"We created the standard 37 years ago, and have only moved forward since." 

"You’ve Run Out of Excuses."

what?

We grow mushrooms!

Yes, mushrooms. Composed of just 20 calories and with the flavor of umami (the fifth taste). They add savory flavor when paired with other foods. Not only that, mushrooms antioxidant capacity is comparable to that of brightly colored vegetables such as tomatoes and broccoli.

who?

J-M Farms

Since 1979, J-M Farms has been growing fresh mushrooms with a focus on superb quality and taste. Throughout the years, our success has grown and now we produce 500,000 lbs of mushrooms each week.  We offer the freshest mushrooms to our customers every time.  

where?

Miami, Oklahoma

We package our mushrooms local & fresh! We deliver product to Oklahoma, Texas, Arkansas, Mississippi,New Mexico, Kansas, Missouri and Iowa.

Increase Your Vitamin D

Mushrooms are the only fruit or vegetable  source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight. Exposing them to high levels of ultraviolet B just before going to market converts more of the plant sterolergosterol into the so-called sunshine vitamin.

Eat Your Antioxidants

When it comes to antioxidants - substances that help fight free radicals that are the result of oxidation in our body-we're more likely to think of colorful vegetables than neutral-hued mushrooms.

Boost Your Immune System

A study done on mice and published by the American Society for Nutrition found that white button mushrooms mat promote immune functions by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body's tissue.

Keep Up Your Metabolism

B vitamins are vital for turning food (carbohydrates) into fuel (glucose), which the body burns to produce energy. They also help the body metabolize fats and protein

We grow mushrooms!

Yes, mushrooms. Composed of just 20 calories and with the flavor of umami (the fifth taste). They add savory flavor when paired with other foods. Not only that, mushrooms antioxidant capacity is comparable to that of brightly colored vegetables such as tomatoes and broccoli.

J-M Farms

Since 1979, J-M Farms has been growing fresh mushrooms with a focus on superb quality and taste. Throughout the years, our success has grown and now we produce 500,000 lbs of mushrooms each week.  We offer the freshest mushrooms to our customers every time.

Miami, Oklahoma

We package our mushrooms local & fresh! We deliver product to Oklahoma, Texas, Arkansas, Mississippi,New Mexico, Kansas, Missouri and Iowa.

You've run out of excuses.

Increase Your Vitamin D

Mushrooms are the only fruit or vegetable  source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight. Exposing them to high levels of ultraviolet B just before going to market converts more of the plant sterolergosterol into the so-called sunshine vitamin.

Eat Your Antioxidants

When it comes to antioxidants - substances that help fight free radicals that are the result of oxidation in our body - we're more likely to think of colorful vegetables than neutral-hued mushrooms.

Boost Your Immune System

A study done on mice and published by the American Society for Nutrition found that white button mushrooms may promote immune functions by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body's tissue.

Keep Up Your Metabolism

B vitamins are vital for turning food (carbohydrates) into fuel (glucose), which the body burns to produce energy. They also help the body metabolize fats and proteins.

Seared Scallops in Spicy Cream Sauce with Beech Mushrooms

Ingredients:
2 packs of Buna Shimeji Mushrooms (one pack per serving)
6 sea scallops (3 per serving)
1 tablespoon of oil
2 teaspoons of Japanese mirin (sweet glutinous rice wine)
2 tablespoons of butter
Salt to taste

Spicy Cream Sauce
5 tablespoons of Mayonnaise
1 teaspoons of garlic chili sauce
A few drops of lemon juice
A dash of sugar

1. Pat the scallops dry and season lightly with salt and pepper.

2. Heat 1 tablespoon of oil in a large, heavy nonstick skillet over moderate heat, and sear the scallops for 3-5 minutes until both sides of the scallops turn golden brown. Set aside.

3. Heat 2 tablespoons of butter and sauté the 2 packs of Buna Shimeji mushrooms lightly. Add 2 teaspoons of mirin and salt to taste and stir well. Dish up the mushrooms in equal proportion onto 2 serving plates.

4. Mix all ingredients of the spicy cream sauce in a small bowl.

5. Arrange 3 seared scallops on top of the mushrooms on each plate. Add some spicy cream sauce on the plate.

6. Garnish with parsley and chopped chives.

Steak with Mushroom Sauce

2 Filet mignon steaks (2-inches thick)
Black peppercorns coarse cracked
Kosher salt
1 cup Beech mushrooms
2 Shallots minced
2 tablespoons Cognac
3/4 cup Low-sodium chicken stock
1 tablespoon Cultured unsalted butter
Lemon juice

1. Bring the steaks to room temperature (about 30 minutes). Preheat the oven to 350 degrees F.

2. When the steaks are at room temperature, start heating a cast iron skillet over medium high heat. Don't use a non-stick pan as the high temperature you need to get it to will cause it to release toxic fumes. Generously salt and pepper both sides of the steaks and press the salt and pepper into the surface of the steaks to ensure it sticks.

3. When the skillet is very hot, place the steaks in the pan and allow them to brown undisturbed until they don't stick to the pan anymore. Flip and brown for another few minutes on the other side.

4. Quickly put the pan in the hot oven and turn it off. Allow them to rest in the oven without opening it for 10 minutes for a rare steak, or 15 minutes for medium rare steak.

5. Transfer the steaks to a plate, then return the skillet to the stove over medium heat. Add a splash of olive oil and saute the minced shallots until they start getting soft. Add the mushrooms and continue to saute until they are limp and glossy and there is no liquid in the pan.

Pan-Roasted Sea Bass with Wild Mushrooms

2 tablespoons olive oil
5 tablespoons cold unsalted butter, 2 tablespoons cut into pieces
Salt and freshly ground pepper
2 pounds assorted fresh mushrooms, such as white, shiitake, oyster or chanterelle—shiitake stems trimmed or discarded, large mushrooms quartered
3 medium leeks, white and tender green, finely chopped
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons vegetable oil
Four 6-ounce sea bass fillets with skin, about 1 1/2 inches thick
1/4 cup finely chopped fresh flat-leaf parsley

1. Heat the olive oil in a large skillet until almost smoking. Add the mushrooms and cook over moderately high heat, stirring, for 2 minutes. Stir in 1 tablespoon of the butter, reduce the heat to low and cook until the mushrooms are browned and the pan is dry, about 7 minutes. Season with salt and pepper and transfer to a saucepan.

2. Melt 2 more tablespoons of the butter in the skillet. Add the leeks, cover and cook over low heat, stirring a few times, until tender, about 10 minutes. Season with salt and pepper and add to the mushrooms along with the chicken stock; simmer for 3 minutes. Season with salt and pepper.

3. Preheat the oven to 450°. In a large, heavy-bottomed ovenproof skillet, heat the vegetable oil until almost smoking. Season the fish with salt and pepper and add to the skillet, skin side down. Shake the skillet to loosen the fillets and cook over high heat until the skin is browned and crisp, about 5 minutes. Turn the fillets, transfer the skillet to the oven and roast for about 4 minutes, or until the fish is just cooked through.

4. Stir the butter pieces and chopped parsley into the mushroom-leek sauce. Divide the sauce among 4 large plates and set the bass fillets on top. Serve at once.

Beech Mushroom & Asparagus Stir Fry

1 cup Beech Mushrooms, 1/2 package
2 cloves garlic, minced
1 Tbsp Extra Virgin Olive Oil
20 spears asparagus, 1 bunch, end trimmed, sliced into 2 inch lengths
1 Tbsp Soy Sauce1/2 cup water, including reserved beech soaking water
1 medium carrot, julienned1 cup organic sweet corn, fresh or frozen
1 Tbsp fresh ginger root, finely grated, squeeze out juice, discard pulp

1. Place beech mushrooms in a bowl and soak for 20 minutes in warm water to cover. 

2. Remove, drain and reserve water to use as part of the cooking liquid. 

3. Heat up a skillet, sauté the garlic and beech for 2 to 3 minutes. 

4. Add the shoyu and water. Cover and simmer for 5 to 7 minutes. Add the asparagus, carrots and corn. Cover and simmer another 5 minutes.

5. Remove cover and pour ginger juice over the asparagus.

6. Sauté another 1 to 2 minutes, stirring occasionally. Serve.

Roasted Beech Mushrooms

Raw mushrooms
Olive Oil
Garlic
Alae (pink)
Hawaiian Salt or sea salt

1. Begin with beautiful raw mushrooms, ends trimmed.

2. Toss them with olive oil, garlic, and alae (pink) Hawaiian salt (or sea salt).

3. Put them into a 375º oven for about 25 minutes

4. Give them a gentle stir about half-way through the cooking time.

Arctic Char with Beech Mushrooms, Fingerlings, and Meyer Lemon Butter Sauce

Leeks
3 tablespoons unsalted butter
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices

Chive Oil
1/2 cup chopped fresh chives
1/2 cup canola oil

Potatoes
4 fresh thyme sprigs1 bay leaf
12 ounces fingerling potatoes
2 tablespoons (1/4 stick) unsalted butter

Mushrooms
6 tablespoons (3/4 stick) unsalted butter
1 pound beech mushrooms, cut crosswise into 1/4-inch-thick rounds or 1 pound oyster mushrooms, halved lengthwise if large

Lemon Butter Sauce
2 Meyer lemons
2 tablespoons whipping cream
1/2 cup (1 stick) unsalted butter, cut into 8 pieces

Fish
2 tablespoons canola oil
6 6-ounce arctic char fillets with skin
2 teaspoons chopped fresh thyme
Coarse kosher salt
1 tablespoon butter
Fresh chervil or parsley sprigs

Leeks
Melt butter in heavy medium skillet over medium-high heat. Add leeks and sauté until tender, about 8 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Chive Oil
Puree chives and oil in blender. Strain through fine sieve. Season oil to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Potatoes
Bring large saucepan of salted water to boil; add thyme and bay leaf. Add potatoes and boil until tender, about 14 minutes. Drain. Cut into 1-inch pieces. Return to pan; add butter and toss to coat. Season to taste with salt and pepper. Set potatoes aside.

Mushrooms
Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Set aside.

Lemon Butter Sauce
Using small sharp knife, cut off peel and white pith from lemons. Working over small bowl to catch juices, cut between membranes to release segments. Add segments to juice in bowl. Bring cream to simmer in small skillet over medium heat. butter and whisk until melted. Mix in lemon segments and juice. Simmer until thick, whisking occasionally, about 2 minutes (segments will fall apart). Season to taste with salt and pepper. DO AHEAD Potatoes, mushrooms, and lemon butter sauce can be made 2 hours ahead. Let stand at room temperature.

Fish
Heat oil in heavy large skillet over high heat. Sprinkle fish with thyme, salt, and pepper. Add fish to skillet, skin side down, and cook until skin is brown, about 5 minutes. Remove from heat. Turn fish over. Place lid on skillet to hold fish; tilt skillet to drain off excess oil. Discard oil. Add butter to skillet and tilt to melt butter and distribute evenly. Let stand covered until fish is just opaque in center, about 3 minutes.Rewarm leeks, potatoes, and mushrooms over medium heat and spoon onto plates; top with fish. Rewarm lemon butter sauce over medium heat, whisking frequently; spoon over fish. Drizzle with chive oil. Garnish with chervil and serve.

Featured Recipes - Japanese Mushrooms

Seared Scallops in Spicy Cream Sauce with Beech Mushrooms

Steak with Mushroom Sauce

Pan-Roasted Sea Bass with Wild Mushrooms

Beech Mushroom & Asparagus Stir Fry

Roasted Beech Mushrooms

Arctic Char with Beech Mushrooms