Our Story

We are dedicated to providing chef’s and restaurants with premium quality, delicious gourmet mushrooms

When the passion for growing mushrooms hooked Stu and Adele in, the dream was to grow high quality gourmet mushrooms that not only look and taste amazing, but are also healthy and sustainably grown. We received a lot of help from amazing friends and got to work laying the slab for a large shed in 2019. We then purchased a large 2nd hand cool-room which was transported back to our 20 acre farm. Stu then set about building the mushroom growing rooms with thousands of tek screws and rivets, and just like that Mother Fungus HQ was ready to go.

We pride ourselves on being a low environmental impact business. We use high efficiency practices that result in a small footprint and minimises our impact on the local area.

To do this we use grid connected solar to offset our power usage and run the business on tank water only that has no harsh or dangerous chemicals so that all used water is pumped back onto our plants. All our spent mushroom substrate is hot composted at the back of our property and reused on our fruit trees and veggie patch or traded with our neighbours. We are currently experimenting with new compostable materials to reduce our plastic usage and we reuse or recycle all paper and plastic used in the growing process. Our whole house, 20 acre farm and mushroom business run on a single household red bin.

Since our inception in 2019, Mother Fungus, like many other local small businesses, have endured droughts, fires, floods and even a pandemic. We’re still here, stronger than ever, growing rapidly alongside our community and building life long partnerships with like minded growers, chef’s and anyone who shares a passion for quality gourmet mushrooms.