Meet Chris, owner of Seacoast Mushrooms. Chris grows his many varieties of gourmet mushrooms without the use of pesticides or fungicides and supplies them to local restaurants. Having spent years studying and researching the science behind growing mushrooms, his process is an awe-inspiring art in and of itself. I had the chance to head to Stonington, CT to look at Chris’ process and I was amazed by both his passion, his work and his product. Many local restaurants along the coastline and beyond source their mushrooms from Chris, including Oyster Club and their sister restaurant Grass and Bone for their mushroom sandwich.
