"We created the standard 36 years ago, and have only moved forward since." 

"You’ve Run Out of Excuses."

what?

We grow mushrooms!

Yes, mushrooms. Composed of just 20 calories and with the flavor of umami (the fifth taste). They add savory flavor when paired with other foods. Not only that, mushrooms antioxidant capacity is comparable to that of brightly colored vegetables such as tomatoes and broccoli.

who?

J-M Farms

Since 1979, J-M Farms has been growing fresh mushrooms with a focus on superb quality and taste. Throughout the years, our success has grown and now we produce 500,000 lbs of mushrooms each week.  We offer the freshest mushrooms to our customers every time.  

where?

Where to Buy

Want to buy a package of our local & fresh mushrooms? We can help! Our myFarms page has a JM Fresh Mushroom Locator to find the closest location to you!

Increase Your Vitamin D

Mushrooms are the only fruit or vegetable  source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight. Exposing them to high levels of ultraviolet B just before going to market converts more of the plant sterolergosterol into the so-called sunshine vitamin.

Eat Your Antioxidants

When it comes to antioxidants - substances that help fight free radicals that are the result of oxidation in our body-we're more likely to think of colorful vegetables than neutral-hued mushrooms.

Boost Your Immune System

A study done on mice and published by the American Society for Nutrition found that white button mushrooms mat promote immune functions by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body's tissue.

Keep Up Your Metabolism

B vitamins are vital for turning food (carbohydrates) into fuel (glucose), which the body burns to produce energy. They also help the body metabolize fats and protein

We grow mushrooms!

Yes, mushrooms. Composed of just 20 calories and with the flavor of umami (the fifth taste). They add savory flavor when paired with other foods. Not only that, mushrooms antioxidant capacity is comparable to that of brightly colored vegetables such as tomatoes and broccoli.

J-M Farms

Since 1979, J-M Farms has been growing fresh mushrooms with a focus on superb quality and taste. Throughout the years, our success has grown and now we produce 500,000 lbs of mushrooms each week.  We offer the freshest mushrooms to our customers every time.

Where to Buy

Want to buy a package of our local & fresh mushrooms? We can help! Our myFarms page has a JM Fresh Mushroom Locator to find the closest location to you!

You've run out of excuses.

Increase Your Vitamin D

Mushrooms are the only fruit or vegetable  source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight. Exposing them to high levels of ultraviolet B just before going to market converts more of the plant sterolergosterol into the so-called sunshine vitamin.

Eat Your Antioxidants

When it comes to antioxidants - substances that help fight free radicals that are the result of oxidation in our body - we're more likely to think of colorful vegetables than neutral-hued mushrooms.

Boost Your Immune System

A study done on mice and published by the American Society for Nutrition found that white button mushrooms may promote immune functions by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body's tissue.

Keep Up Your Metabolism

B vitamins are vital for turning food (carbohydrates) into fuel (glucose), which the body burns to produce energy. They also help the body metabolize fats and proteins.

Classic Stuffed Cremini Mushrooms

1/2 lb (227 g) pork sausage  
1 lb (454g) of Cremini mushrooms            
2 tbsp(30 mL) of Spinach Pesto (or whatever you have on hand and need to use)            
2 tbsp (20 g) flaxseed meal          
Extra
Virgin olive oil

1.Preheat oven to 350°F (177°C). Clean and prep your creminis using a dry towel to remove any dirt, wiping from the crown of the mushroom with the grain down to the rim of the cap. Then remove the stems, reserve half of them for the filling and discard the other half.Lightly coat the inside of a medium-sized baking dish with olive oil and place your mushrooms in “cup” side up.

2.Preheat a sauté pan to medium-high and drizzle in a little olive oil. Finely mince the reserved mushroom stems and add to the preheated pan along with the sausage. Cook and stir until the sausage is just about fully cooked–about 5 to 7 minutes.When this is nearly done, add the pesto and flaxseed meal and cook for just a few minutes more.

3.Remove from heat and fill each little mushroom cup with as much filling as you can manage.Cover and bake for 25 minutes in the preheated oven, then remove the foil and continue baking for five more minutes. Remove from the oven and enjoy!

Cream of Mushroom Soup

4 Tbsp olive oil
4 Tbsp butter
2 pounds button mushrooms, (roughly chopped)
Small handful of shiitake mushrooms (chopped)
3/4 cup minced shallots (6 ounces, 170 g)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
3/4 teaspoon dried tarragon
4 cups (1 liter) chicken stock 
1/2 (120 ml) cup heavy cream
1/2 teaspoon freshly ground black pepper (more or less to taste)

1. Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

2. Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

3. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)4 Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Mushroom Burger

1 pound ground beef
A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper
1/2 pound fresh shiitake mushrooms
2 Tbsp olive oil
Salt
4-6 slices of Swiss cheese
Burger buns

1. Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

2. In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

3. Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

Mushroom Omelette

10g (2 teaspoons) butter 
2 mushroom fiats, sliced 
1 small garlic clove, crushed 
2 eggs 
1 tablespoon water 
Salt & ground black pepper, to taste 
2 green shallots, chopped 
2 teaspoons coarsely chopped fresh parsley

1. Heat half the butter in a medium frying pan over medium heat. When foaming, add the mushrooms and garlic and cook, stirring with a wooden spoon, for 4 minutes or until the mushrooms are soft and beginning to brown. Remove from the pan and set aside.

2. Lightly whisk together the eggs, water and a pinch of salt and pepper in a bowl. Add the remaining butter to the frying pan and heat over medium heat. When foaming, add the green shallots and cook, stirring, for 30 seconds. Spread the green shallots over the base of the frying pan.

3. Add the egg mixture to the pan and swirl to coat the bottom of the pan and cover the green shallots. Sprinkle with the parsley. Cover with a lid or a piece of foil and cook over medium heat for 2 minutes or until just set. Shake the pan to ensure the omelette has not stuck to the base.

4. Spoon the mushrooms over one half of the omelette and gently shake the omelette onto a serving plate, flipping the other half over to cover the mushrooms. Serve immediately with bread and a crisp green salad, if desired.