Foraged by Sporety: A Recipe Collective

10/20/2025

🌾 Mom’s Market Hash — A Sporety Sunday Story

There’s just something about those slow, rainy Sundays that bring you right back home.
You wake up late, the house smells like coffee and rain, and before you know it — you’re in the kitchen channeling Mom, cooking from instinct instead of a recipe card.

That’s what today was all about.
A skillet, some fresh pork sausage from The Spot - RR Homestead, a handful of Sporety mushrooms, farm-fresh potatoes, and a mix of peppers and onions that looked too good to pass up.
No measuring. No rules. Just real food and good energy.

I call it Mom’s Market Hash.
It’s not fancy — it’s feel-good. The kind of meal that makes you stop mid-bite and smile because somehow it tastes like home.

🍳 How I Made It (and How You Can Make It Yours)

Ingredients I used:
• Fresh Kune Kune pork breakfast sausage (from The Spot in Hastings)
• Fresh Sporety oyster and lion’s mane mushrooms
• Fresh potatoes (peeled and diced)
• Bell peppers (red + green)
• Red onion
• Sporety Oyster Mushroom Seasoning
• Salt, pepper, garlic powder, soy sauce, butter, and love ❤️

How it came together:
1️⃣ Boil diced potatoes until fork-tender.
2️⃣ In a big skillet, dry fry the mushrooms first — no oil — until they release their moisture and start to brown.
3️⃣ Add in the sausage and cook together until everything’s golden and sizzling.
4️⃣ Toss in the cooked potatoes, season with Sporety seasoning, garlic powder, pepper, and a splash of soy sauce.
5️⃣ Finish it off with chopped peppers and onions. Let it all mingle together until it smells like you’re about to have the best brunch of your life.

Top it with a couple fried eggs and some crusty bread or focaccia if you’ve got it.
🥔🍄🥩🔥

💬 Make It Your Own

That’s the best part — you can change it up however you want.
Swap the sausage for bacon, ham, or tofu.
Use sweet potatoes or add spinach, kale, or even leftover veggies.
Make it spicy, cheesy, smoky — or whatever mood the day brings.

Like Mom used to say:

“Cook slow. Season as you go. Make it your own.” ❤️

🧡 From the Heart

Made with Michigan-grown mushrooms and Mom’s magic.
Because at the end of the day — you can’t fake the farm.

📸: Real shots, real food, real kitchen.
👉 Drop a 🍳 or 🍄 if you’d eat this.
👉 Tag someone who’d devour a plate like this.
👉 And tell us below — what’s your go-to Sunday comfort meal?

Foraged by Sporety | Real Food. Real People. Real Flavor.

10/15/2025

10/12/2025

I didn’t plan to cook… I just needed to slow down. What happened next turned into one of the best meals I’ve ever made 🍄🔥

🍄 **Sporety Farmhouse Soul Steak**
Grounded by cooking. Guided by instinct. Blessed by Mom. ❤️

Saturday after the Hastings Market, I came home wiped out — tired, hungry, and in my head. I wasn’t planning to cook anything big… but I needed to *slow down*.

Cooking does that for me. It forces me to be patient, to stay in the moment — because if you rush it, something always goes wrong.

So I pulled some fresh Lion’s Mane mushrooms from the fridge — no recipe, no plan — just like Mom taught me.
She always said: *“Don’t rush good food. Let it tell you what it needs.”*
Bless her soul. She taught me how to trust flavor and cook with heart.

I started dry-frying the Lion’s Mane, letting the water cook out slow, then built layers — oil, garlic, onion, soy, sesame, a little ketchup for depth, and a spoon of Sporety Seasoning.

Simmered. Reduced. Repeated. Four times.
By the end, I blended it smooth, added a bit of water, reduced again, and built a gravy that smelled like comfort itself.

⏱️ Hours passed. I zenned out in that kitchen, just listening, tasting, feeling.
That’s peace right there.

Sunday morning, I roasted up tenderized round steak — hot and fast at 450°F, then dropped it low to 275°F, covered, and let it go slow until it was spoon-tender.

While it rested, I warmed the gravy, poured in the drippings, and simmered it all together low and slow until it hugged the beef just right.

By the time it hit the plate, the gravy was thick and glossy, the beef fell apart, and the flavor hit deep — earthy, rich, and real.

Alaina and Aden didn’t know what to expect when they saw it — no plan, no recipe — but one bite in and they were quiet. Then seconds. Then gone.

And that’s when I smiled… because that’s *exactly* how Mom used to cook.
By instinct. By patience. By love.

---

🍳 **If you want to try it:**
1½–2 lbs tenderized round steak, cubed
2 tbsp avocado oil + 1 tbsp olive oil
Salt, pepper, garlic & onion powder
1 tbsp Sporety Seasoning
1 tbsp soy sauce
1 tbsp sesame teriyaki
1 tbsp ketchup
1 tbsp Lion’s Mane powder
2–3 cups homemade Lion’s Mane gravy (dry-fried from fresh mushrooms)
½–1 cup broth or water

🔥 Roast at 450°F for 1 hr (stir once).
Then 275°F covered 2–2½ hrs until spoon-tender.
Blend and simmer gravy, add beef & drippings, and cook low 45 min until thick and glossy.

Serve it over mushroom rice, mashed potatoes, or noodles — whatever’s in your kitchen.

🧡 **The Sporety Way:**
Cooking like this slows me down. It reminds me to be patient, to listen, and to stay in the moment.
It’s real food, made with time and love — the way Mom taught me.

Here’s to her, and to everyone who finds peace standing over a simmering pot. 🙏

09/24/2025

🚨🍄 HUDSONVILLE — LAST CHANCE! 🍄🚨

Tomorrow is the FINAL Hudsonville Farmers Market of the season and we’re going out BIG 🙌 Don’t miss your shot to stock up, say hi, and support all of us vendors one last time. 💛

📅 Wednesday, September 24
⏰ 9 AM – 1 PM
📍 Terra Square, Hudsonville

✨ On the Sporety table:
👉 Fresh gourmet mushrooms picked with love 🍄
👉 One-pot meals — add water heat, eat, DONE ✅ (your weeknight lifesaver)
👉 Cozy soup to keep you warm on these crisp fall days 🍲
👉 All the good vibes + a community that makes this market so special 💛

💡 TIP: Snap a pic with your haul & tag us — we love featuring our customers! 📸

Let’s pack the market and finish Hudsonville STRONG! Who’s rolling through tomorrow? Drop a 🍄 if we’ll see you 👇

08/18/2025

🍄💥 Stroganoff Like You’ve Never Had It 💥🍄

This week we’re serving up the comfort food knockout punch — a rich, creamy, bad ass Stroganoff that shows off what local market finds (and Sporety Mushrooms) can do.

Farmers Market Stroganoff (from scratch):
• Sporety Oysters or Lion’s Mane — dry fry first for deep mushroom umami 🍄
• Beef strips (or chicken, venison, or tofu — they all slap)
• Market onions + garlic 🧅🧄
• A splash of wine 🍷 (red for beef, white for chicken/veg — trust us)
• ½ cup stock
• 1–2 tbsp Worcestershire (secret depth bomb 💣)
• 1 tsp Dijon mustard (zingy tang ⚡️)
• Local cream or sour cream 🥛
• Butter + Sporety Seasoning
• Fresh herbs 🌿
• Market noodles or rice

👉 Sear, stir, swirl, and in 30 minutes you’ve got a dish that tastes like it belongs on a restaurant menu — but came straight outta your market basket.

🚀 Want the easy button?
Our One-Pot Stroganoff Meal Kit is just $9 — OR Mix & Match ANY 3 for $24 this week only!

✅ Already packed with dry Worcestershire sauce + Sporety mushrooms inside (so the depth + umami are BUILT IN).
✨ Wanna level it up even more? Try these hacks:
• Add a splash of extra Worcestershire or Dijon mustard
• Toss in fresh Sporety mushrooms for double mushroom magic 🍄
• Swirl in local cream for that silky finish 🥛
• Top with herbs + veggies for your own gourmet remix 🌿

That’s how you turn a $9 kit into a $30 bistro plate without lifting a finger.

💥 Whether you’re cooking rustic from scratch or firing up our kit with the extras already inside — Stroganoff night just leveled up.

👉 Support local. Cook bold. Eat mushrooms.
📍 Find us at your favorite farmers markets this week + stock up!

08/15/2025

🍄 Not All Mushrooms Are Created Equally

The mushrooms you’ll find in your average grocery store — think white buttons and portobellos — are often grown in mass-production facilities using heavy chemical inputs. Studies have shown they can contain compounds like agaritine, which may convert into carcinogens when cooked or stored improperly. Pair that with depleted nutrient levels from rushed growth cycles, and you’re left with a mushroom that’s… well, more filler than fuel.

Here’s the difference with Sporety Mushrooms:
✅ Zero chemical sprays – Our mushrooms are grown clean and fresh, just like nature intended.
✅ Nutrient-dense & functional – From Lion’s Mane (for brain health) to Oyster mushrooms (rich in antioxidants), each variety offers unique wellness benefits.
✅ Harvested at peak freshness – Meaning higher nutrient retention and better flavor, without weeks in transit or sitting in cold storage.

Bottom line: Your food can either nourish or slowly harm you. We choose to grow mushrooms that heal, fuel, and taste incredible — and we’re proud to keep the toxins off your plate.

08/15/2025

🍄☀️ DOUBLE MARKET SATURDAY – LET’S DO THIS! ⚡
Tomorrow’s gonna be a hot one with a chance of showers & thunderstorms 🌦️ — but you already know, rain or shine, Sporety Mushrooms SHOWS UP! 🙌

🔥 2 MARKETS – 1 DAY!
📍 Hastings Farmers Market – 9AM–1:30PM (Barry County Courthouse Lawn)
📍 Creston Farmers Market – 9AM–1PM (123 Caledonia St NE, GR – Keep Creston Funky! 🪩)

🍽️ Back to School Stock-Up!
Mix & Match ANY 3 One-Pot Meals or Soup Mix for $24
Just add water (or milk/butter for Creamy Garlic) and BOOM — dinner’s done!

🦁 Fresh Lion’s Mane & Oyster Mushrooms – harvested fresh, packed with flavor, ready for your weekend eats!
• Seasonings, Dried Mushrooms, Rise & Root Brew & more — your one stop mushroom shop!

💪 Your support keeps us growing, creating, and bringing these local, fresh, funky mushrooms to YOUR table. Tag your farmers market buddy & COMMENT 🍄 if you’re coming!

08/11/2025

📚🍄 BACK-TO-SCHOOL STOCK-UP WEEK! 🍄📚
Your favorite funky fungi are hitting all the markets this week — and we’ve got a special deal to load up your pantry before the school chaos kicks in!

📅 THIS WEEK’S LINEUP:
🚜 Tuesday: Grandville Farmers Market — 9AM–1PM (behind Grandville Library, under the covered walkway)
🚜 Wednesday: Hudsonville Farmers Market @ Terra Square — 9AM–1PM
🚜 Thursday:
• U of M Health-West — 9AM–2PM
• Roosevelt Park — 4:30PM–7:30PM
🚜 Friday:
• Saugatuck Farmers Market — 9AM–3PM
• Middleville Farmers Market — 3PM–7PM (under the pavilion on Main)
🚜 Saturday:
• Creston — 9AM–1PM (“Keep Creston Funky!”)
• Hastings — 9AM–1:30PM (on the courthouse lawn)

🔥 BACK-TO-SCHOOL PROMO:
🥣 One-Pot Meals + Soup Mix — 3 for $24 (this week only!)
📦 Stock up, save big, and make those busy nights a breeze — just add water (Creamy Garlic needs milk & butter).

🍄 ON THE TABLE THIS WEEK:
• Fresh Lion’s Mane & Oyster Mushrooms (ask about wholesale & bulk)
• Rise & Root Brew ☕ (8 functional ingredients)
• Seasonings & functional mushroom candy bars 🍫
• Grow Kits with 2-harvest guarantee 🌱
• FREE spent mushroom blocks for farm pickup (first come, first serve)

📍 Find us. Feed your soul. Support your farmers.
📲 Tag your market buddy & plan your shopping trip now — every tag helps keep local food alive ❤️

First comment for Facebook boost:
🍄🎒 Who’s ready to STOCK UP & SAVE this week?! Drop your favorite emoji & tell us which market you’ll see us at!

08/11/2025

Farmers Market Parmesan Sun-Dried Tomato Mushroom Pasta

🌿 Make it from scratch with fresh market finds — or take the easy road with Sporety’s GF One-Pot Meal! 🌿

From-Scratch Market Version

Serves: 4 | Cook Time: ~20 min

Ingredients (find at the market):
• 🍄 2 cups fresh oyster or lion’s mane mushrooms – Sporety Mushrooms
• 🍅 2 fresh tomatoes, diced – produce vendor
• 🌶 1 red bell pepper, diced – produce vendor
• 🥬 2 cups fresh spinach – greens vendor
• 🧄 3 cloves garlic, minced – garlic grower
• 🌿 1 tsp dried oregano or 1 tbsp fresh – herb vendor
• 🌿 1 tsp dried basil or 1 tbsp fresh – herb vendor
• 🌿 1 tsp parsley or 1 tbsp fresh – herb vendor
• 🧈 2 tbsp butter or vegan butter – dairy/vegan vendor
• 🧂 Salt & pepper to taste
• 🍝 8 oz gluten-free pasta – pasta vendor or store
• 🧀 ½ cup parmesan cheese – dairy vendor
• 2 cups water or vegetable broth – market or home

Directions:
1️⃣ Dry fry the mushrooms — Place them in a large dry skillet over medium heat, stirring occasionally, until they release their moisture and edges start to brown. Remove and set aside.
2️⃣ Cook pasta according to package, drain and set aside.
3️⃣ In the same skillet, melt butter, then add garlic and sauté until fragrant (1 min).
4️⃣ Return mushrooms to the skillet and stir to coat.
5️⃣ Add tomatoes, red pepper, and spinach; cook until veggies soften.
6️⃣ Add oregano, basil, parsley, salt, and pepper; stir well.
7️⃣ Toss cooked pasta with veggies and mushrooms. Sprinkle with parmesan before serving.

Easy Sporety Shortcut Version

Serves: 4 | Cook Time: ~15 min

You’ll Need:
• 1 Sporety GF Parmesan Sun-Dried Tomato Mushroom One-Pot Meal
• 2 cups fresh mushrooms 🍄
• 1 red bell pepper 🌶
• 1–2 fresh tomatoes 🍅
• 2 cups spinach 🥬
• Fresh herbs 🌿 (optional)

Directions:
1️⃣ Dry fry the mushrooms in a large dry skillet until lightly browned and moisture is gone.
2️⃣ Add butter (or oil) to the skillet, stir in garlic if desired, and sauté briefly.
3️⃣ Add the One-Pot Meal contents and 2 ¼ cups water. Stir and bring to a boil.
4️⃣ Reduce to simmer until noodles are tender (~12 min), stirring occasionally.
5️⃣ Add tomatoes, pepper, and spinach in the last 5 min.
6️⃣ Finish with fresh herbs and serve hot.

💥 Back-to-School Stock Up Sale! 💥
This week only — One-Pot Meals + Soup Mixes are 3 for $24!
✅ Quick dinners
✅ Full of flavor
✅ Easy to customize with your market finds

📍 Find us at the farmers markets this week — grab your kits and shop the market to amp them up!

08/04/2025

🍄 Creamy Market Mushroom Toast (Base Recipe + 3 Fire Twists)
Inspired by the legendary mushroom appetizer at Tujax Tavern— this one’s built for real flavor and rustic vibes. Use it as a sauce, toast topper, or creamy pasta upgrade.

🧄 Base Recipe: Creamy Oyster Mushroom Toast

INGREDIENTS:
• ½ lb Sporety oyster mushrooms, chopped or torn
• 2 tbsp butter or olive oil
• 3 cloves garlic, minced
• ½ small onion, finely diced
• ¼ cup dry white wine or mushroom broth (optional)
• ½ cup milk or cream (raw, plant-based, or whatever’s fresh from the market)
• ¼ cup shredded cheese (Parmesan, goat, gouda, cheddar — your call)
• Salt & cracked black pepper, to taste
• Pinch of thyme, sage, or herbs of choice
• Rustic sourdough, baguette, or fresh pasta for serving

🔥 INSTRUCTIONS:
1. Dry Fry: Start by dry frying the mushrooms in a pan — no oil, just heat. Let them release their moisture and get a little golden (about 5–7 minutes).
2. Sauté: Add butter or olive oil to the pan with your mushrooms. Toss in garlic and onion. Sauté until translucent and fragrant.
3. Deglaze (optional): Splash in the wine or broth and stir well, scraping any golden bits off the bottom of the pan.
4. Cream It Up: Lower the heat and pour in the milk or cream. Simmer gently for 2–3 minutes.
5. Cheese & Season: Stir in your cheese, herbs, salt, and pepper. Cook until thick and creamy.
6. Serve: Spoon over toasted bread, pasta, or grilled polenta. Garnish with herbs, a drizzle of oil, or shaved cheese.

⚡ NOW PICK YOUR VIBE:

🔥 1. Smoky Style
• Use smoked gouda or cheddar as your cheese.
• Add ½ tsp smoked paprika or a pinch of chipotle powder.
• Optional: finish with a sprinkle of smoked mushroom powder or smoked salt.

👉 Result: rich, fire-kissed, bold AF.

🥓 2. Bacon Style
• Crisp 3 slices of thick-cut bacon, remove from pan.
• Use the bacon fat to sauté mushrooms/onions.
• Add chopped bacon back in just before serving or sprinkle on top.

👉 Result: creamy, savory, addictive. Breakfast, lunch, or midnight snack.

🌱 3. Vegan Campfire Cream
• Swap butter for vegan butter or olive oil.
• Use unsweetened plant milk (oat, almond, cashew).
• Add 1 tbsp nutritional yeast and a few dashes of liquid smoke or smoked salt.
• Skip cheese or use a vegan alternative.

👉 Result: smoky, dairy-free, still creamy and cozy as hell.

📸 Your Turn!
Try one, try all three — then tag us with your creation or share your remix in our group:
👉 Foraged by Sporety: A Recipe Collective

🛒 Pick up your mushrooms at any of our weekly markets, and don’t forget to grab garlic, milk, and sourdough from your favorite local vendors.