Locally Grown, High Quality

Gourmet Mushrooms

Serving restaurants and retail locations in Northern Michigan.

We’re crazy about mushrooms too.

Have a listen - talking about mushrooms, science, and all things fungi.

Morel Mushrooms – soon a year round commodity.

Morel mushrooms – in northern Michigan this is a May-June delicacy, family tradition, and all sorts of foragers from professional to amateur come out to find that spot for even just a few to cook up. The industry of morel mushrooms is anything but small and is known around the world.   Total industry foraged […]

Morel Mushrooms

This is a simple blog post to show you the work we are doing on morel mushrooms.  The strain was acquired from Penn State Culture labs and is DNA verified - and further more we have grown them to be able to identify them under the microscope also giving them a second verification. We can [...]

Indoor morel cultivation – March 31st, 2020

Morels showing their iconic 'ridge' and or 'cup' shapes.  Younger specimens were able to be extracted and viewed through a microscope.(above) Young specimen showing the full morel structure.  This is possibly the smallest morel ever identified and also ever recorded in lab settings.(above) The morels could be seen with the naked eye.  We had 2 [...]

Read About the Farm and How Midnight Harvest Began

Once relegated largely to pizza, soups, omelets, and salads, the modest mushroom — commonly sourced from cans…

When Matt Hall talks about the scientific intricacies of the experiments and other activities that take place in his fungi-growing lab…

Q: What first sparked your interest in the realm of mycology? A: Paul Stamets of course as I am sure many have been inspired by him…

Most people store cars in their garage but Matt Hall of Midnight Harvest has a better use — growing gourmet mushrooms. “I run an indoor mushroom farm…

Fungi, it’s a passion for northern Michigan native Matt Hall, “I studied mushrooms for five years,” he said. In August 2018 he turned his garage into his ‘Shroom Room.’…

On the frontier of exploring the science of sustainable restaurant-grade mushroom growth.