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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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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 Credit: Chef Linda Huang; 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 Credit: Chef Linda Huang; 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 Credit: Chef Linda Huang; 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 Credit: Chef Linda Huang; The Hummingbird's Kitchen