Mushrooms | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 9am–2pm | Oakland


While the most recognizable version of this vegetable may be the simple, white button mushroom, there are over 14,000 species of mushroom which span a variety of shapes, colors, sizes, and flavors. The mushroom is classified as the fleshy, spore-bearing body of a fungus. They typically appear above the ground or on their food source and many have a cap, a stem, and/or gills.

Some mushrooms seemingly appear (and disappear) overnight, which led to the common phrase “to mushroom” in size. In reality, mushrooms typically take several days to form and this almost magical ability to expand quickly is a result of the rapid absorption of liquid.

Edible mushrooms are thought to have very little nutritional value, although some species are high in fiber. Most of the mushrooms sold at markets today are grown on mushroom farms and recently, more eclectic varieties (like oyster, enoki, hentof-the-woods, and shitake) are being produced locally as well.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Mushrooms

Zucchini Noodles with Mushroom Bolognese Sauce

Amy Fothergill, The Family Chef

Wild Mushroom and Asparagus Ragout with Grits

Frances Wilson, Chef and Culinary Educator

Potato Gnocchi with Forest Mushrooms, Pea Shoots, Fines Herbs, and Cured Egg Yolk

Adam Ross, 1313 Main

Shrimp Dumplings and Vegetable Miso Soup

Yu Min Lin, The Sea at Alexander’s Steakhouse

Articles about Mushrooms

February 17, 2012

Scholarships Grow Better Farms

Through scholarships, CUESA supports farmers on the path to sustainability. Recipients from Bodega & Yerba Santa Goat Cheese and Far West Fungi share their experiences.

September 07, 2011

Next Generation Food Producer: Ian Garrone

He spent his childhood around fungus and later developed a passion for wild foods. Far West Fungi’s Ian Garrone tells about growing up at the farmers market and running a shop in the Ferry Building.

June 19, 2009

The Hunt for Connection: forageSF

Iso Rabins isn’t foraging just because it’s the newest trend. He hopes that eating uncultivated, wild foods will create a connection between people and their environment.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »