Mighty Mushrooms

Terrapin Mycology Cultivates Flavor…

There’s an old joke about a person believing they must be a mushroom because they’re kept in the dark and, euphemistically speaking, fed a diet of manure. Kris Eichenhofer, politely, of course, takes exception.

At the heart of his Redding-based venture, Terrapin Mycology, is his guiding philosophy: “We believe fungi represent one of the most underappreciated biological resources available today, and we’re excited to help bring both gourmet and functional mushrooms to our local community.”

Along with his wife, Anita, and business partner Dylan Baides, Eichenhofer founded the business with the goal of providing gourmet mushrooms to farmers markets, restaurants and the North State community. “As we continue to grow, our long-term vision is to expand into functional and medicinal mushroom products, including Lion’s Mane, cordyceps, reishi, turkey tail and other fungi with potential health and wellness applications,” Eichenhofer says.

The Redding resident’s interest in microbiology and natural systems goes back to his childhood in the very remote community of Forks of Salmon in the Klamath National Forest. “We’d look for Chantrelles and Morels after the last rains, hunt for game, grow big gardens … we were three hours from the supermarket. I always had a fascination with anything that grows,” Eichenhofer says. “I’d go find an aquarium, put it in the kitchen and set up a humidity system. I began exploring with foxfire mushrooms and just messing around with all kinds of shiitakes and Lion’s Mane. I really started to grow mushrooms to understand how fungi contributed to health and environmental stability.”

In its startup phase, Terrapin Mycology is focusing on oyster mushrooms. With its mild flavor and versatile nature, oyster mushrooms also are loaded with vitamins, fiber, protein and antioxidants. “Oyster mushrooms are where gourmet food and nutrition meet; they’re a perfect example of how food can be both enjoyable and functional,” Eichenhofer says.

The brilliant pink oyster mushrooms are cultivated in a greenhouse that Eichenhofer and Baides keep toasty and humid. The mushrooms emerge from blocks of sawdust that have been sterilized and inoculated with spores.

Once harvested, the mushrooms are sold at the Redding Certified Farmers Market and to other customers. Eichenhofer provides recipes for stroganoff, mushroom jerky and other dishes, as well as cooking advice. Oyster mushrooms can be grilled, sauteed, roasted, fried or added to soups and stir-fry dishes. Not only wholesome, they’re straight from the greenhouse. “Why go to the store and get mushrooms that were shipped across the country, when you can get fresh ones at a farmers market?” he asks.

As the business gets more established, Eichenhofer plans to expand into cultivating mushrooms that have potential health and wellness applications, including Lion’s Mane. This nutrient-packed mushroom has anti-inflammatory properties and is widely believed to promote cognitive function, gut health and immune regulation. “It’s one of the most exciting medical mushrooms being studied today because of its unique relationship with nerve growth factor and brain health,” Eichenhofer says.

Terrapin Mycology envisions offering nootropic, or functional, mushroom products and supplements like powders, capsules and seasonings. “We hope to become a trusted local source for both gourmet and functional mushrooms while helping educate our community about the benefits and uses of fungi. Our focus is quality, education, and keeping things local from start to finish,” Eichenhofer says. •

Find them on Facebook