MUSHROOM FARMING & MYCELIUM
How our mushrooms grow, from forest floor to frying pan
This page opens the doors to the farms and mycelium labs behind Chicken of the Woods, showing how whole organic mushrooms become the base of our everyday protein. It is a simple tour of where our fungi come from, how they grow and why this way of farming fits a more sustainable, real‑food future.
From spores to harvest
Mushrooms start life as microscopic spores that land on a moist, rich surface and join together to form mycelium, a white, thread‑like web. Once the mycelium has spread through its growing medium, it sends up clusters of mushrooms that we can harvest by hand. Our growers manage light, temperature and humidity so this cycle stays clean, organic and predictable, giving us consistent mushrooms to turn into protein.
What mycelium really does
Mycelium is often called the “root system” of mushrooms, but it does much more than hold them in place: it searches through the soil for nutrients, breaks down organic matter and shares resources between plants and fungi. This underground network feeds the mushrooms you see above ground and helps keep the whole ecosystem healthy. For Chicken of the Woods, mycelium is a model of how a protein can quietly support everything around it, strong, efficient and deeply connected to nature.
Why mushroom farms are different
Mushroom farms do not need large fields or herds; they work in stacked rooms or tunnels where climate is carefully controlled. The fungi grow on substrates like straw, wood or agricultural side‑streams, using far less land and water than animal farming and creating very little waste. This efficient set‑up is one reason our mushroom‑based protein can offer a lower‑impact option than chicken, meat or fish while still being produced close to where people live.
Why whole mushrooms and mycelium shape our protein
Chicken of the Woods is built on whole organic mushrooms because they are ingredients people recognise, not synthetic building blocks. Using the entire mushroom rather than isolates keeps the natural texture, fibre and flavour intact, allowing our protein to behave like familiar pieces of chicken in curries, pastas or stir-fries while staying close to its original, real-food form.
At the same time, the way mycelium grows, spreading efficiently, recycling nutrients and supporting the life around it, guides how we think about sustainable protein. We aim for our mushroom protein to play a similar role in people’s diets: a quiet, reliable backbone that helps households cut back on meat and fish without fuss, using a resource that is naturally low-impact and endlessly renewable.
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Chicken of the Woods makes mushroom‑powered foods that are easy to cook, high in plant protein, and designed for everyday meals. Join the community for new products, recipes, and events.