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Wildspawn Mushrooms

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Wildspawn Mushrooms

Rediscover the Kingdom Fungi with mushroom foraging and cultivation. Connecting with food and nature.

Wildspawn Mushrooms LLC specialized in mushroom cultivation and foraging. Co-owned by Cody Iannozzi and Jeff Mertz, we are based out of Lambertville and Highbridge NJ. Our goal is to inoculate New Jersey with the mushroom culture and inspire customers to explore the wide variety of culinary and medicinal mushrooms we bring to the table. Find us at Clinton Community, Juniper Hill, Holland Twp, Hunterdon Land Trust, Pennington, and Stangl Factory Farmers Markets.

10/31/2025

The world first mushroom powered rocketship! Happy Halloween 🎃 🍄👻

10/27/2025

A Mushroom Minute - Ringless Honey Mushrooms

A fairly common mushroom in the fall that grows on dead or dying trees, at least the mycelium does. The mushrooms themselves always fruit from the dirt on the ground around the tree or log the mycelium is digesting

They are edible, but only after parboiling them to remove the toxins. It’s got an earthy flavor but the parboil kind of ruins the texture so unless you’re gonna dice them up and use them for a soup base I don’t suggest eating them.

I was able to find a really cool string of black mycelium that they’re growing off of if you stay tuned to the end of the video, you can see that. Definitely the best example I’ve been able to find!

10/20/2025

Taming a wild lion can be dangerous work! Best to call in the experts at Wildspawn Mushrooms. I was implored to come visit Bluestone Farms on Saturday to take care of this beast. With teeth over 2 inches long this behemoth put up a real fight.

If you ever need help with a lion, a chicken, a hen or a shrimp who ya gonna call ?!?

10/16/2025

A little intro to foraging steak of the woods aka resinous polypore aka Ischnoderma resinosum

10/05/2025

How to cook a puffball 101

06/12/2025

It’s Game of Shrooms time!!! This year I made Reishi ‘MushLove’ wall/window decoration for my favorite art n’ seek event. Mush like wild mushroom hunting, you will have the opportunity to come out of the woods with a huge score! I will be hiding the prize at High Rocks in Ralph Stover State Park.

My hint is that you can find this Reishi inspired art work on the tree that this mushroom prefers. Our native Ganoderma tsugae is saprotrophic to the Eastern Hemlock (Tsugae canadensis). This is the first place I ever identified a Reishi mushroom and holds a special place in my heart. Also the first crag I ever rock climbed, so it’s double awesome!

This Saturday June 14th is your chance! In case of rain, which is likely, I will be placing in a water-proof bag.

01/30/2025

Greetings Earthlings 🖖🏼 We’ve got Nameko’s again!
1) Namekos Mushrooms are the second most popular mushroom in Japan, and for good reason! They exhibit some of my favorite qualities in mushrooms like nuttiness and a solid meaty bite. They are also super versatile and can be utilized in the three new recipes I’ve posted on my website (link in bio, pictures 2,3,&4 here).
2) Asian style-chili - I almost wanted to keep this a secret recipe in my back pocket, but thought better of it. You’d be surprised how well this ginger forward dish melds into your classic definition of chili. It’s savory, sweet, & spicy all at the same time. Be warned, this recipe is involved so give yourself plenty of time to prepare 👨‍🍳🧑‍🍳
3)Zuppa con Ceci e Fungi - A fancy way of saying it’s Italian soup with garbanzo beans and mushies 🤌🏼. You get a great creamy texture in this one by blending the mushrooms and onions rather than overloading the soup with milk and heavy cream. I like to finish this one with Namekos for the final simmer, providing a nice mushroom bite to the dish.
4) Sweet & Spicy Scrambled Shrooms - This one has been in my breakfast arsenal for a while, yet I never thought to share it until now. The recipe includes three simple options for seasonings and is a great low-carb yet filling meal to get you going.
5) Lastly a reminder that the farmer’s markets are still going this winter. Catch me this Saturday or next Saturday and next Sunday

Mushlove 🍄‍🟫👽🍄

10/10/2024

Resinous Polypore- Ischnoderma resinosum- or “Steak of the Woods”. Yes it is edible, but not always! If you’d like to learn to forage this mushroom and many others you can sign up for my next class on Saturday October 19th from 3-5pm at Horseshoe Bend Park in Frenchtown NJ. Link in bio!

I actually didn’t realize this was an edible mushroom until last year. I just thought it was fascinating as a specimen to encounter. It’s named resinous polypore because of the dark red exudates that drip, resembling tree resin, from the underside of the mushroom. These exudates are a result of the enzymes the mushroom uses to break down and eat its host tree and they are unique in their deep red coloration. You will notice that some pictures have it and some don’t, due to the dryness of the weather. I’ve typically found them beaded and bloodied with droplets.

It is perhaps difficult to harvest properly. You can only cut off the very edges of the mushroom and only when young. This, among many shelf polypores, becomes very tough and woody with age. With luck, you can cut off about 1” of the soft material around the edges. This is why finding a patch of freshies is the only way to really enjoy!

The final pictures are of me making “steak” fajitas! The tastes is pretty one-note and earthy but the texture is to die for! Just a little chewy and tender like a rare steak.

Unfortunately I found more of these than I have time to pick and cook other than my target species (chicken + hen) which remain at large!!!

09/26/2024

I was so elated this morning to find a Pholiota was fruiting out of my stump garden! I was first inspired to make this piece while watching permaculture videos. In this particular video they showed a massive fruiting of Chicken of the Woods all over their stumpery!

Now this pholiota species might be edible and scrumptious like the chestnut mushrooms I sell, but there are TONS of similar poisonous species. After further research, I’ve realized this genus needs a lot more attention to be properly characterized. More DNA sequencing is going to be required. They sure are pretty though! And they re-inspired me to make more art works like this!

I set the stumpery in a slightly shaded corner of the farm as the back drop for my Wine-cap (King strophorea), and blueberry garden. The two species work symbiotically by sharing nutrients through the mycelium and the roots! Hoping for some epic blue and purple fruiting next year!

If you want some mushrooms, or to just learn some fun-facts, come on down to the farmers markets! I have lots of choice wild mushrooms this week: Chicken, Hen, & Black Trumpets!

Friday
Saturday &

Sunday

08/21/2024

Highlights from a place where water actually falls from the sky! They call it rain here 🤷🏻‍♂️
1) Banjo patiently waiting to step on any interesting mushroom I find 😇
2) Salmon Pinkgills - Entoloma quadratum - likely toxic, as most Entolomas are… very cool looking though, the cap reminds me of an elfcap but it was far from waxy
3)Brunette Chanterelle - Craterellus lutescens - Cody and I found one of these a few years back so I was above the moon with excitement to get a little patch of about 10!
4) Ravenel’s Bolete - Pulveroboletus ravenelii - a rare bolete with a veil! How odd?! And a bright neon green-yellow color!!!
5) Spotted Bolete - Xanthoconium affine - a sort of common edible bolete. I think the flavor is forgettable, but a good one to know if hungry out there
6) Peppery White Milk Cap (variant) - Lactarius deceptivus- taste was peppery and acrid at the same time… what a delight 😂 I washed my mouth out for like ten minutes to fend off the lingering taste 👅 distinctive from L.piperatus by the browning on the cap and its association with hemlock and pine trees.
7) Small Chanterelles - Cantharellus minor - a small tasty addition to the brunette chanterelles on my steak from
8) Blusher - Aminita rubescens - a truly beautiful form of Aminita. A few peculiarities are the lack of a veil and the red staining. There seems to be conflicting views on edibility so I let it be! Cool to check another famous mushroom off the list!

08/02/2024

New recipes up on the website! See link in bio. These are battle tested maybe a few too many times, but at some point I say “perfection is the enemy to progress!”
1) Cool Summer Garden Salad with Balsamic Mushrooms
2) Toasted Sesame-Ginger Dressing/Marinade
3) Triple S Breakfast Bowl
4) Blackened Sugar Snap Peas and Mushroom Stir Fry

More in the works! Don’t forget to catch me at your local markets this weekend so you can try out these fun new masterpieces 👨‍🍳👨‍🍳
Friday
Saturday
Sunday & Phillipsburg at Shappell park, 10-2!!!

07/25/2024

A few highlights from this week
1) Goldgills
2) Panus genus
3) False Chanterelle
4) The Sickner 🤟🏼
5) Carrot-footed Aminita
6) Corrugated Milkcap

I’m withholding the “fun facts” about each of these… why? Cuz you need to come to my foraging events to learn my secrets…When you ask? The next event is this weekend (link to store in bio) Saturday 7/26 from 4-6pm at the Sourland Mountain Preserve in Hillsborough NJ.
Are they edible?
What is a chanterelle?
Why does my hand smell funny?
All these questions and more will be answered this weekend!!

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Ringoes, NJ

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+15619454702

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