If you’re a shroomer—no, not that kind—you’ve probably spent the past four months rummaging around in the forest armed with a basket, knife, and identification key. But now that wild mushroom season is winding down—or if you’re a less intrepid Coloradan unwilling to risk illness (or worse) from foraging poisonous look-alikes—you need trek no farther than the Union Station or South Pearl Street farmers’ markets, where you can scoop up Mile High Fungi’s gorgeous cultivated species. Liz and Michael Nail launched the business in 2014, growing oysters, shiitakes, and more in their home and in two shipping containers set in their Jefferson Park backyard. In May, the Nails moved their sustainable operation to a homestead near Conifer where they have room to grow—literally. In the 2,400-square-foot barn that anchors the property, they now produce roughly 500 pounds of mushrooms each week (up from 150). Soon, they plan to offer CSA shares and mycology seminars. Keep an eye out for their pristine, flavorful mushrooms on local menus (including Boulder’s River and Woods and Denver’s Little Spoons, among others)—or, even better, buy a basket or two and cook them up at home.

This article was originally published in 5280 September 2017.
Denise Mickelsen
Denise Mickelsen
Denise Mickelsen is 5280’s former food editor. She oversaw all of 5280’s food-related coverage from October 2016 to March 2021.