Charles and Shiyrah Crowther
We have been cultivating Shiitakes Mushrooms for about 15 years with the help of my wife Shiyrah and our daughter Aubrey and son Cian. What started off as a hobby soon turned into a small business. We live on 14 acres tucked away from the city where we cultivate a variety of mushrooms. Shiitakes being our main crop. We grow these exquisite mushrooms in oak and sweet gum logs outside in dappled sunlight under a canopy of trees. We DO NOT USE chemicals or pesticides. We also grow several varieties of Oyster Mushrooms.
You can find our mushrooms at Pepper Place Farmers Market in Birmingham where we are venders. We are there every Saturday rain or shine. Starting in April and ending in late October.
For hundreds of years Shiitakes have been a popular food source in Asia. Shiitakes are packed with vitamin B and have the power to fight cancer, boost immunity, and support heart health. These extraordinary mushrooms have a rich, smokey, meaty flavor. They can be cooked or eaten raw. Shiitakes are a fantastic way to add a delicious boost to your diet.
Reishi mushrooms are a medicinal mushroom. For many years they have been a staple in eastern medicine. Reishi is often foraged in the wild. However, we cultivate this amazing mushroom. This outstanding fungi fights cancer, builds your immune system, helps with inflammatory issues, lowers cholesterol and regulates blood pressure. We have Reishi double extract tincture available for purchase.
Turkey Tail Mushrooms
Turkey Tail, named for it's fall-like palette of stripes, resembles the plume of a turkey's tail. It has been used by the Chinese for over a thousand of years. This amazing mushroom can be found on dead, deciduous wood found under living hardwood trees in the woods. We are also cultivating this unique mushroom. This exceptional mushroom has been known to fight colds and flu, aids in digestion, helps build up the immune system, and has been known to aid in the healing of breast cancer. We have Turkey Tail double extract tincture available for purchase.
Medicinal Mushroom Tinctures
Our tinctures contain both water soluble components (polysaccharides) and alcohol soluble components (triterpenes) making a double extract tincture. Using this method of extraction maximizes the health benefits in both these amazing mushrooms.We recommend 2 droppers a day by mouth or in liquid. If you have any questions concerning which tincture is right for your needs we will be happy to assist you. Just email us or give us a call.
Reishi Double Extract
Turkey Tail Double Extract
Whether you are a homeschooler or part of a garden club or just curious about mushroom cultivation, we offer farm tours from June till October. When you visit our farm we will go though the process of inoculation, we will take you down to our log yard which consists of 5,000 to 6,000 logs. We will have an open discussion of the many different processes of mushroom cultivation. If you are interested in a farm tour you can email us so we can set up a time for the visit.
Grandview Farm is committed to exceeding your needs. Questions, comments or special requests? We’d love to hear from you, so don’t hesitate to reach out today.
You can call us at 731-453-4286 or
email us at
228 Grandview Farm Dr Montevallo AL United States 35115
Mesmerized by Mushrooms
Recipes from our table to yours.
We love good food, good wine, and good friends to share it with. Here are a few recipes we have enjoyed over the years. We hope you will enjoy them as well.
Spaghetti alla Carbonara with Foraged Chanterelle Mushrooms
Spaghetti alla Carbonara is made with pancetta. Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. Instead of pancetta I used foraged Chanterelles.
2 Tb olive oil
2 shallots, chopped fine
8 oz foraged chanterelles
1/4 cup white wine
1/4 cup chicken broth
1 lb spaghetti (I prefer angel hair)
4 large eggs
1 cup of freshly grated pecorino cheese
some fresh parsley for garnish
freshly ground pepper to taste
Heat your olive oil in a large skillet. Add shallots and sauté till translucent. Add your chanterelles and sauté 2 minutes. Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Add the chicken broth, bring to a boil and cook 2 minutes. Reduce heat to a simmer while you cook the pasta. When the pasta is cooked drain it and add it to the skillet and place it back over medium high heat. Add the eggs, cheese, and black pepper and cook, stirring vigorously, until the pasta is well coated and creamy. "Buon cibo!"
Stuffed Shiitake Mushrooms
Stuffed Mushrooms have been around since the late 19th century or early 20th century, depending on who you ask. It is likely that the Italians should receive the credit for a stuffed mushroom as the recipes originated somewhere over there and closely resembles the Italian stuffed zucchini.
non stick cooking spray
olive oil for drizzling
15-20 shiitake mushrooms, stems removed
1 pound bulk pork sausage
1 shallot finely chopped
3oz of spinach or arugula
1 garlic clove, minced
1 package (4 ounces) cream cheese
1/4 cup shredded Parmesan cheese
salt and pepper
red pepper flakes
parsley for garnish
Pre-heat oven to 350. Grease a baking sheet with non stick cooking spray. Place your shiitakes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Set aside. In a large skillet, cook sausage, shallot and garlic over medium heat 6-8 minutes or until sausage is no longer pink and shallot is tender, breaking up sausage into crumbles; drain. Add spinach or arugula and saute till wilted. Add in cream cheese and cook till melted. Sprinkle sausage mixture with red pepper flakes. Mix well. When mixture is ready stuff your mushrooms. Top with parmesan cheese. Cook for 20 minutes. garnish with parsley. Enjoy!
Sausage, Red Pepper, and Oyster Mushroom Frittata
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to "fried."
10 large eggs
1 avacado sliced
1/4 cup of milk
2 green onions sliced
3 oz of baby spinach
1 1/2 teaspoons of salt
1 teaspoon of fresh black pepper
1 pound of turkey sausage
8 oz of oyster mushrooms sliced
1 garlic clove, minced
1 red bell pepper, chopped
1 teaspoon of dried basil, thyme, and parsley
Preheat oven to 350.
In a large mixing bowl whisk eggs, milk, green onions, salt and pepper. Set aside.
Heat olive oil in a skillet over medium high heat. Add the sausage and cook till completely browned. Add in the mushrooms and let cook for 2 minutes. Then add the garlic and the red pepper. Continue cooking for about 3 more minutes. Add your spinach and cook till wilted. Saute the sausage mixture till everything is mixed together. Add the egg mixture to the sausage and veggies then add your basil, thyme, and parsley. Stir to combine. Bake for 20 minutes or until a knife comes out clean when inserted in the middle. Add your sliced avocado. Allow to rest for 5 minutes. Then slice and serve!
So I guess you figured out by now we love Italian food. My husband and I are both from Italian descent. We have been to Italy several times and the pizza is amazing.
Neapolitan pizza is elegant in its simplicity. Typically pies are thin, almost delicate, and encircled by a crispy, flaky crust. The center is topped by San Marzano tomatoes, mozzarella di bufala, and fresh basil. They call this, pizza margherita.
Here I have made a simple pizza using shiitake mushrooms and other vegetables.
Pizza dough of your choice
Homemade or store bought pasta sauce
You can also try using a pesto sauce to switch it up.
1/2 pound shiitake mushrooms
Green pepper, diced
Red onion, diced
Handful of spinach
4 cups of mozzarella cheese
Meat of your choice
Pre-heat oven to 400.
Roll out your pizza dough. Brush with olive oil. Add your sauce. Add your shiitakes, green peppers, red onion, and spinach. Next sprinkle with italian seasonings. Then add your cheese. Bake for 20 to 30 minutes. Let sit for 5 minutes before slicing. Mangia Mangia!