The Collective Fungi formally made their introduction to serve Texans in an Instagram post. In the said post, the newly opened business will be featuring ways on how to properly and successfully grow edible and medicinal mushrooms so as to encourage a sustainable lifestyle and diet to local Texans.
However, the business isn’t only open to serve and accommodate homes as they are also partaking in the supply of mushrooms to local restaurants who are in great need of mushrooms according to a Dallas Morning News article from January 9 which reports,
“Most oyster mushrooms get woody when the grow-process is rushed. Texas Fungus monitors quality and openly communicates the rare challenge or change in their consistency,” says Eric Dreyer, executive chef at Monarch. Dreyer has a standing order with Texas Fungus for his restaurant.
Local restaurants are nuts about these oyster mushrooms. They have a mild, hint-of-sweet flavor, fungible with white buttons or cremini or portabella. The Fungus Collective harvests 80 pounds of oysters three times a week to Monarch alone.
Then there are the shrooms going to Salum, the Mansion on Turtle Creek, Oddfellows, Khao Noodle Shop and Gemma. Central Market and Eataly, as well as the restaurant inside Eataly, Terra, is also a pitstop on Texas Fungus’ bulk delivery route. An average small farm grows nearly a million pounds of harvestable mushrooms a week — Texas Fungus focuses its supply to around 1,000 pounds.”
The 2020 pandemic has dramatically hit and sapped the industry as groceries and restaurants significantly reduced their demand for the mushrooms. However, the industry is slowly making a comeback and companies like the Texas Fungus Collective are taking over with their innovation.