Our Story
Black Forest Mushrooms started in a two-car garage in Everett, Washington, born from Founder Nathanael Engen’s vision of growing something meaningful—both in the soil and in the community. As a veteran-owned business, we’ve grown from those humble beginnings into a thriving local operation, providing fresh mushrooms to restaurants, empowering home growers, and pioneering research.
Our journey mirrors the resilience and adaptability of mushrooms themselves, with every step forward grounded in a mission to connect people to the food they consume.
Our Mission & Values
At Black Forest Mushrooms, our mission is simple:
Cultivate gourmet mushrooms and healthy communities.
Sustainability, education, and well-being are at the core of everything we do, from the mushrooms we grow to the partnerships we build.
Looking Forward
While gourmet mushrooms remain at the heart of our work, we are preparing for a new chapter. With Psilocybe liquid cultures launching for research purposes, we aim to lead the way in fungi-powered innovation, exploring the intersection of wellness, science, and sustainable agriculture.
Our Community Impact
We are proud to call Everett home and honored to support the vibrant local food community. You’ll find our mushrooms featured in dishes at 16eleven, Luca's Italian Restaurant, Bayside Cafe, Café Wylde, and other regional favorites. Our engagement extends beyond the plate, too. Through collaborations with MoPOP and partnerships with Sno-Isle Co-Op, we share our love of fungi with the community through events, workshops, and tastings.
