Coastal mushroom farm · est. 2022

Gourmet mushrooms,
grown slow on the coast.

A tiny family farm cultivating oysters, lion's manes, and rare delicacies — picked the morning of delivery, never trucked in. Stop by the Ambleside Farmers Market, 1000 Argyle Ave., West Vancouver, Sundays; or order what we have on the shelf today.

Shop today's harvest Meet the mushrooms Recipes
12+
cultivated species
48hr
harvest to door
12
recipes to try
Cove Fungi at the farmers market — boxes of pioppino, chestnut, and lion's mane on the stand
Blue OysterLion's ManePink OysterChestnutBlack PearlPioppinoCauliflowerHen of the WoodsLion's PrideElm Oyster Blue OysterLion's ManePink OysterChestnutBlack PearlPioppinoCauliflowerHen of the WoodsLion's PrideElm Oyster
In the grow rooms

Three families we love this season.

See all varieties
Elegant cluster of oyster mushrooms
Pleurotus ostreatus & family

Elegant Oysters

Velvety blues, frilly pinks, golden yellows. Crispy when baked, silken in pasta — our most versatile family.

Heart-friendlyYear-round
Single Lion's Mane mushroom specimen
Hericium erinaceus

Noble Lion's Manes

Three isolations of the same beloved species. Crab-like texture, gentle umami — a true plant-forward steak.

Brain-lovingMeat substitute
Chestnut mushrooms — scaly caramel caps
Pholiota, Sparassis, Grifola, Agrocybe

Special Delectables

Chestnuts, cauliflowers, pioppino, hens of the woods — the rotation that keeps chefs calling back.

TastiestChef pick
How we grow

From spore to supper, in four careful steps.

— 01

Liquid culture

Each strain starts as a single isolation, kept alive in nutrient broth on a quiet shelf.

— 02

Grain spawn

The culture is run onto sterilised rye and millet — a slow, patient colonisation.

— 03

Substrate & fruit

Spawn meets pasteurised hardwood & soy hull blocks, then fruits in our humid grow room.

— 04

Picked & packed

Harvested the morning of delivery, packed in compostable wax paper, never refrigerated long.

Fresh harvest box — yellow oysters, browns, and oyster cluster
Shelves of Lion's Mane blocks fruiting in the grow tent
How it started

From a basement tent to a dining-room farm.

Cove Fungi began in our basement, inside a single small tent with barely enough room to fruit four pounds. Within weeks we'd doubled up and added a second tent beside it. Then we bought a much larger tent to enclose the first two, added a HEPA filter, and started using the whole interior as one growing room. That setup brought us to about thirty pounds a week, and more importantly, it taught us what mushroom farming actually demands.

Thirty pounds was enough that we started showing up at farmers' markets, and the demand made the math obvious. So we bought the big tent. It sits in our dining room, takes up the whole space, and grows up to eighty pounds a week — with room left to push higher.

The whole thing started with a foraging class. We spent a season tramping through the woods learning what was out there, and when the cold shut the season down, we decided we'd grow our own rather than wait until next year.

One unexpected bonus: we plant our spent substrate blocks straight into the outdoor garden. The garden has never been more alive. The slugs and bugs eat the mushrooms fruiting from the spent blocks and leave the vegetables alone. It works absurdly well.

"Started as four pounds in a basement. Now it's eighty pounds in the dining room."

— Jayson, Cove Fungi

Say hello

Recipes, restaurant orders, or just questions about that strange one in your yard.

We answer email within a day or two — usually faster, unless we're elbow-deep in substrate. For same-day inventory, the shop page updates every morning.