Seller Spotlight: Alpenglow Mushrooms - Foraged

Foraged Seller Spotlight:

Alpenglow Mushrooms

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Shop Alpenglow Mushrooms

Based in beautiful southwestern Colorado, outside the city of Montrose; south river aquaponics operates in a 14,040 square foot greenhouse utilizing aquaponics to produce a variety of greens, mushrooms, fish, and crustaceans. Our state of the art facility is home to 3, 20 foot by 40 foot mushroom dens as well as 3 incubator rooms where we focus on king oyster, lions mane as well as other gourmet mushroom varieties.

How did your business get started?

South River Aquaponics began in 2013 with the construction of a 14,000 sq ft greenhouse, a 20 ft x 40 ft mushroom grow room, cooling rooms and administrative offices.  We grew several varieties of lettuce and herbs along with several thousand Barramundi fingerlings to produce nutrients for the plants.

What foods do you currently grow and what is your favorite type to grow?

The mushroom business grew steadily, and we now have over 3000 sq feet of mushroom grow space as well as a mycology laboratory to produce our own spawn as well as monitor water quality and plant health in the greenhouse.  In addition to hemp seedlings grown for the production of CBD oil we raise Shiitake, Lions Mane and Oyster Mushrooms. Shiitake Mushrooms are the favorite around here!

Any favorite recipes that you like?

Roasted Oyster Mushrooms with Arugula and Walnuts
  •  Prep Time: 10
  •  Cook Time: 20
  •  Total Time: 30 minutes
  •  Yield: 4 servings as a starter, 2 as a side 1x

This simple salad has layers of peppery, earthy, and nutty flavors! It makes an ideal starter for a healthy meal or add it alongside roasted meats for a flavorful side dish. It comes together in just a few minutes and it can be served warm or at room temperature. It’s also easy to multiply the recipe if you need to serve a small crowd.

  • 10 ounces oyster mushrooms*, gently separated into large pieces
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • Pinch ground black pepper
  • 1 ½ cup packed arugula leaves
  • 1/3 cup chopped walnuts, toasted
  • Additional olive oil for serving, if desired

Preheat the oven to 375 degrees F.

Spread the mushrooms in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently and spread back into a single layer.

Roast for 15 minutes. Check the mushrooms. If any liquid has formed on the sheet pan, carefully drain it off. Roast the mushrooms for 5 to 10 more minutes, until browned and tender.

Add the arugula to a serving plate. Top with the mushrooms and toss gently. Sprinkle the walnuts over the salad. Garnish with additional olive oil, if desired. Serve warm or at room temperature.

Tell us about your Mycomatrix products!

MYCOMATRIX contains pure organic, adaptogenic mushroom extracts, assisting the body to adapt to stress and exerting a normalizing effect upon the bodily process.


A mushroom based extract (Myco = fungus, Matrix= origin, cellular grid) employing a proprietary triple extraction process pioneered at Mushroom Mountain that is a potent water soluble nutraceutical food and a beverage supplement.

Why is MYCOMATRIX different?

Commercial extract producers have petitioned for the language in the Supplemental Facts on a tincture or extract label to confuse consumers by accepting and term “Mushroom” for “Mycelium” as synonymous, and effectively replacing it. Why? Because extract and powder producers can make the product in less time without actually growing the mushrooms!

MYCOMATRIX is an extraction process that uses WHOLE ORGANIC FRUITBODIES grown in the USA that are allowed to mature and absorb valuable light waves that allow for the manufacture of biochemical properties of the fruitbody. Mushroom mycelium extracts, however, grown on grain in the absence of light, is chemically and qualitatively much different than mature fruitbodies. Our NATURAL process of extracting the whole fruitbodies in organic ethanol, hot water, and a third proprietary method ensures the most complete extraction possible.

There is so much diversity in the specialty food community. Tell us a fun fact about yourself.

Our mushrooms grow on sawdust and straw, in the process they produce copious amounts of CO2.  We are able to send that CO2 into our greenhouse thereby increasing plant growth by nearly 50%!

What do you love most about your work?

We think we are contributing to new and better ways to grow healthy food for people.  The aquaponic greenhouse combined with the mushroom farm is a natural way to raise quality food while saving energy and water at the same time.

What’s next for Alpenglow?

We are almost ready to launch two new product lines:

A delicious Mushroom jerky in a variety of flavors designed to be a new healthy snack for work or pleasure.  

Additionally, we are producing a line of naturopathic mushroom and herb supplements. “MycoCura” will be a blend of our favorite herbal remedies and our favorite medicinal mushroom extracts all designed to help support healthy brains and bodies!

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