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© Cayce Pollard. All rights reserved.

About Us

SporeAttic LLC is a commercial gourmet mushroom farm that just started up in Bozeman Montana. We have partnered with Three Hearts Farm to build our mushroom cultivation facility and officially hit the market this October. We sell a wide variety of specialty mushrooms to local restaurants, farmer's markets and eventually plan to move into co-ops and grocery stores.

Our Team

Benjamin Deuling recently graduated from Montana State University with his master's degree in Microbiology, and is the owner and founder of SporeAttic

Ali Moxley has a degree in Sustainable Business and is now working on her masters in sustainable food systems at Montana State University with a focus on helping mushroom growers with marketing and outreach strategies. Ali joined the team as our Business Development and Marketing Lead.

Dylan Fishman, owner of Foxglove Flower Farm, joined our team this November to help us grow throughout the winter months.

Our Partners

Josh and Rachael Hicks, the owners of Three Hearts Farm, have partnered with SporeAttic to provide a space for us to startup this venture. Not only that, but these folks helped build our cultivation facility from scratch on their land! The Hicks family have become incredible teachers, mentors, and friends of ours, and have provided us with this wonderful opportunity to bring gourmet mushrooms to Gallatin Valley.



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Main Dishes

Simple Mushroom dry Sauté

A dry saute works best with Oysters, Lion's mane, Black Pearl, and Chestnut mushrooms. Pioppino mushrooms can also be dry sauteéd, but the stems should be steamed for a few minutes separately, then combined with the caps.

1) Heat pan over medium-high heat, while preparing mushrooms of your choice. Oysters and Black Pearl mushrooms can be coarsely chopped, while Lion’s mane is best shredded apart, resembling pulled pork. Chestnut and Pioppino mushrooms can either be left whole, cut in half, or quartered.

2) Add enough mushrooms to fill the pan without overcrowding. You want the water to evaporate as quickly as it comes out of the mushrooms. Keep the mushrooms moving around the pan to avoid sticking, until they appear nice and golden-brown.

3) In the last minute or two, add a small amount of oil (olive oil, butter, coconut oil, etc…) and season to your liking with salt, pepper, garlic, thinly sliced green onion, thyme, or any combination of seasonings you desire.

4) Remove from the pan and Enjoy!

Recipe Credit: Clint Jurek; Flying Saucer Farms

3 Cups Mushrooms with Lion's Mane

Serves: 2-3 Prep Time: 10 mins Cook Time: 10 mins

• 1 1/2 tbsp sesame oil
• cloves garlic peeled & slightly bruised
• 3 slices ginger
• 2 stalks spring onions cut to 2 inch lengths
• 8oz fresh Lion’s mane mushrooms, cut to small chunks
• 1 carrot, peeled and sliced thinly
• A handful of fresh sweet basil leaves

• 1 1/2 tbsp Shaoxing wine or yellow rice wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 40ml water
• 1 tsp sugar

1. Heat sesame oil in the wok and add garlic cloves, ginger and the spring onion. Stir fry until fragrant, about 30 seconds.

2. Add mushrooms and carrots, stir fry briefly. Sizzle Shaoxing wine and add light soy sauce, dark soy sauce, 40ml water and sugar. Stir evenly, and simmer for about 5 minutes, or until the mushrooms are cooked and tender soft.

Recipe courtesy of Chef Linda Huang of The Hummingbird's Kitchen

Sesame Noodle Bowl with Oyster Mushrooms

Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes

• 1/2 cup plus 2 tablespoons soy sauce or tamari
• 1/4 cup honey
• 2 tablespoons Chinese black vinegar
• 2 tablespoons rice vinegar
• 3 tablespoons tahini paste
• 2 tablespoons fresh grated ginger
• 3 cloves garlic, grated
• 8 ounces rice noodles
• 2 1/2 cups low sodium vegetable or chicken broth
• 1 cups fresh baby spinach, roughly chopped
• 1/2 cup shredded carrot
• 2 tablespoons avocado oil
• 3 cups oyster mushrooms, sliced thin
• 2 shallots, chopped
• 2 green onions chopped, for serving

1. To make the soy sesame sauce: Combine 1/2 cup soy sauce, honey, Chinese black vinegar, rice vinegar, tahini paste, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup warm water in a bowl.

2. Heat the avocado oil in a large skillet over medium-high heat. When the oil shimmers, add the oyster mushrooms. Cook for 5 minutes or until golden. Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. Cook 4-5 minutes, until fragrant. Add 2 tablespoons soy sauce. Cook another 2-3 minutes, until the mushrooms are caramelized. Set aside.

3. Cook the rice noodles according to package directions. Drain and set aside.

4. Mix the broth and the soy sesame sauce in the pot. Bring to a simmer over medium heat for 5 mins, then ladle the broth into bowls. Add the noodles and toss combine. Spoon the mushrooms over the noodles. Top with baby spinach, shredded carrots and green onions.

Enjoy warm!

Recipe courtesy of Chef Linda Huang of The Hummingbird's Kitchen

Vegetarian Umami Sauce with Black Pearl Oysters

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes

Similar to an oyster sauce, this Vegetarian Umami Sause can be used in sir-fry, sauce or soups.

• 2 oz (40 grams) black pearl mushrooms
• 2 tablespoons avocado oil (or vegetable oil)
• 2 cloves garlic , finely minced
• 1 teaspoon ginger , finely grated
• 2 ¼ cups vegetable broth or water
• 1/4 teaspoon salt
• 2 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon maple syrup
• 1/4 teaspoon five spice powder

1. Rinse and wash the mushrooms in the water by gently rubbing the caps with your fingers. Squeeze out extra liquid and transfer the mushrooms to a cutting board. Thinly slice and set them aside.

2. In a well-heated skillet, add avocado oil. Sauté mushrooms with ginger and garlic over medium-high heat for about 4 minutes.

3. In a high speed blender, add 2 ¼ cups vegetable broth or water, 1/4 tsp salt, 2 tbsp soy sauce, 1tsp maple syrup and 1/4 tsp five spice. Blend on high speed for 40 seconds or until the mixture is very smooth. There should be no food chunks.

4. Transfer to an airtight container and store in fridge for up to 1 week, or in the freezer for much much longer.

Recipe courtesy of Chef Linda Huang of The Hummingbird's Kitchen

Chinese Chicken Soup with Oyster Mushrooms

Serves: 4-6 Prep Time: 20 mins Cook Time: 3 hours Total Time: 3 hours & 20 minutes

• 1 free-range organic chicken
• Cold water for blanching
• 3 to 3 1/2 quarts of water
• 1 piece of ginger root, smashed
• 3 cloves of garlic, smashed
• 1 stalk of lemongrass
• Few stalks of cilantro
• 1/4 to 1/2 teaspoon ground white pepper
• 1 tablespoon rice cooking wine
• 6oz oyster mushrooms, sliced
• Salt to taste

1. In a large pot of cold water, add the pork bones to blanch. Once the water is boiling, let it cook for 1 more minute. Turn off the heat, drain, and wash the chicken clean. This process will give you a clear (rather than cloudy) soup.

2. Pour 3 to 3 1/2 quarts of water in the pot, bring it to boiling. Add the blanched chicken, ginger, garlic, lemongrass, cilantro, ground white pepper, and rice wine to the pot and bring to a boil for 15 mins. Simmer for 2 hours.

3. After 2 hours of cooking, add the oyster mushrooms. Simmer for another 2 or 3mins, add salt to taste, and serve hot.

Recipe courtesy of Chef Linda Huang of The Hummingbird's Kitchen

Mushroom "Carbonara"

• 1 cup preserved mushrooms (technique above)
• 1 cup english peas
• 1/2 cup sweet onion, diced small
• 4 cloves minced garlic
• 1/4 cup parmesan/pecorino
• 1 Tbsp kosher salt
• 2 Tsp black pepper
• 1 egg (yolk only)
• Lemon juice, to taste
• 1 box of pasta
• 1 Tbsp minced parsley

1. In a large sauce pot, start sweating the onions and garlic on medium heat in enough olive oil to cover the bottom of the pot. Once aromatic and translucent, add in the peas and mushrooms and continue to cook on low heat for 20-30 minutes. Mushrooms should develop a meaty/chewy texture and soak up the flavors of onion, garlic, and peas. Remove from heat until your pasta is ready.
2. While the vegetables and mushrooms are cooking, start cooking your pasta. We recommend that you salt your pasta water to help season the noodles. Leave your pasta a little :al dente" or under, as you will continue to cook it (slightly) with the onion, garlic, peas, and mushrooms. Save a little pasta water for your sauce base.
3. Transfer cooked pasta, and 1/ cup of pasta water to the pot with your vegetables and mushrooms. Cook on medium heat for 1-2 minutes while stirring to incorporate your noodles and pasta water. Fold in parmesan/pecorino, kosher salt, black pepper, and remove from heat.
4. Lastly, add in one egg yolk and stir to incorporate. This will give your sauce a silky texture and really add a lot of depth to the dish. Taste the sauce, and season it with a little lemon juice, additional salt/pepper, garnish with parsley, and enjoy!

Recipe courtesy of Chef Bobby at Open Range in Bozeman, MT

Soy Braised Black Pearl Mushrooms with Scallion Mint Sesame Pesto

• 3/4 pound black pearl mushrooms
• 2 Tbsp gluten free soy sauce
• 2 Tbsp sherry wine/sake
• 2 Tbsp water
• 1 Tbsp honey
• Canola oil

• 3 scallions
• 1 cup basil leaves
• 1/4 cup mint leaves
• 1 Tbsp grated giner
• 1/2 serrano chili (optional)
• 1 garlic clove
• 2 Tbsp toasted pinenuts
• 1/2 tsp kosher salt
• 1 Tbsp toasted sesame oil
• 1/4 cup olive oil

1. Cut the mushrooms in half and cut a cross-hatch pattern on the un-cut side's stem.
2. In a large frying pan, over medium-high heat, add about 2 TBS canola oil. Gently brown each side of the mushrooms. Work in batches so that the frying pan doesn't get overcrowded.
3. Turn the heat down to medium-low, and add all the mushrooms back to the frying pan.
4. Add in the soy sauce, Sherry wine, and water to the frying pan, then cover the pan with a lid. Cook mushrooms in brazing liquid for 3 minutes.
5. Remove the pan from the heat and drizzle the honey over the mushrooms, gently stir to coat.

1. In a small bowl mix the sesame seed oil and olive oil together and set aside.
2. In a food processor combine remaining ingredients and pulse to a rough chop.
3. Turn on the food processor and slowly drizzle in the oil mixture to emulsify.
4. Drizzle pesto over the Braised Mushrooms
5. Garnish mushrooms with scallions, sesame seeds and or toasted pine nuts.

Recipe and photo courtesy of Ross and Emma of Whistle Pig Korean

Mushroom Preservation Techniques

Pickled Mushrooms

• 4 cups mushrooms, trimmed (Bridger Brewing prefers our golden oysters)
• 2 Tbsp kosher salt
• 2 cups apple cider vinegar
• 1 cup water
• 1/2 cup sugar
• 1 Tbsp whole mustard seeds
• 2 sprigs thyme

1. Add salt to mushrooms, toss, and let them sit for 30 minutes. At the same time, add vinegar, water, and sugar to a pot and heat until the sugar is fully dissolved, remove from heat.
2. Place the mushrooms, thyme, and mustard seeds into a sterilized/very clean jar. Pour the liquid over the ingredients in the jar and let sit out at room temperature for 2 hours.
3. Transfer to the refrigerator with no lid for an hour to fully cool it down. Place the lid on the jar once full cool and store in the refrigerator for up to 1 year.

Recipe courtesy of Chef Bobby at Open Range in Bozeman, MT

Preserved Mushrooms

This is a technique for long-term mushroom preservation in your refrigerator. Mushrooms preserved using this method will last up to 2 years in cold-storage making this a fantastic way to process excess product.

• King oysters or black pearl oysters, diced
• Extra virgin olive oil
• Neutral oil (Canola)
• Pinch of salt
• Rosemary. 2 sprigs
• Chili flakes, a pinch
• 1 cinnamon stick

1. In a heavy-bottomed sauce pan heat up enough of a neutral flavored oil (such as canola) to cover the bottom of the pan.
2. Once the oil begins to smoke, add in diced mushrooms and a pinch of salt. Cook on high heat, stirring so that the mushrooms don't stick to the pan.
3. Cook until mushrooms shrink and start to turn a golden brown color.
4. When mushrooms are looking golden brown and delicious, remove them from the pan and let them cool to room temperature.
5. Transfer them to a sterilized/very clean jar or vessel. Cover the mushrooms entirely with extra virgin olive oil.
6. add rosemary, chili flakes, and cinnamon to the jar of mushrooms and oil.

The mushrooms, over time, will begin to plump up again and take on the flavor of the aromatics. If fully covered in oil, the mushrooms will last in a refrigerator for up to 2 years.

Recipe courtesy of Chef Bobby at Open Range in Bozeman, MT

Mushroom Conserva

• 4 cups king oysters or black pearl oysters (sliced thinly)
• 1 cup extra virgin olive oil
• 2 cups apple cider vinegar
• 1/2 cup granulated sugar
• 2 Tbsp kosher salt
• 2 sprigs thyme
• 3 cloves

1. Slice your mushrooms thinly, either by hand or with a mandolin, and then transfer to a mixing bowl. Add kosher salt to the mushrooms and mix well. Let the mushrooms sit at room temperature for at least 30 minutes to start leeching out moisture
2. In a large sauce pot, bring the apple cider vinegar and sugar to a boil. Once boiling, reduce to a simmer and add in the mushrooms. Cook the mushrooms until they begin to soak of the liquid and slightly plump up.
3. Remove the mushrooms from heat and transfer to a sterile/very clean jar. Cover them completely with at least 1/2" of olive oil and transfer to refrigerator. Conserva will hold in the refrigerator up to 6 months.

Mushroom Jam

The following recipe is for a 1/2 pound, or 1 quart of mushrooms which is how we sell our oysters at the farmers market. If you have a different quantity of mushrooms, you can use the ratios listed with the ingredients below. (e.g if your mushrooms wigh 100g, you will us 15g sherry, and so on)

• 225g Oyster mushrooms (~1 quart) (100%)
• 34g cooking sherry (15%)
• 22.5g granulated sugar (10%)
• 4.5 kosher salt (2%)
• 2 sprigs minced rosemary
• Extra virgin olive oil to cover
• 22.5g water (10%)
• Sherry vinegar to taste

1. Cover the bottom of a large sauce pot with olive oil and add in your trimmed oyster mushrooms. Cook on medium hear, stirring every few minutes until the mushrooms brown and shrink a little.
2. Add in your cooking sherry, sugar, salt, rosemary, water, and continue cooking on medium heat until the sugar dissolves and the liquid thickens and becomes syrupy.
3. Once you reach your desired consistency , remove jam from heat and let it cool own. Taste your jam, and add a little bit of sherry vinegar to make it pop. Start slowly and add in a teaspoon at a time. This little bit of acidity will really bring out the flavor of the mushrooms and rosemary.
4. Transfer to sterile/very clean jar and let cool down completely. Put a lid on it, and store in your refrigerator for up to 6 months. Once cool, if you cover the jam with a 1/4"-1/2" of olive oil it will hold up to a year.

Salted Mushrooms

• Mushrooms (trimmed) (100%)
• Kosher Salt (20%)

1. Trim mushrooms down to a size that will comfortable fit into a glass canning jar. Weigh mushrooms, this is 100% of your weight for this recipe.
2. Transfer mushrooms to a large mixing bowl or container that is sterile/very clean and will fit all of the mushrooms.
3. Weigh out your salt to be 20% of the weight of your mushrooms (e.g if your mushrooms weigh 100g, weigh out 20g of salt).
4. Give the mushrooms a quick rinse, pat them dry, and toss the mushrooms with the salt in the mixing bowl to get full coverage.
5. Transfer mushrooms to a sterilized jar and try to comfortably pack them in. Add any remaining salt to the jar, and put the lid on. Store at room temperature in a cool, dry place for later use.

To utilize the salted mushrooms, remove them from their jar, strain off any liquid (save this, read below for how to use), soak the salted mushrooms in cold water at a 10:1 ratio to rinse away the salt. 1 hour in a bath will have them ready to roll. Remove them from the water bath and let them air dry for 20-30 minutes. They can now be added to whatever dish you're making.

Umami Liquid: the reserved salted mushroom liquid is one of the best parts of this process! I like to keep this on hand to add to things that need a little extra oomph. Add, in small amounts, to sauces, soups, braises, salad dressings, etc.