Many couples dream of leaving their corporate jobs and working together everyday, but few do it surrounded by exotic mushrooms like maitake and black truffle. As consumers become more savvy about the health and culinary rewards of mushrooms like shiitake, maitake and reishi mushrooms, the Monroes are commemorating their 15th anniversary year in the mushroom industry. Mushrooms are now considered “cool” superfoods!
After years of growing exotic varieties for the U.S. Market on their farm, they sold the perishable side of their mushroom growing business 9 years ago. It was the largest organic mushroom farm in the Northwest. Today, they focus exclusively on dried mushrooms procured from all over the globe. They also specialize in products that feature high quality mushrooms like ready-to-use seasonings and soups, as well as truffle products from Italy.
“Fresh mushrooms have to be harvested everyday while dried mushrooms can be stored,” explains Lynn. “We didn’t have much of a life. We were slaves to the mushrooms! We had taken only two, three-day breaks in 10 years. By switching from selling fresh to dried, we’ve taken back control of our lives and gained a nationwide market for organic and wildcrafted mushrooms to boot!,” explains Michael Monroe.
What about the company name: FungusAmongUs®. Lynn loves rhyming and thought of the phrase one evening. The next morning she woke up knowing that it was the right name for the company. They get accolades for the unique name that no one forgets.
FungusAmongUs® products include 14 varieties of unique mushrooms; three Certified Organic Mélange Seasoning and Rub Marinades; a line of three Certified Organic gourmet Soup Mixes; and an Italian truffle line that includes the Fancy Food Show 2007, SOFI Outstanding Condiment Award: Truffle Gatherers Sauce.
FungusAmongUs® products are distributed nationwide at natural stores like Whole Foods Markets, grocery, specialty and gourmet stores and at www.fungusamongus.com.