Did you know that there are three main types of mushrooms? Saprophytic (the kind most commonly grown), parasitic, and mycorrhizal. Saprophytic mushrooms eat dead and decomposing matter, parasitic mushrooms feed on (and kill) living trees, and mycorrhizal mushrooms live in a symbiotic (mutually beneficial) relationship with living trees.
Morels and Other Wild Michigan Mushrooms
Eaters and foragers alike wait patiently for wild mushroom seasons for the chance to find treasures out in the wild. From the prized morel mushroom to chanterelles and chicken of the woods, culinary delights are to be found in Michigan woods, former orchards, and more. While many foragers keep their morel hunting grounds a close secret, the Department of Natural Resources is happy to share where there have been recent wildfires or prescribed burns, a great place to look. For more info on foraging Michigan mushrooms, check out our interview with Gabrielle Ceberville here!
Growing Mushrooms at Home
Mushroom cultivation methods vary based on which mushrooms you want to grow and the infrastructure you have access to. The most common at-home cultivation methods are: oak logs, 5-gallon buckets, or pre-inoculated bags.
For the log method, oak logs are thoroughly soaked, and holes are drilled along their length. Each hole is then filled with dowels inoculated with mushroom spores. Logs must be kept moist for at least a year before mushrooms will emerge. This method is often used for maitake and shiitake mushrooms.
For the bucket method, ½” to 1″ holes are drilled all around the circumference of a typical 5-gallon bucket. The bucket is then packed tightly with pasteurized straw that has been mixed with grain spawn. After a two-week incubation period, you keep the bucket humid and moist. This method is recommended for oyster mushrooms.
For easier growing, some companies also supply pre-inoculated mushroom bags for a wide variety of mushrooms.
Looking to grow your own? Check out the resources and materials here.
Mushrooms in the Medicine Cabinet
Many people assume mushrooms aren’t as nutritionally dense as other vegetables due to their dull colors. However, this is far from the truth! Mushrooms are a good source of B vitamins (energy production) and antioxidants that have been linked to being protective against cancer. Medicinal fungi consumers can get their intake through pill-dried mushroom powders, teas, and tinctures.
How to Cook and Store Fresh Mushrooms
If you don’t eat your fresh mushrooms right away, store them in the fridge inside a loosely closed brown paper bag.
To enjoy the full range of flavor from cultivated mushrooms, our friends at The Mushroom Factory share these tips to a dry saute:
- Heat a skillet on medium-high, then add mushrooms—no butter or oil yet!
- Let the mushrooms release their moisture. They’ll start to stick to the pan—don’t be scared. Don’t stir! Let them brown and crisp, THEN add your butter or oil.
- Add 1-2 tablespoons of vinegar, wine, or lemon juice to deglaze the pan. Cook until the liquid is gone. Add salt and pepper to taste. Eat and enjoy!
Can You Eat Raw Mushrooms?
Many cultivated mushrooms are fine to consume uncooked and sliced in a salad, but with wild-foraged mushrooms, button or shiitake mushrooms, cooking can reduce the risk of food toxins.
Mushroom Farms in Michigan
Find mushroom producers in your neck of the woods using our Find Food and Farms Directory!
This article was last updated on January 6th, 2026.