover the world of mushrooms with us. Whether you are an experienced cook or a newcomer in the kitchen – everyone can learn how to grow and prepare mushrooms. Let's celebrate the diversity of mushrooms together and discover the joy of cooking!
Want to get started yourself? Secure your grow kit and grow mushrooms at home in just a few steps – or gain the necessary know-how in our Mushroom Knowledge section.
Conclusion
The journey from research to urban mushroom farming has been exciting and challenging. I am proud of what we have achieved. Our passion for mushrooms drives us, and we look forward to inspiring many more people with these diverse foods.
Take the first step into the world of mushrooms: Discover substrates & grow kits or subscribe to our newsletter and never miss out on mushroom knowledge again.