Dried Culinary & Medicinal Mushrooms

Foraged, Farmed, and Selected by William Padilla-Brown

These dried mushrooms are part of an ongoing rotation of species that I personally grow, forage, or source directly through the MycoSymbiotics Cooperative. Most of my sourcing is done in Chester County, Pennsylvania, an area known for its massive mushroom farms. Every batch is handled with care, harvested at peak maturity, cleaned by hand, and dried low and slow to preserve flavor, aroma, and bioactive compounds.

Each variety I offer—whether it’s Lion’s Mane, Turkey Tail, Maitake, Black Trumpet, Wine Cap, Chicken of the Woods, or others—comes with its own story and ecology. These mushrooms are the same ones I use in my own teaching, research, and formulations. No fillers, no cutting corners—just 100% fruiting body.

Use them for teas, broths, tinctures, extracts, culinary dishes, or your own herbal preparations. Stock rotates frequently based on season, weather, and what the forest or the farms are offering, so check back often for new varieties.

Sourced with intention. Dried with care. Shared directly from my hands to yours.